This is the first recipe I have cooked from Nigella's first cook book, How to Eat. This cookbook is widely referred to "the book of the decade" by Nigel Slater, the Daily Mail and the Independent. I can not agree or disagree with this statement as I wasn't into cooking in the 90"s as I was only 11 when this book when came out.
Anyway, the big downfall of this book is there is no pictures, none whatsoever !!!! It is very difficult to know how the dishes should turn out as there is nothing to refer to. Anyway, that aside there are 300 recipes in this cook book with chapters ranging from meals for one and two, fast food, weekend lunch, dinner, low fat and feeding babies and small children. Nigella gives alternatives ingredients to the recipes and introduces the reader to her laid back style of writing.
I chose to make the roasted pork loin as I perceived this recipe as healthy, I'm unsure whether it was after I added the garlic butter, but nevertheless it was easy to prepare and the oven does the majority of the work. Here is how my roasted pork turned out:
6 tablespoon extra virgin olive oil
4 cloves garlic
6 dried or fresh bay leaves
2 1/2 kg loin of pork, boned, derinded and rolled
1 medium onion
16 more dried bay leaves
150 ml white wine.
In a small bowl mix the olive oil, garlic, salt, peppercorns and then put the pork on a large dish and rub the mixture all over the meat. Cover the dish to marinade for several hours or leave it out if about to cook.
Preheat the oven to gas mark 6/200 C. Finely slice a peeled medium onion and line the roasting tray with it. Strew about 10 bay leaves over the onion. Place the pork including it's marinade, on top and the bones all around, if they fit and if you've got them.
Roast in the oven for 1 3/4 hours, basting regularly.
Remove the pork, scraping burnt bits off, to a plate or carving board and let it sit.
On the hob at moderate heat, pour about 150ml wine and 150ml boiling water over the bones, bat, garlic and onion. Let it bubble up and reduce by a third and then remove the boned gingerly and strain the liquid contents into a sauce pan. Heat, taste and add liquid as you like to make a good, thin, not-quite gravy.
You can carve, put the slices on a big warmed plate, sprinkle with salt and pour over a little of the juice-gravy, then tent with foil.