As if we’d not eaten enough Roast Dinners in the past two weeks…

Greetings!

I hope everyone had an excellent Christmas and is looking forward to the New Year.  My Christmas Day of double dinner was very successful – I managed to eat a little bit of everything without completely overstuffing myself (including some of the incredible beef cooked by my parents, roasted rare, from a 7kg rib joint).  I took the big Christmas pudding round to A Man’s grandparents’ as my contribution to dinner, and it turns out that it is possible to overdo the alcohol feeding…  Less rum next time I think – who’d’ve thought it?!

We came back on Tuesday night, and were planning on going food shopping after A Man came home from work yesterday, so dinner had to be made up of things we already had in.  There was an onion squash and an apple in the cupboard and the rest was freezer food, and it was pretty successful even though I say so myself.  Something I would definitely do again, and a good compromise on a roast dinner using pork steaks if there are only a couple of you.

Love love

Gemma xx

Miniature Pork Roast Dinner

1 Pork Shoulder Steak (or Boneless pork chop or Chicken Breast) per diner
1 Good Quality Sausage per diner
Mashed Squash (see below)

It does look quite a lot like a school dinner, but was actually a really tasty storecupboard meal.

  1. Flatten the pork steaks out.  The best way to do this is to butterfly them – cut through the steak until almost halved and open the sides out so there is twice as much surface area.
  2. Squeeze the sausagemeat from the skins and add any flavourings you wish.  This depends on the sausages – the ones I used were already fairly full flavoured with herbs and caramelised red onion chutney, but I added some eating apple diced small.
  3. Spread the sausagemeat mix over the steaks.  Roll the pork and wrap tightly in foil.  You could also wrap them in prosciutto or bacon, but I decided this would be meat overload for me.  Place on a baking tray with any other veg you wish to roast (I took some of the roast potatoes we had left over out of the freezer and we had those, but do whichever sides you like) and place in a preheated medium-high oven for around 30 – 40 minutes until the pork is cooked through.  Remove the foil for the last few minutes to brown the outside of the meat.
  4. To make the mashed squash, place peeled diced squash in a microwavable bowl with a little butter and microwave on high until soft right through (5 – 10 minutes depending on the size of the squash pieces).  Mash with a fork and stir through some sage.  Heat in the microwave for a couple of minutes before serving.
  5. To serve, slice one mini pork joint onto each plate, with sides and lots of gravy.

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