Tuesday 12 June 2012

Filled Pork Roast

All this working in and around the house made us hungry.
The other day there was a filed roast on one of the blogs and I thought we should try something like this today.
J.P. bought a 2 pound pork roast and I cut it accordingly so that I became a flat piece of meat.
I used garlic salt and pepper on the meat surface before I layered the thawed spinach, some small garlic pieces and shredded mozzarella cheese on to the top and sprinkle herbs over the mixture
Filled roast, spinach, mushrooms and potatoes
The next step is to roll the meat up (like a cake) and bind it with cotton household twine. The whole thing has to cook in the baking oven with a cover for about 60 minutes and additional without cover for 30 minutes.  The fluid which cooked out of the meat was an excellent start for a sauce.
I could use up a whole package of frozen spinach in the roast. The rest was worked into the side dish. Sautéed mushrooms, onion and spinach.
1 pork roast
1 small pc of frozen spinach, thawed, drained
1 cup shredded mozzarella cheese
1/2 garlic, clove, minced
1 tsp rosemary, dried, crushed
1 tsp italian herbs mixture, dried, crushed
garlic salt, pepper to taste
Preheat oven to 375 F.
Cut the roast so that it becomes a big piece of flat meat. Season with garlic salt. Layer spinach and mozzarella cheese on top and sprinkle with garlic bits ( we like rather less than more.) Top with dried herbs.
Roll the meat, beginning at one end, into a tight roll and tie household twine around so that it stays in shape. Season the surface with garlic salt.
Slightly oil the bottom of a oven-proved dish and put the roast into it. Cover and cook for an hour. Remove the cover and cook for another 30 minutes.
While the roast is baking for the last 30 minutes prepare the side dish.
1 onion
5 mushrooms
rest of spinach
Slice onion and mushrooms and sauté in 1 tbls oil and 1 tsp butter. Add the spinach and simmer until the roast is done. Season with salt and pepper.
Take the roast out of the dish and thicken the stock with 1 tbls starch.

Before slicing the meat carefully remove the household twine.

Sunday 10 June 2012

Chicken on a bed of spinach

What I like with this kind of work. It shows. You can see what you have done.
Very satisfying.
Before and after (per today)

Did finish the walls the hallway walls and cleaning the stairs off paint that the former house owner left behind. What is still to do: sanding the floors and getting the mouldings on, ceiling and changing the light fixture. With J.P. busy preparing for his new job I guess he won't have the time to do it all before our guest from Norway arrive.

I would rather stop now, get ready for the guests and do the rest later in in the fall.
We will see what happens.
There wasn't going on much in the kitchen corner. Not that we starved, but nothing to write about.
Today, though we shall have baked chicken on spinach.
1 pk frozen spinach, thawed, drained
 1/4 cup chicken broth or vegetable stock
 2 chicken breast halves, boneless, sliced
 Worcester sauce
 salt, pepper
 1 large tomato, diced or 1 small can diced tomatoes
 2 green onions, with green, sliced
 1/2 cup Feta cheese (optional, I happened to have a rest goat cheese)

Heat oven to 350°. Put spinach in the baking dish, sprinkle with salt and pepper. Add chicken broth. Sprinkle chicken with seasoning blend, salt, and pepper; arrange over the spinach. Sprinkle with the diced tomato and green onion. Crumble the cheese over the whole, cover the baking dish with foil and bake for 25 minutes. Uncover and bake for 30  minutes longer, or until chicken is cooked through.

Served with boiled potatoes.

Now I have to get out and give Molly a bath. She rolled herself in something fishy. Yakk!