A not-so-veggie roast

I’m a vegetarian, but I live with a non-veggie so I like to cook meaty things for him every now and again. One Sunday a few weeks ago I did a big roast dinner to celebrate finishing exams that was good for vegos and meat eaters alike so I thought I would share it:

– Roast pork scotch fillet: simple roast pork with fennel seeds stuffed into slices in the crackling; cooked on high (220˚C) for 30 mins and then down low (around 160˚C) until cooked through (approx 1.5 hrs)

– The Best Kale Salad Ever from Smitten Kitchen. Make this, it will change your life. Raw Kale and delicious are not words that often go together, but this salad is truly something special. It is also delicious thrown in a pan with butter and leftover roast vegetables the next day as a bubble and squeak fry up. Make sure you make all the toppings.  http://smittenkitchen.com/blog/2013/08/kale-salad-with-pecorino-and-walnuts/

– Fried potatoes and sweet potatoes. Cut into big chunks and parboil until nearly tender, then fry in vegetable oil until brown and crispy (be careful – the sugar in the sweet potato makes them brown very quickly). Sprinkle with celery salt if you have it.

– Homemade apple sauce – chuck a scored apple or two in with the pork in the last 45 mins- hour of cooking, then mash it up with some pork dripping at the end for an impromptu apple sauce.

– Other things: sauteed red cabbage, baby carrots roasted in foil with butter and thyme, and a little gravy

In other news, I finished my end of year exams for Medicine and will find out soon whether I did well or not. After all the months of studying it will be very disappointing if I don’t. I’m heading to QLD this weekend as part of a scholarship program to help out in a rural GP clinic which should be a blast (cannot wait for some better weather – Melbourne is horrid at the moment!)

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