“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.
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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!
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Today’s victims, I mean, recipients are businesses, who have enriched the town but also were lifelines during the various lockdowns.
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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.
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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.
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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.
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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