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.
A seasonal glut of strawberries led to my local supermarket offering loads of fruit for very little money. After having them with granola for breakfast and floating in various cocktails what remained started to look a bit squishy.
A bit of caster sugar and about two tablespoons of lime juice were added to a pan of about 500g of quartered strawberries. After about 20mins on a medium heat with the lid on they were seived and the liquid put back on the heat and condensed down to about 200ml.
Meanwhile four egg yolks and 100g of caster sugar where beaten together until light and fluffy. 300ml of double cream and two pots of clotted cream were mixed with a splash of milk and a tsp of vanilla bean paste (not as nice as vanilla pods) and heated to 70C. Some of the hot cream was added to the eggs and sugar and thoroughly mixed. This was poured back into the remaining hot cream and stirred continuously over a medium heat until it thickened.
This custard was allowed to cool and about 100ml of the strawberry syrup stirred into it. This mixture was then churned in an ice cream machine until it was gorgeous.