The grocery in London was my regular getaway; a daily buffet of meats cut and presented for easy cooking; fruit and the freshest greens and vegetables in season; and if you are so inclined, baked goods. It is easy to enter with an empty mind and compose your next meal from the offerings of the day. Based on what was available on Monday, our little family feast at the end of the vacation was roast pork, smashed potatoes and a salad of vine-ripened tomatoes and mozzarella dressed with basil and balsamic vinegar.
The roll of pork loin just needed to be seasoned. Ginger, star anise crushed to a powder, sugar, white wine vinegar, salt and soy sauce were mixed and stuffed under the skin. The pork was slow roasted at 160C under a cover of foil. In the last half hour - of a two hour cooking time - the foil was removed, the heat raised to 200C and the skin was broiled to crackling.
For Smashed Potatoes, British baby potatoes (about 1 kilo) or the Charlotte small variety are twice cooked. First, boiled in enough water to cover them. Cool, smash with a spatula or rock. Olive oil and butter with a sprinkling of salt provide the flavour. If you have managed your prep and cooking time, the smashed potatoes can go in the oven 45 minutes before the pork is done. Allow the spuds to brown lightly on one side before turning over to roast at 200C. The potatoes and pork should finish together.
 |
| Smashed Potatoes |
Vine-ripened tomatoes are sweet and juicy. Slice the tomatoes and complement them with mozzarella, shredded basil leaves and a balsamic dressing
 |
| Tomato salad |
Comments
Post a Comment