The benefits of a traybake are endless. They are cheap, simple and tasty, with minimal mess and pots to wash, perfect for using up whatever is lying about in the kitchen. Alternatively experiment with all the taste and aromas that appeal to you, the options are endless. This recipe came about because I had some Jersey Royals, that were going to sprout and turn green if I didn’t eat them soon. I had nothing to go with them, so my daughter and I dragged out our face masks and braved the supermarket. Tiny new potatoes make me think of salads doused in dressing, so sticking with this theme I added red onion, bell peppers and tomatoes to the trolley. On offer at the meat counter were pork steaks marinated in sweet chili dressing. Very nice! And the smell of fresh basil lured us over, so in it went. I was tempted by a tub of sour cream, but my inner calorie counter chose creme fraiche instead. Shopping paid for we went home, heated the oven and began to peel and chop.Continue reading “Sweet Chili Pork With a Sprinkle Of Italy”
Less than three weeks until Christmas and the supermarket is a scary place to be. But I survived, and almost remembered everything I went in for. Hours later and it is dark once more. Pantry stocked, what is on the menu for super?
I have some gala apples looking a little past their best which I peel, core and slice, adding them to a small saucepan with a scattering of sugar, tiny shake of cinnamon and water. I bring them to the boil, simmer until softened, cool and mash.
The stuffing is simple, stir in enough boiled water to form a sticky pulp. Placing the stuffing and sausages (2 per person) on a baking tray, bake in a medium oven for 20-30 minutes.
Prepare some homemade chips (1 large potato per person). Butter the tiger rolls and load with stuffing, sliced lengthways sausages and apple sauce.
Yum, yum, yum!
A hearty and comforting pork dish, with a blend of honey, mustard and lime. Serve with choice of potatoes and seasonal vegetables.
- 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
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.