This week is my Pork week
- Monday: Roast pork loin,
mix a dessert spoon of grain mustard, djion mustard and sunflower oil and cover the pork with the mixture. Put in a baking tray with about 1inch of boiling water.
Bake in a hot oven - 200° for 1,5 hours.
Boiled potatoes, carrots and cauliflower all cooked together in the steamer. Gravy made with juices from the meat - Tuesday: Left over meat, veg and gravy Pie
Fry the veg, meat and gravy very gently, add more liquid if required. Put into a pie dish and cover with shortcrust pastry. - Wednesday: Left over meat with cous cous
Gently fry the chopped up meat with onions and lardons. Cook the cous cous with stock and herbs. When ready add some dry fried nuts, dried apricots to the cous cous and serve with the meat. Serve with chutney or chilli jam. - Thursday: Chicken Curry and Rice.
Cut Chicken escalopes into 1 inch squares. Fry in a very hot wok until white. Add a good dessert spoon of Pataks Madras curry paste and a teaspoon of chilli jam for extra heat. Fry together. Add one tin of Coconut Milk and cook for 10 minutes. Serve with Basmati rice, mango chutney and chilli jam - Friday: Home made Fish and chips with peas
Make the batter http://www.deliaonline.com/how-to-cook/fish-and-shellfish/basic-fish-batter.html. Fry the chips, then the fish, then just finish off the chips for a minute in the fryer. - Saturday: Home made Pizza with a scone base.
- Sunday: Slow cooked shin beef casserole with dumplings
