October 31, 2010
Fennel roasted pork with Italian beans
Summer is trying very hard to rear it's head but every now and again we get a cool evening where you have to put a jumper (sweater) on with your shorts. When these days come about I feel I need to make the most of them and whip up a roast or rague just so I don't forget how to make them in the summer months.
When we lived in Chicago it felt like it was winter for 9 months of the year; I use to roast, bake and slow cook with the best of them.
Moving to Sydney kind of put a stop to all that deep, hearty cooking. It was replaced with salads, stir frys and bbq's for 9 months of the year. People rub their hands together and wrap themselves in gloves, scarves and knee high boots when a hint of a breeze kicks in off the ocean at the beginning of winter, while the Baker family and 90% of all Scottish and English tourists are still rocking around in short sleeve t-shirts and thongs.
We may not feel the nip in the air and run to the cupboard to throw on a long awaited new jumper (I've actually given up on buying jumpers these days!) but I do run to the kitchen, bang on the oven and get right down to a good roast.
Being spring, we have broad beans, peas and the flat long, green Italian beans in season, so as soon as I have a free hour I slowly cook the Italian beans down with some garlic, fresh tomato, silverbeet and a hint of red wine vinegar. If you turn the temp to medium and pop a lid on, you will be so impressed with this fabulous little side dish. It tastes even better the following day on an antipasto, or as is with fresh bread.
I however, served it up with roast potatoes and a fennel and lemon crusted roast pork. Simple and quick, just the way I like it on a week night.