April 17, 2011
Being a predominantly Muslim country, Turkey doesn’t have a great deal of pork available. And I do love my pork. So when I’m back in France or England, I tend to eat a lot of it. After all, there really is nothing like a deliciously spiced saucisson in France, or a plate of crispy bacon in Britain.
My stay in London has been quite long this time, and I realised today that it’s only two weeks until I head back to Istanbul. Which, of course, I’m really excited about – but, what was the first thing I thought when I realised my UK trip was close to an end? Pork!
So, today, when I said I’d cook Sunday lunch for Lene, my London host (landlady?), and her family, I knew exactly what was going to be on the menu.
Lene is as much into her cooking as I am, and has a fine collection of cookery books. Including a lovely set of Elizabeth David classics. Among which I found a recipe for roast pork with fennel – in her book called Italian Food. But, of course, being a bit of a food fiddler, I couldn’t just leave it at that, and decided to add garlic, rosemary and paprika to the rolled shoulder stuffing.
On the side, I kept to the fennel theme, and made a fennel and potato bake.
And for some extra veggie-ness, some simple steamed chantenay carrots and English peas – with plenty of mint and butter, of course.
And for pud? One of my faves – Dan Lepard’s saffron peach cake, with loads of thick whipped cream.
And now the sofa beckons…
December 6, 2009
It was cold, wet and windy outside, so I cosied up at home with a winter-warmer of a supper. A lovely pork chop from The Ginger Pig, which had nicely marinated all day in lemon juice, crushed garlic, olive oil, and salt and pepper – plus a bay leaf from the garden of the house in France that my parents lived in until recently, to make it extra comforting! Then I simply griddled it and served it alongside some pan-fried baby potatoes and golden beetroot in thyme and Balsamic vinegar. And a glass of wine, of course!