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Welcome to day three of my week's store cupboard challenge. I have challenged myself this week to use only what I have in the house, including my refrigerator, freezer, and cupboards.
I have found myself buying loads of things that I don't need and then not getting them used up and in these days where we really need to economize I thought I would work harder at using what I already have rather than buying new things to cook.
This does take a bit of planning on my part. I need to take things out of the freezer to thaw, and I need to use what I already have in the house without picking up additional items, adapting things for purpose as and when!
I love stir fries. They are a great way of using up odds and ends of vegetables and small amounts of meat. They are also very adaptable to what you actually have in the house.
I had a small sirloin steak in the freezer and a quantity of vegetables that needed using and so today I decided to cook them in a tasty stir fry. I created a teriyaki style sauce enhance them.
Teriyaki is one of my favorite flavors. Ginger, garlic, soy, sweet, and a bit spicy.
Because I love oriental flavors so much I always keep a healthy store of the ingredients in my home. Soy sauce, fish sauce, oyster sauce, hoisin sauce, rice wine vinegar, ginger, garlic . . . these are all pretty much staples when it comes to stir frying and oriental cooking.
I have a shelf on the door of my refrigerator that is totally dedicated to this type of cooking, as well as Indian cookery. That way I am always ready when I want to cook up a stir fry such as the one I have cooked today.
I don't know how authentic it is, but that doesn't really matter to me. It tasted delicious and that's what matters most!
WHAT YOU NEED TO MAKE TERIYAKI BEEF STIR FRY
Simple a quantity of seasonings, some good beef and a mix of fresh or frozen vegetables.
- 1 pound (454g) beef sirloin steak
- 1 TBS low sodium soy sauce
- 1/2 tsp ground black pepper
- 1 TBS light olive oil, divided
- 1 red bell pepper, trimmed, cored and cut into thin strips
- 3 cups chopped mixed vegetables (I used carrots, tender-stem cauliflower, cabbage, red onion, snap peas and edamame)
For the teriyaki sauce:
- 1/3 cup (80ml) low sodium soy sauce
- 1/4 cup (60ml) water
- 3 TBS pure maple syrup
- 1 TBS rice vinegar
- 1 TBS minced fresh garlic
- 1 TBS minced fresh ginger
- 1/4 tsp red pepper flakes
- 1 TBS cornstarch (corn flour)
You can totally use frozen vegetables to make a stir fry so long as you follow a few rules. Thaw them out first and then drain them really well. Also do not expect them to have the same crispness as fresh vegetables would have. They will still be delicious however.
Today all of my vegetables were fresh except for the snap peas and the edamame. I added them at the very end just to basically heat them through and they were actually fairly crisp.
HOW TO MAKE TERIYAKI BEEF STIR FRY
This is really very quick and easy to make. That's why I love stir fries to much. You can't go wrong. The key to their speed is having everything ready to go before you start cooking!
Cut your meat crosswise into thin strips and place into a bowl. Toss together with the 1 TBS of soy sauce and the 1/2 tsp black pepper. Set aside to marinate while you prepare the vegetables and the sauce. (Make sure you cut it against the grain to maximize tenderness.)
Whisk all of the sauce ingredients together in a beaker. Set aside.
Cut all of your vegetables into bite sized pieces or strips. I cut my carrots thinly on the diagonal, thinly sliced my cabbage, broke my cauliflower into florets, sliced my onion into half moons, de-stringed my snap peas and thawed my edamame.)
Heat 1/2 of the oil in a large skillet over medium high heat. Once the oil is hot add the beef. Cook, stirring, until the beef is lightly browned on all sides and cooked through. Scoop out to a plate and set aside.
Heat the remainder of the oil to the skillet. add all of the vegetables, including the bell pepper. Cook for about 4 minutes until slightly softened and crispy tender. Add the beef and any accumulated juices back to the pan.
Stir in the sauce and toss to coat. Cook for a further 3 to 4 minutes to thicken and warm through the meat. Serve hot with some cooked rice if desired.
This was very filling and delicious. Normally I would use spring onions as well, but I didn't have any of those so made do with the red onion that I had.
I confess I did use minute brown rice as the rice I served with it. Again, I am using up what I have in the cupboards. I normally would prefer regular rice, but I do want to get this used up.
Quick, easy, delicious, healthy, high in fiber, low in fat. This was a great meal!
No stranger to the stir fry here are a few other stir fry recipes that I have made in my kitchen. All delicious. All easy.
