A Blushing Bride

It has been over a month since my initial post, I have since completed the Flora Women's Mini Marathon (10km) in a pretty impressive (personal) time and have signed myself up for a few more runs to stay on my toes.  I have become addicted to Pilates, bought some pretty blingin' new runners and the healthy eating is finally becoming normality. 

 I also attended a close friend's wedding and I had the pleasure of creating decorations for her in the church.  I created eight wreaths all inspired by her chosen flower, the humble and delicate daisy.

A Roasting Sunday

How to begin my first blog excerpt... Firstly I'm a HUGE Julie and Julia fan and each watch gets my stomach rumbling and my culinary(ish) skills crying out to be used. It's not laziness, it's fear. I'm nervous cooking meat and I suck at chopping an onion. All is about to change. As much as I wish it was Ballymaloe Cookery School that was contributing to this change, alas not this time poor tiger.  I am to become a frugal, fitness-friendly feline and there is no better way to pressure yourself in to reaching a goal than by telling people, a lot of people!

This brings us to the pictures, the beginnings of a summer/spring rhubarb and berry crumble from my mother's Mother's Day gift, the Cornucopia cookbook (Cornucopia being a homely vegetarian restaurant in the heart of Dublin City).  I am christening the book and hoping to live up to expectations.  Back to the aforementioned pressure!

I am cooking a slow roasted shoulder of rare breed pork for the main course and will be serving with dressed salad leaves, crunchy sourdough bread and boiled baby potatoes.  By slow roasted I mean 10 hours....looking forward to this month's gas bill...which I am to have ready for 6pm this evening.  The recipe comes from a family friend.  She mentioned "easy" and "mouth-watering".  I was sold.  Find the recipe below.

Caroline's recipe (feeds 12, meat costs approx. €20)

Score the fat of the pork and rub into cracks and onto meaty side the following mix. This is very approximate, its different every time depending on the spices i use.

6 cloves mashed garlic
tablespoon coriander seeds ground
tablesponn cumin seeds ground
6 or 7 star anise ground
a few cloves
finely chopped red chili if you have one handy
lots of grinds of fresh black pepper.

Rub this mix into the beast.

Put it into hot oven for 20 mins and then turn it down to about gas 1.5  ie very low for about 9 - 10 hours, depending on what time you're eating , i'm sure an hour or two here or there wont make a difference but the meat should just fall off the bone. It's very rich.  I usually do baked spuds with it but you could serve it very happily with a big bowl of salad and some good bread.  It is the tastiest easiest thing ever- enjoy !