In a further addition to the post on just bashing together some ingredients and hoping, here is my dinner from State of Origin night. The pears were slow roasted in a bit of oil and balsamic vinegar and the sauce was a reduction of the marinade, with some lemon juice and butter. The pork was grilled on the bbq to finish.
It came out fantastic, the only change i'd make is to cook the pork slower and longer, but the footy starts at 730pm no matter what, so thats what i could do!
I'm sure you'll get around to it eventually.
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19 hours ago
Looks bloody awesome. Have serious food envy - bad time to be making dinner right now!
ReplyDelete'I have no idea how this is gonna turn out' - the ten most commonly spoken words in my kitchen.
Probably had time in hand - it's only pre-game rubbish until 8, lots of Phil Gould looking like a dugong and spouting utter crap that unifies Qlders and NSWmen in their passionate desire to run him over with a combine harvester until he STOPS TALKING BOLLOCKS.