Spicy Tomato Pork Tenderloin and the Slow Cooked Challenge is back!

It's been a pretty miserable summer here in Scotland and I've been making many more Slow Cooked dishes than I would usually.  The Slow Cooked Challenge has had a bit of a break over the summer, but as we head into September, it's time think about slowly cooked stews, soups, curries and cakes.

I'm delighted to announce that I have a new co-host for this challenge, the very talented Lucy of Baking Queen 74. Lucy is the queen of baking in her Slow Cooker and will be hosting the Slow Cooked Challenge every other month.


If you are not familiar with the Slow Cooked Challenge, it is a monthly blog challenge dedicated to making recipes using a Slow Cooker/Crockpot or by slow cooking in the oven, aga or other slow method of cooking. Each month there will be a theme e.g. soup, dessert, vegetarian  or an open challenge.



This month it's an OPEN challenge, so you can enter any Slow Cooked recipe.

If you would like to take part, then please:

• Make your recipe in your Slow Cooker or other slow cooking method and post a photograph and the recipe, or a link to a recipe, on your blog
• Link to Farmersgirl Kitchen and Baking Queen 74
• Use the Slow Cooked Challenge logo in your post
• If you use twitter, tweet your post with @FarmersgirlCook @BakingQueen74 and use #SlowCookedChallenge and we  will re-tweet it to our followers AND post your picture on the dedicated Pinterest Board. 
• A round up of all the entries will be posted on the host's blog.

Rules:

• Please do not publish recipes from cookbooks on your blog without permission, they are copyright.
• If you are using recipes from another website, please link to the recipe on the website rather than publishing the recipe.
• One entry per blog.
• Recipes must be added to the linky by the 28th of each month and a round up will be posted on the host blog. 

Spicy Tomato Pork Tenderloin
Ingredients
450g pork tenderloin (fillet)
Salt and pepper
Freshly ground black pepper
400g can of chopped tomatoes
2 tbsp dark brown sugar
1 teaspoon Dijon mustard
1 tbsp soy sauce
1/2 teaspoon chilli powder
1 clove garlic crushed

1. Place pork tenderloin in bottom of slow cooker 
2. Season with salt and pepper.
3. Stir together the canned tomatoes, brown sugar, Dijon mustard, soy sauce, chilli powder and garlic  in a small bowl and pour over the sauce.
4. Cover and cook on low for 6 hours.
5. Check seasoning before serving. 

Labels: challenge, chilli, Pork, slow cooked, Slow Cooked Challenge, slow cooker, spicy, tenderloin, tomato

posted by Janice @ 07:00 14 Comments

From Pies to Puddings: The February Slow Cooked Challenge Round Up

 I'm always amazed by the variety of dishes that are entered to the Slow Cooked Challenge and as there was no particular theme this month, we have everything from pies to puddings with a side order of focaccia.  Thanks to all the cooks who entered this month, it's such a pleasure to visit your web sites and blogs to see what you have made.


1. Onions and Paper Buffalo Pie
2. Family Friends Food 5-grain and Onion Soup with Cheese Brulee
3. Baking Queen 73 Slow Cooker Spinach and Feta Focaccia
4. Searching for Spice Slow Cooked Pork in Peanut Sauce



5. How to Cook Good Food Game Pie
6. Belleau Kitchen Slow Cooker Brisket with Caramelised Onions
7. Chardonnay and Samphire  Leek, Sweet Potato and Aubergine Curry
8. Baking in Franglais Slow Cooker Rice Pudding
9. Cloud of Cookmorphosis Easy Peasy Delicious (Asian Style) Duck Confit

The new challenge will be open very soon, February doesn't give much turnaround time with it's meagre 28 days, so please bear with me.



If you would like to find out more about the Slow Cooked Challenge then please visit the page which has all the details.

Labels: Brisket, Buffalo, curry, Duck Confit, Feburary Round Up, Focaccia, Game Pie, Pie, Pork, Rice Pudding, Slow Cooked Challenge, Soup

posted by Janice @ 09:26 8 Comments

Cooking at the Farm with the Kilted Chef - Part 1

Alain and the 'pepperettes'

Let me take you back to Thursday, 29th May 2014 and the next part of my Nova Scotia adventure.  I was super excited about this part of the trip because, having done some research online, I knew that Alain Bosse, The Kilted Chef, was Canadian celebrity chef , president of Alain Bosse Consulting Ltd, food editor for Saltscapes Magazine, past president of Taste of Nova Scotia and ambassador of all things culinary in Atlantic Canada.

