Archive for Downsizer For an ethical approach to consumption
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jema
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Fusion Asian English traditional roastI am trying to spice up my traditional British roasts, whilst still keeping them something that is clearly a British roast. Don't feel like sharing my first efforts in this direction yet, but I was wondering if anyone has ideas?
jema
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tahir
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My mum does a roast every saturday, leg of lamb or chicken with different marinades, is that what you're after?
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jema
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Well my pork today has Hoi'sin sauce, but I was looking at what could be done with the trimmings, to make them a little more exciting?
jema
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tahir
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Did you see my cumin roast potatoes in the indian side dishes thread on RC? Mum does something similar to most of her veg, and she cooks her peas in a touch of oil and salt and black pepper
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cab
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I sometimes do greens and mashed spuds together as a bubble and squeak with the roast dinner, and when I feel like it I spike the spuds with sweet chilli sauce. I find that works really well.
I sometimes also do the carrots in the oven, only for 20 minutes or so with a little butter and ginger, in a tightly closed pot.
Another good one if you're after some variety might be squash or pumpkin; pretty much any set of spices can be mixed with butter (or ghee) and smeared onto slices before roasting in a hot oven.
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Jonnyboy
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Chocolate Chilli Pork
1.5 - 2lb Pork belly, cut into strips
4 fresh red chillis
2 tbl spoons clear honey, warmed
2oz 70% cocoa chocolate, melted
Pre heat oven to 200
season pork with S & P
Lay on a rack in roasting tin and roast for 30-35 mins until golden brown
In a liquidizer, blend the chillis and honey. Add the melted chocolate and process again until mixed.
remove prok from oven and drain. brush meat generously with the glaze and return to oven for 10 mins.
Serve on a bed of fresh veggies, stir fried with ginger
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Gervase
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Cumin goes well with lamb or pork, while star anise gives a lovely flavour to pork. I whizz some up in a coffee grinder and then pat it over the meat before putting it in to roast.
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