“Roast Pork with Bay and Vinegar” from “Bill’s Italian Food”

Kirstin: I bought the wrong cut of pork for this (fillet instead of loin) so I’ve had to muck about with the timings in this recipe.

Tom: Well it made the house smell fantastic while it was cooking.

Kirstin: It would have been cooked for longer if I had bought the right cut of meat.

Tom: Then the onions would have gone crispy. But the onion/vinegar marmalade was very nice.

Kirstin: I think it’s an excuse to make this again.

Tom: That’s fine with me. Please do.

Kirstin: I couldn’t find the mostarda that he recommends.

Tom: But it was wonderful with just the onion marmalade.

Kirstin: It was perfect for a colder day. And the chilli added interest to several other similar pork recipes, in the best possible way.

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“Roast Pork with Bay and Vinegar” from “Bill’s Italian Food”

“Fantastic roasted chicken”, “Baked carrots with cumin, thyme, butter and Chardonnay” and “Strawberries marinated in balsamic vinegar” from “The Return of the Naked Chef”

Anna: Ah, this book. It reminds me a cooking in the flat a decade ago. We have cooked so much from this book and continue to do so to this day.

Peter: You’ve never done this chicken before though, have you?

Anna: I don’t think so. The first roast chicken recipe I ever made was from The Naked Chef. I think I just stuck with that, probably because this recipe requires half a pack of butter.

Peter: Half a pack of butter!?

Judy: Well I think it tastes delicious. Is this celeriac?

Anna: It is. A vegetable I wouldn’t normally use, but it is surprisingly good.

John: It’s all wonderful!

Anna: I was slightly disappointed that the potatoes and celeriac weren’t crispier. They didn’t roast so much as poach in the chicken juices. Which gives them a good flavour of course.

Peter: It’s hard to get a crispy celeriac I imagine.

Anna: What it did do though was minimise the effort and number of trays to wash up. Likewise the carrots were easy to prepare and you just bunged them in at the same time as the chicken.  I won’t be making this again though.

Judy: Why not? It tastes lovely!

Anna: Too much prep required versus my usual chicken recipe. I use the River Cafe Easy one which is really quick and doesn’t use any butter either.

Peter: Phew.

Judy: What’s this sauce on the strawberries?

Anna: Balsamic vinegar and sugar. I love this recipe, have been making it for years. I’m sure I’ve done it for you before.

Judy: I’m sure you have.

Anna: It’s a great way to serve strawberries, particularly at this time of year when they aren’t really in season.

John: Well this was a delicious feast from Jamie.  Or should I say ‘pukka’?

Anna: Given it’s this book, I think you should!

“Fantastic roasted chicken”, “Baked carrots with cumin, thyme, butter and Chardonnay” and “Strawberries marinated in balsamic vinegar” from “The Return of the Naked Chef”

“Seared beef salad” from “Easy Meals”

Anna: This is delicious! What a lovely salad!

Peter: Yes it’s nice, even for winter. It felt like a meal rather than a big starter.

Anna: It is substantial, yes. We had more steak than the recipe calls for. And a bit more cheese too. Piggies that we are.  I also put the onions back in the oven after I added the balsamic to them which made them lovely and caramalised. Would you like this again?

Peter: Yes. I would say you have to choose your steak carefully though. Only the best quality will do as it is the hero of the dish.

Anna: So a salad to have when you want a special treat that isn’t too heavy. This is your recipe. Yum.

“Seared beef salad” from “Easy Meals”

“Lamb provencal with Five Herbs” from “Easy”

Anna: I am so glad this meal is over. I couldn’t be bothered to even eat it. But I think I lost weight preparing it.

Kirstin: It took an hour an a half to chop and fry all those vegetables.

Anna: And that was with two people doing it! Think how long it would have taken one of us on our own. I don’t think it was very Provencale, either.

Kirstin: There’s no coriander in Provencale food.

Continue reading ““Lamb provencal with Five Herbs” from “Easy””

“Lamb provencal with Five Herbs” from “Easy”

“Beef Salad with Red Onions and Balsamic Vinegar” from “Easy”

Julia: Visually, it’s… (pause for serious consideration for the right adjective) appealing. The flavours are really super.

Tom: I thought it was very tasty with a good mix of flavours.

Julia: What’s it called?

Maureen: Beef salad with red onions and balsamic vinegar.

Julia: It should have a fancier name than that!

Continue reading ““Beef Salad with Red Onions and Balsamic Vinegar” from “Easy””

“Beef Salad with Red Onions and Balsamic Vinegar” from “Easy”