Summer Pork & Potatoes

Every recipe I cook I thought I had always uploaded the pictures to twitter, however I discovered that this isn’t the case, and I somehow missed posting a couple of pictures via twitpic! I have no idea how I forgot as I pretty much live on twitter but nevertheless, I have now added to twitter and it’s getting its time on my blog!

Serves 4 – cooks in 1 hour 15 to 1 hour 30 minutes (including prep)

Ingredients:

·         750g new potatoes

·         500g vine-ripened tomatoes

·         2 garlic cloves

·         3 – 4 sprigs rosemary

·         4 pork chops / steaks.

Now for the How To:

·         Preheat the oven to 200C / 180C fan / Gas 6.

·         Wash the potatoes, but there isn’t a need to peel them. Cut into thickish slices.

·         Cook in boiling water for 6-8 minutes until almost tender and then drain.

·         Slice the tomatoes to the same thickness.

·         Chop the garlic and strip the rosemary from its stalks and chop fairly finely.

·         Drizzle a little olive oil in the base of a shallow oven proof dish (has to be wide enough to take the pork in one layer)

·         Arrange rows of potatoes and tomatoes across the dish, seasoning with salt and pepper as you go and sprinkling with half of the rosemary and all the garlic.

·         Drizzle a few more tablespoons of olive oil over the vegetables and bake for 15 minutes.

·         Sit the pork on top, season and sprinkle with the remaining rosemary.

·         Return to the oven for 35-45 minutes, until the pork and potatoes are tender. 

I will admit, this isn’t the best photograph of any dish, and the pork looks a bit pale, but I don’t think my oven was at the correct temperature, and making sure it’s hot enough will ensure its more golden.

I thought it was a tasty dish, and it was a new way for me to have pork, the meat was tender, the tomatoes melted down and became a brilliant little sauce and really tasty, the potatoes had a lovely roasted taste to them, and all together the dish was a success. I think I just need to take better pictures, as I don’t think they ever do the food justice.

I don’t think I’ve had any major disasters yet with my cooking, I'm waiting for that day! What’s the worst mistake you’ve made while cooking!

Next recipe is Thai Prawn Curry!

Bye for Now!x

Curried Potato Pasties

This wasn’t part of my weekly recipes, but more of an experiment on one Saturday afternoon when I was a little bit bored! I would make a few alterations, but I’ll come to those shortly! They were better than anything you would buy in “Greggs” FACT!

Serves 4 (comfortably, maybe even 8) – ready in 45 minutes, including preparation.

Ingredients:

·         300g Potatoes, peeled and cut into small chunks.

·         100g frozen peas.

·         2 tsp oil.

·         1 Onion, Sliced.

·         1 -  2 curry paste (any type)

·         1tsp black mustard seeds.

·         Juice ½ lemon

·         Handful of coriander chopped (optional)

·         375g pack ready-rolled puff pastry.

·         1 egg, beaten.

Now for the How To:

·         Heat a large pan of water, add the potatoes and cook for about 8 minutes, until just soft.

·         Add the peas and cook for a minute. Drain and set aside.

·         Meanwhile, Heat the oil in a frying pan; fry the onion until soft and slightly coloured.

·         Add the curry paste and the mustard seeds and fry for a few minutes more until the mixture smells fragrant.

·         Carefully stir in the potatoes and peas, trying not to mash them.

·         Add the lemon juice and coriander if using and leave to cool.

·         Heat the oven to 200C/ 180C fan / Gas 6.

·         Unroll the pastry and place on a floured surface with the long side towards you and roll it out to make it a square.

·         Cut into 4 squares (or 8 if you wanted them smaller) and then cut each one into half so you have 8 (or 16) rectangles.

·         Place half onto a baking sheet, brush the edges with the beaten egg and place the filling along the centre.

·         Top with the remaining pastry and pinch the edges together to make a sealed parcel.

·         Brush with more egg, and then bake for 20 minutes until puffed and golden.

·         If cooking from frozen bake for 30 minutes. 

It seems like a lot of work, but it is worth it, I did it for the four pastries, but I think if you were to half it to make 8 pastries, they would be a better size and easier to eat!

I hate coriander and so I left out that ingredient, it ruins anything it is in, I just couldn’t handle it, I don’t think it adds much to the flavour, but I think that’s because I really just can’t stand it!

I didn’t use a fresh lemon, as I forgot to buy it, but I used some of the lemon juice that you use on pancakes, and I couldn’t tell the difference! Its handy to use if it’s what you have to hand, the curry paste is the same as I used on a previous recipe, so I like the fact I'm actually using the ingredients and spices and herbs that I brought more than once, I was worried, id never have use for them again.

Another amendment I would suggest is maybe add a touch of chilli, or someone curry paste, where it did have a nice flavour, I did hope for a bit more of a kick, but this wasn’t the case, but I think with a bit more of kick in spice it would enhance the flavours of the pasties!

If you have time to make a proper lunch at home one weekend, I would really recommend these; I’ve never had a pasty like this from Greggs, or other bakeries! It really is worth trying!

My next recipe is homemade pork burgers with herby wedges! Yum!

Please tell me I'm not the only one that has this hatred for coriander!

Bye for Now! X

Some more recipes!

So I know I’ve been awful again at updating the blog with my recipes and my movies, but don’t be fooled I am carrying on with them, it’s just I can’t believe how quick time is going! It’s almost half way through august! It’s shocking! It’s almost time for Christmas! So I will get back up to date with the recipes and movies, and then I MUST keep up to date, if I did it as I do the recipes it would be a much quicker and easier process, it’s not like I'm overly busy to even have an excuse not to update you!

Easiest Ever Paella

Serves 4 – ready in 30 minutes, including prep.

Ingredients:

·         1 tbsp Olive Oil

·         1 Leek or Onion sliced (I used the leek as I think it melts down better)

·         110g chorizo sausage, chopped.

·         1 tsp turmeric

·         300g long grain rice

·         1L hot fish or chicken stock (I used chicken, it was the only one I had in)

·         200g Frozen Peas

·         400g Frozen mixed seafood mix, Defrosted.

Now for the How To:

·         Heat the oil in a deep frying pan, and soften the leek for 5 minutes without browning.

·         Add the chorizo and fry until it releases its oils.

·         Stir in the turmeric and rice until coated by the oils.

·         Add the stock and bring to the boil, simmer for 15 minutes stirring occasionally.

·         Add the peas and cook for a further 5 minutes.

·         Stir in the seafood to heat through for a final 1 – 2 minutes (or until rice is cooked)

·         Check seasoning and serve with a lemon wedge.

I enjoyed this dish, and I thought the mixed seafood was very tasty! I was a little bit disappointed by the fact that I had so many muscles, don’t get me wrong, I love them, but I would of preferred squid or prawns!

It was a very filling dish and was 518 calories. If you don’t like the idea of mixed seafood, you could do it solely with prawns, but the mixture adds a nice variation to the dish.

Where this dish wasn’t my favourite I have made, I would make it again, simply as most of the ingredients I have in my kitchen, so I think it will be made more regularly, maybe without the lemon (I just don’t like the taste of it to be honest)

Next recipe is Curried Potato Pasties!

Have you been tempted to try and of the recipes? Any input on what I should attempt in the future?

I like to cook, but after watching celebrity master chef, I would crash and burn at the first hurdle!

Bye for Now!x