It’s been another busy week in the day job arena for the entire Renegade household so most meals were made based on existing stocks and following the line of least resistance. We also took a fair degree of inspiration from other bloggers this week – thank you for helping keep tummies full, taste buds tantalised and faces smiling.
Monday: Chilli-non-carne made using left overs from Medieval’s birthday meal: the remnants of both sweetcorn and tomato salsas, jalapeños, fire roasted chillies, chilli ketchup and a whole heap of diced onion and peppers went in, along with tinned tomatoes, kidney, black-eyed and haricot beans, mushrooms and a little vegetable stock. Left doing its thang in the slow cooker all day, it came out with the flavours beautifully melded and with the perfect degree of ‘kick’.
Dressed with plenty of grated Monteray Jack, a good dollop of soured cream and freshly chopped chives this chilli was a very welcomed (if short stayed) visitor to our table.
Nice and easy – pork, sliced apple (no need to peel), onions, vegetable stock, cider and seasoning, braised in the oven. While that’s happening – prepare and steam veg (in this case new season potatoes, carrots and purple sprouting broccoli). Remove pork and keep warm – add a large teaspoon of wholegrain mustard to the cooked cider mix then blitz in the blender/food processor. Transfer to small pan, add double cream until you think it’s enough (sorry…it’s how I cook!!), warm gently, adjust seasoning, pour over pork and serve.
I nearly always forget to do it, but the finished dish is more visually appealing if you keep some of the onion and apple pieces in chunks, adding them back into the sauce after blitzing the rest. Either way…this is a lick your plate clean kind of sauce!
Wednesday: There was only me to consider for dinner as Barn was out gym-ing (sing it with me to the tune of Bob Marley – “We’re gym-ing, we’re gym-ing…”) and would therefore fend for himself later, and Petit Man was out for the night doing I-care-not-to-think-what with his girlfriend.
I chose to have a version of bread and butter pudding. That’s it, that’s all I had. Apart from the chocolate ice-cream on top. It pleased the kid inside me who once declared, “When I’m a grown up I’m going to eat a whole pudding all to myself!” It confirmed (as if it were needed) to my adult self that there is a good reason we don’t let kids eat a whole pudding all to themselves.
It all started because The Sweet and Savory Bite published this recipe for Amaretto Bread Pudding. Now I’m not blaming the lovely Lizzy for what then ensued, nor am I saying her delicious and rather stylish pudding bears any relation to the gooey nursery food that I produced…I’m just sayin’ that her post was a catalyst… Until reading that post, I’d not thought about traditional English bread and butter pudding in years; once the memory had been awakened I could not get it to go back to sleep.