“Friday I’m in Love” is a song by the aptly named, “The Cure”. I sometimes use the covid dividend of amassed leave on a Friday. This affords me the opportunity to indulge my love affair of cooking which is the cure I sometimes need in order to relax.
This week I felt the need, the need to knead, once more and the return of an old custom, namely, “Breaks to cakes”, whereby I would surprise members of the community with some bakes whilst out cycling, in recognition of their worth to their neighbours.
Having taken delivery of “Baker Boy III” code name “Moss”, the third vehicle in the fleet, I was and am ready to recommence – be warned!
Today’s victims, I mean, recipients are businesses, who have enriched the town but also were lifelines during the various lockdowns.
Today’s menu included wholemeal loaves and avocado, feta and tomato dip, whilst a have prepared a small Aegean style roast for our main course.
Avocado Tomato & Feta Dip
- 2 Avocados mashed
- 2 small salad tomatoes deseeded and chopped
- 2 cloves of garlic minced
- 60g Feta crumbled
- Drizzle of olive oil (optional)
Combine the avocados tomatoes and garlic in a bowl, then fold in the Feta.
Greek style roasted Pork
For mains we adopted the ‘one pot’ cooking method which can work well if you’re a busy household. Greek style roasted pork & vegetables is not a heavy meal. Recently I took delivery of a hamper which continued a 1.5kg pork leg joint, I butchered this to make 3x 500g smaller joints, sufficient for a couple, maybe more.
Quartered potatoes, carrot batons, coarsely julienne Courgette, garlic, green peppers, pomegranate seeds, lemon wedges and rosemary sprigs lay in the roaster on a drizzle of olive oil. Resting the meat on this vegetable bed, before adding a grind of salt, a rub of oregano and a squeeze of lemon. Finally covering with foil and placing in a preheated oven 180C fan, for 70mins followed by a further 15 minutes uncovered. No need for gravy just the natural juices.
A prefect light summer supper which is a traditional roast meat. An equally perfect way to celebrate end of the working week.
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Tags: Greek, Pork