LEMON CHICKEN STIR FRY - This chicken stir fry has a delicious sauce with lovely lemon flavors. Fresh lemon zest and lemon pepper seasoning are used for a lovely peppery punch. I also added some fresh thyme leaves for a bit of an herby touch. I like to enjoy this with angel hair pasta or spaghettini.
CANTONESE CHICKEN CHOP SUEY - A rainbow of colors, textures and flavors. Chicken, fresh vegetables, cashew nuts, and a delicious mix of saucy ingredients and honey. Serve with crispy chow mien noodles and rice for a real oriental treat!
Yield: 2-3
Teriyaki Beef Stir Fry
Prep time: 20 MinCook time: 15 MinTotal time: 35 Min
Quick, easy, delicious and healthy with plenty of vegetables and very little fat.
Ingredients
- 1 pound (454g) beef sirloin steak
- 1 TBS low sodium soy sauce
- 1/2 tsp ground black pepper
- 1 TBS light olive oil, divided
- 1 red bell pepper, trimmed, cored and cut into thin strips
- 3 cups chopped mixed vegetables (I used carrots, tender-stem cauliflower, green beans, cabbage, red onion, snap peas and edamame)
For the teriyaki sauce:
- 1/3 cup (80ml) low sodium soy sauce
- 1/4 cup (60ml) water
- 3 TBS pure maple syrup
- 1 TBS rice vinegar
- 1 TBS minced fresh garlic
- 1 TBS minced fresh ginger
- 1/4 tsp red pepper flakes
- 1 TBS cornstarch (corn flour)
Instructions
- Cut your meat crosswise into thin strips and place into a bowl. Toss together with the 1 TBS of soy sauce and the 1/2 tsp black pepper. Set aside to marinate while you prepare the vegetables and the sauce.
- Whisk all of the sauce ingredients together in a beaker. Set aside.
- Cut all of your vegetables into bite sized pieces or strips. I cut my carrots thinly on the diagonal, thinly sliced my cabbage, broke my cauliflower into florets, sliced my onion into half moons, de-stringed my snap peas and thawed my edamame.)
- Heat 1/2 of the oil in a large skillet over medium high heat. Once the oil is hot add the beef. Cook, stirring, until the beef is lightly browned on all sides and cooked through. Scoop out to a plate and set aside.
- Heat the remainder of the oil to the skillet. add all of the vegetables, including the bell pepper. Cook for about 4 minutes until slightly softened and crispy tender. Add the beef and any accumulated juices back to the pan.
- Stir in the sauce and toss to coat. Cook for a further 3 to 4 minutes to thicken and warm through the meat.
- Serve hot with some cooked rice if desired.
There is no doubt about it . . . there is a real connection between what we eat, what we long to eat and how we feel when we eat. Food and emotion are very closely connected. Just try messing with a woman's chocolate stash and you will find out just how closely connected the two are!
One thing my Todd has always wanted to do is to go to a diner to eat. You know . . . just like the ones on the telly that you see in all those American movies.
All chrome and formica . . . and juke boxes, waitresses named Sally, and a coffee cup that has no bottom.
Club sandwiches, gravy fries and mile high pies.
I thought I would try to recreate a Diner meal for him here at home tonight, but in as low fat as possible. One of my favourites back home use to be the Hot Hamburger Sandwich Platter.
A big oval platter, loaded up with hot fries, a huge hamburger pattie on a toasted bun, with oodles of gravy slathered over top and a small bucket of coleslaw on the side. Washed down with an ice cold soda pop. It can't be beat!
It might not be much to look at, but what it lacks in looks, it more than makes up for in flavour. I used extra lean ground steak, which I flavoured with onion powder, garlic, seasoning salt and black pepper . . . lots of onion and garlic. I then divided the meat into four equal shapes and then flattened them as thin as I could into a huge flat irregular sized burgers, so they had lots of little nooks and crannies on the edges.
You can make your own pan gravy if you wish. (I tell you how) or you can just open a tin of beef gravy. Me, I opted for Bisto, coz there is not much fat in it., and it's as easy as boiling the kettle.
Even the coleslaw, my own homemade, was low in fat . . . as I used a fat free mayo and low fat creme fraiche. The only thing I didn't do was to put on a short dress and ask him to "kiss ma grits!" (I also didn't ask for a tip!) Oh, and there was no pie . . . sigh . . .
*Hot Hamburger Platter Dinner*
Serves 4
Printable Recipe
It's diner food for the UK! A delicious well flavoured hot hamburger patty on a toasted bun half, topped with gravy and served with crispy fries and coleslaw!
