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Monday, September 1, 2008

So you think you've got a small kitchen...

Today's post goes out with a big High Five to Uncle Skipper and Liz E. Bear, who announced their engagement at 3am on Sunday morning, much to the chagrin of those woken by the incoming text messages. Good luck, you crazy kids.

This led to an impromptu family dinner aboard the Fox, where Obi set out to prove to us all that we really don't have a small kitchen, and that if he can cook a roast pork dinner for 6 in a space this big...
...then we have nothing to complain about back at the Freshly Ground kitchen. Not that we do. Obi turned out some delicious roast veges...
...succulent pork leg fillet...
...and the appropriate garnish of 5+ a day to keep the flu at bay.
All this in a wee gas oven of less than 2 cubic feet and over two gas hotplates. I can't actually stand up straight in the galley, so all the more reason to appreciate the achievement. I hear a lot of people complaining about the size of their kitchens or lack thereof, but I think that Obi's efforts in the galley of the Fox prove that this is merely a symptom of our society's growing pleonexia.

What's even more inspiring is that Obi & Nan cook up substantial dinners like this for themselves and guests, as appropriate, every night, under what would seem to most people conditions better suited to the occassional camping trip. I think there is a lesson in that for us all.

We were also lucky enough to see Great-Gramps and Gran yesterday at the Fox. It was Gran who provided the Jelly recipe, and Great-Gramps was kind enough to correct me on my original Roast Pork recipe. I have been neglecting to wipe off the layer of salt before applying the flour, and the initial hot cook should be done at 250C (instead of 230C) for 45mins to an hour, before being turned down for the rest of the cooking time. And all this time I thought I was doing it just the way he taught Obi. So I'll be looking forward to cooking pork again in the not too distant future - any excuse, really.

2 comments:

Dessert Chef C said...

mmm it was so good, I want to know how Obi gets the potatoes so crispy on the outside.

catechstrophy said...

To get really crispy potatoes, cut them into big chunks (I always leave the skins on too) and cover in cold water. Bring them to the boil for 10 minutes then pour off the water. Salt them *REALLY WELL* with freshly ground sea salt if possible and give them a good shake in the pan to roughen the surfaces, adding a little olive oil so they're just covered (you don't want them sitting in a big pool of oil) then pop them straight in a hot oven for 45 mins or so turning occasionally.