Pulled pork and gammon with greens

.

Preheat a slow cooker on low and layer generous portions of 1 pork loin, 1 gammon portion, 2 pork loin and cook for 8 hours. I like to cook it overnight and leave to cool until ready prepare the meal. There is no need for seasoning as the gammon will provide that.

Long thin slice 4 broccoli florets and 1 red bell pepper and sweat for 2 minutes in a dry pan over high heat stirring occasionally. Add 4 tbsp each of frozen sliced green beans, frozen broad beans, frozen garden peas. Add a lid and leave for 3 minutes. Grate over 2 peeled garlic cloves and half inch piece of fresh ginger.

Stir in 1 tsp easy chillies (from jar), 2tsp each dried oregano and parsley, salt, pepper, a squeeze of lemon juice and 50g of diced butter. Rinse and drain 80g fresh spinach and add to the pan. Leave for 1 minute, turn the heat off and leave lidded.

Meantime use a fork to shred the cooked pork loin and gammon and mix into the greens with halved plum tomatoes. Top with roasted seeds and a drizzle of olive oil to serve 2.

.

Italian-style stuffed aubergines

.

Codpie with butter bean root mash

.

Baked lardons with haricot beans

.

Layer in a baking dish:

Finely diced red onion

1 topped / tailed / rinsed runner bean cut into half inch pieces

4 rinsed / sliced green beans

50g rinsed / sliced broccoli florets

75g diced bacon lardons

4 halved cherry tomatoes

Sprinkle on 1 tbsp dried oregano, 1 tsp freshly ground black pepper, pinch salt

Drizzle with 1tbsp olive oil

4 tsp skyr

25g fresh breadcrumbs

50g grated parmesan cheese

1 small drained can of haricot beans

One quarter sliced red, green and yellow bell peppers

Drizzle with 1tbsp olive oil

Bake 180 fan / 200 C for 35 minutes.

.

Stuffed chicken breast

.

My June 2018 recipes:
New post (Just Puddings, Cakes, Treats)

No bake lavender honey butter bites

Pulled pork and gammon with greens

Crispy skin smoked haddock with ginger greens

Stuffed chicken breast

Italian-style stuffed aubergines

Sage and thyme turkey patties with side greens

Crispy skin smoked haddock with ginger greens

.

Per person:

100g naturally smoked haddock

Half a finely diced onion

2 tbsp finely diced kale

1 finely diced broccoli including stalk

1 finely sliced closed cup mushroom

Very finely cut round 1” piece of fresh ginger, finely diced

1 tbsp frozen broad beans

2 tbsp frozen garden peas

2 tbsp frozen sliced green beans

2 tbsp rinsed spinach

A few sprigs of fresh parsley

I used a copper master chef for this meal which is a deep very non stick all purpose pan which allows you to dry fry. If you don’t have this type of pan any fry pan with a lid will do with a brush of oil to prevent sticking.

Put the pan on highest hob heat and immediately add the smoked haddock portion skin side down in the middle of the pan and leave for 3 minutes also adding the onion, kale and broccoli on the outside of the pan in one layer.

Top the haddock with a 100g flattened thin slice of butter and allow the butter to melt and dribble over the haddock. Also add the frozen veg and diced ginger evenly on top of the veg already in the pan, leave for 1 minute.

Stir the veg slightly and turn the haddock over to cook the top flesh for 2 minutes.

Topped the veg evenly with the spinach.

Turn the hob heat off, add a lid and leave for 2 minutes.  

Serve with the juices from the pan drizzled all over with the sprigs of parsley topping the haddock.  

.

Italian-style stuffed aubergines

.
Turkey mince is almost fat free so the addition of a little oil, cheese topped bun breadcrumbs and egg to bind turns these small patties into flavoursome bites which are just right for a light lunch. Baked in the oven alongside simple veg anyone can manage.

Sage and thyme turkey patties with side greens 

.

Stuffed chicken breast

.

My May 2018 recipes:

Prawn and watermelon egg spatzle

Panfried salmon with spinach, chilli omelette

Buttered calamari with creamed orzo

My April 2018 Recipes:

Five a day prawn tandoori

Thai green curry

Mixed baked veg with borlotti beans

Pulled pork with apple cider sauce in pastry

Squash tomato tagliatelle

Beefburger in the hole

Choc orange snack bites

Tzimmes

My March 2018 recipes:

Spatchedcocked chicken with mustard and honey glaze

Rich aubergine sauce with wholemeal pasta

Classic Ratatouille

Pulled lamb pie with kalettes, carrot and mushroom

Greek style pulled lamb

Cheese soufflé using left over mash

Pork apple meatballs with quinoa crisped base and roasted bell peppers

Chicken and mushroom puff pastry pie

Stuffed sweet long pointed red peppers with herby greens

Stuffed squash with homemade red pesto / Provolone Dolce topping

One pan Ostrich and mushroom orzo

My February 2018 recipes:

