What can I make?
Discussion
I am going on holiday so only have three things left in my fridge. Some pork loins, new potatoes and polenta. What can I make? I was going to make a little roast dinner but not a fan of roasting potatoes with skin on and boiled too boring. Can I integrate the polenta as the best before date runs out. Any ideas?
duckers26 said:
I am going on holiday so only have three things left in my fridge. Some pork loins, new potatoes and polenta. What can I make? I was going to make a little roast dinner but not a fan of roasting potatoes with skin on and boiled too boring. Can I integrate the polenta as the best before date runs out. Any ideas?
Any Dijon mustard in the cupboard ?boil new potatoes until soft then wrap in foil and slow roast in an oven (coals for extra man points if the bbq is available) and the skins go lovely and crisp...little oil and rosemary helps a lot here too!
no idea on the polenta sadly... google brings up an array of options for it though!
no idea on the polenta sadly... google brings up an array of options for it though!
Bah. I missed this and its like one of 3 things I can actually cook.
A good recipe for this is to rub lots of salt into the pork then a little garlic, pepper and loads of sage and whack it in the oven (40 mins at 200 or so, up the heat at the very end to try and crisp up the coating). Use a little olive oil to make the sage stick.
Sauce for the pork, heat up some maple syrup on a really low setting, little bit of balsamic vinegar, little bit of lemon juice. Keep stirring & don't let it get too hot.
Boil the potatoes until they're juust about done but not quite, then press them so they're a little flatter but still have structure - balancing that's the tricky bit. Then fry them until crisped - needs a decent amount of properly extra hot oil to put them into.
Make a coating out of lemon juice, a little olive oil, a little grated up garlic and loads of parsley. When you put the potatoes onto a plate, pour that over the potatoes.
Sounds crazy with how sweet the sauce is but it balances out a bit with the sage crust.
A good recipe for this is to rub lots of salt into the pork then a little garlic, pepper and loads of sage and whack it in the oven (40 mins at 200 or so, up the heat at the very end to try and crisp up the coating). Use a little olive oil to make the sage stick.
Sauce for the pork, heat up some maple syrup on a really low setting, little bit of balsamic vinegar, little bit of lemon juice. Keep stirring & don't let it get too hot.
Boil the potatoes until they're juust about done but not quite, then press them so they're a little flatter but still have structure - balancing that's the tricky bit. Then fry them until crisped - needs a decent amount of properly extra hot oil to put them into.
Make a coating out of lemon juice, a little olive oil, a little grated up garlic and loads of parsley. When you put the potatoes onto a plate, pour that over the potatoes.
Sounds crazy with how sweet the sauce is but it balances out a bit with the sage crust.
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