I had a dinner-party disaster a few weeks ago… so bad that my confidence was VERY dented.
We had invited some friends and bought an expensive piece of pork to roast (these friends don’t ‘do’ roasts – they make a mess of your oven (!) When these people want a roast dinner, they phone the butcher and arrange to collect their roast (perfectly cooked) at whatever time suits them…)
Anyway, all was well until one couple turned up late… an hour late…
I will never cook a roast meal for visitors again. Experiments in Tajines and casseroles are ongoing… and I bought a new cook-book 🙂 – more on that another day…
But, I found this recipe for roast pork in our local newspaper recently. It’s by Ruth Pretty – who is one of NZ’s best caterers (I go to her cooking school each year for her “Christmas” class – it’s such a huge treat). In my experience, Ruth’s recipes never fail, and I love that she tells you how far ahead you can do each part. I’ve included her recipe for Apple Sauce – though I haven’t made it yet. The fennel rub for the pork is absolutely delicious. The roast was wonderful and the leftover meat the next day was very moreish… confidence somewhat restored… thank you Ruth.
Recipe by Ruth Pretty
8 cloves garlic 2 tsp rosemary leaves – finely chopped 1 tbsp fennel seeds 1 tbsp sea salt 1 tsp freshly ground black pepper 1/4 cup olive oil whizz all together and rub generously all over pork before you roast it. Store in the refrigerator for up to 2 days  Apple Shallot Sauce 2 apples – peeled, cored and cut into 12 wedges 145g onion – peeled and cut into wedges (or 16 shallots) 8 garlic cloves – peeled, halved 1 bottle sauvignon blanc 1 cup tart apple syrup (use maple syrup if you can’t get this) 1 tsp balsamic vinegar 1 – 2 tbsp brown sugar  Put the apples, onions, garlic and wine into a saucepan. Bring to a boil, then reduce the heat and lightly boil for 40 – 45 minutes until the liquid is syrupy and the vegetables are soft. Add the balsamic vinegar Remove from heat and add brown sugar to taste. Cool and refrigerate for up to 4 days. Re-heat to serve
Janet – this recipe so sounds like my kind of meal – delicious! I can not fathom having a butcher cook my meat! How crazy is that??? As for your dinner – I might have been tempted to eat ahead of them…and then heat there plates up when they arrived. I know…I am bad…but I simply do not do late! Although having said this, once I took the roast out, covered in foil to let rest for 30 minutes, and we just poured over hot gravy (my guests were 30 minutes late) They got a stern warning not to be late again or there would not be any leftovers for them to have at all! LOL hugs to you for being such a good sport!
It’s not the first time this couple have been hugely late (he is the problem – not her)
If it happens again, they will have to just join in at the stage we’re at – we’re not waiting for them ever again! And I agree, having the butcher cook the meat for you is just nuts!!! 🙂
I was only a good sport until they’d all gone home – there were many tears afterward 😦
Never never again for that lot. No more invitations.
well it just so happens i have a few roasts of pork in my freezer.. so i will try this and how very rude to be late to a dinner.. I hope they bought copious amounts of wine to make up for it.. it is not the meat as much as the vegetables that always get ruined with a roast that goes on hold! next time invite them for cocktails at FOUR and then they may be on time for dinner..c
Rick turned the oven off… to ‘give us some time’… he didn’t tell me he’d done it… my beautiful veggies, that had been crispy, golden and perfect… steamed themselves cold. The roast was cold too. Crackling however was perfect! These people are often late – he was late home from work, but then decided he ‘needed’ to take the neighbour’s dogs for a walk… then he had to shower etc Nice to know where we stand in his priorities…
Oh you poor thing! How rude indeed! Next time give them 10 minutes then start without them- but actually I don’t think I’d ask them to dinner ever again!
Roasts make a mess of your oven??? Seriously? I am gobsmacked!
Amazes me too Judith 🙂