How NOT to cook a roast dinner & the redeeming clafoutis
First I cooked the pork. Rather than my usual lion of pork I brought a rolled piece of pork that had stuffing in the middle. I used my usual tricks to get the skin to crackle, but for some reason it didn’t.
Then I made a smashed potato dish that has 1/2 a head of roasted garlic in it. I’ve made this potato dish before, but rather than traditionally roasting the garlic like I usually do, I decided to use a trick I had read about; nuking the garlic in the microwave. First I blasted some oak smoked garlic we picked up at the Good Food Show…well this turned to dust , thinking the odd reaction was due to the age of the garlic I tried the same trick with some fresh garlic. This time it went rubbery. Rapidly running out of garlic I had to use garlic paste which doesn’t taste anywhere near the same. Lesson learnt – never try and cheat on recipes, it’ll always go wrong!
Thinking everything was back on track I cooked the Yorkshire puddings and started to quickly boil the purple sprouting broccoli. Just as I was about to serve the food, Hubby carved the pork only to find it still pink in the middle. I shoved everything back into the now switched off oven to keep warm while we pan fried the pork. 5 min later we sat down to over-cooked broccoli, dry Yorkie puds, fried pork and fake garlic potato…nothing like I had originally planned
Thankfully, to help rid the glut of cherries Hubby brought earlier on the week, I had made some mini clafoutis. These saved the evening from disaster. I just prey my cooking bad luck is out of the way as I’m planning to cook Hunters Pie tomorrow, something I’ve never cooked before
14 cherries, stoned
2 tbsp ground almond
1 tbsp plain flour
1 small egg
40g vanilla caster sugar (or normal caster sugar and 1 tsp vanilla extract)
pinch of salt
1) Preheat oven to 190oc. Butter and flour two ramekin dishes. Place 7 cherries at the bottom of each ramekin
2) Whisk all of the remaining ingredients (apart from the icing sugar) together until smooth. Pour over cherries. Bake for 15-20 min until risen and golden. Allow to cool for 5 min before eating. Dust with icing sugar.