Thank you for the get well soon wishes on my previous post. At last I can say that I feel recovered and ready for the challenge of a New Year.
No resolutions this year, but lots of plans some of which I will be revealing in the weeks to come.
One of my plans is to get a real grip on frugal living this year and I have begun as I mean to go on, serving this delicious but frugal roast dinner on Sunday.
The meat was a piece of belly pork - a very frugal cut. Many people don't like belly pork as it can be a little fatty, but if you choose carefully you can usually select a piece with thick layers of meat and thinner layers of fat. Long slow cooking will also render out most of the fat leaving just succulent, moist and very tasty meat. I have a rosemary bush growing at the front of my house so made a marinade for the pork of rosemary, garlic, olive oil, salt and black pepper, crushing them all together in my mortar and pestle then rubbing the resulting mush into all the cut surfaces of the meat. I then left it for 3 hours before cooking to allow the flavours time to penetrate through the meat. I removed the crackling from the meat about 30 minutes before the end of cooking and put it back in the oven on a tray of it's own just to make sure it was all nice and crispy.
As the oven was on anyway for the meat I also cooked the vegetables in there. The potatoes were placed around the meat for the last 40 minutes of cooking time so roasted in the flavoursome pork fat. The carrot and parsnip "fries" was an idea I gleaned from Pinterest just matchsticks of carrot and parsnip tossed in a little oil, salt and pepper and roasted for about 15 - 20 minutes. They used up a few wrinkly carrots and parsnips that were languishing at the bottom of the veg basket. Peas were microwaved for 2 minutes from frozen.
The yorkshire puddings were homemade, but had been frozen from a previous meal. I find it uneconomical to make less than a full tray of 12 yorkshire puds at a time, but now there are only two of us I freeze the surplus for other meals.
The apple & rosemary sauce was made from a lone wrinkly apple, just peeled, diced and popped in a saucepan with a little apple juice and a bit of chopped rosemary. Simmered for about 5 minutes then removed from the heat and mashed up with a tiny knob of butter. We only used half of it and the leftover sauce was popped in the freezer for another day.
There was enough pork left over to provide sandwiches for lunches too, so all in all a veritable frugal feast!