What are we eating this week, I heard you ask? Well...
seeing as it's been hot I roasted a bit chunk of gammon and had it with baked potatoes and home-made coleslaw. With the leftovers I made:
Springy Green Gammon Soup
- 450g piece gammon , soaked overnight
- 2 bay leaves
- 2 medium onions , sliced
- 2 tsp paprika
- 2 large potatoes , peeled and chopped into small chunks
- 225g spring greens , roughly chopped
- 450g can cannellini beans , drained and washed
- Put the gammon in a large pan with the bay leaves, onions and about 1.5 litres of cold water or enough to cover. Bring to the boil, then reduce the heat and simmer gently for about 1½ hrs.
- Drain the gammon, reserving the cooking liquid. When the gammon is cool enough to handle, trim away the skin, and shred the meat.
- Return meat to the pan with the reserved cooking liquid, paprika and potatoes. Cover and simmer for 20 mins or until the potatoes are cooked.
- While the potatoes are cooking, trim away the stalky bit from the greens and finely shred the leaf. Stir the greens and beans into the stock and continue to cook for about 10 mins until cooked. Season to taste and serve ladled straight from the pan.
Lemon Pork with Lentils
- 300g pork tenderloin fillet
- 1 tbsp flour , well seasoned
- 500ml chicken stock
- 100g Puy lentils
- olive oil
- 150ml white wine
- 1 lemon ½ sliced and ½ juiced
- a small bunch flat-leaf parsley , chopped
- Slice the pork into 4 pieces then gently pound flat under baking paper using a rolling pin or heavy pan. Dust with seasoned flour then shake off any excess. Set aside 125ml of the stock and bring the rest to a boil. Add the lentils and cook until just tender, about 15 minutes. Drain and keep warm.
- Heat a non-stick frying pan and add 1 tbsp oil. Brown the pork on both sides, remove from the pan. Add the wine, 125ml stock and lemon juice to the pan and bring to a boil. Scrape any bits from the bottom of the pan and reduce by half; add the pork and the lemon slices. Heat through then spoon the pork and sauce over the lentils. Sprinkle with parsley.
Pork Pan Fry with Maple and Mustard
- 2 pork tenderloins , about 300g/10oz each
- 1 tbsp plain flour
- 2 tbsp olive oil
- 1 red onion , thinly sliced
- 200ml vegetable stock
- 2 tbsp maple syrup
- 2 tbsp wholegrain mustard
- juice 1 lemon
- handful parsley sprigs (optional)
- Cut the pork into 3cm thick slices, season with salt and pepper, then lightly coat in the flour (the easiest way to do this is to put the flour and seasoning in a large food bag, add the pork and shake well). Heat the oil in a large frying pan, preferably non-stick, then add the pork and quickly fry until it is browned all over. Cook the pork for about 5 mins, then remove to a plate and cover with foil while you make the sauce.
- Add the onion to the pan (with a touch more oil if needed), then quickly fry until lightly coloured, add the stock, then bring to the boil. Boil hard for a couple of minutes to reduce the stock a little, stir in the maple syrup, mustard and lemon juice, then bring back to the boil, stirring well.
- Return the pork to the pan and gently simmer for a further 3-4 mins until it is cooked through. Sprinkle with parsley, if using.