Caramelized Greek Black Pig of Olympus Leg with Beer & Spices

Preheat the oven to 140°C (fan-assisted).

For the Marinade

1. In a food processor, blend all the marinade ingredients and set aside.

For the Greek Black Pig of Olympus Leg

1. Score the meat and rub it with mustard to coat it evenly. Then sprinkle the dry marinade and rub it evenly over the meat.
2. Heat a pan and add olive oil. Place the meat in the pan and sauté for 1-2 minutes on both sides until it achieves a golden-brown color.
3. Slice the onion into thin slices and place it in a Dutch oven along with the dark beer and honey. Add the leg of meat last.
4. Cover the Dutch oven with a lid and roast in the oven for 4 hours.

For the Celery Root Purée

1. Peel the celery root using a knife and cut it into large pieces.
2. In a pot, combine the celery root, onion (diced), milk, salt, and pepper. Cover and let it cook on low heat for about 30 minutes until softened.
3. Once softened, strain the celery root and purée it in the food processor.
4. Once the mixture is smooth, add honey, butter (in portions), salt, and pepper.

For the Brussels Sprouts with Almonds

1. Bring salted water to a boil in a pot.
2. Add the Brussels sprouts and boil for 5 minutes, then drain.
3. Heat a large pan, add olive oil, and sauté the Brussels sprouts with the chopped smoked Greek Black Pig of Olympus bacon.
4. Season with salt and pepper, add the almonds and orange zest. Next, add the butter and orange juice. Off the heat, sprinkle with grated Parmesan.