Sunday, 3 April 2011

4.7 Sunday - Roast Pork Sunday Roast

Today is Mothering Sunday in the UK, so here's a special treat for the end of Week 4 - a tasty and filling Roast Pork Sunday Dinner, complete with vegetables and Yorkshire pudding.

To those new to my blog, Sunday is the day to check out my menus to the right and choose the relevant shopping list which contains everything you need for that week's family dinners.

The idea is to reduce your spend on the main daily meal. Take a little time to work out what you actually spend on these meals at the moment and then compare that with what can be achieved by using my shopping lists. To the right is a handy little calculator to show you what saving you could save depending upon the number of people in your family.

For example, a family of four who spend around £80 a week on main meals can reduce that to £25, making a saving of £55 - that's more than £220 in a month! Over the course of a year, you could rein in what you give to supermarkets to the tune of nearly £3,000 a year. That's enough to settle a credit card debt or pay for a family holiday.

Tomorrow marks the run-down to a special week of recipes - I am going to run side by side, a choice of meals - my usual recipes plus a vegetarian alternative. Watch out for both sets of shopping lists at the coming weekend.

Roast Pork Dinner

Apple Pudding


4 pork shoulder steaks
3 large potatoes
1 egg
½ pint milk
3 sp seasoning
Garlic clove, sliced
Thyme, sprig
1 sp cooking oil


Sprinkle the seasoning on to the pork steaks and rub it in evenly on all sides.

Place the pork in an oven proof dish with the oil and arrange a few slices of garlic and some thyme under each pork steak. Cook in a hot oven for about an hour.

Wash and slice the potatoes. Drizzle some oil over the potatoes and place them skin side down and put in the oven to cook.

Place a spoon of oil into a separate oven proof dish and place in the oven to heat up ready for the batter pudding mixture.

In the meantime mix together the flour, egg and milk and salt to make the pudding batter. Pour the mixture into the hot oil and put back in the oven to cook for 30-35 minutes.

Prepare the vegetables. Take the meat out of the oven. If there are juices, pour them off into a small pan. If there are no juices, pour in a small cup of hot water and put it back in the oven for two minutes.

Pour the juices into the pan, add a splash of wine, some more hot water if required, and the cornflour mixture. Stir well and then your dinner is ready to serve. 


Sticky ApplePudding


1 large apple
10 sp plain flour
3oz butter
4 sp sugar for pastry
6 sp sugar for sauce


Mix the flour, butter and sugar together with your fingers until the mix resembles breadcrumbs. Add 2 or 3 sp of cold water and mix together to form a solid ball. Place in the fridge for 10 minutes.

In the meantime, cut the apple into thin slices and arrange in the bottom of a shallow oven proof dish or a pan.

Melt the sugar slowly in a pan until it turns into golden coloured syrup.
Quickly roll out the pastry to the size of the dish. Pour the melted sugar over the apples and then put the pastry on top. Be careful, as the melted sugar is extremely hot.
Place the dish in the oven and cook for about 20 minutes.

This meal appears on Shopping List 4

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