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.
Please excuse the pun. I’m tired and I can’t think of anything else right now.
I was looking for an accompaniment to some plain old roast chicken and had a cauliflower and a leek in the cupboard so I adapted a potato and leek al forno recipe. The resulting dish, however would probably serve as a main dish on it’s own (vegetarian if you omit the lardons)
Half a cauliflower, broken up into florets
2 cloves garlic
2 anchovy fillets
2 rashers of thick cut smoky bacon (optional if vegetarian)
500ml double cream
2 slices stale bread
I blanched the cauliflower florets in boiling water and turmeric for about 5 mins then cooled them rapidly under the cold tap. When cooled, slice thickly. The leek was sliced, blanched for 3 mins and drained.
Meanwhile the anchovy fillets and the garlic were chopped and heated in the pan until the garlic had softened. Then add the bacon chopped into small pieces if using. Cook until the lardons are starting to get a bit crispy then add the leeks and sliced cauliflower florets. Cook covered for a further 5 mins on a medium heat. Add the creams, stir, and cover tightly with foil. Place in a hot oven (200C) for 30 mins.
After half an hour, remove from the oven, uncover and sprinkle the parmesan and the bread (crumbed in the food processor) over the top. Return to the oven for 10 mins or until the top is browned.
I served it up with roast chicken and pickled carrots. The carrots were dead easy and took about 5 mins to prepare: Add 1 cup of white or apple cider vinegar, one cup of water, 1 tsp salt and 3 tsps. sugar to a pan. Bring to boil so salt and sugar are dissolved. Using a peeler, cut a couple of carrots into ribbons and place in a bowl with dill and garlic. Pour the vinegar over the carrots and allow to cool. When cold, discard the liquor, dill and garlic and serve.