From the recipe archives (originally posted in December 2012. Still my favourite Christmas roast). 
Photo by Juta K�barsepp for the December issue of Kodu ja Aed magazine, 2012
What's your traditional Christmas roast (assuming you're eating meat)? Turkey? Goose? Duck?
In Estonia it's definitely pork, though roast poultry has become more popular during recent years. I've been flirting with roast goose and actually served duck leg confit on Christmas Eve this year. It was delicious.
However, for years I've been serving pork roast - a pork shoulder (kaelakarbonaad in Estonian) in a mustard-honey-garlic-rosemary marinade, to be more precise. I love that it's a pretty fool-proof recipe, simple to make, with lots of flavour. And - as an added bonus - any leftovers are excellent on top of rye bread on the days after the party, or as part of a salad. So if you're not making it for a big family feast, you can still make the same amount and simply make several meals out of it.
So here you go. Nami-Nami's traditional Christmas roast. On the photo above, it's accompanied by black pudding ('blood sausages') - another traditional Christmas dish.
Wish you all a lovely festive season!!!
Traditional Christmas roast
(Ahjupraad karbonaadist)
Serves about 10
2 kg boneless pork shoulder (Boston butt)
3-4 Tbsp honey
3-4 Tbsp Dijon mustard or Estonian P�ltsamaa mustard
2-3 fresh rosemary sprigs (leaves only)
3 large garlic cloves
2 tsp sea salt
Finely chop garlic cloves and rosemary leaves, then mix with honey and mustard until combined.
Season the meat generously with salt, then spread the mustard-honey mixture all over the pork shoulder and massage into the meat.
Place the pork shoulder into a large ovenproof dish, cover with foil and place into a fridge or cold larder for 1-2 days.
Bring back to the room temperature about an hour before you plan to cook the meat.
If you have a meat thermometer, then stick it into the thickest part of the meat (you can do this through the kitchen foil).
Roast the meat in a pre-heated 160 C / 320 F oven for about 2,5 hours or until the meat thermometer has reached 82-85 C/ 180-185 F.
If you plan to serve gravy with your meat, then pour a cup of hot water into the baking tray half-way through the cooking.
When the meat is cooked, remove the foil, season the meat once more lightly with salt and then bake for another 10-15 minutes at about 200-220 C/ 390-425 F, just to brown the meat a little.
Remove the roast pork from the oven, cover again with a kitchen foil and leave to rest for 20-30 minutes before carving into thin slices.
This recipe was also included in my latest cookbook, J�ulud kodus ("Christmas at Home"), published in Estonian in November 2011.
I also included the recipe in the December 2012 issue of Kodu & Aed magazine.
Photo by Juta K�barsepp for the December issue of Kodu ja Aed magazine, 2012
What's your traditional Christmas roast (assuming you're eating meat)? Turkey? Goose? Duck?
In Estonia it's definitely pork, though roast poultry has become more popular during recent years. I've been flirting with roast goose and actually served duck leg confit on Christmas Eve this year. It was delicious.
However, for years I've been serving pork roast - a pork shoulder (kaelakarbonaad in Estonian) in a mustard-honey-garlic-rosemary marinade, to be more precise. I love that it's a pretty fool-proof recipe, simple to make, with lots of flavour. And - as an added bonus - any leftovers are excellent on top of rye bread on the days after the party, or as part of a salad. So if you're not making it for a big family feast, you can still make the same amount and simply make several meals out of it.
So here you go. Nami-Nami's traditional Christmas roast. On the photo above, it's accompanied by black pudding ('blood sausages') - another traditional Christmas dish.
Wish you all a lovely festive season!!!
Traditional Christmas roast
(Ahjupraad karbonaadist)
Serves about 10
2 kg boneless pork shoulder (Boston butt)
3-4 Tbsp honey
3-4 Tbsp Dijon mustard or Estonian P�ltsamaa mustard
2-3 fresh rosemary sprigs (leaves only)
3 large garlic cloves
2 tsp sea salt
Finely chop garlic cloves and rosemary leaves, then mix with honey and mustard until combined.
Season the meat generously with salt, then spread the mustard-honey mixture all over the pork shoulder and massage into the meat.
Place the pork shoulder into a large ovenproof dish, cover with foil and place into a fridge or cold larder for 1-2 days.
Bring back to the room temperature about an hour before you plan to cook the meat.
If you have a meat thermometer, then stick it into the thickest part of the meat (you can do this through the kitchen foil).
Roast the meat in a pre-heated 160 C / 320 F oven for about 2,5 hours or until the meat thermometer has reached 82-85 C/ 180-185 F.
If you plan to serve gravy with your meat, then pour a cup of hot water into the baking tray half-way through the cooking.
When the meat is cooked, remove the foil, season the meat once more lightly with salt and then bake for another 10-15 minutes at about 200-220 C/ 390-425 F, just to brown the meat a little.
Remove the roast pork from the oven, cover again with a kitchen foil and leave to rest for 20-30 minutes before carving into thin slices.
I also included the recipe in the December 2012 issue of Kodu & Aed magazine.
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