The Kilted Chef offers a culinary journey from the pasture, to the sea to your plate. Cooking on the Farm is a full-day, hands-on culinary experience you will never forget and this is what I was to experience.

I was delighted to be joined on my culinary journey by some of the staff from Nova Scotia Media, who were quite delightful and by the end of the day I felt like I had known them for years!

We started with a short tour of the farm with Alain telling us about how he came to buy it and what plans he has for the future.  The we headed out for our first stop at  The Pork Shop, The Pork Shop prides itself in using only the freshest products available on the market. All spices are 100% pure and contain no MSG, gluten or any other type of filler in them.  


We then headed to Harold Ferguson's Abattoir.  As a farmer with a grandfather who was an old fashioned butcher, the abattoir was not something which phased me, in fact it was a pleasure to visit a place which operated on a small scale with far less stress on the cattle than in a huge modern abattoir.  The abattoir is staffed by retired butchers and also rehabilitates ex offenders and they are all proud of their skill and the excellent meat they provide.  A quick trip into Pictou to Grohmann's Knives the knife supplier favoured by the Kilted Chef and as we all got a set of Grohmann's knives to keep as part of our day cooking on the farm, I can attest that they are extremely good knives.

It was early in the season for fresh produce at Lakenman's Farm, spring had come late to Nova Scotia the asparagus had just finished and there were only a few vegetables coming through in the polytunnel.  We did find plenty of beet tops and Sarah was presented with the 'bouquet' of beets!



Then we were off to check out the lobsters at North Nova Scotia Seafood. North Nova Seafoods Limited is a fish-processing plant locally owned and operated by Paul Logan. The Logan family has been involved in fishing and fish processing since the 1800s. Logan & Roberts were operating a factory and buying station on this same shore by 1903. Russell Logan, Paul’s father, bought and shipped fish until 1962.In 1987, Paul started North Nova Seafoods which buys and processes seafood including Lobster, Herring, Rock Crab, Mackerel and Snow Crab throughout the year.

Labels: bacon, Beef, beets, Grohmanns, Lakenman's Farm, lobster, North Nova Scotia Seafood, Nova Scotia, pepperettes, Pictou, Pork, The Kilted Chef, The Pork Shop

posted by Janice @ 21:40 2 Comments

BBQ Pork Tenderloin and the March Slow Cooker Challenge

Thanks to everyone who took part in the February Slow Cooker Challenge.  The theme was open so we had a real variety of dishes, see them all in the Feburary Slow Cooker Challenge Round Up.

This month we do have a theme and it is: BARBEQUE you don't have to get the barbie out to have BBQ flavours, you can make them in your slow cooker.  I also have another GIVEAWAY for entrants to the March Slow Cooker Challenge, a copy of  
Slow Cooking for Two by Cynthia Graubart


Photographs by Christopher Hornaday
Published by Gibbs Smith
Distributed in the UK by PGUK 
RRP  £12.07

This is the book for those who cook for two and prefer not to eat leftovers for days, however the recipes can be doubled up if you are feeding a family.

About the Author:  Cynthia Stevens Graubart is an author and former television producer who began her culinary television production career with New Southern Cooking with Nathalie Dupree in 1985. She is the author of The One-Armed Cook, called the culinary version of What to Expect When You’re Expecting. Cynthia and her husband, Cliff, live in Atlanta, Georgia.

Here is my review of Slow Cooking for Two:
 
The Introduction covers the basics such as selecting a slow cooker, there is also a really useful section on all the additional equipment, mostly dishes and baking tins, that you can use inside your slow cooker eg mini loaf pan, ramekins etc.
I liked the little table of Conventional to Slow cooker timings which allow you to convert your own favourite recipes either from oven method to slow cooker or vice versa, and the requently asked questions section was full of useful answers. There is also a section with pantry ingredient suggestions.

Moving on to the recipes there is a selection of Soups from classic leek and potato to Kale and Kielbasa Soup.

In the Poultry chapter,  I was particularly taken with Lemon Chicken, Cacciatore - Style Chicken Thighs, Honey Ginger Chicken Thighs and Turkey Meatloaf with Basil and Mozzarella.

