Honey and Five Spice Chops

   

If there is one thing that the Toddster really loves, it's a good pork chop.  I think out of all the meat on earth he could choose . . . a chop would win for him.  

I admit to not being opposed to eating a nice, tender and juicy pork chop myself.  I prefer the ones on the bone over the boneless ones, with a nice band of fat on the edge.  These are tastier and more tender than the others.  Trust me on this.    

  

These are delightfully moist and spicy . . . and sticky sweet . . . being flavoured with a five spice and honey rub which they marinate in for several hours.   Then they are baked on top of a bed of delicious butternut squash and sweet potatoes.  The two together are bliss.  Seriously scrummy.  

*Honey and Five Spice Chops*
Serves 4

Printable Recipe 

These are moist and sticky and spicy and oh so good.   Seriously scrumdiddlyumptious!  Plan ahead as these need to marinate for a couple of hours before cooking.

3 tsp five spice powder

salt and black pepper

6 TBS clear honey

8 single rib pork chops (about 1/2 inch thick)

1 small butternut squash, cut in half,
deseeded, and cut into cubes

1 large sweet potato, peeled and cut into cubes

a drizzle of olive oil
   

Trim any rind off the chops and slash the fat at half inch intervals with a sharp pair of kitchen scissors. Season the chops lightly with salt and pepper.  Mix together the spice powder and the honey.  Rub this mixture all over the chops.  Cover and refrigerate for two hours.

Preheat the oven to 200*C/400*F/ gas mark 6.  Spray a large baking dish with some cooking spray.  Scatter the cubes of sweet potato and butternut squash on the bottom of the baking dish.   Lay the chops over top.  Roast them in the heated oven for 35 to 40 minutes, until the chops are cooked through and golden brown and sticky, and the vegetables are fork tender.  Allow to rest for about 10 minutes before serving.  Divide the vegetables amongst 4 heated plates, placing two chops on top of each serving.

Hash on a Bun . . . a delicious indulgence, or insanity?

I think the British love sandwiches more than anyone else in the world.  Walk into any shop, and I do mean any . . . and you are sure to find a variety of them, ready made, wrapped and for sale to anyone who feels in the need for some potable and portable sustenance of the this kind.   AND, they come in varities which are suitable for any meal of the day . . . breakfast, lunch, dinner or snack!

 

I recently treated myself to Nigel Slater's latest cookbook, eat.  You all know how I love Nigel and his way of cooking and eating.  That man could make anything look and sound tasty and he is the master as creating delicious and fast food out of just about anything you can get your hands on.   He has one whole chapter in this book devoted to sandwiches and the like.  My kind of guy.  My kind of cooking.



One in particular intrigued me and set my tastebuds to tingling.  This was a sandwich he created using crusty bread, beef drippings and leftover roast from the sunday dinner.  Reading about it . . . made me want one, and reading about it . . . inspired me to create my own version.  I got to thinking hash . . . roast beef hash . . . in a bun.



And so that is what I did.  I made some hash using chopped potatoes, chopped onions, chopped cabbage and some of the leftover roast from yesterday's pot roast.   I seasoned it lightly with some salt and cracked black pepper . . .



Added a touch of herb . . . in the way of summer savoury, and a hint of snap by using some Worcestershire Sauce and a dash of brown sauce.  (steak sauce to you North Americans)  I cooked that all together until the potatoes and onions and cabbage were gilded with little caramelized edges, all golden brown and sweet . . . and the meat was falling apart once more . . .

 

And then I stogged it between two halves of a crisp warm ciabatta roll . . . the bottom spread with just a touch of creamed horseradish sauce . . . a slice of Leerdammer Toastie cheese layed on top of the hot hash, so it melted down into all those gilded crevices, and topped by that crisp  roll-top . . . all that goodness tucked into a tasty and lightly crisped ciabatta suitcase and just waiting for me to tuck in . . .



Good things happen when Nigel inspires me.   Tasty things.   Things I want to indluge in again, and again . . . and again.   I am never disappointed.

*Roast Beef Hash Buns*

Serves 4

Printable Recipe  

A delicious way to stretch the leftovers from Sunday lunch even further.  

