Roasts are such a fulfilling meal. Set and forget for a couple of hours!! On scanning the fridge, I was presented with an array of veg, which would compliment any type of protein. Here is what we ended up with. Roasted pork shoulder laid on a bed of carrots, onions, fennel and apples. Potatoes were par boiled and added to the roasting dish for the last 45 minutes of cooking. This way they soaked up the juices from the pork and veg. We experienced pops of sweetness and a whole lota crunch!!! This was a perfect opportunity to serve a side of Tuscan cabbage. I boiled the chopped leaves for 10 minutes in salted water. Then in a hot pan, add olive oil, garlic and dried (or fresh chilli). Add the cooked cabbage and toss for a few minutes to allow the aromatic oil to flavour the cabbage.
Posted on: Thu, 31 Jul 2014 10:26:24 +0000
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