Showing posts with label Roast Potatoes. Show all posts
Showing posts with label Roast Potatoes. Show all posts

Perfect Sunday Roast Beef - How to Cook

A proper Sunday Dinner of Roast Beef and all the trimmings is simply the best and isn't as hard to prepare and cook as you might think.  With British Food Fortnight, between 21st September to 6th October 2013, it's time to celebrate in all the lovely food we have here and support our farmers by Buying British!

Sunday Roast Beef

 Please excuse my poor picture, it's not easy to photograph steaming hot food!

 As with most things, having the proper tools makes any job easier and OXO Good Grips have everything you need to make preparing and cooking food easy.
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Roast Potatoes in Goose Fat

 Perfect roast potatoes - everyone loves them!  But there's a difference between a good roast potato and a perfect roast potato.
You probably wouldn't want to use goose fat for every roast dinner throughout the year, but for Christmas, you must give it a go.
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Roast Pork with Crackling

Roast pork with the crackling to me equals double yum.
Now I know the crackling isn't going to do me a bit of good - but I love it!
I always use a meat thermometer when cooking meat or chicken,
then you can't go wrong. 
Apple sauce, in my opinion just has to be served with roast pork.


Perfect crackling every time.

Then you need, proper roast potatoes, crisp and crunchy but soft on the inside.
No messing about is needed to cook them, no fancy ideas of putting anything on them such as flour or semolina as some people do.
Just potatoes roasted to perfection.
Roasting in Goose or Duck fat is excellent - you can see my post on the perfect roast potato here.
 

Perfect Roast Pork

Remove all packaging if any from the pork joint and using a very sharp knife, score the skin in even spaces of about 8mm apart.  
Now leave the joint to come to room temperature for 30 minutes before cooking.  Dry the skin with kitchen paper and rub the skin of the joint with a little sea salt.

It is vital that your oven is pre-heated first.
Pork needs to be cooked at a medium heat 180C/350F/Gas 4 for the first half of cooking.
Then increase the temperature to 200C/400F/Gas 6 for the second half of cooking (this helps crisp up the crackling).
Cook for 30 minutes per 500g plus an extra 30 minutes

You really should have a meat thermometer to be sure your meat is cooked through. There are two varieties available - one you insert in the thickest part of the raw joint and cook until the desired internal temperature is reached.

The kind that I prefer is inserted into the cooked joint after roasting.


Recommended temperatures for cooking pork are:
Medium 70C (it must maintain this temperature for two minutes)
Well done 80C (it must maintain this temperatu
re for 30 seconds)
*Remember to take always the temperature from
the centre of the meat.
Cover the pork loosely with kitchen foil and leave it to rest for at least 20 minutes to half an hour before carving. Serve with roast potatoes, seasonal vegeta
bles and apple sauce.
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