Let there be light lunches!

15

Let there be light lunches!

The last few days as my stomach returns to normal and the gastric juices flow more calmly, the order of the day has been for light lunches – and yesterdays was a typical one in our household. A good buffalo mozzarella from a local farm – Laverstock, which has its own magnificent buffaloes and produces all sorts of amazing products, including buffalo ice cream! – sharing a plate with my favourite tomatoes – baby san manzarnos, a variety of salad leaves including chard, escarole, red oak leaf and baby beet greens with a drizzle of balsamic crema al limone, a little rock salt and a grind of black pepper. Then just a simple platter of porchetta from Modena in Italy and some more serrano ham. My kids also adore fennel so we try to always have slices of those on such a table with a little lemon juice and olive oil.

And what I love about such lunches is that they are slow, easy and generate lots of great conversation – people can take their time.

The table is the best place to be – apart from the kitchen!

IMG_4686

Belly Pork Pizza….tis the season to experiment!

2

Belly Pork Pizza....tis the season to experiment!

Well, yes, odd I know, but I had to give it a go – and I didn’t get it quite right but I will next time – if there is one – which there may well be. I have read of places like Jamie Oliver’s Union Jack messing about with pizzas, topping them with English style food, and I know of the porchetta pizza which is topped with cooked slices of stuffed roast pork. Anyway, I sallied forth yester eve with my own version.

My kids loved them – especially my son who rolled his and sliced it into pizza pork rolls! I used ready made pizza bases as time was of the essence last night.

250 gm of stuffing
4 pizza bases
A little melted butter
Tbsp of finely chopped parsley
Mozzarrella
4 slices of belly pork
A small quantity of runny apple sauce
Fresh sage leaves
Black pepper

I brushed each pizza base with a little melted butter in which I had stirred some finely chopped garlic and parsley. I grilled 4 slices of seasoned belly pork til just done, then sliced each one; though next time I would slice them finer. I placed 4 pieces of mozzarella on each pizza and then added the sliced pork. i then dotted some crumbled stuffing around, followed by a drizzle of apple sauce over plus some chopped fresh sage.

A dash of black pepper then into the hot oven for 8 minutes.

Next time I would add more mozzarella.

They were fun to make and interesting. Worth giving a go and altering to your own tastes. Warning – very filling! Christmas experimentation over – now back to my shopping list – though why I bother I am not sure as I never stick to it!