I had a boneless pork chop, about 120g worth, loitering in the freezer. We’re trying to eat up all these oddments, so I fetched it out on Monday to do a stir fry. Pete volunteered to cook it, and while it was very nice, it would have been even better if he’d remembered to put the bloody pork *in*.
So last night I fashioned it into a quick pasta dish. I cubed the pork and fried it off in a little olive oil, then set it aside. Put chopped onion, courgette, garlic and mushrooms in the pan and sweated them down, then put the pork back in with some salt and pepper. It was a bit … blah, so I rummaged on the spice shelf for inspiration, and added some aniseed. When the pasta quills were cooked, I added them to the mix, with about three dessert spoons of creme fraiche, and a squeeze of lemon juice.
About 454 calories per serving.
There seems to be Quite a Lot of Stilton in the fridge, so yesterday I made a start on it. I had oatcakes with stilton for lunch, accompanied by rather a lot of silverskin onions, and some of the coriander chicken soup (which is a triumph, though I say so myself).
Then last night, I rummaged through the fridge, and a carton of rather sad chestnut mushrooms presented itself.
So … I chopped an onion and set it to cook down in about a tablespoon of olive oil. Chopped the mushrooms and a couple of cloves of garlic and added them in.I kept the heat low and stirred all the time, because I’m trying to use less oil in cooking, and mushrooms just slurp it up. Stuck a pan of hot water on to boil, and added 120g of fusilli pasta when it did so.
Kept stirring the mushrooms, while also dicing up 30g of stilton (that’s seen off the slab, now just the jar to go :). When the pasta had five minutes to go, I put the diced cheese in, and kept it all moving so that it melted down and coated the mushrooms. Then drained the pasta, put it in the mushroom pan, and added 2 good teaspoons of half fat creme fraiche.
Really tasty, and about 520 calories a portion.