"Scarborough Fair Roast"
1 Maggi cube
1/2 onion, chopped
Pour water into a crockpot, about an inch deep. Turn the crockpot on High. Add 1 Maggi cube. Chop half an onion and add the bits.
Rinse the pork roast and put it on a cutting board. Sprinkle generously with parsley, sage, rosemary, and thyme. Lower the pork roast into the crockpot.
If you have whole carrots, they need to be peeled or scrubbed, then cut into chunks. If you baby carrots, they can be added whole. Put the carrots into the crockpot around the sides of the pork roast.
Put the lid on the crockpot and ignore for four hours. If your crockpot runs hot, you may want to check it after about three hours; if it's boiling, turn it down to Low.
The pork roast is done when the meat falls apart and the vegetables are soft. Use lifting forks to transfer the pork roast to a serving platter. Use a slotted spoon to fish out the vegetables and put them in a bowl.
This recipe was inspired by the song "Scarborough Fair," which repeats the phrase, "parsley, sage, rosemary, and thyme." They actually taste great together. We have made it many times in various ways.
Maggi cubes are ubiquitous in African and Hispanic cooking. I like them better than American bullion. Often we make this with chicken broth or pork broth, but this time we didn't have any.
Any good-sized pork roast should work. Usually we get pork butt or pork shoulder for this recipe, but it works with tenderloin too. When the roast is done, the meat tends to fall apart rather than slicing neatly.
Parsley, sage, rosemary, and thyme all have their benefits. Together they make a good digestive blend.
You can use a wide variety of pot vegetables for this recipe. This time we had half an onion and a bag of baby rainbow carrots.
"Scarborough Fair Emulsified Vinaigrette"
6 tablespoons full-flavored extra-virgin olive oil
1 tablespoon honey
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1/2 teaspoon parsley flakes
1/4 teaspoon rubbed sage
1/4 teaspoon ground rosemary
1/4 teaspoon dried thyme
Into a wide-mouthed salad dressing bottle, pour 6 tablespoons full-flavored extra-virgin olive oil, 1 tablespoon honey, 1 tablespoon apple cider vinegar, and 1 tablespoon lemon juice. Then add 1/4 teaspoon sea salt, 1/4 teaspoon ground black pepper, 1/2 teaspoon parsley flakes, 1/4 teaspoon rubbed sage, 1/4 teaspoon ground rosemary, and 1/4 teaspoon dried thyme.
Cap the bottle and shake vigorously until the ingredients blend and emulsify. It should be creamy and translucent. The dressing stays blended fairly well, but you may want to shake it again immediately before serving.
Extra-virgin olive oil comes from the first pressing and is better than other types of olive oil. When you put olive oil in a dressing, you want the full-flavored kind, not the "light" flavorless kind. It should be golden or green and have an interesting flavor -- it can be nutty, sweet, tangy, fruity, etc. I use a mid-range olive oil that costs around $12-15. I can definitely taste the difference between that and $3 olive oil. I cannot taste the difference between that and $30 olive oil. Buy what you can appreciate. Don't scrimp. The ingredients determine the quality of the end result.
Honey comes in many types. I used wildflower honey from a friend's family apiary. You want a medium-to-light one for this recipe. Lemon blossom or linden honey would be great, but don't go darker than clover. Honey serves as an emulsifier, but you don't need much. I only used a ratio of 1 tablespoon honey to 2 tablespoons acid (apple cider vinegar and lemon juice) and 6 tablespoons oil, and it came out perfect.
Apple cider vinegar has a light, sweet-tart, very fruity taste. Try to find an organic live culture with the mother intact.
Sea salt has a more complex flavor and better trace elements compared to table salt. You can use table salt if you want.
As a base for the salad, I used Earthbound Farms Bright Herb, which is spring mix with fresh herbs added. It's very similar to what I got by adding random handfuls of herbs to spring mix. I also put in some diced celery, diced baby rainbow carrots, and tiny rainbow tomatoes.
You can also pour the dressing over the pork roast, as one diner demonstrated.