Roast potatoes are a universal favorite but did you know that leeks, swede, turnips, carrots and parsnips can be roasted too? Try serving roast vegetables for a change. They are full of flavour and very filling.

Every loves potatoes roasted around the meat but, for most cooks, that is where vegetable roasting vegetables can be roasted with  delicious results. Roast vegetables make excellent accompaniments to meat and fish dishes and if a little cheese or bacon is added, they make a meal in themselves.

With rising fuel costs, it is a good idea to make to best use possible of oven heat. If the oven is already heated to cook a joint, casserole or a savoury pie, you can
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Pork must be absolutely fresh and of good quality when you buy it. As soon as you get the pork home, unwrap it, place it on a plate or tray and cover it loosely with foil or polythene to prevent the surface from drying. Do not store for longer than two to three days in a refrigerator, or one to two days in a cold larder. In warm or humid weather do not leave it in the larder longer than one day. Just before roasting, take the meat out and let it stand for 30 minutes at room temperature.

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Cooked pork should also be handled carefully, especially in warm weather. This is because bacteria multiply quicky and can cause serious food poisoning. Immediately the pork is cold, wrap it in foil to stop it drying out. The foil should be close to the meat, but not crimped to be airtight.

Store in the refrigerator for up to two days. Take it out if the refrigerator and hour before serving to bring the cold meat to room temperature.

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A prime, relatively lean roasting cut, which has a layer of fat, about 12mm thick, beneath the rind. The fillet or middle cuts are leaner than the knuckle end, and both have two large cut surfaces which may need basting. Leg cuts are always expensive.

Butchering and Preparation

A small leg can be roasted whole, but is more often cut in half into fillet end and knuckle end. Larger legs can be cut in 3, giving fillet, middle and knuckle. The whole leg can also be boned for stuffing.

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Description- The most expensive cut of prime lean roasting pork, cut from one side between the leg and shoulder. The loin is covered with a thin layer of fat, and the rind makes excellent crackling. The hind or chump end adjoining the leg has the kidney and the fillet attached. The neck or rib end is thinner. A middle cut is taken from between the two.

Butchering and Preparation – The lon is usually divided into 2,3 or more cuts according to size (or into chops). All loin cuts need chinning (removing the chine bone) to facilitate carving. The loin can be boned for stuffing.

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Good quality meat from a young animal is firm and dry, fine grained and a pleasant pink color. The fat should be creamy white and the rind smooth and supple. Freshly cut surfaces should be slightly moist. In older pork the color gets darker, the fat becomes flabby and too thick and the rind is coarser and hairy.
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Steamed Fish – Steaming is suitable for fillets and fish steaks. Prepare fish, season and sprinkle with lemon juice. Steam.To test, insert a knife in a thick part, which should look creamy white when cooked. Serve with sauce, e.g, parsley, anchovy, etc.

Grilled Fish – Grilling is suitable for herrings, mackerel, kippers, flat fish and fish steaks. Prepare fish, cut to allow the heat to penetrate, grill. Oily fish such as herrings do not need to be brushed with oil, but white fish such as sole and plaice etc, require to be brushed liberally with melted fat or oil before and during grillings. To test, insert a knife in a thick part, which should look creamy white when cooked. Serve with sauce,eg, parsley, anchovy and etc.

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Baked Fish- Place prepared fish on a baking tray or in an ovenware dish. Sprinkle with seasoning and lemon juice. Dot with butter or margarine. Cover with greased paper. Thin pieces of fish, eg, fillets, may be placed on greaseproof  paper for easy removal. Fold, roll or place in layers to keep moist during cooking. Allow 10-30 minutes depending on thickness of fish. To test, insert a knife in a thick part, which should look creamy white when cooked. See your Instruction card for temperature and oven position. Serve with sauce, eg. parsley, anchovy etc.

Baked Stuffed Fish- Prepare fish, spread and roll or fill the cavity with Parsley and Thyme stuffing. Cover and see Instruction Card for temperature and oven position.

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Flat Fish -Remove head and entrails. Wash fish well, using salt to clean away dark skin.

Round Fish- Remove head, make a slit on the underside towards the tail, remove entrails. Wash fish well, using salt to clean away dark skin.

Other preparation- Remove fins and loose scales. Replace roe if desired. Dry.

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Ingredients

60z flan pastry
1 egg
2 oz. margarine
2 oz caster sugar
1 oz ground almonds
1 1/2 cake crumbs
1/4 teaspoonful vanilla essence
1/2 teaspoonful almond essence
jam

Method
1. Make up pastry. Roll out and line sandwich tin. Spread base with jam.
2. Cream margarine and sugar until light and “fluffy”.
3. Gradually add lightly beaten egg. Add a little at a time, beat in well between each addition.
4. Beat in essences.
5. Fold in ground almonds and cake crumbs, stir well. Cover jam with this mixture.
6. Roll out pastry scraps and cut into thin strips. Place on top, lattice fashion. Bake.

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