Posts Tagged ‘Pork’

Pork Cutlets

July 7, 2010

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OK.  So it’s not exactly like returning home from war, granted.

My boyfriend was away for the last two days, running a workshop.  The sight of him rising at 4.45am (no, sorry, 4.52am – ”Just one round of snooze, I promise” he muttered, thumping the button desperately) on his day of departure was something not seen very often around here.  I, meanwhile, instantly sprang out of bed – never mind that it was an hour before my usual rising time – and sprightly hopped along to the kitchen to make him a cup of coffee.  I think he might have hated me at that moment.

I enjoyed the bliss of having the house to myself, but I was beginning to look forward to him walking through the door.  Uno sucks when you play it on your own.

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I felt the returning hero – well, in this case, English trainer – deserved a nice tasty treat to welcome him home.  No, not that sort of treat.

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INGREDIENTS – The remains of cold roast loin of pork, 1 oz. of butter, 2 onions, 1 dessertspoonful of flour, 1/2 pint of gravy, pepper and salt to taste, 1 teaspoonful of vinegar and mustard.

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There are times when I love cooking up a feast, and there are times when I think ‘Sod it, enough of this already!’   Today is one of the latter days.   I managed to lazily slap a pork cutlet on the bench to defrost this morning, but other than that, I wasn’t willing to invest very much effort on this hot summer’s day.

I figured Mrs Beeton wouldn’t mind if I used a fresh cutlet instead of the remains of cold pork.

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Given the quantity of onions, I’m assuming this recipe was meant to feed 2-4 people.  Or else, someone who really doesn’t mind the smell and taste of onion.  As I’m vego and my boyfriend probably ate all the hotel’s cake (yet again), I pared it down to just one onion.

The 1/2 pint of gravy I made myself from my own recipe, but the rest I followed as per Mrs Beeton’s instructions (well, except for the cold pork part…  And, why always so much butter?? I used slightly less than the stated quantity.  I already think that Mrs Beeton is making me fat.  I don’t need any more help, thank you very much).

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I managed to get both a meat and vegetarian portion out of the onion and gravy.  I can’t say tofu is the most exciting stuff on the planet, but boy did this sauce perk that slab of white right up.

My boyfriend enjoyed it.  I enjoyed it.  You’d enjoy it, too.

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Pork Cutlets (Recipe 796): http://www.mrsbeeton.com/17-chapter17.html#796

A Dinner That Davey Warbeck Would Approve

January 10, 2010

There was no post unfortunately on Day 51 – I was all ‘Beetonised’ out and nothing I looked at appealed to me.  But, absence maketh the heart grown fonder, and I awoke this morning with renewed enthusiasm for this project.  So enthusiastic, that I decided to tackle four recipes for dinner tonight.

If you’ve ever had the absorbing pleasure of reading Nancy Mitford’s The Pursuit of Love and Love in a Cold Climate, you’ll be familiar with the dietary quirks of one of its very many hilarious characters, Davey Warbeck.

“I must explain that I’m on a new diet, one meal white, one meal red.  It’s doing me so much good…”, he explains at the dinner table as he looks with dismay at the dark-coloured dishes on offer. However, when a chocolate cream is presented, it’s miraculously counted as a member of the ‘red’ colour family and gobbled down, despite it being his ‘white meal’ night.

The dinner I made tonight would have tickled his ‘red meal’ tastebuds no end.

Bearing in mind my boyfriend’s comment last night: ”Oh no, not broccoli again!”, I tried to make a meal that contained nothing green.  It was only as I served it up that I realised that, as well as avoiding green, I’d actually managed to avoid every other colour too, with the exception of brown and orange.  Ho hum.  Can a mono-shaded meal be any good?  I had plenty of doubts on that score.

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Pork Cutlets

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Potato Rissoles

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Stewed Mushrooms

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German-Style Carrots

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I made German-Style Carrots recently and knew they’d go down a treat, but I was taking a bit of a risk with the other three (for a start, my boyfriend doesn’t like his meat to be tampered with, and is rather wary of anything containing mushroom.).  But, always up for a culinary challenge, I decided to give it a go.

Pork Cutlet: INGREDIENTS – The remains of cold roast loin of pork, 1 oz. of butter, 2 onions, 1 dessertspoonful of flour, 1/2 pint of gravy, pepper and salt to taste, 1 teaspoonful of vinegar and mustard.

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This is quite an easy recipe – once the meat and onions are fried up, the rest of the ingredients are added and left to simmer for 7 minutes.  In that time, the mushrooms were stewing in gravy, the carrots were getting tender and the rissoles were being fried.  I love easy.

My boyfriend loved it all, to my surprise (I usually anticipate at least one, ‘It was nice, but I wouldn’t eat it again’ comment).  The pork cutlet was his especial favourite.  To me, it struck me as a real ‘gentleman’s dish – the pork marinaded in its meaty, hearty onion gravy, all brown and succulent.

The stewed mushrooms also work very well – I chopped them up a little as whole mushrooms tend to put us both off.  By the end of the 20-minute cooking time, they too had been well-marinaded and had become more of a sauce than a ‘veg in sauce’ type of dish.

Despite the aesthetically uninteresting colour of the meal, I have to say that it worked very well indeed.  Isabella Beeton provides a whole new take on common ingredients – I served three things tonight that I’d have never served before I began taking Household Management seriously.  That’s a huge part of the pleasure and motivation of it all.

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Pork Cutlet Recipe http://www.mrsbeeton.com/17-chapter17.html (Recipe 796)

Potato Rissole, Stewed Mushroom and German-Style Carrot Recipes: http://www.mrsbeeton.com/25-chapter25.html (Recipe 1147, 1128 and 1101 respectively)