Long time no post! At least it seems that way to me… I like to post daily, but I do not like to post for no reason, and I just haven’t felt as though I’ve had anything good enough to share for a few days! Luckily, this came through tonight.
For many people, Christmas is a time to get together and celebrate with the people you love, usually in quite large gatherings. I adore these occasions, but unfortunately, they have been way too few and far between in my life.
I dream of a day when I can be the one who arranges parties for special occasions and just because, but currently, living in a flat without much extra room and on an income that wouldn’t happily stretch to provide an atmosphere and a table of plenty very often, this isn’t as realistic as I’d like.
One thing my budget will stretch to is the occasional schmansy meal for two, and even in future times of abundant family festivities, having a special time with the love will continue to be something I prioritise.
Now, I wanted a goose for ‘our Christmas’, but they turned out to be rather expensive and too big for our freezer. This will remain on the to-do list until next Christmas.
I decided to do pork fillet instead. I’ve wanted to try it for a while and at this time of year there seems to be lots more interesting cuts of meat available at the supermarket. Great value too at £4 something!
To make it Christmassy, I made a spicy maple glaze, traditionally used with gammon ham, and placed the smothered fillet on a bed of winter vegetables to roast in one tin. Of course, we had leftovers from this meal, but not many, and anyway, leftovers are no hardship if the food is this good 😛
Sliced thinly, we had the leftover pork on some sandwiches, and they were divine.
- 1 pork fillet, approx 500g
- 4 medium parsnips, peeled and quartered lengthways
- 1 butternut squash or 2 smaller squashes (such as acorn), peeled, deseeded and cut into chunks
- 2 red onions, each cut into 8 wedges
- 1 Bramley apple, peeled, cored and cut into chunks
- 1 tbsp olive oil
For the Glaze
- 40ml maple syrup
- 40g dark muscovado sugar
- pinch of chilli flakes
- 1 tsp Dijon mustard
- 1/2 tsp ground allspice
- Preheat the oven to 200°c. Arrange all of the prepared vegetables in a roasting tin. Drizzle over the olive oil and season with salt. Give it a stir so everything is coated.
- Make the glaze by putting all of the ingredients in a small saucepan and heating until the sugar dissolves.
- Roll the pork fillet in the glaze, then place it on top of the vegetables. Drizzle the remaining glaze over the veg, then put in the oven for approx 40 minutes, until the vegetables are tender and the pork is cooked through (when the thickest part is pierced with a skewer, the juices should run clear).
- Leave to rest for 5-10 minutes, then slice the pork and serve with the vegetables.
If you’d like the apple to retain more bite, leave them out of the initial vegetable mix and add them 20 minutes after the tin has been in the oven.
We had a glorious pudding afterwards! See https://welcomebackbelly.wordpress.com/2012/12/16/mont-blanc/