Pork with Ginger & Oyster Sauce

Pork with vegetables in oyster sauce

with soy, ginger, garlic and sesame oil

 

Served on a bed of simple steamed noodles

Steak & Kidney Hotpot

A tasty twist on a couple of  classics

All the ingredients came from the reduced counters at Morrisons!

Business in Birkenhead

I'm always happy to cater for the Business in Birkenhead Networking events at the Wirral Society For The Blind & Partially-Sighted, and yesterday's was no exception. 

The excellent seminar was delivered by Mike Scott, of Mike Scott Associates - though I must confess that when it came to practical game-playing I bowed out with as much of my dignity intact as I could muster!

The food always goes down well, and I certainly appreciate the kind comments made by the attendees. 

I felt obliged to put on my award-winning Scouse Meatballs, after all the recent publicity, but I always seek come up with some novelties too.

  

A fairly standard chicken liver paté was pepped up by turning it into a smooth parfait, studded with freshly crushed pink peppercorns.

Street Food is all the rage at the moment. 

My interpretation of it is this posh fish finger butty. Served with tartare sauce & Tommy K

My sole goujons, fried and ready to insert into the mini baguettes.

Scouse Meatballs with a horseradish & beetroot mayonnaise

Mediterranean-style Pork & Salad

Summer may be well over, but sometimes it's nice to brighten autumn nights up with barbecue-style grub.

Pork marinated in olive oil, lemon juice, garlic, mint and oregano. Plus a touch of cinammon!

Simple mint yoghurt to accompany.

Savoury Fruit 'n' Nut Salad, Peanut & Blue Cheese

Savoury Fruit 'n' Nut Salad

Peanut & Blue Cheese Dressing

with a Poached Egg

 

 

 At the reduced price counter (again)

 

Cashel Blue and Crunchy Peanut Butter

The finished dressing

 

Ready to dig in!

Lucifer's Kidneys

Heaven not Hell!

Soften a small handful of chopped onions and a large handful peppers in a little butter and oil.

Add 1 tsp garlic and 3 or 4 lambs kidneys tossed in flour.

Stir-fry until lightly coloured and add 1 hpd tsp paprika.

Fry for a couple of minutes and add small handful mushrooms, loosening scrapings from bottom of the pan.

Lower heat and add 1 dstsp tomato puree and 1 hpd tsp mustard, 1 tsp Worcester and a pinch of S+P, plus a tiny pinch of cayenne.

Add 100ml natural yoghurt and stir gently. Check seasoning and cook through.

Love Food, Hate Waste

It was one of those nights when I'd been faffing round, and suddenly realised that the second part of "Room At The Top" was starting in 10 minutes. Something quick was called for - and a bit spicy was what was desired.

I started with a quickly defrosted sausage, cut into chunks and stir-fried with onion, peppers, broccoli and a little garlic.

When the meat was browning and the vegetables were softened I added a handful of frozen peas, some chopped-up chorizo (the ready-cooked type), and a pinch of hot paprika.

Out of the fridge came a tub of cooked rice, and was heated through before wacking the power up and adding a little milk to moisten. When all the liquid was absorbed, my faux-risotto was ready to serve.

To finish my meal - when the Tv programme was over - I raided the freezer again for some chocolate cake (Home Bargains), slathered with chocolate & hazelnut spread (ditto: Home Bargains), warmed through in the microwave and served with whippy cream and ice cream.

Hannah was not best pleased I'd been playing with chocolate again while she was out earning a crust or two!