Tenderloin of pork (578g) cut into strips & nicely browned. Chestnut mushrooms mostly quartered & finely sliced red onion sautéed in butter & refined olive oil with crushed garlic 'n finely sliced thin green chillies.
For the sauce 300ml of sour cream & a tbspn of freshly squeezed lemon juice. Meat pan deglaced with chicken stock & this wuz reduced before adding to the sauce + a dollop of Dijon mustard & a little salt & cracked black pepper ter season & paprika of c!
Now in t’ oven fer a bit of a slow cook at gas mark 2 with lid on the Le Crueset cast iron casserole pot.
Spuds passed thru me trusty WMF potato ricer. Plenty of extra thick double cream & President slightly salted butter. Finely chopped chives & curly parsley, seasoned with white pepper cracked black pepper & a little sea salt.
Grilled vintage cheddar & smoked thick cut back bacon with sliced baby plum tomatoes on toasted & buttered multi grain bread & a splodge of brown sauce
Slow cooked leg of lamb with onions, swede & carrot in a rich lamb gravy. Topped with sliced potatoes ‘n breadcrumbs, with a side of steamed sugar snap peas + obligatory splosh o’ Worcestershire sauce.
KFC chicken on the bone pieces to follow with home done fries sometime post midnight. Generally find the KFC fries a bit soggy albeit fairly flavoursome.
Three rashers of smoked back bacon, sliced baby plum tomatoes with grilled vintage cheddar & crumbly white Cheshire cheese on lightly toasted 'n buttered multi grain bread. Brown sauce on bottom slice & cheese seasoned with cracked black pepper 'n white pepper
& mayonnaise + sweet chilli dips.