There are eight Beef and Lamb dishes including Braised Short Ribs, Stuffed Peppers with Mozzarella and Rosemary Lamb with Tomatoes.

Now we come to the chapter of genius: Double Dinners!  Cynthia uses Slow Cooker liners for this technique,  you can get them online, but I had some roasting bags and decided to see if they would work and they did.

The principle is to create two different meals using the same main ingredient and cook them in the bags side by side in the slow cooker.  One to eat straight away, the other decanted into a dish and chilled or frozen for later consumption.

Recipes Double Dinners include: Beef Bottom Round, this cut of meat we would call silverside, but Peppery Silverside really isn't as much fun as #1 Peppery Bottom Round #2 Fall flavoured Bottom Round;  Pot Roast, #1 Lime Pot Roast with Tomato Sauce #2 Vinegar Braised Pot Roast and the recipe I made:  Pork Tenderloin #1 Parmesan Crusted Pork Tenderloin #2 BBQ Pork Tenderloin

The chapter on Seafood has a limited number of recipes but includes a clever foil pouch Lemon Dill Salmon which takes just two hours on low in the Slow Cooker and a Shrimp in Herb Butter Sauce dish.

There are over 20 recipes for Side Dishes, who knew you could bake potatoes in your slow cooker? You probably did,  but I had no idea. Even mash can be made in the slow cooker, glazed carrots, roasted root vegetables, Polenta and Mushroom Risotto.  This is a really useful chapter with a lot of side dishesI wouldn't have thought of making in the slow cooker.

And so to Desserts, I have still to try making dessert in my slow cooker, it is always occupied with cooking my main meal!  However I am itching to have a go at Lemon Cake, Lemon Curd, Apple Crisp and Poached Pears.

For those who like to entertain there are some Dips and Appetisers that look simple to make and packed with flavour, including  Hot Cheese Dip, Kale and Artichoke Dip, Spicy Mixed Nuts and White Bean Spread.

The final chapter is all about The Basics and includes recipes for stocks, roasted garlic heads, Marinara Sauce and Cinnamon-Ginger Apple Sauce.


Pros: A good variety of innovative recipes which are clearly laid out and easy to follow.  Clever techniques like the double dinners make this a stand out recipe book. Most recipes have short ingredient lists and there's an excellent index and a metric conversion chart.  A few Notes pages are also included so you can write up your own recipes and variations.

Cons: no picture for every recipe, high predominance of meat based main dishes, not much for the vegetarian or vegan.

Pork Tenderloin (Double Dinners)

Liner #1 
Parmesan-Crusted Pork Tenderloin (serves 2)


Ingredients
1/2 of a 1 pound (450g) pork tenderloin or fillet
salt
freshly ground black pepper
1/4 cup honey
1 tbsp soy sauce
1 tbsp dried basil or chives (I used a couple of finely chopped spring onions)
1 clove garlic minced, or 1/2 teaspoon bottled minced garlic
1 tbsp olive oil
1/2 cup grated or shredded Parmesan cheese

1. Place pork tenderloin in the bottom of a slow cooker liner bag (or roasting bag)
2. Sprinkle liberally with salt and pepper
3. Stir together the honey, soy sauce basil, garlic and olive oil in a small bowl. Pour over the pork, sprinkle with Parmesan cheese and set aside.

Liner #2
BBQ Pork Tenderloin (serves 2)


Ingredients
1/2 of a 1 pound (450g) pork tenderloin (fillet)
Salt
Freshly ground black pepper
1/2 cup tomato ketchup
2 tbsp light or dark brown sugar
1 tbsp vinegar
1 teaspoon Dijon mustard
1 tbsp soy sauce
1/2 teaspoon chilli powder
1 clove garlic minced or 1/2 tsp bottled minced garlic
1/2 tsp onion powder (I didn't have any of this and left it out)

1. Place pork tenderloin in bottom of slow cooker liner or roasting bag.
2. Sprinkle liberally with salt and pepper.
3. Stir together the ketchup, brown sugar, vinegar, Dijon mustard, soy sauce, chilli powder, garlic and onion powder in a small bowl/  Pour over tenderloin.  Set aside.

