MUMS' DAY: ONE-STOP MEAT-JOINT DINNERS

A one-stop dinner that cooks a main & trimmings in one go has got to be a boon on Mothers' Day...or any day 

  Organic Belly Pork roast in one pan

What a treat it is to have a joint of meat with all the trimmings.   And what bliss if all it involves is a bit of prep, turning the oven or slow cooker on and keeping a gentle eye out.  

The key is to use the oven/slow cooker to produce tender meat, creamy mashed spuds and beautifully al dente broccoli and/or cauliflower all in one go...but in stages.  67's method saves fuel, the hassle of balancing saucepans and worries about split-second timing.

The joint can be a less expensive cut that requires slow cooking for maximum deliciousness, like belly pork or shoulder of lamb.  Or it can be a simple roast chicken or high-end organic bird that requires less cooking time.  

Whatever joint is chosen, these tips should keep the meat moist and flavourful:

THE MEAT

Oven Roasting

1. Preheat oven to 180c/350f/170c fan/gas 4
2. Line bottom of pan with coarsely chopped onion, carrot & celery
3. Add 1/2in/1cm water and/or a slug of brandy/grape juice to the pan
4. Place joint on a roasting rack, above the veg, covering it loosely with foil
5. Bake according to producer's suggested times BUT at 2/3 of the cooking time, remove foil.  
6. When cooking time is up, put a meat thermometer into the thickest part of the joint (not near bone or fat); it should register 180c/350f.  OR insert sharp knife in the thickest part; the juices should run clear - if not, the joint needs further cooking 
7. Strain the pan veg & juices into a bowl, removing as much fat as possible; mash the veg to release flavour; set both aside.  
8. Return roasting tin to hob, add half a cup of water or stock; bring to a boil, scraping the bottom of the pan to release cooked-on meat or veg.  Add to bowl of juices; blend in mashed pan veg and pour into a heated jug.  
9. If you prefer gravy rather than juices, add the strained pan juices & mashed veg back into the roasting tin with half a cup of water or stock, scraping the bottom of the pan to loosen any bits of meat or veg.  Add one tablespoon cornflour mixed with 2 tablespoons cold water; heat gently until it thickens.  
10. Remove as much fat as you can from the juices or gravy.  

Slow Cookers

67 highly recommends slow cooking for fatty meats like lamb; it gives an intensely flavourful joint.  

1. Line bottom of slow cooker with coarsely chopped onion, carrot & celery; add 1/2in/1cm water and/or a slug of brandy/grape juice 
2. Place joint on top of the veg
3. Add all other chosen braising ingredients (tinned tomatoes?) together.
4. Cover; heat on low if possible
5. (See instructions on side vegetables below for timings)
6. The meat is ready when tender but still capable of being carved; usually 5-6 hours on low for a one kilo joint but check after 5 hours.
7. Remove meat and vegetables; keep warm 
8. Pour braising liquid into a jug; remove as much fat as you can
9. If you prefer a thicker sauce, add juices to a saucepan; mix one tablespoon cornflour with 2 tablespoons cold water; stir in.  Heat until it thickens.

Tip: the slow-cooked meat, vegetables and braising liquid can be refrigerated for a couple of days but if you are delaying serving that long, it's probably better to cook the vegetables on the day


THE VEGETABLES

1.  Spuds

The trick is to cook spuds - white or sweet potatoes - at the same time as the joint in the last hour (or two with a slow cooker) of cooking time. 

If using the oven, the spuds should be added during the last 75 mins of cooking. Large potatoes should be washed, trimmed of any blemishes, lightly oiled and seasoned.  Place them straight onto the oven rack -- don't wrap them -- but place a tray underneath so drips won't mess up the oven floor.  

The spuds can then be served as is, with crisp savoury skins.  Or the insides can be scooped out and mashed with yoghurt and butter. 

(This method will also work with smaller potatoes, though obviously the cooking time is reduced.  Instead of scooping out the centres once cooked, smash them lightly with a potato basher and add a bit of butter.)

Or try fancy 'fan' potatoes by Nigella.

Courtesy of Lizzy loves Healthy and licensed for reuse
under this Creative Commons Licence

If using a slow cooker, add (unwrapped) washed, unpeeled large baking or sweet potatoes, free of blemishes, for the last 90 mins.  Once cooked, scoop out the insides and mash, lightly or into a puree, with yoghurt and butter.


2.  Vegetables

Solid veg like broccoli and cauliflower are the best for this method of cooking.

1. Broccoli: break off florets; trim to same size; cut off bottom of stalks; peel if necessary.  If using stem, peel & cut in 1/4inch slices
2. Cauliflower:  break off florets; trim to same size.   If using stem, peel & cut in 1/4inch slices
3. Place vegetables in a good-sized square of greaseproof paper or foil with a couple of tablespoons of stock or water.  Season lightly.  Enclose the veg so that none of the liquid will escape.
4. Oven: place on oven floor 30-45 mins before end of cooking time, depending on size of packet. (You may wish to do 2 packets instead of 1, depending on number of guests.)  The veg will steam gently in the packet. Unwrap before serving; add a bit of butter (opt) and/or lemon juice
5. Slow Cooker: place the packages on top of the joint in the slow cooker 45 mins - 1 hour before end of cooking.  Unwrap before serving; add a bit of butter (opt) and/or lemon juice

One stop slow-cooking: Italian lamb with vegetables 

                   More Meat on Nav Bar: Recipes I & II ...

Please leave a Comment in the box below

This information has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.