Meatloaf in capsicum containers

For some reason I thought it would be fun to do meatloaf by cooking it inside capsicums (you might know them as bell peppers).  And it actually worked out quite well.

The meatloaf filling was made with equal quantities of lamb mince, chicken mince and pork sausage meat.  To that meat I added some softened onion, garlic and chilli.  For other seasoning I added a splash of Lea & Perrins sauce, and, of course salt and pepper.

I had some leftover paneer cheese which I cut up into cubes and included in the mixture.  After all these has cooked up a bit I let it cool and then mixed through some chopped spring onion (scallion) and then spooned it into the capsicum, put a bit of grated cheese on top and then cooked it in a moderate oven for about 45 minutes.

Experimental Pork Salad

I had some leftover cooked pork fillet that I didn't want to waste.  So I literally threw together a salad that I wasn't at all sure would work.  But it was a hit.

Ingredients:

Leftover pork fillet

Cranberry sauce

Bok choy leaves

Basil & coriander

Olives (green ones with chilli)

Red & yellow capsicum (bell pepper)

Cherry tomatoes

Salt & Pepper

Extra virgin olive oil

Grated parmesan cheese

Method:

Prep your ingredients – slice the pork thinly, select 2 bok choy leaves (green part only), chop up your herbs and olives.  Slice your capsicum.  Halve your cherry tomatoes.

Then scatter them in a salad bowl with a huge dollop of cranberry sauce in the middle.  Season and drizzle with oil.  Sprinkled grated parmesan and that's it.

Simply sensational!

Meatloaf cooked in Bell Peppers – Retro Fun

For some reason I thought it would be fun to do meatloaf by cooking it inside capsicums (you might know them as bell peppers).  And it actually worked out quite well.

The meatloaf filling was made with equal quantities of lamb mince, chicken mince and pork sausage meat.  To that meat I added some softened onion, garlic and chilli.  For other seasoning I added a splash of Lea & Perrins sauce, and, of course salt and pepper.

I had some leftover paneer cheese which I cut up into cubes and included in the mixture.  After all these has cooked up a bit I let it cool and then mixed through some chopped spring onion (scallion) and then spooned it into the capsicum, put a bit of grated cheese on top and then cooked it in a moderate oven for about 45 minutes.

A Symphony in Red & Green – simple but effective

Please forgive the pretentious name – Symphony in Red & Green!  But I was rather pleased by how this simple composed salad turned out.  I am a firm believer that food that is pretty tastes better.

So this was so simple there really isn't a recipe – just red and green salad vegetables laid out on a plate with salt and pepper and a drizzle of lemon juice and extra virgin olive oil.

As you can tell from the photo, there were cucumber slices round the outside and inside the plate, then a row of cherry tomatoes, then red bell pepper (capsicum) and finally a whole avocado roughly scooped into the middle with red chilli slices on top.

Piquant red pepper sauce with pork

The sauce went very well with these pork chops.  To make the piquant red pepper sauce, I simmered up:

Chargrilled capsicum (red bell pepper) (I used one out of a jar)

Garlic

½ little hot red chilli

A good squirt of tomato sauce (ketchup)

Salt and pepper

A splash of white wine vinegar

A splash of extra virgin olive oil

When the flavours had melded after 10 minutes or so, I gave it a whizz up with my stick blender. 

The pork chops were tenderised – read bashed hard with a pestle wrapped in cling film – and then given a very quick sear in a pan for colour and then finished in the oven for about 20 minutes.