T'eyla Minh (teylaminh) wrote,
T'eyla Minh

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A Recipe, and Other Things

Only two more days at work, hurrah! Since everyone jumped all over the Bank Holiday Tuesday (which, thanks to Single Status, we no longer get as standard) like vultures, I have booked Friday off instead. We'll be spending the majority of it moving furniture in the attic to try and make room for the wardrobe/unit - odds the weather will be glorious just to spite us? Ah, well - even if it is, I can put washing out whilst we move the furniture.

Oh, if anyone wants them, I have a couple of email vouchers: 2-for-1 at Pizza Express until the end of August, and 2-for-1 at Zizzi (Italian, I think) until the end of September. Let me know in comments with your email address if you would like either of them.

More experimental cooking last night. I haven't given it a name, so:

Pork Bolognese with Baked Potatoes

(Serves 2)

2x medium to large potatoes
3x pork chops
1 small onion
1 clove garlic
6 baby button mushrooms
tomato puree
1x stock cube (mine was Knorr pork stock)
1/2 pint boiling water
1 tsp cornflour
herbs/spices (I think I used sage, rosemary, basil and another one, plus some mild chilli powder)
Worcester sauce
BBQ sauce
Oil of your choice.

It's basically my bolognese recipe but with pork instead, using "pork" herbs. ;)


Pre-heat oven to 200 C (gas 6, I think).

Pierce potatoes several times with a fork and place directly onto middle shelf of oven. Medium potatoes take about an hour, large about 1 hour 20 or thereabouts. I used three mediums and did them for an hour. So:

Cook potatoes for half an hour.

Whilst cooking, prepare veggies and pork. Place pork into a mixer and blitz into a mince-like texture. Finely chop onion, quarter mushrooms and finely chop the garlic.

After half an hour, reset timer for another half an hour.

Put the onions, mushrooms and garlic into a pan and fry with a little oil until starting to brown.

Add the pork mince and keep moving until cooked.

Mix stock cube with boiling water and pour over the meat / veg mixture in the pan, then add a squidge of tomato puree (probably about 1.5 tbsp, I think) and stir. Throw in herbs, a squidge of BBQ sauce and a splash of Worcester sauce, and leave to simmer. (I had to add the cornflour at this point also to thicken because I'd over-estimated the stock).

Leave to simmer for remainder of time (about 10 minutes or thereabouts) or until the sauce has reduced.

Remove potatoes from oven and halve. Pour over bolognese sauce with a little grated parmesan, if you like.

It tasted quite interesting, although it does have the rather unfortunate appearance of fresh BRAINS, or something out of a horror film. :)

No work again today. Thankfully, I can leave early, as it's a Wednesday.

On the way home I must remember to get butter, lightbulbs (yes, again!), probably bread, deodorant, and milk.

And that's about it.
Tags: public service announcement, recipes
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