Weekend Meals: Sunday Roast

Well, the weekend is over and it is back to the grindstone. Memorable events this weekend: Friday evening with our friends & Sunday's Roast! I am sorry to say that I am not a big fan of Sunday roasts... I think this can safely be attributed to a childhood memory: Every Sunday, mom made a roast for the family. It was either roast chicken, roast pork or roast leg of lamb.

And the rule was to eat everything or 'no dessert!'. As a child, that was torture! To make things worse, my mom always used to say 'Your brother is coming around later and he is going to eat your dessert'... Aaaaghhhh!

I am going to let you in a little secret regarding preparing Sunday lunch. This is a Ssshhhhh Secret! Nobody is to know...

Ingredients:
2kg Leg of Pork
6 Potatoes (small, whole and peeled)
Dash of Sunflower Oil
Edgemead Superspar (Ssshh!)

Method:
1. Before the morning Church Service, quickly preheat the oven to 140 deg Celsius.
2. Spice the pork with your favourite spices.

TIP: For amazing crackling, dust with mustard powder

3. Pour a little oil into your roasting pan, add the pork and potatoes. Coat everything with oil.
4. Pop in the oven until after church (about 3 hours)

On your way home from the service, pop on at Edgemead Superspar. They prepare entire Sunday roasts and are very reasonable. I like to prepare my own meats and then buy the veggies at the Spar - yesterday, I bought yellow rice, sweet potato and cauliflower and cheese sauce. I bought sufficient for 4 adults (my dad and his new bride were invited) and 2 children (Celine had a friend over) and it only cost R60. Now that is value for money.

5. Remove the potatoes and set aside (in the warmer drawer is a good place)
6. Turn up the heat to about 220 deg C. for another 30 minutes. Check internal temperature of the pork with a meat thermometer. It should be 170 deg C.
7. The last 5 minutes of cooking, turn on the grill and make the crackling... Mmm!

Carve and server steaming hot. Best accompanied by shredded beetroot and an apple sauce. I also prepared some peas, as one of the vegetables.

Serve with a Riesling or Pinot Nior. Sunday lunch is starting to grow on me again...