2 pounds pork butt (boneless, or shoulder), 3 cloves garlic, 1 apple (sliced thinly),
1 cup vegetable stock, fine sea salt
Pour veg stock into a slow cooker, trim pork of excess fat then poke holes and slits through the pork and fill the holes with garlic and the slits with apples. Sprinkle the top with fine sea salt. Cover and cook on low for 6-8 hours or high for 4-6 hours.
Once the pork is done remove from slow cooker using a slotted spoon and use a fork to separate the pork and any fat residue to discard.
Assemble a salad on three quarters of your plate with romaine lettuce shreds, tomato slices, quartered radishes, sliced hard boiled egg and sliced cucumber and celery.
Coat the tomato using a teaspoon of whole grain mustard and drizzle a teaspoon of both quality balsamic vinegar and oil taken from a sundried tomato in oil product.
Top with dried cranberries, grated carrots, sliced apples and a grating of mature cheddar cheese.
Scatter your pulled pork on top. (There is enough of this pork and goat's cheese dressing to serve up to 6 people).
In the last quarter of the plate place:
cube one quarter of a mango and 1 sliced banana topped with dried cinnamon.
Serve with a small tub of goats cheese dressing made by combining 6 ounces goats cheese, 2 tablespoon honey, 2tsp apple cider vinegar,
4 tablespoons vanilla and unsweetened almond milk in a blender.
I dare you not to scoff handfuls of the pulled pork before you eat the meal.
My latest pudding recipe
No butter chocolate pudding
My June 2017 poems
My May 2017 poems
My April 2017 poems
My March 2017 poems
My February 2017 poems
My January 2017 poems
My year 2016 poems
Poems wot I wrote
Use 2 tiers of a steamer:
In the lower pan place 2 oz wild garlic tagliatelle with half a diced onion, 2oz cut green beans, 2 tsbp frozen garden peas, half tsp salt and half pint boiling water.
Scoop out the contents of a can of sardines in tomato sauce into a handled vessel and place Into the second steaming pan.
Put the lid on top, bring to boil and turn heat down to simmer for 10 - 12 minutes.
Use a cooking protective glove to carefully remove the vessel with sardines in and loosely mash up the sardines in a serving bowl with a fork with some white pepper.
Drain the tagliatelle with veg and add all to the bowl using a spoon and fork to coat the tagliatelle and veg.
Sprinkle grated cheese over the top before serving. Serves one.
My latest pudding recipe
No butter chocolate pudding
My June 2017 poems
My May 2017 poems
My April 2017 poems
My March 2017 poems
My February 2017 poems
My January 2017 poems
My year 2016 poems
Poems wot I wrote
Prepare veg:
Cut a small carrot and a 3" piece of red and orange bell peppers in matchsticks
Dice half an onion
Slice a green chilli pepper into rounds
Crush half a garlic bulb
Shred 2 savoy cabbage leaves
Halve 3 mushrooms
Rinse 3 pak choi leaves and a handful of spinach
Place 2 oz dried egg noodles cover with boiling water
Cube 1 Aberdeen Angus quarter pounder beef burger.
Brush your wok all over with oil using a pastry brush. Heat on high hob.
Add the cubed Aberdeen Angus quarter pounder beef burger, stir to cook lightly on all sides. Remove from wok.
Add carrot, peppers, and onion and keep stirrring for 2 minutes.
Add garlic and chilli pepper and fry 1 minute.
Mix in a small bowl place 1 tsp garlic salt, dried chilli peppers, fresh black pepper, 1tbsp soy sayce. Sprinkle over wok mixture..
2tbsp water around the inside edge of the wok, then add the cabbage, mushrooms, spinach and drained noodles into the middle of the wok.
Place the pak choi leaves around the side of the wok around the mixture.
Put a lid on the wok, turn off the heat and leave for 5 minutes.
Serve with additional soy sauce.
Use a pastry brush to lightly brush with oil (using from jarred in oil sun dried tomatoes) a deep frypan then heat on med hob heat.
Dice half a yellow onion and fry for 3 mins.
Add 1 thumbnail size of fresh chopped ginger, 1 tsp cumin, 1 tsp dried chilli, fry 1 min.
Add 2" pieces of rough chopped red, green and yellow bell peppers, 4 sliced mushrooms, 2 tbp frozen peas, 3 rough chopped sun dried tomatoes (from jarred in oil) and a whole large can of baked beans in tomato sauce. Bring to boil and cook for 10 minutes.
Make a well in the centre and drop I fresh egg into the middle. Turn heat off and leave for 3 minutes. Serve sprinkled with 2 tbsp of your favourite grated cheese and freshly ground black pepper.
My latest pudding recipe
No butter chocolate pudding
My June 2017 poems
My May 2017 poems
My April 2017 poems
My March 2017 poems
My February 2017 poems
My January 2017 poems
My year 2016 poems
Poems wot I wrote
Serves 1 or 2 small portions.