Teriyaki tofu bake

Turkey Shepherd’s pie with a kick

Red Kidney bean and buckwheat curry

Tandoori chicken with roast veg and chickpeas

Tomato and rosemary focaccia

No cook anytime snack

Baked sockeye salmon with mayo / cumin topping

Mung beans with homemade spinach pesto

Chilli peppers with oyster mushrooms

Maple bacon with baby corn and easy veg

Dry cured back bacon with tangy tofu bites

Chilli hot with apricot pork

Tomato chickpea hash

Chicken pot pie with seasonal greens

Easiest baked fish and chips

Banana honey stir fry

Asian spiced squid n roasted peppers

Stuffed chicken breast

.

Per person:

Rinse 2 asparagus tips

Rinse 2 kalettes

Cut into 6” batons (long thin strips, about 10 each, brushed with oil and put into a baking dish):

Peeled carrot.

Sweet potato.

Turnip.

Blitz 1 mushroom, 1shallot, 1 tsp oregano, 1 garlic clove, half tsp olive oil, bunch of fresh basil leaves. There is enough for 2 skinned chicken breast portions.

Use a sharp pair of scissors to carefully cut and make a pocket in 2 chicken breasts and use the blitzed mixture to stuff them.

Brush the chicken with 1 tsp oil and bake 180fan / 200 C for 30 minutes until crisp and golden. Put the batons in the oven for the last 20 minutes and the asparagus tips and kalettes brushed with oil for the last 10 minutes.

I have served mine together on one plate with the skin removed but of course leave the skin on if you prefer.

.
Italian-style stuffed aubergines

.

Italian-style stuffed aubergines

.

Serves 4

Rinse, remove stalk and cut 2 aubergines in half lengthways.

With a sharp knife around 5mm in from the edge of the aubergine inside cut to remove the pulp taking care not to tear the skin. Chop the pulp into fine cubes. Place aubergine shells onto a baking dish.

Dice 1 large flat mushroom.

Heat 70g butter in a frypan on medium heat and add the aubergine cubes and mushroom turning for 1 minute. Add salt and pepper to taste and stir for 1 minute. Turn the hob heat off, add a lid to the frypan and leave whilst preparing as follows.

Preheat the oven to 200C / 18o fan.

Break 2 eggs into a bowl and lightly beat with salt and pepper to taste. Mix in 40g grated parmesan. Add the cooked aubergines a handful of chopped basil 4g breadcrumbs, 2 grated garlic cloves and 80g full fat chopped mozzarella.

Fill the aubergine shells with the aubergine mix. Finely chop 20g full fat mozzarella into thin strips and arrange on top of with sliced cherry tomato. Add a sprinkling of freshly ground black pepper and dot with butter.

Peel and cut 100g sweet potato into mini cubes, brush with oil and add them to the baking dish.

Bake for 30 minutes, resting a few minutes before serving.

/

.

Turkey mince is almost fat free so the addition of a little oil, cheese topped bun breadcrumbs and egg to bind turns these small patties into flavoursome bites which are just right for a light lunch. Baked in the oven alongside simple veg anyone can manage.

Sage and thyme turkey patties with side greens 

.

Stuffed chicken breast

Sage and Thyme Turkey patties with greens

.

Serves 3

Blitz together 1 sliced red onion, 1 cheese topped bread bun, 2 dashes of tobacco sauce, 1 tsp Worcestershire sauce, 6 basil leaves.

Preheat an oven to 180 fan / 200 C.

In a bowl use a spoon to loosen up 350g turkey mince with 1tsp olive oil. Sprinkle on half tsp freshly ground black pepper and dried thyme and dried sage and mix in. Add another half tsp freshly ground black pepper and dried thyme and dried sage and mix again. Stir in the blitz mixture and 1 lightly beaten egg to bind the ingredients.

Use a dessertspoon to scoop the mixture into your floured hands and form 12 portions flattening the patties slightly and place onto a lightly oiled baking tray and cook for 20 minutes until browned on top but not crisp. For the last 15 minutes add the following greens brushed with oil to the baking tray and lightly bake.

Prepare per person:

Slice an eighth each of red and green bell peppers.

Rinse, top and tail 2 long runner beans.

Peel one large flat mushroom

Serve with the mushroom topped with the bell peppers central on the plate with the greens drizzled with oil and in between the patties drizzled with dashes of tabasco sauce.
.
Italian-style stuffed aubergines

.