That’s true, so chins up and onward we go! And my what I never thought I would do was?????? With the help of a Mojito or 2…… absolutely out of my comfort zone and…….
Amazing ! What Fun! went to Improv last night and it was brilliant..I recommend anyone to try it..amazing time ..still buzzing..and if you don’t know what it is, its short sketches e.g someone picks a page number in a book.You pick the part you are playing. One person says a sentence anything whatever they are thinking and you reply exactly what is written down( but they don’t know what your script is they are just doing their own impromptu of the top of your head ..get it? such fun…. wow what a night.
I have decided that I am going to do more cooking or more experimenting. In other words gonna try to make at least one new dish untried by us every week.
Also, I will have a guest blogger next time Clara Wiggins who has written an amazing book for expats with lots of hints and tips. So watch this space and you will meet Clara next time……
Curry Plant seedlings..yippee.. thanks to a very kind gentleman who just requested a picture of my curry when I make it. There are some nice people left in this world. They are growing well and making new little leaves..exciting cos green fingered I am not really…
Have been busy pickling away and have pickled cucumbers, beetroot, and shallots and although the recommended time to allow those flavours to develop is at least 3 weeks not in this house it’s not! I will need to pickle some more shallots very soon.
Anyway back to cooking:
Today it was stuffed Apple and Cranberry Pork and it was amazing..so here we go the recipe for you guys.
The recipe was featured on Ema Jones blog, Food 4 Your Mood and very tasty it was. Thank you, Ema for sharing it got the thumbs up in this house. My pics aren’t as good as Ema’s but I try.
Rub for the Pork Loin.
4 lbs Pork Loin,
Bacon ( enough to cover Pork Loin)
Salt & Pepper to taste,
1 tablespoon Olive Oil,
2 finely chopped Garlic Cloves,
1 tablespoon chopped Thyme,
1 tablespoon chopped Rosemary…
Cut a pocket through one end of the tenderloin. Place the centrist downwards. Don’t slice through the other end. Season in and out properly with salt and pepper.
Mix together above ingredients and rub into pork loin , cover and put in the fridge for an hour.
While the Pork is absorbing all those lovely flavours prepare the stuffing mix.
For stuffing Pork Loin.
Half cup Vinegar,
1/4 teaspoon salt,
2 small diced red onions,
Olive oil as required,
1/2 bottle Lager Beer,
3/4 cup Brown sugar,
1 teaspoon Cinnamon,
1 tbsp chopped ginger,
2/3 cup dried cranberries,
1 teaspoon Mustard Seed,
1/4 teaspoon ground cloves,
1/2 teaspoon crushed red pepper,
4 peeled and chopped Granny Smith Apples.
Finely chop Red Onions and cook in Olive oil until soft.
Add Apples and ginger, stir and cook for 5 mins.
Add remainder of ingredients stir to combine and simmer gently until mixture thickens and reduces.
Cool slightly before stuffing loin.
Stuffing the Loin was quite messy so I think next time I make this I will use one of the small round plastic refill sauce bottles the ones you buy to take on picnics. The top when unscrewed is quite wide so stuffing mix should go in, do not replace lid and insert into the split and hopefully, it should squirt down without too much mess. Well, that’s what I am going to try.
Stuff loin and then cover with bacon slices.Put tin foil on top as bacon cooks very quickly and remove foil about ten mins from end cooking to brown bacon. Rest loin or 10 mins before carving.
Rest, carve and serve we made the gravy from the meat juices and pork stock and it was lovely. Served with vegetables and crispy roast potatoes..mmmm.
So next time it will be Beef Rendang which is an amazing Indonesian dish and Clara Wiggins as My first guest blogger yehhhh!!!!
Have a lovely day love you all xx