26 Dec 2010

karohemd: (Chef)
I shared cooking duties with my mother today, I cooked the meat while Mum cooked the sides.

The loin was seared in a hot pan and then transferred to a 120°C oven to finish, seasoned with salt and pepper.
The sauce was made from a red wine reduction, pan juices and some stock made from the roasted bones and offcuts, seasoned with salt, pepper and allspice, finished with cold butter.
With it we served braised and creamed savoy cabbage and almond croquettes (not homemade but shop-bought frozen bake-in-the-oven ones). It looked like this:

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