1 pound extra lean minced steak
1 TBS minced garlic
1 TBS onion powder
1 tsp seasoned salt
5 TBS flour
1 litre of beef broth
4 large baking potatoes
oil
seasonings for the fries (I like the smoked paprika, sweet red pepper and thyme mix from M&S)
salt and black pepper
Toasted Bun halves
Coleslaw, your own or purchased (See my recipe below)
Preheat the oven to 225*C/425*F/ gas mark 7. Have ready a large baking sheet.
Wash the potatoes and dry well. Cut into thin chips. Toss them onto the baking sheet. Pour about 1 TBS of oil over top along with some of your chosen seasoning and some salt and black pepper. Toss together with your hands. Place into the heated oven and bake for about 35 to 40 minutes, until golden brown and crispy.
Mix together the minced steak, garlic, onion powder, seasoned salt and a bit of salt and lots of black pepper to taste. (You can pinch off a little bit and fry it in a pan to see if you have the seasoning correct if you wish.) Shape into large flat irregular shaped patties.
Place a large skillet over mediium high heat. Add a bit of oil and fry the patties until well browned on both sides and cooked through. Remove and keep warm. Reserve any drippings in the pan. There probably won't be much. You will need about 4 TBS. You can add some butter to the pan drippings to make this up. Once the fat is melted and hot, stir in the flour, whisking it in well. Slowly whisk in the broth a bit at a time, whisking until the gravy thickens. Simmer for several minutes then taste and adjust seasoning as required.
Divide the fries between 4 heated plates. Place a toasted bun half on each and top with a burger. Spoon over some of the gravy, making sure it covers the burger and some of the chips. Serve with coleslaw on the side. Enjoy!
This isn't the greatest photograph, but it is a coleslaw recipe that I use often. This is how my mom always made it.
*Creamy Coleslaw*
Serves 8 to 10
Printable Recipe
A delciously cream coleslaw that has just the right amount of crunch and flavour! There is no sogginess here!!
10 ounces of white cabbage, trimmed, cored and very thinly cut
(about 1/2 of a medium cabbage)
5 ounces of carrots, peeled, trimmed and julienned
(1 medium carrot)
4 inches of an English Cucumber, trimmed, seeded and cut into small dice
(Do not peel)
2 - 3 large dessertspoons of good quality mayonnaise
1 TBS of Dijon mustard
2 TBS white wine vinegar
1 tsp caster sugar
1/2 tsp celery salt
freshly ground black pepper to taste
1/2 tsp onion powder
Place the vegetables into a large bowl. Whisk together the mustard, mayonnaise, white wine vinegar, sugar, celery salt, black pepper and onion powder. Mix well. Pour over the vegetables and toss to coat. Cover and chill for at least one hour before serving.
Note - the amount of mayonnaise you use depends on the cabbage, some cabbages take more mayonnaise than others. It also depends on how creamy you like your coleslaw!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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And that's not all. I was reading today where the cost of food is expected to rise between five and seven percent over the next year. Bakery products, dairy products, meat, fruit and vegetables, seafood, etc. Its all expected to increase.
What's more, the cost of eating out is expected to increase by six to eight percent. I think its pretty fair to say that we are all going to be affected by this to one degree or another. To that end I thought it would be fun this morning to share some of my penny pinching main dishes.
Dinner on a Dime. Hearty main dishes that will fill up empty bellies without draining your bank account! Delicious, easy to make and using a variety of ingredients, these are real family pleasers!
A delicious spin on an old family favorite with plenty of meat, sauce, pasta and vegetables. You can vary the cost depending on the meat you choose to use. Obviously ground steak will cost more than hamburger or ground turkey.
This is comfort food pure and simple. The pasta helps to stretch things and keeps everything nice and hearty. A bit of bread and some salad on the side and dinner is served!
A delicious potato casserole that I adapted from another site. I tried to cut down on the fat and make it a bit healthier.
With chicken, potatoes, sweet potatoes, ham (or Canadian bacon), cheese, spring onions. This is a real family pleaser.
This easy recipe for sausage and potatoes in the oven has to be one of my most popular recipes on here. It has had literally millions of views. No surprise there. This is a FABULOUS recipe.
I love sheet pan suppers. They are so quick and easy to make and when you are talking about smoked sausage and potatoes, DELICIOUS as well!
In this house we like to enjoy this with tinned baked beans! But any vegetable would work well on the side!
