Been a bit of a parsnip-fest this month. We've had loads of parsnips. Loads. So this evening M tried a variation on an old family soup recipe - parsnip & apple. Chillies are great with everything, aren't they? So in went a teaspoon of chilli flakes. Nice.
Meanwhile, Man About Brockley put together an old Delia classic made a few days earlier - braised red cabbage - along with pan fried pork steaks and mashed spud. The cabbage recipe is probably the best way to eat red cabbage ever invented. It's from her absolute classic cookery course that's been around for a while now, and also here.
To do the pork steaks, gently beat an egg in one bowl, and in another, grate a slice of bread, grind in a bit of salt & pepper and a couple of pinches of parsley then mix it up. Then dip two pork chops in the egg, then in the breadcrumbs. Gently pan fry it in a mix of oil and butter for about 30 mins.
I can't really divulge how to do M's grandmother's mashed potato because that would be telling...
It was good though..
Might have to try the pork steaks..always looking for a good pork steak/chop recipe (one I can't mess up that is). 30 minutes? Must be quite a low heat - I find it difficult to get pork loin tender.
ReplyDeleteNice recipes - but where are the wine pairings? :-)
Ah Tim, that's where we can synchronise our blogs a bit... my food, your wine... what a winner!
ReplyDelete