With Christmas fast approaching, I find myself giddy and excited about roast dinner.
For the pork belly roast. I always ask the butcher to do the hardwork of cleaning the pork belly, making it look pretty and tied properly.
My go to herbs:
I do also love a splash of vinegar or sherry added to the dry rub which makes it like a paste.
For the dry rub:
A tablespoon each of garlic powder, onion powder, fennel seeds, black pepper, sea salt. Rub all over generously. Quantities can be doubled to your linking.
In a roasting dish, add roughly chopped carrots, celery, onions, garlic with a splash of olive oil and knob of butter. Toss in extra fresh herbs for good measure.
Roast in the oven for 2 hours or until tender.
Allow the meat to rest.
Take it a step further and make a gravy to accompany the roast, add flour to the roasting dish, a glass of wine, 100ml of whisky. Cook on a medium heat on the cooker for a couple of minutes and you should end up with a luxurious gravy.
Serve with mash potato and enjoy!
When I want something quick and fast to please the family I always turn to kebabs. I love it with buttery couscous and hot green pepper sauce using green habaneros.
Such a delight!
1 tablespoon garlic powder
1 tablespoon ground ginger
1 tablespoon sweet paprika
2 tablespoons cayenne powder
1 teaspoon dried onion flakes
2 tablespoons peanuts, finely minced
1 lb beef fillet
2 tablespoon peanut oil
- Mix all dry ingredients together.
- Slice the beef into thick pieces.
- Sprinkle all the seasoning on the beef. Allow to marinate for a few hours or overnight
- Thread the beef into skewers and brush with the oil.
- Grill for 5 minutes on each side or until beef is cooked through.
- Serve with vegetable salad and buttery couscous