I really love meals like this. Economical, homey, comforting . . . I could eat like this every day of the week but I don't.
It is a real family pleaser all round. With a bit of salad and perhaps some crusty bread, its a real family pleaser. Don't ever underestimate the appeal of the occasional tin of Spam.
New, fresh and delicious. Exciting even! I added a quantity of lightly sautéed vegetables. Its amazing what you can put together using just a little bit of this and a little bit of that!
Beef, vegetables, rice and the perfect blend of seasonings. This is really quick, easy and incredibly tasty!
This has to be one of my all time favorite suppers. Its hearty and delicious and very simple to make.
I wish I could tell you how many times I have made this deliciously thick and hearty soup. If I had a nickel for every time, I'd be rich. Totally and utterly rich!
I adore roasted vegetables of any kind. Roasting helps to enhance the natural sweetness of any vegetable. I really love the caramelized edges and almost-stickiness to them that happens when you roast them. I am drooling here.
Add some toasted buns if you wish to tuck the sausage and peppers into, or bake a potato to have along side and you have a really delicious family dinner that nobody will turn their noses up at!
This is one of my absolute all time favourite chicken casseroles. Not only is is a great way to use up stale bread, but you can also use up leftover cooked chicken or even turkey, or you can cook chicken specifically just to use in it.
I love recipes like this. They may seem a bit old fashioned, but they are always delicious and you don't really need to buy in anything special to make them. Most of the time you will have everything you need right in the house to make them.
I usually poach chicken to use in this recipe. You can also use leftover cooked roast chicken or the leftovers from a rotisserie chicken.
Not only is this delicious but it's really quick to make as well. Once you have all of the vegetables chopped, it goes together lickety split. There's nothing too out of the ordinary here . . . bacon, cabbage, onions . . . a couple of cheeses . . . dried herbs, and some chicken stock and that's basically it!
This always goes down a real treat with some crusty bread, or crackers, or even a fresh batch of biscuits on the side!
We eat a lot of chicken in this house, and I have a bazillion ways of making it tasty. This dish is soft of like an oven baked pilaf.
Nice and garlicky and filled with lots of bits of chicken . . . . and don't hate me . . . cheese.
TEN TIPS FOR PLANNING MEALS ON A BUDGET
1. Shop the fliers and plan out your menus before going shopping. Stick to the list.
2. Plan at least one meatless meal a week. Lentils, beans, peas, eggs, peanut butter, tinned fish etc. All offer great tasting protein at a good price.
3. Take stock of what you already have in your pantry, refrigerator or freezer, and buy accordingly.
4. Eat more grains. Rice, barley and couscous are readily available these days and can go a long ways in bulking out pricier ingredients such as meat and cheese.
5. Avoid recipes that require specialty ingredients or ingredients you know you are only going to use once or twice. Often a suitable substitute can be found that can be used that is something you already have in your larder.
6. Try to eat seasonally and locally. It only makes sense to eat things when they are in season and it also helps to lower your carbon footprint. Fruits and vegetables are much cheaper when bought in season.
7. Use your leftovers. The cost of a whole chicken might seem a lot, but when you know you are going to get two or even three meals from it, it becomes a lot less of an extravagance.
8. Don't go shopping when you are hungry. You are more prone to impulse buying when your stomach is doing the talking rather than your wallet!
9. Shop the high and low shelves, rather than the middle. The middle shelves usually contain the higher priced items.
10. Don't be fooled by retail tactics to get you to spend more money. Is it really a bargain if you save 50 cents on an item because you are buying two of them, but it is costing you a dollar or more than what you were originally going to spend?
Healthy eating and feeding your family doesn't have to be expensive with just a bit of prior planning!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
Stuffed Pork Roast with Browned Potatoes. Here I am on the first day of my challenge to cook meals for myself only using what I have in my home. This week I have challenged myself to stay away from the shops and only cook and feed myself with what I already have in my home/larder/refrigerator/freezer.
I have gotten into the habit of picking up meat and poultry when I am in the shops that is marked down and then popping it into the freezer for later use, but then what do I do? I pick up fresh meat/poultry to use because I have forgotten to take anything out of the freezer.
This week I am not doing that! I am going to use what I already have and try to remember to take things out of the freezer the night before.
This lovely bone-in pork loin roast had been shouting to me for weeks and weeks, and so I made a point of taking it out of the oven and popping it into the refrigerator to thaw out on Saturday night. I thought it would make for a delicious Sunday dinner.
