The blog post today is split into two parts, based around me eating two different meals components of which I have grown myself.
First of all, a lunch... cheese and tomato butties.
It's great making your own butties, but particularly good when they are made with things you have grown yourself. One day maybe it'll be my own bread and cheese too.
So that is part one, the second part is slightly more involved as today I cooked a meal and it was a great success and so I am going to try and record exactly how I did it for posterity. I only took pictures of the elements involving my own produce, unfortunately, but the processes are not complicated so if you want to try this for yourself, go for it.
So, the reason behind my cooking was to harvest and start eating the last of the potatoes in the yard.
Onto the other part of the meal, which I didn't photograph as I was only taking pictures for this blog and not a cooking one. My plan was a pork based oven bake type thing. First of all I chopped a large onion and started frying it in oil and some black pepper over quite a high flame and while this was sizzling (and being tossed every now and then) I took some strips of Pork Belly and sliced the strips into cubes. As soon as this was done I added the pork to the pan and fried them together. Finally I sliced half inch long sections from a "Chorizo Iberico" flavoured with smoked paprika and added these to the frying pan.
Next I took a leek and sliced this up into about inch long sections. I took a square casserole and separated the leek rings, spreading them evenly over the base, and sprinkled with a little olive oil. By this point the Pork was nicely browned off and I poured the lot over the top of the leek, making an even layer.
Finally I sliced a whole red pepper and placed the raw on top of the dish.
Once this was completed I sprinkled a tiny amount more olive oil over the lot and then put the casserole onto a shelf in the middle of the oven. During this process I was, of course, remembering to baste my Potatoes.
Similarly to the Potatoes, there is no real rush to remove this from the oven and you can cook it as fast or slow as you want; the Pork has been fried and everything else just needs heating or, if you leave it for about 25 mins like I did, it softens down nicely and everything is moist and lovely. You could probably leave it for even longer if you want.
The final element of my meal was the Cabbage and I had chosen a Savoy cabbage as I love the texture. Normally I would steam Cabbage but today I decided to fry it in butter. A generous amount of butter (about the same as I put in with the tattiees) was dropped in the frying pan which I had used to do the meat earlier (less washing up, and a chance to recover the last of the flavour burned into the pan) and the Cabbage was added before it melted. Pretty quickly this was sizzling away very nicely and then I had a brainwave.
With a rush I cut one rasher of bacon into bits, put the heat on really high under another frying pan and crisped them off before adding to the Cabbage.
Serving time was dictated by said Cabbage and about 2 minutes or so later I turned all the heat off and plated up.
So there you are, not just a gardener :)
If you try this, please let me know what you think.