On Thursday i already shared some tips about mid-week at home entertaining. I talked about setting the table and how to create a last minute menu. I shared my easy fish starter en papilotte.
Today i share the main course of carrots and apple baked in the oven and a pork roast failure. Alas it happens, also to me, to mess up.
Tips when you mess up:
Remain calm, and don’t try to fix it, hide it or pretend it’s great – just fess up to your friends: “sorry mates but the pork sucks” i even said: “if this was served in a restaurant, i would send it back.”
Don’t serve if it is truly inedible, burned to crisp or possibly poisonous. You can save pretty much anything with a bowl of pasta or rice. So pour your friends more wine and boil some water.
If all fails, make a quick call and order in.Your friends won’t mind, don’t worry, they are there to spend time with you.
for the main course:
Need for 4 p:
assortment of carrots i got some purple and yellow ones – about 2 per person total
about 10 small button onions, i used dry but you can use fresh green onions too
bustle of fresh thyme
2 apples – select juicy crispy apples
1 tablespoon agave syrup or honey
2 table spoons olive oil
1 seeded pomegranate
1 slice of feta cheese, crumbed
1 pork roast ( ask your butcher for advise on cut, size and weight)
1. clean and cut the carrots (cut lengthwise) and apples (cut across middle), add to baking dish. add onions cut in half and thyme. add a squeeze of agave and a good splash of olive oil and season with salt and pepper.
2. in preheated oven at 180C and bake for about 40 minutes, checking how cooked the carrots are to your preference. Before serving I added some feta cheese and pomegranate seeds.
3. My butcher recommend I broil the pork in a little stock on the stove for 50 minutes but i was disappointed. The edges were super dry and middle was raw, requiring me to cut and recook, which left it all very dry… failure… I would now cook it as i know best: roasting in the oven so i can monitor the temperature and cooking time better. (live and learn). I served it with mustard and pickles.