Holidays & Special Occasions
Piachista (Festive Roast Meat Platter)
Ingredients
- - 1.2kg Pork loin or shoulder joint
- - 4 cloves Garlic, sliced
- - 2 whole Onion, quartered
- - 1.5 tsp Salt
- - 1 tsp Black pepper, ground
- - 2 leaves Bay leaves
- - 2 tbsp Vegetable oil
- - 150g Cranberry or lingonberry sauce, to serve
- - 50g Prepared horseradish, to serve
Method
- Preheat the oven to 160C (325F).
- Using a small knife, make shallow incisions all over the meat and push a sliver of garlic into each one.
- Rub the meat all over with oil, salt and pepper.
- Place the meat in a roasting tin with the quartered onion and bay leaves scattered around it.
- Cover loosely with foil and roast for about 1.5 hours.
- Remove the foil and increase the oven temperature to 200C (400F); roast for a further 20-25 minutes until deeply golden and the internal temperature reaches 71C (160F).
- Rest the meat, covered loosely with foil, for 15 minutes before carving.
- Serve sliced, with cranberry or lingonberry sauce and horseradish alongside.
Introduction: Piachista is a generous roasted meat platter, its name coming from the Belarusian word for ‘baked’, and it takes pride of place on festive tables for holidays and special family gatherings.
Cultural Background: Piachista is a generous roasted meat platter, its name coming from the Belarusian word for ‘baked’, and it takes pride of place on festive tables for holidays and special family gatherings. Featuring whole cuts of pork, beef or chicken seasoned simply and slow-roasted until tender, it is traditionally served with horseradish and tart cranberry or lingonberry sauce to cut through the richness.
Tips: Studding the meat with garlic before roasting infuses flavour all the way through, not just on the surface. Always rest roasted meat before carving so the juices redistribute rather than spilling out.
Variations: Beef or whole chicken can be used in place of pork, adjusting roasting time accordingly. For a vegetarian version, a whole roasted celeriac or a large stuffed squash makes a suitable festive centrepiece with the same garlic, salt and pepper seasoning.
Storage: Refrigerate sliced leftovers in a covered container for up to 3 days.
Reheating: Reheat slices gently in a covered dish in a 160C (325F) oven with a splash of stock to keep them moist.
Nutrition: Approx. per serving: 380 kcal · Protein 34g · Carbs 4g · Fat 25g
FAQs:
Q: What’s traditionally served alongside piachista? A: Horseradish and a tart cranberry or lingonberry sauce are the classic accompaniments, cutting through the richness of the meat.
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