Anna: I forgot to take any pictures of the roast pork belly last night.
Peter: Let me describe it to you.
Anna: Go on then.
Peter: It was porky. Very well slow-cooked. Fell apart beautifully. Dark. A touch sticky. Good crunchy crackling.
Anna: It was lovely and moist wasn’t it? I was a bit intrigued by the marinade, having tahini and soy in it and all. But it worked didn’t it?
Peter: You would never have known there was tahini in it.
Anna: And it was perfect for a dinner party, seeing as it didn’t need touching for 4 hours. Lovely. Nigel’s dauphinoise and some green beans complimented it perfectly.
Peter: We got another meal out of the dauphinoise tonight, didn’t we?
Anna: Can’t let leftovers like that go to waste! So on to the chicken. Technically it had 20 cloves of garlic as I halved the recipe. But who’s counting?
Peter: I thought it tasted smokey. I wonder what it would have been like if you used smoked garlic. I’m not sure why anyone would want to eat that much garlic.
Anna: Didn’t you squeeze the cooked garlic out of its skin?
Peter: No. I don’t like garlic that way.
Anna: But it’s sweet you know.
Peter: It’s not really my favourite thing.
Anna: I liked the way the chicken skin got all lovely and brown and crispy.
Peter: Did you eat it?
Anna: Hell yes.
Peter: The chicken was moist.
Anna: It was, despite being in the oven for that long. I wonder if there was enough liquid in the pan though. It was all a bit brown and dried out on the bottom by the time it was ready, so the thyme and spring onions had disappeared into a brown mess. She only calls for one tablespoon of wine for 4 thighs, which doesn’t seem a lot for 90 minutes in the oven.
Peter: Well I liked it with the potatoes and the salad. It was very French.
Anna: Next time I’m going to experiment with more wine. Yum!