Last week I made these delicious pork kebabs with soy and ginger after stumbling across the recipe on the Asda website as I had some pork fillet to use up. Super easy to make but best marinated overnight if possible to really get the flavour into the meat. I served mine with a green salad and some boiled rice.
I have just got back from an amazing trip to Galicia in north Spain so hope to share some foodie images taken on the trip with you soon.
On Saturday we had a Eurovision party and my entry for the UK was good old blighty favourites sausage rolls.
I was lucky to get a days work experience with Waitrose Kitchen magazine at the end of last year and one of the recipes on the shoot were these amazing marmite sausage rolls by Sal Henley. I’m not normally a big fan of sausage rolls but these are delicious! Continue reading
I have been making these cider baked pork chops by the king of comfort food – Nigel Slater for a few years now. Very quick to prepare, easy to bung in the oven and just what I needed now that the weather is turning Autumnal. These chops are not at all dry or tough after being roasted in the cider, just make sure you use a good dry cider so that the sauce isn’t too sweet. Having been struggling with the change of light quality these last few weeks but think I have finally cracked the secret…shoot earlier in the day!
Having recently invested in a slow cooker I have been trying out this new way of cooking with various recipes but so far the tastiest and most photogenic thing to come out of it is this amazing slow cooker pulled pork which I found on the Chow website. Its so easy as you just coat you hunk of pork shoulder with the spice rub and sit it on a bed of onion with some stock and wait for the slow cooker to work its magic. I found the pork already tasted so good so I didn’t want to cover it all in BBQ sauce but opted to add some on the side.
If you don’t have a slow cooker you can cook it in the oven as follows: preheat the oven to 220c or gas mark 7. Line a roasting tin with sheets of foil big enough to fold over the top of the pork. Put the pork into the hot oven for about 40 minutes until well browned, then take out and turn down the heat to 125c or gas mark ½. Fold the foil over the top to make a sealed parcel of pork. Return to the oven and cook for about 6-7 hours, then turn the heat back up to 220c or gas mark 7 and cook the pork, uncovered, for 10 minutes to crisp up.