Pesto Glazed Chicken Breast

Monday, 23rd May

Found this Pesto Glazed Chicken Breast with Pasta recipe on-line when looking for inspiration. This is probably the best thing I have cooked this year so far.
The freshly made pesto was fantastic, the chicken juicy and tender and the overall combination of flavours just perfect. I added a few sliced mushrooms to the pasta, because I had some, and they were good too. And it was easy! Even making the pesto was a doddle, as I used a hand-held blender and not a mortar and pestle. Sauteing the chicken quickly and then moving the whole pan to the oven for a few minutes seems to be a great way to get it cooked perfectly.  Highly recommended!

Pork cutlets with pasta

Thursday, 19th May

Pan fried the pork cutlets for a couple of minutes and finished them in the oven. While the meat rested I quickly cooked onion and mushrooms in the pan juices, added a splash of white wine, two small tomatoes quartered and then some cream. I let that reduce a little while draining the pasta and mixing in some lemon juice, olive oil and black pepper, which worked very well. All in all very good for a quick mid-week meal, although probably a bit more wine and a bit less cream in the sauce would have been better.

Ibérico Pork

Wednesday, 11th May

Got this lovely, fat-marbled piece of pork and cooked it very simply with a crusting of crushed black pepper corns and fennel, first by searing the outside and then finishing in the oven for 6 or 7 minutes. Might have been a bit pink for many people, but for me it was just right, especially given the quality of the meat. To go with it, garlicky chips done in the oven, quickly stir fried fennel with mini orange pepper, and a fresh tomato, onion and chilli salsa. Very nice!

Merguez and Sweet Potato Cakes

Monday, 9th May

Meh.

Entrecôte steak

Sunday, 8th May

It has been some time since I managed to cook a steak properly, but tonight was the night. A perfect juicy, flavourful medium entrecôte. The trick being to quickly sear it then finish it in a hot oven, but only for a 3 minutes or so. Even the red wine and onion sauce that deglazed the pan was good, although a touch more liquid would have been welcome. And pretty damn good saute potatoes as well. Yum yum.

Steak and Kidney Pie

Saturday, 7th May

A classic and something I haven't had for far too long. I love kidney, so I make it half and half with the steak. The gravy has onions, some red wine and stock with a dash of Worcester sauce. No vegetables needed. I only made a small pie and this was half of it. Naturally I ate the other half as well. Bliss on a plate.

Buta no Kakuni

Sunday, 1st May

Japanese Braised Pork, Traditional Japanese Recipe Book p94.
Another recipe I have made several attempts at but have yet to get right. The pork should cook slowly for a long time and come out juicy and very tender.  Mine cooks slowly for a long time and comes out tough and dry. The sauce tasted good although, again, it was much too dark.
As a side vegetable I sliced yellow courgette and stir fried it in sunflower oil with a dash of sesame oil and finished with a little ponzu shoyu (a citrus and soy sauce) and toasted sesame seeds (too many).