Friday 9 May
Today Andi and Joel arrived for a
weeklong visit. So we thought we would
welcome them (and let them recover from any jet lag) with a home-cooked meal.
We took the classic British package of rolled
roast of pork, untied, unrolled, and de-cracklinged it, and stuffed it with sprigs of
rosemary and garlic, more like a porchetta.
It roasted in a 375º F. oven, covered with foil to keep the moisture in,
until it hit 150º on our very American instant-read thermometer, when we
took it out to rest. It can be a bit pink, but any higher and it's leathery and dry.
On the side, we had roasted
potatoes, carrots, and quartered onions; they and the sliced pork added up to a lovely plate, with pinot
noir to accompany them.
To mark the celebration, there
were even some little slivers of raspberry bakewell tart, topped with cream, at the end.
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