Saturday, 19 November 2011

Pork Chop tray bake with Sage & Onion coating

I loved the idea of having stuffing coating the outside of the pork chops. This was another very easy dinner, just one tray so minimal washing up!  I used Google to find a recipe, and decided to try this one. I will definitely be making this one again! Everyone loved it. I just used vegetables that needed used up in the fridge, so just use any that roast well.


4 carrots, chopped
1 large onion chopped into quarters
6 potatoes sliced thickly, or quartered
2 parsnips, chopped
4 pork chops
1 small packet sage & onion stuffing, made up as per instructions on packet

Lay your chopped vegetables on a large roasting tray. Drizzle with olive oil & season. Lay the pork chops on top, then coat the top of the chops with the stuffing mix. Roast in the oven, at about 180c, for an hour. Serve with lashings of gracy.

Pulled Pork Buns

This was easy, cheap and required very little input! I just put all the ingredients in my slow cooker on low for 8 hours, then removed the pork to "pull" before returning it to the pot to absorb the juices. I served this the traditional American way, in bread rolls, with coleslaw, salad & corn cobs.


1 pork shoulder joint
4 large onions, thinly sliced
1 bottle of BBQ sauce of your choice (I used Honey BBQ marinade)

Lay the onions on the bottom of the slow cooker, add the shoulder joint on top. Pour over the sauce until all coated. Turn the slow cooker to LOW. After 8 hours, remove the pork & shred/pull apart with 2 forks, then return to the slow cooker for half an hour or so (you can turn the slow cooker off at this point). Make sure the pulled pork is mixed  through with the sauce & onions. Serve in bread rolls.

Bacon, bean & pasta soup

This is almost like a stew, its so filling! Very tasty though, and warming. With a chuck of seeded bread, this is an entire meal in itself. This is also taken from the Good Food website.


  • 8 rashers rindless streaky bacon , chopped
  • 2 leeks , halved and sliced
  • 4 carrots , halved lengthways and sliced
  • 400g tin mixed beans , drained and rinsed
  • 1l chicken stock , fresh, cube or concentrate
  • 2 tbsp tomato purée
  • 50g small pasta shapes
  • a handful of flat-leaf parsley , chopped
  • grated parmesan , to serve 

  1. Fry the bacon in a large non-stick pan (it will cook in its own fat) until golden, then add the leeks and carrots and cook for about 5 minutes until softened.
  2. Tip in the beans, chicken stock, tomato purée and pasta and simmer until the pasta is cooked.
  3. Stir through the parsley and serve in bowls topped with grated Parmesan.

Sweet Potato & Lentil Soup

This is a really filling, tasty soup. Perfect with some fresh crusty bread! I found this recipe on the Good Food website.


  • 2 tsp medium curry powder
  • 3 tbsp olive oil
  • 2 onions , grated
  • 1 eating apple , peeled, cored and grated
  • 3 garlic cloves , crushed
  • 20g pack coriander , stalks chopped
  • thumb-size piece fresh root ginger , grated
  • 800g sweet potatoes
  • 1.2l vegetable stock
  • 100g red lentils
  • 300ml milk
  • juice 1 lime   

  1. Put the curry powder into a large saucepan, then toast over a medium heat for 2 mins. Add the olive oil, stirring as the spice sizzles in the pan. Tip in the onions, apple, garlic, coriander stalks and ginger, season, then gently cook for 5 mins, stirring every so often.
  2. Meanwhile, peel, then grate the sweet potatoes. Tip into the pan with the stock, lentils, milk and seasoning, then simmer, covered, for 20 mins. Blend until smooth using a stick blender. Stir in the lime juice, check the seasoning and serve, topped with roughly-chopped coriander leaves.

Rich Tomato Soup

It's soup weather! In the last week, I have made quite a few soups and have frozen quite a few portions of it. Should see me through the next few weeks at least! This one is from the Good Food website. I didn't use pesto though, instead I added soem dried basil during cooking. Its delicious, but quite rich.


  • 1 tbsp butter or olive oil
  • 2 garlic cloves , crushed 
  • 1 tsp dried basil
  • 5 soft sun-dried or SunBlush tomatoes in oil, roughly chopped
  • 3 x 400g cans plum tomatoes
  • 500ml turkey or vegetable stock
  • 1 tsp sugar , any type, or more to taste
  • 142ml pot soured cream 

  1. Heat the butter or oil in a large pan, then add the garlic and soften for a few mins over a low heat. Add the sun-dried or SunBlush tomatoes, canned tomatoes, basil, stock, sugar and seasoning, then bring to a simmer. Let the soup bubble for 10 mins until the tomatoes have broken down a little.
  2. Whizz with a stick blender, adding half the pot of soured cream as you go. Taste and adjust the seasoning - add more sugar if you need to. Serve in bowls with a little more soured cream.