Took a
lot of preparing. The cutting off of the rind was easier than I
thought it would be. The pork itself came pre-wrapped in kitchen
string, which I made the mistake of cutting through on each spiral. I
needed this string for later, so halfway through I had to dart to the
local newsagent to buy some more.
The
Hairy Dieters cookbook crucially misses out a section on each recipe
for the equipment we will need, as opposed to ingredients. I also
found, for instance, that I need to buy a cornflour shaker to make
gravy with. The gravy came out lumpy because of this. Although,
having said that, maybe I should actually read the instructions
thoroughly before starting...
I've
found that the book doesn't always present instructions to create a
full meal. The pork was just that- the meat, and the gravy. No carbs.
No veg. They suggest “throwing out” the drained-off fat. I happen
to already know not to pour fat down the sink, but what's the
alternative? I had to phone the endless well of knowledge that is my
mum. Her advice: Pour it into a mug. Let it set. Cut it out with a
knife and throw the gelatinous lump into the bin.
Cooking
time: 90 mins. I got a gym session in whilst it was in the oven.
The pork
itself was delicious, a testament to how far I'd come from a complete
inability to cook a couple of years ago. I think now it might be time
to start trusting my intuition and not rely on the recipe
word-for-word.
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