Posted in Food

Give Me Coffee and Chocolate not Toilet Roll

A week has passed since my weekend away in Suffolk. In that time the air has cooled and decaying leaves have begun to fall, a second lockdown looms bringing the wrath of panic buyers with it. My kitchen resembles Old Mother Hubbard’s cupboard, forcing me to face the supermarket aisles. A common cold not Covid has found me and I want to be snuggled in my pyjamas and slippers in front of the television, not dodging demented shoppers determined not to miss out on their 3 item daily allowance of bog roll. Newsflash! Unlike doctors surgeries, the supermarkets remained open during this pandemic. And if the apocalypse is coming I want coffee and chocolate by my side, not a room full of Andrex. I have a twelve packet at home that will see me through, so I steer wide of toilet aisle asylum and instead search for the ultimate comfort food.

Cinnamon Rice Pudding

Ingredients (Serves 2)

  • 45g Pudding Rice
  • 25g Soft Brown Sugar
  • Pint of Milk
  • 1/4 teaspoon Cinnamon
  • Knob of Butter
  • Jam to serve

Method

Rice pudding is traditionally done in the oven, but I am not a fan of the skin. I have tried the hob option a couple of times, with varying degrees of burnt milk. Now I use the slow cooker, a sure way to achieve perfectly cooked (skin free) rice pudding each and every time.

All I do is add pudding rice, soft brown sugar, milk, cinnamon and a knob of butter to the slow cooker. Switch it on high and leave for three hours, stirring occasionally. Dish up and add jam. Simple, yummy and not a toilet roll in sight. Perfect!

Posted in Food

Pork Shoulder Steaks in Honey and Mustard Sauce

A hearty and comforting pork dish, with a blend of honey, mustard and lime. Serve with choice of potatoes and seasonal vegetables.

Ingredients

  • 4 Pork Shoulder Steaks
  • Dash of Olive Oil
  • 1 0nion
  • 1 Gala Apple
  • 4 Medium Size Mushrooms
  • 2 Cloves of Garlic
  • 1 Chicken Stock Cube
  • 1tsp Dijon Mustard
  • 1tbsp honey
  • 1 tbsp low fat fromage frais
  • Juice of 1 Lime
  • 1tbsp of Cornflour
  • Quarter Pint of Water
  • Salt and Pepper to season

Method

Pre heat oven to moderate, 180ºC, 356ºF, Gas Mark 4.

Add a dash of olive oil to a hot heavy based frying pan. Fry pork steaks until brown on both sides. Place browned pork on an oven tray and pop in the oven for 30-40 minutes.

Dice onion, apple and mushrooms and crush garlic cloves. On a moderate heat, add to the frying pan used to brown the pork. Saute gently with a wooden spatula until soft and translucent.

Add honey, mustard and lime juice, plus quarter of a pint of water and stock cube. Simmer for ten minutes allowing liquid to reduce.

Meanwhile mix the cornflour with a little water to make a slurry. Add to the frying pan and stir until thickened.

Finally add fromage frais, simmer for five minutes and season to taste

Serve with the pork shoulder steaks and choice of potatoes and veg.

Delicious!