ROAST PORT & VEGGIES!
Tonight's dinner is roast pork and veggies.
I'm a bit of a house wife as some may know, and i cook clean and do all the house wife things.
& cooking is one of the biggest thing I'm yet to master, yeah i cook some pretty awesome things like my chop suey. (hehe)
But i have never cooked a roast pork, because i am not a fan of it unless my awesome friend Aiza cooks it. ;)
Ingredients:
Your choice of any of the following:
Potatoes
Carrots
Broccoli
Cauliflower
Pumpkin
Onions
Peas
&
Corn
If you have other veggies feel free to use them!
& Don't forget your Roast Pork.
Method:
(keeping in mind every ones different)
1. Preheat oven to 240⁰C.
2. Remove skin from pork, score and blanch in boiling water for 3-5 minutes.
3. Heat oil in a roasting pan, rub pork with salt, pepper and rosemary sprigs and seal on all sides until golden. Transfer pan to the oven and roast for 20 minutes.
4. For vegetables, place vegetables and apple into a bowl, drizzle with oil and add rosemary, garlic and salt.
5. Reduce oven temperature to 200⁰C, add vegetables to pan with the pork, return to oven and cook for 35-45 minutes or until tender, golden and caramelised.
6. Remove pork and rest. If required slice into thick cutlets and pan fry until golden. Season to taste.
7. Massage salt into skin then lay onto a cake rack inside a roasting pan, to collect any fat. Roast for 20-25 minutes or until skin is crispy and golden.
8. For gravy, deglaze roasting pan with water. Add Dijon mustard and butter and cook over a medium high heat, stirring, until gravy has slightly thickened and is glossy.
9. Serve pork cutlet with vegetables and apple with gravy in a jug on the side.
2. Remove skin from pork, score and blanch in boiling water for 3-5 minutes.
3. Heat oil in a roasting pan, rub pork with salt, pepper and rosemary sprigs and seal on all sides until golden. Transfer pan to the oven and roast for 20 minutes.
4. For vegetables, place vegetables and apple into a bowl, drizzle with oil and add rosemary, garlic and salt.
5. Reduce oven temperature to 200⁰C, add vegetables to pan with the pork, return to oven and cook for 35-45 minutes or until tender, golden and caramelised.
6. Remove pork and rest. If required slice into thick cutlets and pan fry until golden. Season to taste.
7. Massage salt into skin then lay onto a cake rack inside a roasting pan, to collect any fat. Roast for 20-25 minutes or until skin is crispy and golden.
8. For gravy, deglaze roasting pan with water. Add Dijon mustard and butter and cook over a medium high heat, stirring, until gravy has slightly thickened and is glossy.
9. Serve pork cutlet with vegetables and apple with gravy in a jug on the side.
This is Masta Chefs Way.
Similar to my way.
My Broccoli and cauliflower bake.
(as a side)
Cauliflower
Broccoli
4 tablespoons butter
3 tablspoons of flour
2 cups of milk
Grated cheese
Combine the butter and flour in a pot cooking until a pastey texture
add milk and sterring until it turns into a creamy white sauce.
Putting Cauli and broccoli in a baking tray and couvering it with the creamy white sauce, adding cheese on top.
& baking for 20 minutes or until nice and golden.
Sam xx
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