With a roast pork on hand, this plum sauce marinade couldn't have come at a better time.
We LOVE a good roast pork and my husband and I have both reached the stage of creating consistently good crackle. Recently I was out of cooking circulation for almost a month as I wrestled with study/assignment/exam related matters. It appears I was out of the kitchen a touch too long because once things died down I put a beautifully crackled pork roast on the table (the one before this one) and the boys told me that it was fantastic and asked if their Dad had snuck home to cook it. I had to laugh but then reminded them that I CAN cook. How easily they forget...
So while I treated the skin side of tonight's roast with the regular oil and salt combo, every inch of the meat was slathered with this delectable marinade. I halved the mixture and still had plenty left over so I decided to cover the carrots in it too (which was a fabulous idea by the way!)
To complete the decadence of the meal, and to use up some leftover cream, I thought I would throw together some scalloped potatoes as well. This all sounds lovely but of course as I was creating all of this I completely forgot about the fact that since my prolonged swot period I still can't fit into my favourite jeans. This was made very clear to me as I attempted to get dressed to go out and see The Living End on Monday night (who were FABULOUS by the way) and had to pick my outfit based on what I thought I could get away with and also what would not spontaneously burst open on the night.
Oh well. As they say, life is too short. Eat ALL of the food.
As is evidenced by the dreadful photo above, as dinner came together everything seemed to happen at once and the ability to stop and take a decent photo escaped me. Life is just like that sometimes.
But at least we ate all the food! Highly recommended and a great way to use up a bit more of last week's lovely plum sauce.
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