Sunday, 26 March 2006
Pork with Peaches
Today was a big day. I did a lot of work on the Kiva site, and Fiona went out to Carl's (of the Big Adventure) to take all the stuff he's getting rid of before he leaves for Africa. We really scored. We got a big desk, a file cabinet, a bunch of office stuff, and more kitchen wares than you can shake a spatula at. You should see our spice collection. Carl even had star anise!!
What's more, John finally moved in yesterday, so to celebrate our new roommate and our new booty I made a big dinner last night. Holy smokes was it good. The best part was that me, Fiona, Joe and John all ate dinner together. It was the first time all of us roomates sat down at the table together. Oh, and Carlo Rossi was there too, of course. What's a meal without Carlo?
Pork with Peaches1 (3 1/2 pound) (1 1/2 kilogram) pork loin, boned
1 bunch fresh thyme, leaves picked
1 bulb garlic
7 ounces (200 grams) butter
2 tins (cans) peaches in natural juice, drained
Salt and freshly ground black pepper
Around 15 slices of pancetta, streaky bacon, or Parma ham
1 glass (about 6 ounces) white wine
A little flour
1 glass (about 6 ounces) waterPreheat the oven to 425 degrees F (220 degrees C/gas 7).
Score the skin of the pork through the fat, the incisions should be about 1 centimetre apart. Turn over. Make a pocket for the stuffing by cutting an incision at an angle, about 3 inches (7.5 centimetres) deep in the centre of the streaky part of the loin, working away from the eye meat. Starting slightly in from the side of the meat, slowly slice along the loin not quite to the end, this will ensure your stuffing won't fall out.
Chop half the thyme with 1 clove of garlic and scrunch together with the butter, 1 tin of peaches, and a good pinch of salt and pepper. Push the butter into the pocket and pat back into shape. Lay the pancetta, bacon or Parma ham over the pork, leaving the skin side uncovered, and tie up firmly with 3 to 4 pieces of string.
Place skin-side up in a roasting tray with the remaining peaches, the garlic cloves, thyme, and half of the white wine. Roast for around 1 hour until the skin is crisp and golden.
When ready, remove the pork and peaches to a plate and leave to rest for 15 minutes whilst you finish the sauce. To do this, remove most of the fat from the roasting tray, then place the tray over a high heat. Squash the cooked garlic and add 1 tablespoon of flour. Stir and add the rest of the wine with a glass of water or stock. Simmer and leave to reduce for a few minutes. Strain and add any extra juices from the rested pork. Check the seasoning and consistency and serve drizzled over the sliced pork.
Yield: 6 to 8 servings Prep Time: 10 minutes Cook Time: 1 hour 25 minutes
Posted by flow Frazao on March 26, 2006 at 04:37 AM in Food and Drink | Permalink | Comments (0)
Wednesday, 18 August 2004
Rooftop Garden
One day when I was "working from home" at the beginning of the summer I figured out how to get up on the roof of our apartment building. Obviously, my first thought was of the excellent parties I would have up there. However when I told my Dad about it he suggested that I try to grow a few veggies.
I'd never really grown anything before, but I figured why not? So I went out and got some dirt, some pots, and a couple of seedlings and I went to work...
(click for more pics)
Posted by flow Frazao on August 18, 2004 at 03:55 PM in Food and Drink | Permalink | Comments (0) | TrackBack
Wednesday, 21 July 2004
Italian Expert Reviews Olive Garden Fare
The Verdict?
Apparently the food is less Italian than Jack Daniels:
Everyone looks glum. "I must console myself," Marcella says. She orders a Jack Daniel's."
Posted by flow Frazao on July 21, 2004 at 05:13 PM in Food and Drink | Permalink | Comments (0) | TrackBack