1 medium onion, peeled and chopped coarsely
a handful of chopped cabbage

two medium potatoes, peeled and chopped coarsely

1 small clove of garlic, peeled and minced

2 TBS hot beef stock or water

an amount of leftover cooked roast, cubes (an equal to the amount of potatoes)

1 TBS vegetable oil

1 TBS butter

fine sea salt and black pepper

1 tsp of either dried thyme or summer savoury

1 TBS Worcestershire Sauce

Brown Sauce to taste  

To finish:

4 warmed ciabatta rolls

Horseradish sauce

4 slices of toastie cheese  

Heat the oil along with the butter in a large skillet.   Toss in the onions, cabbage and potatoes.   Cook stirring until they begin to turn golden brown.  Add about 2 TBS stock or hot water, a bit of seasoning, the Worcestershire sauce, brown sauce, summer savory,  and the garlic.  Turn the heat to very low, pop a lid on and cook for about 15 minutes, checking every so often to make sure they don't catch.  At the end of that time they should be knife tender.  Uncover and toss in the beef.  Cook and stir over medium heat, frequently turning it over until the meat is heated through and all is golden brown.   Taste and adjust seasoning as required.   While you are doing this, pop the ciabatta into a hot oven to heat through.


To serve, slice each ciabatta roll in half.  Spread the bottoms with some horseradish sauce (if desired) and then pile an equal amount of the hot hash on top.  Top each with a slice of toastie cheese and then the top of the rolls.  Serve immediately.  Pass the brown sauce or ketchup if desired.

Brat and Spud Autumn Warmer

   

I have a love affair going with the Bratwurst sausages that you can buy at Aldi.  They are very lean and I think they are delicious, with the flavour of fennel and spice.  Oftimes I will treat us to a meal of sauerkraut and bratwurst.  We love German food in this house.  The Toddster lived in Germany several times . . . a couple as a soldier and once as a civilian.  I lived there as a small child, in the Black Forest, when my father was in the CAF.  As a couple we have gone on holidays a few times to Germany. It's one of our favourite places to go, so it's no surprise that we love German food.  

I often freeze half of the package of Bratwurst when I buy it, because well . . . there are only two of us and we can only eat so much.   One for me, one for Todd and yes . . . she is a spoiled pooch, one for Mitzie.    

I had bought a turkey crown for Christmas the other day and in order to fit it into the freezer, I had to take something out and so I took out some Brats I had frozen and a few other bits.   I didn't feel much like eating Brats and Kraut however . . . what to do, what to do.  

I decided to make a one pot supper, using the Brats,  potatoes and some sliced white cabbage.  I  sliced the Brats into coins and browned them on both sides along with a chopped onion.  I then added the potatoes, cut into cubes (no need to peel) and some sliced cabbage.  I braised the mixture in a bit of chicken stock until the potatoes were fork tender.    

I then added some double cream (just a touch) and some grated cheese, half stirred in with the cream  to make a creamy sauce. . . and other half sprinkled on top.  I then popped the whole dish under the grill to melt the cheese to a bubbling golden brown.  

Oh baby, this was some tasty! And so easy to make as well.  I love it when I am inspired to just take what I have and put it together into something magically delicious.  I guess I find that pretty easy because I have been cooking for years and years.  I kind of know by now what works and what doesn't.  It guess it comes with practice.  

Don't worry though I am always happy to share.  I do hope you will give this a go and that you come back and tell me how much you enjoyed it!  We thought it was fabulous and it's become a new favourite with us.  OH, and I used low fat cheddar which worked really well.  Normally the lower fat stuff won't.  It was Pilgrim 30% lower fat strong cheddar.  It worked wonderfully.  

*Brat and Spud Autumn Warmer*

Serves 4

Printable Recipe  

A deliciously easy pan fry that includes spicy bratwurst, cabbage and potatoes.  A touch of cream and cheese are it's crowning glory! 

