My brief 2 week hiatus is a result of that thing called work. I’ve recently started a new project and low and behold it’s sunk its dysfunctional claws in quicker than I would have liked. This has resulted in many a night of scrummy sandwiches (not), glorious bowls of cereal (hardly), and on the off occasion, just a pint and/or a piece of cake for dins…pretty much the utmost in unhealthy.
That said, a week ago last Sunday I felt myself jonesing for a little old-school dinner party… or more accurately some really good home-cooked food. Seeing as this generally requires me to do the cooking, FM and I invited a few of her LBS friends over – I was just happy to have some people to cook for! Plus I was looking to do a bit of career questioning whilst seeing if I could get some good blackmail gossip on BRO1.
That Sunday morning found FM and I having a cosy roomie day of plant (we named her Louda), bin* and grocery shopping. It was another day of crap weather, but lovely in that it was nice to feel like I was ticking off a bit of the domesticated chores I’d been procrastinating doing – it was sparkling in 168 Buckler Court by mid-day!
Le menu:
1. The C-B family recipe for Grandpa Cook’s pork
When people ask if I’m very religious I like to explain that one of my grandpa’s favourite dishes, made by my grandma (both Jewish), was this pork filet dish. So, yeah – um not really when it comes to the whole kosher thing.
2. Courgette fritters with a home-made yogurt garlic dipping sauce
3. Salad – courtesy of FM (two thumbs up on the lettuce, cucumbers and feta)
Grandpa Cook’s Pork - Looks like (and is) a higgildy piggildy assortment of ingredients, but it tastes like a gem. Even better the next day.
1-2 Pork Filets (That’s Fill-its not Fill-ays and also known as Pork Tenderloin for you Yanks)
2 tsps minced ginger
2 tsps minced garlic
¼ cup ketchup
¾ cup red wine
1 tbs soy sauce
1 tbs oil
1/3 cup brown sugar
¼ cup vinegar
¼ cup water
2 tsp curry powder
2 tsp cornstarch
- Mix all ingredients except for corn starch and marinate pork for a few hours.
- Preheat oven to 190 C or 375 F
- Pour marinade into a medium size sauce pan. Take a bit of the liquid and vigorously mix with the cornstarch and add to sauce pan to thicken and make a roux.
- Cook pork for about 30 minutes or until just a bit pink in the middle.
- Serve pork with sauce on top
Courgette Fritters with Yogurt Sauce - Adapted from Bill Granger’s cook book Bill's Food
500g (1 lb 2 oz) courgette (zucchini), grated
1/2 tsp sea salt
8 spring onions, chopped
125g (4.5 oz) feta, crumbled
35g (1/2 cup) chopped coriander (cilantro) - Note: Bill's recipe suggests parsley, but Dana suggests cilantro - your choice
15g (1/4 cup) chopped mint
2 eggs, beaten
60g (1/2 cup) flour
Sea salt and pepper to taste
60ml (1/4 cup) olive oil for frying
- Put the courgettes in a colander, sprinkle with salt and set aside for 30 min (Didn’t read the recipe ahead and was a bit squeezed for time so only allowed about 15 minutes – it was fine). Squeeze out any excess liquid and pat dry with paper towel.
- Mix everything in a huge bowl, then heat the oil in a pan and add tablespoonfuls of the batter, flattening them with the back of the spoon. Fry for about 3 min on each side (or until golden).
Yogurt Sauce
1 minced garlic clove
1 tbsp olive oil
125g (1/2 cup) plain yogurt
2 tbsp lemon juice
Sea salt
Black pepper
Mix all ingredients in a bowl and serve with fritters.
(This yogurt sauce is also amazing with fish or chicken)
*Bin = Garbage can. At £50 ($100) I almost died, but hey nothing but the best in garbage cans for FM and me.
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