Roast Smoked Loin of Pork with Herb Mash, Buttered Cabbage and Whiskey Jus
- 1½ kg (3 lbs) smoked loin of pork (Kassler)
- 250ml (½ pt) cider
- Sprig of thyme
- 1kg (2 lbs) creamy mashed potatoes, kept warm
- 2 tablesp. chives and parsley
- 4-6 tablesp. very finely chopped cabbage, cooked in a small amount of water, salt and butter
- 8-12 roast shallots
- Dash of Whiskey
Set oven Gas Mark 6, 200°C (400°F). Roast the kassler for approx. ½-1 hour. Halfway through cooking add in the cider and thyme. When the meat is cooked, wrap and keep warm. Boil up the juices in the pan. Set aside. Mix the creamy potatoes with the chives and parsley.
Pipe or spoon the potatoes onto the plate. Carve the meat and lay on the bed of potato. Spoon the cabbage onto the plate plus the roast shallots. Finally boil up the juices again adding a dash of whiskey and a knob of butter. Taste for seasoning and spoon around the meat.