1 TBS olive oil

1 pound bratwurst sausage, sliced into coins

1 medium onion, peeled and diced

2 cloves of garlic, peeled and minced

2 cup chicken broth

1/2 small white cabbage, thinly sliced

4 medium red potatoes, washed and cut into cubes
salt and black pepper to taste

cayenne pepper to taste

125ml of heavy cream (1/2 cup)

125g of grated cheddar cheese (1 cup)    

Add the oil to an oven safe skillet.   Heat over medium high heat just until it shimmers.  Add the bratwurst and onions.  Cook, stirring until the sausage is browned and the onions are softened.   Add the garlic and cook just until fragrant.Stir in the cabbage and potatoes.  Cook, stirring for a few minutes.  Season and then add the chicken stock.  Bring to the boil, then reduce to a slow simmer.  Cover and cook until the potatoes are fork tender and most of the liquid has been absorbed.   Gently stir in the cream and half of the cheese.  Heat through.




Turn on the grill.  Scatter the remaining cheese over top of the mixture in the pan and then pop under the grill until the cheese is melted and bubbling and beginning to brown lightly.  Remove and serve.

Scouse

 

 As most of you know I recently spent some time in Liverpool, the cultural centre of the North West here in the UK. Founded as a borough in 1207 and granted city status in 1880, it is a city of great diversity and  culture.  Chances are, if your ancestors immigrated to North America from Northern Europe, they left from the Liverpool Docks.  It is a city with amazing history and talent, having spawned the British Invasion of Pop Music, with the Beatles, Gerry and the Pacemakers, Cilla Black, and Billy Fury amongst others.

Inhabitants of Liverpool are referred to as Liverpudlians but are also colloquially known as "Scousers", in reference to the local dish known as "scouse", a form of stew.  I think it is a term of affection really.  Our small community we live in here at the outskirts of Chester is filled with "Scousers."  I just love their accent!  At first I found it a bit hard to understand or make out what they were saying if they were speaking really quickly, but I am happy to say that most of the time I  no longer have a problem with it.




Scouse was brought to Liverpool by Northern European sailors, it was originally called Labskause. This was finally shortened to Skause and over time the spelling changed to the more Anglicised version we have today, Scouse.



Scouse holds a place in the heart of most Liverpudlian's as the taste of their hometown and is still regulary eaten today by a great number of families.  After spending the day there on Monday past (and the Monday before! tee hee) I thought I would honor my visit by preparing this very Liverpudlian Traditional dish for the Toddster.

He said he had had it in the past, but thought mine was the best he'd ever had.  Apparently he hadn't enjoyed it those previous times.  He is a man that likes a good and thickish gravy with his stews and the other's had been watery. Mine was in no way watery at all.  It had a lovely flavour and a nice thick gravy.  I do believe this is a winning recipe!  I hope you'll try it.  I can probably say with plenty of authority that the Beatles were weaned on this dish! I loved it, yeh , yeh, yeh!

*Scouse*

Serves 4 to 6 people

Printable Recipe 

I cannot take credit for this recipe.  It is one I found online.  Scouse is a traditional dish hailing from Liverpool.  Essentially it is a lamb/beef and vegetable stew.  Deliciously simple!

half a pound of stewing steak, cut into large cubes
half a pound of lamb breast, cut into large cubes
1 large onion, peeled and cut into chunks
1 pound of carrots, peeled and coined
4 pounds of potatoes
2 Oxo cubes
2 tsp vegetable oil
Worcester sauce
salt and pepper to taste
water

Heat the oil in a large pan.  Add the meat and brown it lightly all over.   Add some Worcestershire sauce and salt and pepper.  Add the onion on top.  Layer the carrot coins on top of this.   Peel and finely chop 1 pound of the potatoes and place this on top of the carrots.   Fill the pan half full of cold water.  Crumble the stock cubes over top.  (Oxo).  Cover tightly.  Bring to the boil, then simmer gently for 2 hours, stirring occasionally.  In time the onion will start to break up and the potato will become soft and make the final sauce thick. 

At the end of two hours, peel the remainder of the potato and chop roughly.   Add along with a few more splashes of Worcestershire sauce.  Cover and simmer for 2 more hours.  Serve piping hot with red cabbage, pickled beetroot, pickled onions and crusty bread!

Note:  I added some chopped swede and finely chopped turnip.  I also added some summer savory because I like that in a stew!