Archive for the 'Pork' Category
Chorizo, Broad Bean and Sage Risotto
In another attempt to use up our ever-expanding sage bush, tonight we made risotto. This is normally Stephen’s domain but I’ve long felt it was something I should conquer. It turned out ok, despite the fact that the shallots and celery caught, as did the chorizo. Normally, we’d use rosemary for this but the sage […]
Read More..>>Salami, Cheese and Olives
Last night we had a simple snack of salami, cheese, olives and bread while watching television. The cheeses were mature cheddar, smoked cheddar and an ash-rolled goats’ milk cheese. I’d bought the smoked cheddar and goats’ cheese at the farmers’ market in Hammersmith on Thursday and both were really good, which meant that the supermarket […]
Read More..>>Risotto with Chicken, Bacon and Mushrooms
We were both really hungry at work today and fancied risotto. Kerri had been going on about it for a few days and it had affected me too. We bought lardons, chicken and mushrooms and picked some rosemary from our fledgeling herb garden and set about making the risotto. Everything was going swimmingly until it […]
Read More..>>Carpet Picnic
On Friday night we had a “picnic” at home with a mixture of Italian nibbly things and some French cheese. Marinated olives, tricolore salad (with really nice mozarella), San Danielle prosciutto, Napoli salami and Munster cheese.
Read More..>>Friday Barbecue
Cheese and Ham for Breakfast
A quick breakfast of cheese and ham this morning, with some ciabatta rolls. It was just warm enough to eat outside.
Read More..>>Cheese and Ham
On the left is a creamy Italian cheese the name of which I have forgotten. On the right is Comte. In the background are Serrano ham and a piccante Napoli salami.
Read More..>>Pork Chops
Pork chops stuffed with garlic, bay and rosemary. Served with garlic mushrooms, braised lemony leeks and roasted butternut. Very simple but very tasty.
Read More..>>Smoked Chicken
Today, we attempted to smoke a chicken on the barbeque. We used woodchips to create a smoky flavour and cooked the whole thing with the lid on. It took much longer to cook than we expected but the flavour was very smoky. So smoky that it reminded me of bacon. We also had boerewors and […]
Read More..>>Roast Pork
We bought a deboned leg of free range pork from our butcher yesterday, planning to have it for lunch today. Today we rubbed the skin with salt and roasted it high, then lower. Two and a half hours later, it was done and it was really good. Served with sage and onion stuff made by […]
Read More..>>