Roast Dinner....
- Thread starter Psymonkee
- Start date
You can just see some of it walking off the plate.
I like my mash potatoes to be smooth with no hard bits or lumps, I then use an ice cream scoop to put them on the plate in nice and neat balls
Reminds me of school dinners lol
I just put a big bit of pork tenderloin into a brine of coriander, coconut, mustard, parsley and peppercorns. Going to leave it for about 5 or 6 hours and then roast half of it tonight. Will serve with roast spuds, leaks, peas and spinach.
Then with the other half, going to be tomorrows dinner will probably just simply grill it and serve with a salad.
Should be good. Will try and get pictures of the finished product. My camera is really temperamental so will take about two hours to take pictures of me making everything and I can't be bothered.
Then with the other half, going to be tomorrows dinner will probably just simply grill it and serve with a salad.
Should be good. Will try and get pictures of the finished product. My camera is really temperamental so will take about two hours to take pictures of me making everything and I can't be bothered.
We never got mash potato at my primary school
. Had a 'roast dinner' every Wednesday though with roast potatoes 
Advantages of a private school - great school meals
Coconut because I don't have any sugar for one reason 
and thought it would add an interesting dimension. Coconut is also a natural thickening agent so if I decide to use some of the brine mixture as a gravy base it'll help with that (as I'm out of cornflower and really can't afford to buy any atm). It's experimental cooking!
Also, as I divided the pork loin into two pieces it gives me the option of doing something totally different with each. A simple roast is already planned but perhaps a pork curry (after brining it it should be tender enough to make a good curry meat) would be good particularly a green Thai. The coconut would lend itself to this. I also considered a honey and coconut combination, more of a rub that might be good if I decide to go down the Chinese route for tomorrow night.
Only one way to find out and that's by doing!
and thought it would add an interesting dimension. Coconut is also a natural thickening agent so if I decide to use some of the brine mixture as a gravy base it'll help with that (as I'm out of cornflower and really can't afford to buy any atm). It's experimental cooking!Also, as I divided the pork loin into two pieces it gives me the option of doing something totally different with each. A simple roast is already planned but perhaps a pork curry (after brining it it should be tender enough to make a good curry meat) would be good particularly a green Thai. The coconut would lend itself to this. I also considered a honey and coconut combination, more of a rub that might be good if I decide to go down the Chinese route for tomorrow night.
Only one way to find out and that's by doing!
Last edited:
Coconut because I don't have any sugar for one reason
Also, as I divided the pork loin into two pieces it gives me the option of doing something totally different with each. A simple roast is already planned but perhaps a pork curry (after brining it it should be tender enough to make a good curry meat) would be good particularly a green Thai. The coconut would lend itself to this. I also considered a honey and coconut combination, more of a rub that might be good if I decide to go down the Chinese route for tomorrow night.
Only one way to find out and that's by doing!
I like the idea of using the coconut brined pork in a thai/'regular' curry. Never knew it could be used as a thickening agent, so that's a new one.
I agree with the experimentalness and learning through doing. Too many people are afraid to try things out nowadays.
Here's my dinner from tonight. Was pretty awesome. Roast pork, that had been in a brine of coriander, coconut, mustard, parsley and peppercorns for 24 hours. The coconut didn't really come through (but who know if it did add something). It was really juicy, and quite delicious perhaps slightly over seasoned though.
Gravy was added after I took a photo.
Gravy was added after I took a photo.