New feature: roast of the month

(NB for any veggies/vegans: there is a pic of raw meat below)

Taking a cue from delicious magazine (to which I am a devoted subscriber), which features a “roast of the month” in every issue, I’ve decided to create a new feature whereby am going to challenge myself to cook and share a roast per month between now and March or April (my intention was to start this project in October, but the month got away from me).

Why? Roasts are one of my culinary weak points — I just don’t have much confidence with them. I can roast a chicken and a lovely pink pork tenderloin, we do a very nice brisket, but I am not intuitively experienced with a wide range of cuts (nor, at 27 and still a student, do I expect to be!). But, I thought it might be fun to challenge myself and share the results (and maybe finally learn to crack crackling?). Roasts are also comforting and the perfect food to make together with H. on a windy and rainy afternoon like this past Sunday — roast #1 — was.

I had three recipes in mind (all pork), and chose to go with whatever I found at the market. When I came across pork shoulder, it was Hugh Fearnley-Whittingstall’s chestnut and apple stuffed roast shoulder of pork. This recipe was chosen strategically because a colleague of H.’s had given us some chestnuts. Neither of us are particular fans of chestnuts, but we did not want to see them go to waste. I therefore though that this would be a good way to use them up. That is, until we opened them, and they turned out to have already gone off! We improvised quickly and ended up preparing a stuffing that was a riff on one of our favourite dishes that H.’s mum makes, rouladen. Our stuffing was composed of:

3-4 cloves of garlic
1 shallot (these first 2 ingredients lightly sauteed)
2 slices of torn white sandwich bread
1 small apple, diced into small pieces
1 tsp fresh thyme
Salt & pepper to taste

Before it went into the oven.
Before it went into the oven.

We had a roughly 1.5kg piece of shoulder. I thought it would prove a little small and thus difficult to stuff, but it was perfectly fine. As per Hugh’s recipe, we “zapped” it in the oven at 220°C for thirty minutes, and then turned the heat down to 140° and left it in for about 4.5 hours. When you turn the heat down, you add in a glass of apple cider and a glass of water. Hugh recommends zapping it again at the end, to crisp up the crackling, but I didn’t do this and it turned out fine. In fact….. (drum roll)……this first roast was a MASSIVE success. It was by far the best roast pork I’ve done, and the crackling was perfect.

Finished product!
Finished product!

We served it with creamy mashed potatoes and braised leeks (similar to the recipe here except I braised them in cider instead of white wine). Thee drippings from the meat mixed with the apple cider made a nice gravy after only about 10 minutes simmering on the stove.

Final plate
Final plate

What did I do this time that I haven’t before? I think the meat may have been slightly better quality, but I think the main thing was cooking time: long and low. I think the added moisture from the cider and water really helped as well. This is definitely a recipe I will be making again. 🙂

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Also, for those following my social media “detox”/break: I had 3 days (Saturday-Monday) off social media completely, and it was excellent. I didn’t miss it and it was easier than I thought it would be. Monday was incredibly productive as I fully concentrated on my work. As of yesterday I have introduced Twitter and Facebook back but in much shorter, more controlled bursts and I intend to keep going on this track. I haven’t yet looked at Instagram or any blogs and I am really surprised to say that I don’t miss it.

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