{"id":4067,"date":"2025-06-25T18:11:27","date_gmt":"2025-06-25T15:11:27","guid":{"rendered":"https:\/\/farma-fotiadi.gr\/mi-katigoriopoiimeno\/kapnisto-rolo-mavrou-choirou-me-kastana-stafides-lachanika-synodevmeno-me-melomenes-glykopatates-karota-saltsa-meliou-me-tsai\/"},"modified":"2025-08-12T10:33:27","modified_gmt":"2025-08-12T07:33:27","slug":"kapnisto-rolo-mavrou-choirou-me-kastana-stafides-lachanika-synodevmeno-me-melomenes-glykopatates-karota-saltsa-meliou-me-tsai","status":"publish","type":"post","link":"https:\/\/farma-fotiadi.gr\/en\/recipes\/recipes-with-cuts-of-meat\/kapnisto-rolo-mavrou-choirou-me-kastana-stafides-lachanika-synodevmeno-me-melomenes-glykopatates-karota-saltsa-meliou-me-tsai\/","title":{"rendered":"Smoked Roll of Greek Black Pig of Olympus with Chestnuts, Raisins & Vegetables, served with Glazed Sweet Potatoes, Carrots & Honey Tea Sauce"},"content":{"rendered":"\t\t
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Ingredients<\/span><\/b><\/span><\/p><\/h4>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\u2022 1 smoked roll<\/strong><\/a><\/span>
\u2022 5-6 sweet potatoes
\u2022 4 carrots
\u2022 20 mL extra virgin olive oil
\u2022 50 mL red wine
\u2022 200-250 mL vegetable stock
\u2022 4 tbsp honey
\u2022 1 tbsp mustard
\u2022 2 tbsp butter
\u2022 1-2 sprigs mountain tea
\u2022 2 sprigs thyme
\u2022 salt, fresh ground pepper<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Preparation<\/h4>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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1. Remove the netting from the roll.
2. Wash the sweet potatoes, slice them, place them in a roasting dish, season with salt and pepper, and drizzle with some olive oil.
3. Peel the carrots and cut them into sticks.
4. Heat a pan with some olive oil.
5. Add the roll, carrots, thyme, and butter to the pan and saut\u00e9 on all sides.
6. Deglaze with the red wine and let it evaporate.
7. Add the vegetable stock.
8. Transfer the roll with the carrots, mountain tea, and cooking liquids to the roasting dish.
9. Roast in a preheated oven at 180\u00b0C (356\u00b0F) for 45-50 minutes.
10. In a small bowl, mix the honey with the mustard.
11. Once the roll is cooked, place the cooking liquids in a small saucepan, bring to a boil, and thicken with a roux to make the sauce.
12. Brush the roll with the honey-mustard mixture and bake uncovered at 200\u00b0C (392\u00b0F) for 12-15 minutes.<\/p>


The roll is ready to serve.<\/strong><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Chef Dermisis Dimitris<\/strong><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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