Hubby’s dinner

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My husband is very fit, puts me and most others I know to shame. He’s been doing an evening judo class recently, so I prep him dinner to take to work and he eats it on his way home. Usually this meal is leftovers from the weekend, but this week we didn’t have any. It was also the day before the shopping arrives and our fridge was rather sparse, so I had to be creative. Fortunately we still had lots of delicious pork chops in the freezer so I was able to rustle up this lovely stew for him.

Ingredients (for one hungry person):
Large pork chop
Small red onion (finely chopped)
Large carrot (finely chopped)
3 mushrooms (quartered)
2 large tomatoes or 100g of tinned
Handful of spinach (I used five cubes of frozen)
Tbsp olive oil
Tbsp balsamic vinegar
Tbsp sage

Method:
– get a non stick frying pan or griddle really hot over a med-high heat

– coat the chop in the olive oil and sage, sear in the hot pan for a few mins on each side

– take the chop out of the pan and cut it into small bite sized pieces, leave to one side

– in the pork juices add the onion, mushroom and carrot, cook for about five mins over a med heat

– add the pork and rest of the ingredients, stir well. Put the lid on the pan and simmer gently for 15-30 mins over a low heat

– if cooking for more than one person, double or tripple up on ingredients and serve with green veggies

 

Roasted red pepper & aubergine dip

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Dips are possibly the easiest starter to knock up when you have guests and this is no exception. Very scrummy and well received, this creation will continue being made.

Ingredients:
Aubergine (peeled and cut into 16)
3 red peppers (chopped in half and deseeded)
Large or two small red onions (peeled, left whole)
Large or two small cloves of garlic
Red chili (deseeded)
Tbsp sesame oil
Tsp tamari
Tbsp tahini
Juice of half a lime
2 tbsp cooking juices or stock*

Method:
– preheat the oven to 180 degrees

– place all the veggies in a bowl and coat well in the sesame oil and tamari

– place on the baking tray and cook for 30 mins

– allow to cool down, then whiz together with the lime, tahini and cooking juices/stock until smooth

– serve with carrot batons and cucumber discs

*I was cooking a roast pork, so used some of the juices from the bottom of the pan. The juice from any roast would work in this, alternatively you could use veg or meat stock

 

Three ways with lamb shoulder

We often buy a whole shoulder of lamb for roasting purposes then eat the leftovers during the following week, ensuring that one piece of meat goes a long way. Here’s what we had this week…

WHOLE ROASTED LAMB SHOULDER:

Ingredients:
1.5kg lamb shoulder
3 red onions (peeled and quartered)
10 cloves of garlic (peeled, left whole)
3 large sprigs of fresh rosemary (leaves removed from the stalk)
50ml balsamic vinegar
Large knob of butter (chopped into 8 squares)
Tbsp anchovy paste

Method:
– preheat the oven to 200 degrees

– coat the skin of the lamb with the anchovy paste

– scatter the butter, onions, garlic and rosemary on the bottom of a sturdy casserole pot and drizzle over the balsamic vinegar, then place the coated lamb on top of the veg

– cook for half an hour then turn the oven down to 160, put the lid of the casserole on the dish and cook for a further two hours

– let the meat rest for 20-30 mins before serving with green veg and half the balsamicy onions & garlic

LEFTOVER LAMB with AUBERGINE, RED PEPPERS & BROCCOLI:

Ingredients:
Half the leftover lamb from the shoulder recipe above (chopped into 1 inch chunks)
The rest of the balsamicy onions & garlic from above (there will also be some hardened lamb fat in the pot)
2 red peppers (de-seeded and quartered)
Large aubergine (cut into 16)
200g broccoli (purple sprouting if you’re lucky enough to get hold of it, regular if not, chopped into bite sized pieces)
Tbsp tamari
Tbsp sesame oil

Method
– preheat the oven to 180 degrees

– coat the aubergine and peppers in the sesame oil and tamari, place on a roasting tray and bake for half an hour

– when the above is five minutes from being done heat the onions and garlic in a large pan over a med heat

– once the fat has melted, add the leftover lamb and broccoli and cook with the lid on. You may need to add a little drop of water to the pan at this stage

– once cooked stir in the roasted aubergine and peppers and serve immediately

THAI STYLE LEFTOVER LAMB:

Ingredients:
Other half of the leftover lamb from the shoulder recipe above (chopped into 1 inch chunks)
3 courgettes (top & tailed and peeled)
Large carrot (top & tailed and peeled)
Small red onion (peeled and sliced thin)
4 cloves of garlic (crushed)
Small red chili (de-seeded and chopped very small)
Tbsp fresh ginger (grated or chopped very small as per chili)
2 tbsp Thai fish sauce
Juice of half a lime
Tbsp sesame oil
Tbsp almond butter
Tbsp tamari
Tbsp honey
Tbsp fresh coriander

Method:
– mix together the chili, lime, fish sauce, tamari, honey, ginger and almond butter in a bowl and use it to coat the meat – leave to marinade while you prep everything else

– use a speed peeler to make very thin strips out of your carrot and courgette

– heat the sesame oil in a wok over a med-high heat and sautée the onion for a few mins until soft, then add the garlic and cook for another minute

– add the meat and all the juice, then the carrot and courgette

– cook with a lid on for about three minutes until the meat is cooked through and the veg is soft

– sprinkle with fresh coriander and serve immediately