The day before cut 2 parsnips, 1 large sweet potato and 1 butternut squash into wedge shaped pieces. Place into a baking dish.
Mix 1 tbsp oil with, 1tsp rosemary, 1tsp sage, 1 tbsp green pesto, 1tsp freshly ground black pepper and brush over the above root veg then roast for 40 mins in a 180 fan oven. I usually eat my fill then reserve the rest in fridge until next day to cook in a sauce for pasta.
Use the reserve veg above and roughly mash until smooth. Mix in 2 chopped sundried tomatoes (from jarred in oil version).
If you made my Heuvos Rancheros dish reserve and whizz up 2 tbsp of the sauce with this veg mixture.
Or the easiest sauce is to drain the tomato sauce from a can of your favourite baked beans and mix the sauce with the mashed root veg above, adding 1tbsp green or red pesto (red is hot paprika based).
In a large saucepan add -
Long sliced 3" piece of leek and aubergine.
A hanful of chopped kale.
2 whole closed cup mushrooms
A handful of your favourite pasta
6 strips of tomato adn garlic spaghetti snapped into 4" pieces
half pint boiling water.
Put the saucepan on high heat. Bring back to the boil and boil for 12 minutes.
For the last 5 minutes microwave your above sauce in the microwave.
Drain the pasta reserving the vegetable water.
Put the drained mixture into your saucr use a spoon and fork to coat well before serving.
The vegetable water can be used the next day as the liquid when cooking boiled rice in the microwave (1tbs brown rice, 1tbs bulghur wheat and 1tbs red lentils microwaves for 22 minutes; 15 for white rice).
If you made my Heuvos Rancheros dish reserve and whizz up 2 tbsp of the sauce with 6 butter beans from a can which will serve as part topping for my easy to make pizza. If you didn't just use tomato puree with a quarter tsp hot paprika mixed in.
Mix 4oz SR flour, 1 tbsp oil and begin with 4 tbsp cold water mixing to form a dough. If you use wholemeal flour more water is required. When formed put into the fridge whilst you prepare the topping.
Place a 9" frying pan on high heat hob, brush with oil from the sundried tomatoes jar.
Meantime:
Thinly dice 1 small fresh tomato (no seeds) and top with a generous amount of white pepper.
Halve 6 green olives; thinly slice 2 sundried tomatoes coated in oil with capers (use about 4 capers); 2 tbsp any of your favourite grated cheese; measure out 1 tbsp good quality pesto (usually around £2 per jar) and 6 butter beans from a can.
Place the pastry dough in the middle of the frying pan, turn around to coat with the oil then press all around to expand the dough to fit the pan. It will become easier once the dough heats through. Careful with your fingers, use a plastic spatula if you need to as the dough becomes hotter.
Leave for 3 minutes checking that the underside is a nice golden colour.
Turn your grill on to the hottest setting.
Still using the hob, brush the pizza with oil and flip the pizza base over and cook another 2 minutes whilst spreading the topping evenly around in this order -
pesto, Heuvos Rancheros sauce mix, olives, butter beans, sundried tomatoes and capers, fresh tomatoes.
Sprinkle the grated cheese of your choice evenly over the pizza then put the pan under the hot grill to melt.
Just before serving sprinkle some dried basil over the cheese.
Stir-frys are so versatile, healthy and quick.
You can basically used whatever protein you want.
I like to keep fish whole but small portions.
If using meat cut into very thin strips.
Prepare veg:
Dice a small onion, and 1 round of aubergine
Long thin slice a handful of fresh cauliflower and 3 chestnut mushrooms
Wash a handful of snap peas - leave whole
Drain half a can of butter beans
Soak a handful of dry noodles in a bowl of hot water for 5 minutes
Small dice a thumbsized piece of fresh ginger and 3 garlic cloves.
2 sundried tomatoes from jarred in oil, diced
Method:
Brush wok with oil, heat on high then add onion, cauliflower and snap peas stirring for 5 minutes.
In a small dish mix: 1 tbsp white pepper, 1 tbsp garlic salt, 1 tsp chopped chillis (dried or fresh), 1 tbsp sweet chilli sauce and add evenly to wok. Stir in for 1 minute.
Make a well in the centre of the wok and add a small portion of whole salmon (can use frozen but ensure cooked through before serving). Pour 2 tbsp sweet chilli sauce on top of salmon, add the chestnut mushrooms, drained noodles, sundried tomatoes and butter beans. Add 2 tbsp water around the edge of the wok, not directly onto the food.
Add a lid, turn down heat a couple of settings and leave for 5 minutes.
Serve on a bed of baby spinach and a helping of soy sauce and a sprinkling of butternut squash seeds (brushed with oil and pre-roasted for 10 minutes in 180 fan oven; turned once). Use sesame seeds as an alternate.
You can basically used whatever protein you want. I like to keep fish whole but small portions.
If using meat cut into very thin strips.
