Pork Chops with Star Anise Scented Plums

I'm on a bit of an inspired cooking binge at the moment after a fine meal at the Gilbert & Scott Restaurant in the St Pancreas hotel on Friday. Fantastic 'Modern British' cuisine in a great setting. On Saturday I picked up two thick, meaty pork chops from the butcher in Pitshanger Lane and decided to combine them with some of the plum glut I have at the moment. Very simple but very tasty.
Serves 2.

Ingredients
2 Pork Chops (nice and thick if possible)
3 Large plums (halved and stoned)
2 Star Anise

Heat a griddle pan till very hot. Oil and season the chops and press pieces of star anise into the plum. Fry the chop for 3-5 minutes on each side. Place the halved plums on the chops and put in a moderate oven (180C) for 15-20 minutes.
Serve with roasted potatoes and green beans.

Pork and Cider Casserole

I fancied something different this week and with some nice pork shoulder steaks in the fridge and a glut of apples from the veg box in the living room this tasty casserole fitted the bill. Serves three if served with some mashed potato and steamed cabbage. Nice quick meal that works well for a mid-week supper.

Ingredients:
2 pork shoulder steaks (cut into bite sized pieces)
4 eating apples (cored and cut into quarters)
1 large leek (trimmed, sliced longways then finely sliced)
1/2 a bottle of good cider
1/2 a tablespoonful of plain flour
1 teaspoon of dried tarragon
2 tablespoons of thick natural yoghurt or sour cream

Fry the pork in a little oil until coloured. Remove from the pan and add the leek and fry until softened. Return the pork to the pan and add the flour and stir for a few minutes. Add the cider, the apples and the tarragon. Stir and put a lid on the pan. Simmer gently for about 20 minutes then add the yoghurt or cream. Heat through gently but don't allow to boil.

Thai Style Meatballs in Coconut Broth

A post D&D treat for the DM and players! Serves 3-4 hungry orcs.

Ingredients
For the meatballs:
500g pork mince
2 spring onions finely chopped
1 small red chilli finely chopped
1 tablespoon finely chopped coriander
1 tablespoon cornflour
1 tablespoon fish sauce
1 clove garlic minced

For the broth:
1/2 small onion finely diced
1 clove garlic
200g sliced shittake mushrooms
1/2 yellow pepper
1 courgette
Small bunch of coriander chopped
1 green chilli finely chopped
1 can coconut milk
Juice of 1 lime
2 tablespoons fish sauce
2 lime leaves

Mix all the ingredients for the meatballs and form into balls about the size of a  large walnut. Cover and put in the fridge for at least 1/2 and hour.


Fry the onion and the garlic in a little oil in a saucepan. Add the chilli, pepper, mushrooms, lime leaves and courgette and fry for a couple of minutes. Add the coconut milk and a little extra water. Bring to the boil then lower to a simmer.

Heat a little oil in a frying pan and cook the meatballs for 15-20 minutes depending on the size, turning wen they have taken a  good colour.

Add the coriander and lime juice to the broth a few minutes before serving.

Serve the broth over rice or noodles and place the meatballs on top.