Fennel and rosemary crusted pork loin with braised cabbage and roasted potatoes. Finished with apple sauce.
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Yum !
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Still winter…..thinking of our last bbq
Weathers just started to change although we did get a burst of cold wind yesterday. Most days next week are meant to be in the early 20s. We normally get a hot few days in September and winters gone.
Seems to happen just as quick in reverse for you.
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Before.
After.
Top one has macaron filling.
Bottom has apple and black currant filling. All three is of coarse made by me.
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They both look bloody nice.
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A light Labor Day dinner before sundown
Medium-rare hamburgers, fresh corn, asparagus, baby potatoes and a watermelon-tomatoes-Feta cheese salad. The beer is Brooklyn Lager.
After a 3 miles run and 6 miles walk with the heavy camera there is no way that the food won’t taste good.
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I should do this one more often, but I forget. It’s a simple pasta dish which is light and doesn’t make you feel bloated after.
I make it up, so it changes slightly every time.
Load of extra virgin olive oil in a pan, put in 3 chopped garlic cloves (not crushed, as they’ll burn without infusing), tin of anchovies with their oil and put on low heat for 5 mins. Add about 6 halved olives & chopped capers and continue to fry for 2 mins. Add about 300ml white wine, chopped peppers, juice of 1/4 lemon & black pepper. My pasta is cooked for 4mins, which is the ideal time for raw jumbo king prawns in the same water. Served with a sprinkling of fresh parsley and grated parmesan. Yes Parmesan works with seafood sometimes.
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Nice & Easy
Olive oil, garlic, chili at will, minced pork, a pepper and some tomato sauce.
Cover and make It run till the pepper Is soft.
Pork must be added when oil and garlic are fryin. When the pork meat gets Brown add pepper. Add tomato later.
You can add to some pasta or to some beans and have It with bread.
Voilá!
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Pan fried Cornish hake fillet on a butter bean, red pepper and chorizo stew. We had the fabulous TWS Exhibition South African Chenin Blanc with this
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Looks fabulous. Reminds me of a recipe I tried doing for monkfish with oxtail.
A bit extravagant with my partner questioning why I should put two meals together as one.
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It’s a v easy recipe. Google hake, red peppers, chorizo and butter beans and the recipe is on the Abel & Cole website
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Funny old time of year - neither bbq weather or full roast. So bbq spatchcocked chicken, Greek salad and roasted, crushed Anya potatoes:
Followed by gooseberry crumble and lashings of double cream:
Toms, cucumber, red onions, potatoes and gooseberries all from my allotment
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Mmm mushrooms, I was thinking of doing a beef Wellington on Saturday night.
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Don’t forget to invite the in-laws
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I’d be worried I’d mix up the plates
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