Paul’s Ramblings

Well they’re back, and just when you thought they couldn’t get any better. This time its a succulent roast, perfect mashed potato and a refreshing tomato salad. This applies a few new tricks in kitchen chemistry I recently learnt, so even if you’re an old hand this could be new information. The bottom line; best pork roast I’ve had.

Leathery pork, gluey mashed potato and soggy beans please exit now.

Here’s how:

Mashed potato:

• Peel and slice potatoes into small pieces
• DO NOT BOIL (no bubbles people)
• Simmer at 60-70C for 45 minutes or so until potatoes a silky soft all through
• Mash potatoes
• Bring saucepan of milk to the boil (enough just cover the mash)
• Add mashed potatoes to milk and continue to mash
• Allow the mixture to reduce (as you mash) until it reaches a gel-like point
• The finished product should easily stick to a spoon, yet have a glossy finish and a texture that is smooth and not “gluey” or “claggy”

Pork roast:

• Pork fillet (or shoulder for those with patience)
• Salt and pepper the pork
• Sear in a hot pan with butter (unsalted) and some garlic & parsley (till just brown)
• Place in baking tray and roast as slowly as you can afford at a suitably low temperature
• Remove when golden brown and beginning to lose some juices (obviously shoulder will take longer than fillet)
• DO NOT OVER COOK (ie. remove as soon as cooked)
• Rest meat for 20 minutes (the meat continues to cook slowly naturally)
• Slice at a medium thickness (across the grain)

Tomato salad:

• Wash and quarter vine ripened Roma tomatoes
• Slice some red onion very finely (mandolin may help)
• In bowl add tomatoes & onions
• Coat with a liberal mixture of 3 parts olive oil, 1 part balsamic vinegar

Plate up; season with salt & pepper and garnish with fresh or dried dill.

This entry was posted on Thursday, October 11th, 2007 at 11:32 pm and is filed under Pork potato et al. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.