A slight variation on the caulifornication recipe making the al forno dish more of a side-dish.
100ml double cream
1x clove of garlic
1 tbsp whole grain mustard
2x new potatoes
breadcrumb and parmesan mix
This first stage can be done in advance. The carrot and potato were left over but basically cook both until just on the soft side of al dente. Slice and boil the leek for three minutes then strain and cool with cold water. Once cold, pat dry. Slice the potato. Melt a knob of butter and a splash of oil in a frying pan. Chop the garlic and fry gently until soft. Do not allow to brown. Add the leeks, potato and carrot and fry for about five minutes. Add the cream and the mustard and stir well. Pour the mixture into an ovenproof dish, allow to cool if preparing in advance, and cover tightly with foil.
The veg was put in the fridge until needed the next day. I also prepared the pork chop as follows:
1x pork chop (approx. 200g/ 1in thick, bone in)
1x clove garlic
zest of 1 lemon
1tsp chopped fresh rosemary
4tbsp light soy sauce
Put all the ingredients into a re-sealable freezer bag. Score the pork chop in a diamond pattern and place in the bag with the marinade. Massage gently and place in the fridge for at least 2 hours, preferably overnight.
When it’s tea time, preheat the oven to 200C and put the veg into the oven for 25 mins.
After 25 mins, heat up some butter and oil in a pan and seal the pork chop on all sides. Transfer to an oven tray and place in the oven for 10 mins. Take the veg out and uncover. Sprinkle with the breadcrumbs and cheese and put back into the oven for about 5 mins until the top is browned and the cheese has melted.
Not really sure what dish this is but it’s damn tasty. At the weekend the freezer went on the fritz so I was left with a load of chicken thighs that needed cooking. Grabbing what was to hand I had the following:
6 boned and skinned chicken thighs
A red pepper
4 plum tomatoes
2 garlic cloves
1tsp dried tarragon
The onion and garlic were chopped and fried until soft. I added the diced pepper and the chicken and put a lid on the pan. After about 20mins I added the chopped tomatoes and the tarragon, replaced the lid and cooked the ‘stew’ for about 10 mins then took the lid off to evaporate some of the liquid.
Before serving I added a tablespoon of butter to thicken the sauce and added a few twists of salt and pepper to taste. The tomatoey chicken was served with roast potatoes
We don’t often have much in the way of leftovers in our house but last night I went to the fridge to see what we had to make dinner and I found some left over bits from the night before.
There was some plain basmati rice and cooked chicken. In the freezer I had some samosas that I’d made a few weeks ago and frozen before cooking. I say samosas but they were more like puff pasty pillows.
To make the samoseas I used Meera Sohda’s excellent Made in India cook book. If you don’y have a copy, get one. In the mean time, the recipe can be found here.
I put the samosas in the oven for about 20 mins at 200C. Whilst they were baking I made the rice salad. I took 4 spring onions, 2 radishes, 2 mushrooms, 2 chicken thighs, a yellow pepper, a red chilli pepper and chopped them all up. I cooked the mushrooms in butter and added the whole lot to the rice, mixed it well and added about 2 tbsps of olive oil
When the samosas were done I bunged the lot on a plate and even though I say so myself, for leftovers, they were fantastic