The food week that was – 23/02/15

Happy St. David’s Day people of Wales!

Each year, this day brings back abundant memories of being at primary school in a tiny Welsh village …in particular, being issued with a choice of leek or daffodil to wear for the day.  The older kids always went with a leek, preferably one so large it had to be worn cross-wise on the chest, with a phalanx of pins required to keep it there.  This would then be nibbled and gnawed throughout the day, much to the chagrin of the head teacher, who felt it to be utterly disrespectful to the patron saint.  End of day prayers and gratitudes would be chanted by around 20 children sporting leek roots on their now out of shape jumpers.

Back to modern times, no raw leeks were consumed this week.  The following dishes were though:

Roast pork shoulderMonday: Most people have a Sunday roast but because we were too busy lazy to cook it on Sunday, we had a Monday roast instead.

Pork shoulder with a honey, rosemary and garlic glaze,  braised red cabbage with apple and cranberries, roast potatoes, steamed carrots, Petit Man’s awesome cauliflower cheese with leeks, and gravy that was perked up with a splash of red wine.  Right up there in the yumminess charts.

Brisket wrapsTuesday: The previous night we’d taken some pulled brisket from the freezer with no plan as to what to do with it.  When dinner time came all of us were tired and can’t-be-botheredish, so once again we trod the path of least resistance and went for wraps made thusly:

Fry up onion, garlic and strips of green peppers; add shredded beef and heat thoroughly.  Generously spread a tortilla wrap (in this case herb and garlic ones) with chilli ketchup and top with grated cheese (we used a mix of Monterey Jack, mozzarella and extra mature farmhouse cheddar – but that’s just because it was what we had in the fridge!).  Grill until cheese has melted.  Watch the tortilla edges very carefully – they wait ’til they think you’re not looking then hurriedly burn themselves.  Remove from grill, add beef and veg, top with soured cream and fire-roasted chillies, roll, cut and eat.  Simples.Fish and chipsWednesday: Using my unholy influence* upon Barn, I created in him a desire for fish ‘n’ chips that was so strong he was unable to resist stopping off on the way back from the gym to pick some up.  Mwahahaha!

The batter on the fish was superb – crispy, fresh and not harbouring oil wells.  The chips were top notch and the mushy peas finished it off nicely.  Eaten straight from the paper watching trash TV this was a truly satisfying meal.

* Until now you’ve probably been blissfully unaware that I am, apparently, the anti-Christ.  I have been publicly denounced as such by a someone ‘in the know’.  I’ll tell you the story if you ask me to ;-).

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