Braised Pork in cider, home-grown roast veg

My friend Vicky texted me from the pub the other day to say that she'd brought in some home-grown veg for me - she's been promising me all sorts of delights from her garden for several weeks now! Some cherry tomatoes, on the vine, lasted about 2 minutes before I'd scoffed the lot! The baby aubergines had been grown in the open and she was concerned they might be a bit hard; the shape of the courgette might not have satisfied the supermarket purchasing polizei but looked excellent to me!

 

 

My roast vegetables included carrot, for a change from the mundane: a little olive oil to moisten, a sprinkle of S+P (I've never held with pre-salting and draining aubergines) on the carrot and aubergine and  into a hot oven for 20-25 minutes; add the courgette batons and the red onions, mix well and bake for a further 20-25 minutes.

 

 

I had earlier poured myself a glass of cider but decided after a couple of sips that it was too flat to drink......The pork loin steaks I had were too small to have just one so I augmented with 3 rashers of bacon (rather than being REALLY greedy and gorging on 2 steaks!). Into a casserole dish with a cup of cider, half a teaspoon of ground cinnamon, 1 tsp chopped chives and 2 quartered mushrooms. Bake @ Gas Mk 6 for 30 mins, pour off the cider into a pan (keeping meat warm) and bubble vigorously to reduce to about a kitchen spoonful (approx 50ml). Check seasoning - I added a little S+P and half a tsp sugar to get the flavour I wanted.

New potatoes slathered with real butter to complete - what a trumph!

Pasta with gammon, olives & med veg

A simple but delicious dinner I've been meaning to cook most of the week - but just didn't get round to! A handful of diced gammon sauteed with garlic, onions, peppers, courgettes and mushrooms until softened; add a teaspooon of flour and make a roux; stir in milk and add a handful of grated cheddar. Flavour with chicken bouillon powder, oregano, salt and cracked black pepper.

Stir in a few olives and a dash of olive oil. Add to cooked pasta and serve - I had mine with a simple mixed salad and a toasted garlic bagel - a knob of butter mixed with garlic puree and a pinch of chopped parsley.

Full now!

Buck Rarebit

 

 

Defrost 2 beer ice cubes - if you don't know this Cheat's Tip: fill a couple of ice cube trays with beer (flat leftovers are fine but strain out the ciggy butts first!) and when they're frozen store in a bag. Adding a couple to a basic stew really lifts the flavour!

In a bowl with the beer add 4 handfuls grated cheddar, 50 ml milk, 50 ml beaten egg, 1 dstsp Worcester, 3 tsp English mustard and  a pinch of S+P. Mix well.

Toast 2 slices on both sides, butter each and dollop the rarebit mix thickly on top; put under preheated grill. In a pan on the stove poach an egg or two.

When the cheese mix is bubbling and browning, top with poached egg and eat!

Business in Birkenhead Buffet (Part Deux)

I had a thoroughly enjoyable and successful night yesterday: meeting new people, catching up with old friends and contacts - including the lovely (and supremely-talented) Annie Long who gave me an autographed copy of her new CD Swan Song. (Annie on Youtube performing live at Ness Gardens)

......and I received lots of welcome compliments for my food!!!

We're hoping that the next meeting will be a Christmas Social - so I'd better dust off the recipe for Turkey & Cranberry Meatballs - possibly with Annie performing live!

Bon appetit!

Business in Birkenhead Buffet

Just putting the finishing touches.......

 Garlicky Hummus

Mixing the pork & paprika

 

Chicken Tikka Kofte and Pork & Paprika ready to fry

 Red Pepper & Cheddar Bruschetta in progress

Pollock En Papillote With Dauphinoise Potatoes

For the Dauphinoise:
A cup of milk, brought to a quick simmer; add a heaped tsp veg bouillon powder, a good pinch of pepper, a pinch of salt and pinch of nutmeg. Stir well and whisk in 1 heaped tsp cornflour dissolved in a little water. Stir in to form a thick sauce.

 

 

Peel 2 medium potatoes and slice into 0.5cm rounds. Grease bottom of oven-proof dish and layer with potatoes; salt lightly and cover with a small handful of sliced onions. Top with another layer of potatoes and pour over sauce. Bake uncovered on gas Mk 6 for 45-50 minutes.

The main part of the meal was not strictly "En Papillote" as I baked the fish in a parcel of tin foil, on a bed of baby spinach leaves - and the lovely white Pollock became slightly discoloured! Simply wrap the fish in baking parchment (or tin foil), season with S+P and cook for about 10 - 15 minutes. 

Voila!

Piquant Pork & Pineapple

180g pork cut in strips; a 2cm thick slice of pineapple, skinned and cored, cut in batons; a small handful red peppers in strips; 4 sugar snap peas diagonally cut into thirds; 1 spring onion chopped.

Soften the snow-peas and peppers, add the meat and brown; add the pineapple and toss. Season with S+P, add 1 dstsp ginger puree, 1 dstp marmalade and a scant tsp cinnamon. Mix well and add spring onions, followed by 100ml water, 1 tsp chicken bouillon powder and 1 tsp tomato puree. Bring to the boil and add another dstsp of marmalade and 1 scant tsp sugar. Bubble vigorously until the sauce reduces and thickens.

 

 

 Served with basmati rice