To complete the recipe
1. Place both liner bags, side by side, into the slow cooker.  Drape each liner (closed) away from the other extending over the sides of the slow cooker.  I sealed the roasting bags with their closures and placed side by side in the slow cooker. 
2. Cover and cook on low for 6 hours.
3. Move two large, shallow serving dishes or bowls next to the slow cooker.  Remove cover and using pot holders or oven mitts, carefully remove each liner and its contents to its own serving bowl  Let the liner rest open and allow contents to cool slightly.  Remove the tenderloin from the liner using tongs and transfer to the serving bowl  Then grasp the bag, holding the top and cut a corner off the bottom of the bag, large enough to allow the remaining contents of the bag to be released over the pork and into the bowl.  Discard the liner.  Repeat with the other dinner.
4. Allow the dinner, not being served, to cool, and package in a resealable plastic freezer bag or container (remember to label it).
5. Before serving, taste and season again if required.

We ate the BBQ Pork Tenderloin, the meat was very tender and the sauce was delicious, feedback from himself was very positive.   I have put the Parmesan Crusted Pork Tenderloin away for another meal.  

If you would like to join the Slow Cooker Challenge and win a copy of Slow Cooking for Two by Cynthia Graubart then simply cook a BBQ style meal in your slow cooker, then please follow the challenge rules below and link up to the linky.

• Make your recipe in your Slow Cooker and post a photograph and the recipe, or a link to a recipe, on your blog
• Link to Farmersgirl Kitchen
• Use the Slow Cooker Challenge logo in your post
• If you use twitter, tweet your post with @FarmersgirlCook and #SlowCookerChallenge and I will re-tweet it to my followers AND post your post your pictures on a decicated Pinterest board.

Rules:

• Please do not publish recipes from cookbooks on your blog without permission, they are copyright.
• If you are using recipes from another website, please link to the recipe on the website rather than publishing the recipe.
• One entry per blog.
• Recipes must be added to the linky by the 28th of each month.

The winner will be chosen by Random Number Generator

 Natalie @StarCatch3r doesn't have a blog but wanted to join in The Slow Cooker Challenge with this delicious BBQ Shredded Chicken inspired by a recipe at Sugarlaws



And the winner is...No.4 Corina - Searching for Spice with Slow Cooked Pork in Tonkatsu

Labels: barbeque, BBQ, Double Dinners, giveaway, Pork, roasting bags, sauce, slow cooker, Slow Cooker Challenge, win

posted by Janice @ 06:30 25 Comments

Dish of the Month Round Up August and Prize Winner

Dom from Belleau Kitchen  chose one of those perfect recipes where you throw everything in a roasting tin, to create an easy but deliciously carmelised Summer Sausage Stew with cider and radishes.

Feel like you are having a bit of deja vu?  Nigel obviously has a penchant for throwing things into roasting tins and so do I!  My Dish of the Month was Baked Chicken with tomatoes and olives from the Kitchen Diaries II.

Welcome to Dish of the Month Newbie, Deon Van Schalkwyk of Sumptuous Delights who was somewhat daunted by the Kitchen Diaries II until (drumroll) she saw this blog event and realised just how fabulous and accessible KDII is, and made this Mushroom and Asparagus Tart with Pancetta pieces.  Hope you will join us again Deon.

 Claire from Foodiequine served up a fabulous Smoked Haddock with Leeks and Sweetcorn made from local produce with a dash of rapeseed oil 'as used by Nigel Slater'.

Sue, from A Little bit of heaven on a plate, crocheted this Lemon and Thyme cake along with her Afghan blanket - hee hee hee.  It's another great recipe from the Kitchen Diaries II.


A beautiful photograph of a glorious dish from Karen at Lavender and Lovage, Saint Marcellin Cheese, tomatoes and basil from the first Kitchen Diaries book, read more about this creamy French cheese on Karen's blog.

Rachel at Marmaduke Scarlet always comes up with an interesting dish for Dish of the Month and this month is no exception.  Roasted Courgettes with Thai-style Minced Chilli and Lime Pork is a variation on Nigel's Baked Marrow with Minced Pork from Tender 1.


And the winner of a copy of Nigel Slater's Real Fast Food is 

Labels: asparagus, Chicken, courgettes, Dish of the Month, Lemon and Thyme Cake, mushrooms, mussels, Nigel Slater, Pork, Real Fast Food, Saint Marcellin, sausages, smoked haddock, tomatoes

posted by Janice @ 21:00 5 Comments

Sweet and Sour Pork with pineapple

Sunday, February 10th is Chinese New Year. We are leaving the year of the Dragon and entering the Year of the Snake.  Food is an important part of celebrating Chinese New Year and although this is not a traditional dish it is a very simple and tasty one. 