This recipe for a Stuffed Pork Roast with Browned Potatoes is one that I got from my McCalls Cooking School Binder collection many years ago. I had started to collect the recipe cards for in it even before I finished high school.
Unfortunately I had to leave this set behind in the UK when I moved back to Canada 2 1/2 years ago. Fortunately, I had, in years past, taken the time to record the recipe for this lovely pork dish on what was then called Recipe Zaar. (Food.com)
I had not made it in a very long time. All the stars were aligned and I had everything I needed right here in the house to make the recipe. There was no time like the present.
Cooking a roast of any kind is a great means of economy as you end up with leftovers that you can dress up in other ways! In fact, I often enjoy the leftovers more than the main meal!
Apparently this is the Swedish way of roasting pork. Stuffed with prunes and cooked in a broth along with potatoes which have been cut in the accordion fashion, when sliced the meat reveals a lovely pattern of sweet and sticky prunes surrounded by succulent perfectly cooked meat.
You can of course also alternate prunes and apricots when stuffing the pork which is also incredibly delicious.
The potatoes cook to golden perfection and the pan juices yield a delicious creamy gravy to spoon over top! Altogether it makes for a very delicious meal, accompanied with a cooked vegetable on the side!
WHAT YOU NEED TO COOK STUFFED PORK ROAST WITH BROWNED POTATOES
Simple ingredients, put together in the most delicious way. A bit different than the norm, but incredibly tasty!
For the Meat:
- 4 lb. (1 3/4 kg) bone in Pork Loin, at room temperature
- 14 - 16 dried pitted prunes ( can use a mix of prunes and apricots
- 1 lemon, halved
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp ground ginger
- 1 1/4 cups (300ml) condensed beef broth, undiluted
For the potatoes:
- 8 medium potatoes, peeled
- 1/4 cup (60g) butter, melted
- 1/2 tsp sweet paprika
For the gravy:
- 3 TBS all purpose plain flour
- 1/4 tsp ground ginger
- 1/2 cup (120ml) milk
- salt and black pepper to taste
My pork loin roast was quite lean and had a nice cap on it, along with rib bones attached. This was nice as it allowed the roast to stand up beautifully in the roasting dish.
I had a big bag of Sunsweet prunes that I had purchased from Costco and so was able to use those. I often will alternate them with apricots. Prunes and apricots are a brilliant combination.
You may think that ginger is an odd spice to use with pork, but trust me when I tell you it works beautifully! Its not that strong actually.
The condensed beef stock I used comes in small tetra cartons. If you are able to get it in cans you can use that. I admit I was a bit worried it might be too strong so I did dilute it a tiny bit, by about half the recommended amount of water added so that it was not full strength.
I used russet potatoes that I peeled and then cut in half crosswise.
HOW TO MAKE STUFFED PORK ROAST WITH BROWNED POTATOES
Trust me when I tell you that this only looks complicated. It is really very easy to make and smells fabulous when it is cooking.
Wash and pare the potatoes. Cut into the potatoes, making cuts 1/4 inch apart along the top edge, taking care not to cut all the way down to the bottom. (I cut the potatoes in half first, crosswise, giving them a flat side to help keep them stabilized when cutting.) Place into ice water to chill for about an hour.
Preheat the oven to 350*F/180*C/ gas mark 4. Pat the roast dry with some paper towels and trim off any excess fat and or rind, discarding. Take a long narrow bladed sharp knife and make an incision/pocket through the middle of the roast, working from each end through to the center.
Using your fingers push the prunes into the pocket to fill completely. If using apricots as well, alternate the two.
Mix the salt, pepper and ginger together. Rub the roast on all sides with this mixture. Place into your roasting pan. The pork will rest on the bones, no need for a roasting rack. Pour the beef stock around the roast. Cover tightly with foil or a lid and roast in the preheated oven for 30 minutes.
Drain and pat dry the potatoes. Mix the butter and paprika in a dish. Roll the potatoes in this mixture twice.
Remove the roast from the oven and uncover. Place the potatoes in the roasting pan around the roast. Drizzle any remaining butter over the potatoes.
Roast, uncovered, for a further 1 hour and 20 minutes, or until a meat thermometer registers 170*F/77*C. Remove the roast to a heated platter along with the potatoes, tent and keep warm.
Pour the pan drippings into a two cup/1 pint measuring cup. Skim off any fat, reserving two tablespoons of the fat and adding it to a saucepan. Discard the rest. To the pan drippings add water to the equivalent of 1 1/4 cup (300ml).
