Sunday is Roast Day in our house (I've mentioned that before). This week it was just two of us, wife and daughter 2 are up in Scotland visiting daughter 1.
This left son and I free to indulge in a roast we generally cant have due to other family members food intolerances, pork.
With just the two of us a small joint was plenty for todays dinner, and to go with a meal in the week.
I took care salting, drying, oiling, and salting the joint and then cooked it in the air fryer (I have a Ninja Foodi).
30 minutes on 180c/350f gave a good start and brought the internal temperature up two-thirds of the way. Another 30 minutes at 190c/375f took it all the way 55c/130f - If you're worried that is a little low, remember that the meat continues to cook while resting, which this did for 20 minutes.
Here's what it looked like while it was resting:
And for those wondering, yeh, it tasted fantastic. While it rested I cooked roast potatoes in the fat from the joint (in the Foodi again). Some peas and sweetcorn were the veg, and yesterday I made apple sauce. Cue happy munching sounds.
While we ate all of that wonderful crackling, a couple of generous slices still left half-a-joint. I chopped this into bite size cubes and it's in the fridge to go with Tuesday's dinner.
On Tuesday we'll be having pasta with pesto. Well, not pesto that any Italian Nonna would recognise, but I'm not sure what else to call it. It looks like this:
It looks pretty much like pesto, right?
Friday I picked some wild garlic - there's plenty that grows in our local area - and I had some flat leaf parsley that needed used. I added them to the blender with some almonds, cashews, sesame oil, olive oil, parmesan, and Cornish Sea Salt.
I put the pesto on Instagram with as #vegetarian, but a friend reminded me that the parmesan is cultured from rennet which is an animal product, so, not vegetarian.
text and pictuires by stuartcturnbull
