Tuesday, 6 October 2015
My better half brought home some nice pork chops and I was pondering how to cook them when I remembered that I recently discovered that we have sage in the garden. No, I'm not losing my mind, I think, but since our move I keep noticing new things.
So anyway I decided to do a pork and sage recipe.
A fistful of sage leaves
Lemon juice (about 2 tablespoons – also from my garden)
First you put your pork into a ceramic or glass dish (not metal). Make a marinade using 1/3 of your sage finely chopped, lemon juice, olive oil, salt and pepper. Whisk it together and pour it over your pork and leave to marinade for at least an hour.
When your hour or so is up, take the pork out of the marinade – but don't throw the marinade out – you'll need it later.
Fry the pork till tender. Put the pork onto a plate and cover it with foil. Then in the pan you were using (without cleaning it at all) put the marinade and the sage leaves and fry until the sage is crisp. I added a bit of butter while it was frying. The sage started to crinkle a bit but I wasn't brave enough to let it burn, so it wasn't really crisp.
The sage went well with the pork. A delicate combo rather than a punch in the face.
Monday, 5 October 2015
The painter, André Derain was born in 1880 and died in 1954 – he would have seen many changes in his life! As you might guess from his name, he was French. One of his mentors was the great Matisse.
This painting of the harbour at Collioure was done in 1905. It has brilliant colours which were startling for its day. To me the sand is almost red and the sky green – but despite this it is very recognisably a beach scene. Collioure is right down close to the Spanish border on the Mediterranean side.