Our old friend Rupert had a "What's for dinner" thread for posting photos of meals, but I thought it might be a nice idea - especially in these socially-distanced, somewhat-isolated times - to share favourite meal recipes. One thing we can still enjoy as always is cooking at home for ourselves and/or close family, right?
I'm just an amateur home cook with very limited skills and repertoire, but I'm always looking for new recipes to try. I've a few favourites of my own to contribute, and whilst nothing especially impressive, they're tasty and - fittingly for my skills - simple and foolproof
Here's one I've made a couple of times recently - "Meditteranean Pork & Potatoes". It's an adaptation of Rick Stein's "Lamb Kleftiko", and works equally well with either meat - but I prefer it with pork shoulder. I made it this past weekend and now have the ingredients, quantities and preparation about right. Depending on the size of the pork shoulder, it should feed six hungry people.
Mediterranean Pork & Potatoes
1 x good-sized shoulder of pork
1 x large white onion, thinkly sliced
1.5lbs x Charlotte potatoes (or other small, waxy variety), halved or cut into large chunks
2 x large red, orange or yellow bell peppers, de-seeded and sliced
3 x good-sized vine-ripened tomatoes, thickly sliced
8 x large cloves of garlic, peeled and smashed with the flat of a knife
4oz x feta cheese, crumbled or cut into small cubes
1 x fresh lemon, juiced
3 fl oz x good olive oil
10 fl oz x water
Dried oregano
Sea salt
Ground black pepper
Pre-heat oven to 375F / 190C (340F / 170C fan-assisted).
Cover the bottom of a high-sided roasting tin or large crock-pot with the sliced onion and add smashed garlic cloves.
Add the potatoes, arranging so they cover the onions.
Thinly score the skin of the pork, pat dry, and place on top of the potatoes.
Add the sliced bell peppers and tomatoes, arranged evenly around the pork.
Pour in the water.
In a jug, mix the lemon juice and olive oil well and pour over the entire dish, coating everything.
Sprinkle generously with dried oregano and season well with sea salt and ground black pepper. A bit more salt than usual is recommended due to the sharpness of the lemon juice, tomatoes and feta cheese. Make sure to get some of the salt into the scoring of the skin, to help season the pork.
If using a roasting tin, cover with aluminium foil and seal tightly (for a crock-pot, just fit the lid).
Cook in the oven for two-and-a-half hours.
Take dish out of oven and remove foil (or lid).
Add crumbled or cubed feta cheese around the pork.
Use a knife to remove the skin and fat from the pork, discard the soft fat and set the skin aside.
Sprinkle a little more dried oregano and sea salt onto the pork, and return the open dish to the oven for twenty minutes.
Meanwhile, heat the grill ("broiler" in the US) to 430F / 220C.
Scrape and discard any remaining fat from the underside of the pork skin, then arrange the skin on a metal tray and place under the grill (broiler) for a minute or two (warning - it will pop and spit aggressively!). When bubbled and golden brown, remove and set aside on some paper towel.
When the dish has finished cooking, remove from oven and transfer the pork onto a warm plate to rest for a few minutes.
Transfer the potatoes, onion, peppers, tomatoes, garlic and cheese to a warmed bowl using a slotted spoon.
Pour the liquid into a saucepan and bring back to a simmer on the hob.
Mix one generous teaspoon of cornflour with a little cold water, and add to the liquid. Stir thoroughly until it thickens slightly into a thin sauce. If necessary, add a little more sea salt to taste, but don't overdo it.
Cut the pork into rough chunks and pull them apart slightly with a fork (or you could shred completely if preferred).
To serve, place the potatoes, onion, peppers, tomatoes, garlic and cheese into warm bowls (make sure everyone gets a bit of everything!), lay chunks or shreds of pork on top, then spoon over some of the sauce. Break up the crispy skin and place a little on top of each meal serving.
This really is a favourite of mine because it's so easy to prepare, consistently good, and truly delicious and wholesome. What makes it for me is the sharpness of the lemon, tomatoes and greek feta cheese, offsetting the richness of the pork and potatoes beautifully and resulting in a dish that tastes fresh whilst being really filling and satisfying at the same time.
This fed my Mum, Dad and I well for two days running, with six generous portions (reheated in the oven on day #2) - however, we used up most of the sauce on the first day and needed more for the second
For that, I mixed the juice of half a lemon, 2 fl oz olive oil, 7 fl oz water, some garlic paste (from a tube) and a generous amount of dried oregano in a saucepan, brought it to a simmer on the hob and seasoned well with salt and pepper to taste. I then mixed a level teaspoon of cornflour with a small amount of cold water, added it to the liquid, and stirred until it thickened slightly. It's not quite as good as the sauce made from the roasting tin or crock-pot liquid, but close enough and still very tasty. If you want even more sauce, increase the quantities of ingredients proportionately.
I have no photos, but will endeavour to add one next time I make this!
Let us know your favourite recipes - breakfast, lunch or dinner, however simple or complicated? I for one would love to read them and - if I'm up to it - try to make them at home
Last edited by BigMackCam; 10-19-2020 at 11:58 PM.