This is not my recipe it comes from Lucy at The KitchenMaid a fabulous blogger from New Zealand who shared this recipe a couple of weeks ago.  When preparing the photograph for this post, I remembered that I still had my plastic chop sticks bought in the Chinese supermarket in Glasgow in the early 1980s, Chinese food always tastes better when eaten with chop sticks, I find.

Year of the Snake

Here is some information about the Year of the Snake from Hanban.com

The Introduction of 2013 Year of Snake
2013 is the year of the black Snake begins on February 10th shortly after the New moon in Aquarius, the humanitarian of the zodiac. This 2013 year of Snake is meant for steady progress and attention to detail. Focus and discipline will be necessary for you to achieve what you set out to create. The Snake is the sixth sign of the Chinese Zodiac, which consists of 12 Animal Signs. It is the enigmatic, intuitive, introspective, refined and collected of the Animals Signs. Ancient Chinese wisdom says a Snake in the house is a good omen because it means that your family will not starve.

The Common Character of People Born in the Year of Snake
People born in the Year of the Snake are reputed to be thoughtful and wise and to approach problems rationally and logically, seldom instinctively. Such people are complex beings, they are clever and men of few words from their birth. Their business is always going well, but they are stingy very often. They are sometimes egoistic and conceited. However they can be very active in their friends’ life. They are often too active, not believing other people and relying only on themselves. Snakes are also very insightful and naturally intuitive. If anyone has a sixth sense, it's those born in the Snake year. This is partly what makes them so mysterious.Snakes come in all varieties of colors and patterns. And maybe that's why people born in the Snake year love to appreciate beauty. People with the Chinese zodiac snake sign are very stylish, fashionable and have exceptional taste.

People born in the Year of the Snake also have a sure touch in money matters but are also inclined to be greedy and somewhat egoistical. Determined and ambitious characters of Snakes take their failures hard. They are usually very attractive on the outside and inwardly, that, taking into consideration their frivolity, can lead to some family problems.

The Cosmic Element and Color of 2013 year of Snake
The 2013 year of Snake is Water Snake, Water Snakes are lucky with finances, they always seem to have money flowing their way. They are adventurous spirits and love to take risks. They are also very intelligent and often a wellspring of creative ideas. Water Snakes love to socialize and meet new friends.They are proud of their achievements, and also very thoughtful and considerate of others.
The colour of the 2013 year of Snake is Black. Black color is the Space, Arctic night, darkness on the Abyss, this is a color of deep waters. The Black Snake will bring people unexpected changes, instability, and changeability. That is why it is important in the year of Snake to plan everything beforehand, and evaluate adequately before taking any actions. You need to be more careful and cautious than ever.

The Overall Trend in 2013 Year of Snake
The 2013 Snake of year has ability to read complicated situation quickly in a controlled manner which is good for business. Signing documents of any kind requires very thorough attention. 2013 horoscope predict it is a good year to begin important detail work. Research and investigation are supported. The Snake has sneaky energy that can be to your advantage. Look for the holes in the loop. A new-found ambition to greatness will inspire you to be all you can be, and provide you with the follow through to actually achieve your goals, And, 2013 year of the Snake also supports added responsibility,
But 2013 Snake need to watch for fanatical commitments since Snakes inclination to spend money quickly than earn them may produce tensions in personal relationships. Create a safe space to work from this 2013 year. The Snake likes protection, needs to feel safe and secure to utilize its special analytical skills. This is the year to make headway in slow and methodical ways. Things will definitely be accomplished as you focus forward.

Other Details of 2013 Year of Snake
1. Ideal compatibility with: Ox and Rooster.
2. More or less compatible with: Rat, Rabbit, Dragon, Snake, Horse, Sheep.
3. Absolutely incompatible with: Tiger and Pig.
4. Lucky colors for the Snake: Yellow, Red
5. Lucky directions for the Snake: Southwest, Northeast
6. Lucky numbers for the Snake: 2, 4, 7, and 9.
7. Monday is the lucky day of the week for Snakes.

