Chorizo pate perfection!

Pork

Movie night food this week was AMAZING!

I made a chorizo pate and served it with some thick crunchy bread and a sweet tangy beetroot relish.

The chorizo was definitely the star of the dish and it was super simple to prepare, simply whiz all of the following together and chill:

  • Chorizo
  • Cream cheese
  • Cream
  • Basil
  • Tomato purée 

It was thick, creamy and meaty! Nom city.

  

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Confused pork

Pork

This is one of those dishes which you defiantly would not serve to a food critic! Yes it tasted great, in fact Gav was really impressed, but it was quite a confused dish featuring elements of cuisine originating from all over the world. I suppose you could call it fusion but I think I’d be stretching it on this dish.

So what was in it? 

Well I used pork medallions and cooked them in a Mediterranean sauce which then started to verge towards a bbq sauce…don’t ask. I made some potato and onion rosties which were deep fried and defiantly felt American and I added some coleslaw just for the hell if it. Nice but unusual.

   

Tikka pork noodles

Pork

Hungry (as usual), I pull open the fridge to see what I can create for dinner tonight. I failed to plan a week of meals and so it’s a matter of luck and vision!

I opted for a pork chop as my core ingredient and as I had some tikka paste which needed using I rested on tikka pork noodles.

I cooked the noodles in water and tikka paste and left to soak up all the flavours. I griddles the tikka covered pork for 3 minutes each side and I boiled up some mixed veg to pad it out and inject some extra nutrition. Finally a dollop of natural yoghurt and a sprinkle of coriander.

A 10 minute lean meal which was not only filling, but gosh darn tasty!

 

Chops for a choppy night

Pork, Uncategorized

The wind was blasting last night and I enjoyed the cosyness of my PJs and slippers whilst listening to the howling gales!

It seemed rather appropriate on this blustery night that a hearty, body warming dinner should be on the menu and so that’s precisely what I did!

This dish of roast vegetables and a pork chop is humble, simply, hearty and tasty (not to mention easy)

Simply take your veg (I went for parsnips and Butternut squash) and roast for 15 minutes in olive oil and seasoning (I added oregano). Then depending on the size of your chops, place the pork chops on top of the veg, sprinkle in some chopped apple slices, and toast for a further 15 minutes. Done! (Add Gravy if you like) 

   
 
Yummy winter warming dish!

Gammon: Not quite a friend

Cook book, Food, Pork, Uncategorized

I have never really liked Gammon. Salty, a weird texture that comes across as fatty, even if it isn’t. No it just hasn’t been for me.

  
But I strongly believe that taste buds evolve and so every now and again I keep reverting back to my less than favorite foods with the hope there will be a tingle of enjoyment. This has worked for me over the years, I now love wine, olives and am partial to celery, all of which at one point I couldn’t stand.

But back to Gammon. Last night I cooked orange and mustard gammon with a leek and pea cous cous. I won’t lie to you, I still don’t love gammon but it was definitely more enjoyable than previous experiences! I’m on my way 😉

   
   
I just need to keep at it with goats cheese now

Sweet an sour pork “not kebabs” 🍢🍡

Cook book, Food, Foodie, Kitchen

For those of you who have read any of my recent post, you will note that I seem to have an aversion to the kebab format.

This really isn’t the case. I enjoy food on a stick as much as any one else but each time a recipe calls for “kebbabing” I just can’t bring my self to do it. What the point of sticking it on a stick only to then take it off again?

So last night, yet again I made a “kabab” but didn’t “kebab-it”!!!

This recipe was from the griddling cook book.

It called for a one hour marinade but I left it in longer and I have to say, the pork was super juicy and had distinct orange flavored.

The actual cooking itself was minimal, just chopping and griddling.

The overall taste was full on! Loads of flavor, big punchy doses of ginger, soy and sweet pepper. A really healthy but hearty dish for these dark winter nights.

I served this off the kebab and with brown rice so I guess you can just call it a sweet and sour!

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