Did a slow roasted pork shoulder.
1. Cut the skin from the shoulder. Brine the meat overnight. Salt the skin separately, then wipe dry and leave in the open overnight in fridge.
2. Reassemble the skin and the meat, stuffing rosemary, onions, and garlic in between skin and meat.
3. Dry the skin as much as possible.
4. Roast 20 mins at 250C. Then cover the roast with foil and roast for 4 hours at 170C (the temp inside the covered roaster is actually about 100C.
5. Take out, then uncover and turn on the grill. Take out the meat and leave the skin on the roaster. Grill the skin until crackling appears (covering unevenly cooked spots with foil as necessary).
The pork was a hit esp with the kids in the dinner. For me, the pork meat was good. The crackling looks nice but slightly chewy - acceptable.
Did roast potatoes. I think I can repeat this.
1. Parboiled from cold water till boil for 6 mins.
2. Drain potatoes into colander. Shake the colander to fluff up potatoes. Leave for 3 mins to let the water vaporise off.
3. mix the potatoes into a portion of the pork fat and onions/herbs from the roast.
4. Roast about 40-45 mins, turning the potatoes around once or twice, at 190C, until parts of the potatoes turn brown.
Also boiled frozen corn in chicken stock, thyme and salt. Then pureed it in the blender.
Sister in law brought the chicken and salad.
Dessert was lemon curd with butter cookies, followed by papaya. My lemon curd was nicely sweet and tart and lemony but a bit watery. Will try this again. Saw later that someone made this in microwave in about 5-10 mins. First mixing the ingredients, then cycle 1 min microwave, mix mix mix, then repeat microwave+mix for 4 more times (total 5)
1. Cut the skin from the shoulder. Brine the meat overnight. Salt the skin separately, then wipe dry and leave in the open overnight in fridge.
2. Reassemble the skin and the meat, stuffing rosemary, onions, and garlic in between skin and meat.
3. Dry the skin as much as possible.
4. Roast 20 mins at 250C. Then cover the roast with foil and roast for 4 hours at 170C (the temp inside the covered roaster is actually about 100C.
5. Take out, then uncover and turn on the grill. Take out the meat and leave the skin on the roaster. Grill the skin until crackling appears (covering unevenly cooked spots with foil as necessary).
The pork was a hit esp with the kids in the dinner. For me, the pork meat was good. The crackling looks nice but slightly chewy - acceptable.
Did roast potatoes. I think I can repeat this.
1. Parboiled from cold water till boil for 6 mins.
2. Drain potatoes into colander. Shake the colander to fluff up potatoes. Leave for 3 mins to let the water vaporise off.
3. mix the potatoes into a portion of the pork fat and onions/herbs from the roast.
4. Roast about 40-45 mins, turning the potatoes around once or twice, at 190C, until parts of the potatoes turn brown.
Also boiled frozen corn in chicken stock, thyme and salt. Then pureed it in the blender.
Sister in law brought the chicken and salad.
Dessert was lemon curd with butter cookies, followed by papaya. My lemon curd was nicely sweet and tart and lemony but a bit watery. Will try this again. Saw later that someone made this in microwave in about 5-10 mins. First mixing the ingredients, then cycle 1 min microwave, mix mix mix, then repeat microwave+mix for 4 more times (total 5)
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