Our younger son was born in the year of the Snake, he is very stylish and appreciates beauty. Our second grandchild is also due in the Year of the Snake I'll be interested to see if any of this has any bearing on his or her character.  Personally I am a Pig, okay enough of the jokes!  Here's what the Chinese think my character should be:

 The Year of Pig
Pigs are models of sincerity, purity, tolerance, and honor. When you first meet them, pigs seem too good to be true. They are careful and caring, obliging and chivalrous. Put your trust in them for they will never let you down and they will always try to do what's right. Pigs are born to give, to yield, and to serve, and so, unfortunately, most people take advantage of them. Pigs know they are easy to fool but don't really mind. No matter how old they get, pigs keep their faith in human nature and believe that people are basically good. Pigs tend to sacrifice their own happiness and comfort for the sake of others. In relationships, pig people are sensitive, sweet, naive, and caring. They are romantic and certainly are the marriage-type. But on the other hand, pigs can also be possessive, jealous and exclusive.

What do you think?  I don't fancy the bit about being taken advantage of!

Labels: Chinese New Year, pineapple, Pork, sweet and sour, The Kitchen Maid

posted by Janice @ 20:57 3 Comments

Pork Fillet with Honey and Mustard Glaze

The pork fillet is seared in a hot pan, then you add honey and Dijon mustard to the pan and cook for a few minutes, then put in the oven and baste the pork with the glaze until it is cooked about 10-15 minutes.  You can then add a little stock to make a sauce or just serve with the glaze.  Easy, peasy and very delicious indeed!  I served the pork with mashed potatoes with only a little milk added (no butter) and broccoli.

Labels: Dijon Mustard, Food Bloggers Diet, honey, Pork, Rosemary Conley

posted by Janice @ 20:42 2 Comments

Slow Cooked Aromatic Pork

I'm not a huge fan of roast pork. I know, I know, you all love your pork crackling but it just doesn't do it for me. However, this recipe makes the most meltingly delicious pork with all the fragrant flavours of the far east without being overwhelming the meat.



The pork is smeared with a paste of various spices, cooked at a high temperature for 30 minutes then on a low heat for 4-5 hours.


Slow Cooked Aromatic Pork is a Hugh Fearnley-Whittingstall recipe from his column in the Guardian and I'm entering it for the February River Cottage Rocks#2 challenge which is 'Sunday Lunch'.


I'll also be adding it to the Slow Sunday blog hop at Lavender and Lovage

Labels: Hugh Fearnly-Whittingstall, Lavender and Lovage, Pork, River Cottage Rocks, slow cooking, Slow Sunday

posted by Janice @ 20:10 7 Comments

Pork Goulash with Dumplings

On these cold winter's days, you need something warming and substantial for your dinner, so when I saw this Pork Goulash with Dumplings in BBC Good Food Magazine, I thought it would be just the thing. It also allowed me to use up some vegetarian suet I had in the cupboard and a chance to use the smoked paprika my son bought me for Christmas.

It was very good and very easy to make.  Having the dumplings meant there was no need for potatoes or rice and I served it with braised red cabbage loosely based on Nigella's recipe in Feast.
 

Labels: BBC Good Food Magazine, dumplings, Feast, Nigella, paprika, Pork, red cabbage

posted by Janice @ 15:05 8 Comments

Fruity Pork Steaks

I made this Fruity Pork Steak recipe from BBC Good Food for supper tonight.  It was very tasty, but I was really disappointed in the pork steak itself, it was seriously tough, which rather spoiled the delicious sauce. 

Making the sauce

 I think I would use pork fillet next time and I'm not sure I would bother with the chicken stock, to intensify the flavours of the sauce.

Labels: pineapple, Pork, sauce

posted by Janice @ 22:01 1 Comments

Summer Eating

Smoky one-tray pork and vebetables

1lb 12oz (800g) pork tenderloin fillet, all visible fat removed and cut into 1 in/2.5cm chunks

3. Discard the bay leaves.  Squeeze the garlic out of the halved bulbs, mix with the meat and vegtables, divide between four bowls and serve.


Slimming World Magazine, June 2010

Labels: one-pot, Pork

posted by Janice @ 19:16 7 Comments

Spanish Pork

I haven't had a lot of time to blog this week, I was dog sitting for my friend at the start of the week and have been too tired the rest of the week. But thought I'd better show face here with some kind of offering.

I made this pork dish with pork loin steaks, onions, tinned tomatoes and olives (stuffed with garlic), served with couscous cooked in chicken stock and seasonal savoy cabbage.

Labels: couscous. cabbage, Pork

posted by Janice @ 19:46 3 Comments