Roast Beef & leftovers

Oh well I'm getting a bit behind with blogging & I keep forgetting to take photos!

Never mind though so here we go again. Whenever we have a Sunday Roast I use the leftovers to make dinner for the rest of the week

This week we had a beef joint so this was my menu plan

Sunday - roast beef & all the trimmings
Monday - cow in a hole (like toad but using beef not sausages)
Tuesday - beef with pasta in a creamy blue cheese sauce
Wednesday - for speed's sake it was pasties & mashed potatoes
Thursday - beef stir fry with honey & soy sauce
Friday - breaded haddock, mash & peas

I'll post some recipes & pictures later (where I remembered to take them that is!)

Slow Roast Marmalade Pork

This is a gorgeous recipe that I found in a Sainsbury's magazine.

It is a Jamie Oliver recipe and I have made it several times over the two years I have had it.

I can't find a link to the original recipe so am posting it here from the magazine

Serves 8-10 (with leftovers if you're lucky!!)

Ingredients
1 x 5.5kg neck end of shoulder of pork or 2 x 1.75kg boneless pork shoulder joints
Olive oil
1/2 x 340g jar good quality fine shred orange marmalade
freshly ground black pepper
sea salt

Method

• Pre heat oven to Gas Mark 4/180C
• Place the pork in a large roasting tray and score the skin (I get my butcher Mr Pargiter to do this for me)
• Drizzle over the olive oil and rub in
• Season with sea salt and freshly ground black pepper
• Roast for about 5 hours or until pork is tender and shreds easily
• Remove from oven
• Mix the marmalade with a teaspoon of black pepper and spoon this all over the pork
• Put the pork back in the oven for another 30 minutes or so until it golden and glazed
• Remove from oven and let it rest for at least 30 minutes covered loosely with foil
• When ready to serve shred the pork and the crackling, drizzle over some of the sticky juices and serve on a large platter.

That is the original recipe, I now cook it slightly differently, in that I have the oven at 100C and cook the meat for 12 hours, then I turn it up to 200C for 30 minutes before adding the glaze.  I also add a few chili flakes to the glaze

I have done this both for buffets and for a Sunday roast and each time it has been very well received and demolished - sometimes I have leftovers sometimes I don't!

I made this for a Sunday lunch with Husband, DD, Mum, her Husband and my Best Friend yesterday and again they all loved it and I do have leftovers so am trying to decide how best to use them up

Watch this space...