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--- Received from GA.KWIST1 791 2377 16-02-04 10.2=
6
-> simon@xxxxxxxxxx.xxx
Don't mean to criticise, but you've got an awful lot of flavours going
on, especially if you plan to introduce stuffing too.
Simplify your starter - suggest grilled goats cheese or halumi on rocket=
.
Could sprinkle with toasted pine nuts or fairly finely chopped walnuts.
Do classic red cabbage - takes 2 to 3 hours cooking, but could be done
Friday night or during Saturday cover dish with foil and reheat in oven
whilst potatoes are roasting.
If cheese in starter cut out cauliflower cheese and introduce green bean=
s
(good colour contrast with cabbage, pork crackling etc). Take 4 mins to
cook, toss in butter so all glistening and bob's your uncle.
Pork skin must be dry for good crackling - so remove all wrapping expose
to air to dry thoroughly (also less shrinkage if meat is at room temp
before roasting). Make sure skin is well scored and rub in salt.
Traditional sage and onion stuffing would go perfectly.
Roast pots - peel and cut so that evenly sized. Par boil for 10 mins,
when poured off water shake vigourously to fluff up surface. What ever
medium you roast in lard, oil , dripping etc ensure at smoking temp when
you initially add potatoes - should take approx 45 mins.
Do get an invite?
Kay
***********************************************************************
From: simon@xxxxxxxxxx.xxx
To: london.food@xxxxxxxxxx.xxx
Date: Mon, 16 Feb 2004 09:37:54 +0000
Subject: [london.food] Roast Pork
I'm going to cook a roast dinner next saturday for some friends and my
basic menu was
Mozzarella wrapped in parma ham on a dressed rocket salad
followed by
Roast pork
Red cabbage cooked with apple wedges and calvados
Roast Potatos (obviously)
Cauliflower Cheese (if I can be bothered)
so i thought I ask here for comments. My main problem with roast dinners
(any large dinners actually) is that I get flustered at the end, stuff
doesn't arrive together and then I never feel like eating anything.
The advantage of this menu is that the starter and preparation of the
cauliflower cheese (and the boiling of the potatos) can be done in
advance and the cabbage only takes 5 or 10 minutes. Pork comes out to
sit for 15 or so minutes meanwhile the cauliflower goes into the oven,
the cabbage gets fried and then the gravy gets made. Simple and,
hopefully, less total loss of appetite.
So any nifty ideas for roast pork? Good crackling is a must and, for
some reason, I'm in the mood for stuffing.
Simon
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