We were shopping and had already been to the fish market so I decided to get the bits for a Greek Salad. Paula had salmon (again) and I had red throat emperor. I made a garlic and thyme Beurre noisette or burnt butter sauce to top the fish. All very simple and tasty.
We were deciding what to have for dinner and Paula wanted to go out and I was for staying in and cooking. It was settled when we remembered the fresh squid sitting in the fridge. I knocked up a fresh coleslaw to go with and chilled it while I prepped and cooked the squid. The three Squid tubes made far more than expected, I tried to give the leftovers to my favourite neighbour, Meeka the dog (see pic) but she was not home.
Walking past the butchers today I saw some nice little porterhouse steaks so I grabbed one. Paula went with a rib fillet despite the nice PH. My steak was excellent her rib fillet was rubbish. I made a nice fresh coleslaw with red and sugarloaf cabbage, raddish, carrot, apple and blood orange that was great too. The champion of the night though were the hand made chips. They were crunchy golden on the outside and fluffy white in the middle emmmmmm.
With Paula out for the night at her platform diving class I have been forced to start the Thursday Night Dinner Club. I call it a club so it doesn’t seem so tragic cooking for just myself. Tonights fare is Bacon and Pork Lasagne. Basically just traditional pork mince sauce with my home made bechamel sauce and rashers and slices of bacon. Club members rated it pretty good but did note there is quite a lot left over and it may have to be tomorrows lunch.
I don’t bother doing twice cooked pork belly often, mainly because its pretty good cooked just once. The benefit of cooking it twice is that you press it underweight over night once cooked and that forces a lot of the fat and gelatinous material out, leaving a cleaner meatier pork belly. I did this one and then had a Char Siu sauce and a garden salad with it. When twice cooking, leave belly in vac sealed bag it comes in from the super market or vac seal yourself. Then cook sous vide style at about 58 -60deg for an hour or so. Cool and press overnight and then cook to caramelise.