Heat the reserved fat in the sauce pan and whisk in the flour until smooth. Cook for a minute, whisking. Whisk in the pan juices/water mixture gradually along with the milk. Bring to the boil, whisking constantly until thickened. Leave to simmer for several minutes. Taste and adjust seasoning as required.
Slice the pork into slices for serving and serve with the roasted potatoes and gravy.
This was incredibly delicious, just as I had remembered it being. The meat was tender and juicy and that touch of fruit in the center cut the richness of it perfectly.
The potatoes were cooked beautifully and had a lovely flavor as did the gravy. I cooked some carrots and frozen peas to serve on the side to complete the meal. Altogether, this was a really nice dinner!!
Some other recipes for roast pork that you might enjoy that I have posted on here are:
ROAST PORK WITH SAGE AND POTATOES - The pork in this recipe gets rubbed with a lovely mixture of garlic and sage prior to roasting. That same garlic and herb mixture is tossed with the potatoes that roast along side of the pork. The drippings from the pork create lovely sticky roasted potatoes that are incredibly delicious. Both the meat and the potatoes together are phenomenal!
POT ROASTED PORK WITH CABBAGE AND CARROTS - I love Pot Roasting. Especially when it means combining tender pork with fresh carrots and cabbage wedges! This Pot Roasted Pork with Cabbage and carrots is one of my favorite meals. A long slow braise results in succulent moist pork, tender roasted carrots, butter tender cabbage and a rich gravy that is to die for.
Yield: 8
Stuffed Pork Roast with Browned Potatoes
Prep time: 20 MinCook time: 2 HourTotal time: 2 H & 20 M
This is a most delicious way to cook and serve pork. A bone in pork loin is stuffed with dried fruit and then roasted in a broth in the oven along with potatoes cut accordion style. A delicious gravy is made to spoon over the cooked meat and potatoes.
Ingredients
For the Meat:
- 4 lb. (1 3/4 kg) bone in Pork Loin, at room temperature
- 14 - 16 dried pitted prunes ( can use a mix of prunes and apricots
- 1 lemon, halved
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp ground ginger
- 1 1/4 cups (300ml) condensed beef broth, undiluted
For the potatoes:
- 8 medium potatoes, peeled
- 1/4 cup (60g) butter, melted
- 1/2 tsp sweet paprika
For the gravy:
- 3 TBS all purpose plain flour
- 1/4 tsp ground ginger
- 1/2 cup (120ml) milk
- salt and black pepper to taste
Instructions
- Wash and pare the potatoes. Cut into the potatoes, making cuts 1/4 inch apart along the top edge, taking care not to cut all the way down to the bottom. (I cut the potatoes in half first, crosswise, giving them a flat side to help keep them stabilized when cutting.)
- Place into ice water to chill for about an hour.
- Preheat the oven to 350*F/180*C/ gas mark 4.
- Pat the roast dry with some paper towels and trim off any excess fat and or rind, discarding. Take a long narrow bladed sharp knife and make an incision/pocket through the middle of the roast, working from each end through to the center.
- Using your fingers push the prunes into the pocket to fill completely. If using apricots as well, alternate the two.
- Mix the salt, pepper and ginger together. Rub the roast on all sides with this mixture. Place into your roasting pan. The pork will rest on the bones, no need for a roasting rack.
- Pour the beef stock around the roast. Cover tightly with foil or a lid and roast in the preheated oven for 30 minutes.
- Drain and pat dry the potatoes. Mix the butter and paprika in a dish. Roll the potatoes in this mixture twice.
- Remove the roast from the oven and uncover. Place the potatoes in the roasting pan around the roast. Drizzle any remaining butter over the potatoes.
- Roast, uncovered, for a further 1 hour and 20 minutes, or until a meat thermometer registers 170*F/77*C. Remove the roast to a heated platter along with the potatoes, tent and keep warm.
- Pour the pan drippings into a two cup/1 pint measuring cup. Skim off any fat, reserving two tablespoons of the fat and adding it to a saucepan. Discard the rest. To the pan drippings add water to the equivalent of 1 1/4 cup (300ml).
- Heat the reserved fat in the sauce pan and whisk in the flour until smooth. Cook for a minute, whisking. Whisk in the pan juices/water mixture gradually along with the milk. Bring to the boil, whisking constantly until thickened. Leave to simmer for several minutes. Taste and adjust seasoning as required.
- Slice the pork into slices for serving and serve with the roasted potatoes and gravy.
Thanks so much for visiting! Do come again!
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