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C2 - Sunday, October 2, 1983 - North Shore News

ia

‘Be as decadent as you want’

FROM PAGE C1

when stuck in the hind
quarter. Baste the pig fre-
quently at first with a basting
sauce or even a prepared
salad dressing such as oil and
vinegar to keep itt from dry-
ing out. Also baste it two or
thre times during the last
hour of cooking time. For
basting use. for  conve-
mience, a new 2-inch paint
brush.

When the pig is finally
done, and the sun is going
down over your pig roast
party, you can begin the
pagan rituals that really

make a pig roast a Strange
event. The Ontano Pork In-
sUtute Suggests placing the
pig on a large table, remov-
ing the lacings, twine and
foil wrappings, replacing the
foil or block im the mouth
with an apple, putting olives
in the eye sockets. and a
fruit’ garland (cranberries.
grapes, orange sections
strung together) round the
neck. But the institute will
allow you to forego” the
garland, if you want.

Food writer James Beard
gets emotional on the sub-
yect of dressing a pig up for
the table: “I'm against the
rather pagan way people

eh ag ore. 1
NEWS photo Eric Eggertson
AT KLEE WYCK Cultural Centre in West Vancouver,
Katherine Logan paints a spring scene in preparation for a

West Van Sketch Club Art Show October 11 to 22 at Park

Royal North.

Planning
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have of decorating them. I
feel that a roast suckling pig

can be a _ beautiful sight
without the silly
embellishments. There is

nothing wrong with simply
garnishing it with masses of
parsley or watercress or with
roasted apples and omions.
One really needn't make a
caricature of the poor
beast.”

But it’s your pig roast. Be
as pagan or decadent as you
want. and as vour guests will

Just what do you serve
with a roast pig anyway”? The
Ontario Pork Institute
recommends the following
menu fora crowd:
Barbecued pork and
dressing
Scalloped potatoes
Baked beans
Cole slaw, tossed salad
Apple sauce
Tomato and Cucumber slices
Rolls with butter
Ice cream cups
Sugar cookies
Coffee, tea, milk

But we just served a tossed
salad, corm on the cob. beer
and marganitas.

PIG
STUFFING
2 Ib. bulk sausage meat
2 large onions
2 cloves garlic. minced
2 tsp. salt
ve tsp rosemary
‘4a Cup chopped parsley
12 cups dry bread crumbs
2 chicken bouillon cubes
dissolved tn 2 Cups boiling

Keep Canada
Beautiful

Pwo

Va

What to serve
with roast pig

allow without
fence.

For a real finishing touch,
why not suck the head on a
pole in the ground”? But that
might be going a little too far,

taking = otf-

(For more information on
barbequing or oven roasting
a pig. write the Ontario Pork
Institute at) Whiteoaks
House, P.O. Box § 69,
Mississauga, Ontario, phone
(415)823-2100.

water
Cook and - stir

sausage
meat in a large skillet over
low heat until lightly brown-
ed. Add onion and garlic:
cook and stir until onion is
soft. Combine with remain-
ing Ingredients and dampen

with chicken stock. Mix
well. Enough to stuff a 30 to
40 pound pig.

LEMON-GARLIC
BASTING SAUCE
Mash 2 cloves garlic with |
tsp. salt in bowl. Stir in cup
salad oil, 1 cup lemon juice,
4 tbsp. chopped onion, | tsp.
pepper, 1 tsp. dried thyme.
Allow to stand one hour to
blend flavors. Makes two
cups sauce.

bs. Serpmerorrernec

The Expansion of
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Dear Customers

Your

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your encouraging

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L ooking tor

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Marcia Hetherington

frances Mactean

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1718 Marine Drive (Little Wall St.)
West Vancouver

922-3713
open 10 to 5:30

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SHEILA - THERESE - JEANNE
NOOR and MARIA
Look forward to your visit