Simplest of Saturday suppers. I will not bore you with technique – so little to it. A super 700 gm piece of belly pork from those wonderful folk at Parsonage Farm – roasted after being slashed lightly across the skin, rubbed with a little olive oil, salt, and thyme – at 210c for 20 minutes, then 45 minutes at 160c. Result? Pork Perfection.
5 maris pipers boiled and mashed with butter, black pepper and salt. An onion sliced and pan fried, added to the mash, along with 5 leaves of steamed cavallo nero – the prince of greens and a table spoon of creamy horseradish. This was all then added with care to a large frying pan, lightly oiled where it was mixed further together and lightly browned.
Pile it high on a plate – slice the beauteous belly pork and arrange on each plate. Saturdays are made for such culinary delights. Simple ingredients of the highest quality – matched and married for a super supper.
Saturday evening saw just the two of us, so we indulged in one of our favourite supper dishes…prawns with chilli, parsley, garlic and ginger on lightly toasted ciabatta. I am sure you have all done this before but I make no excuse for recording it here – this is, after all, as much a record of what I eat, as it is to inspire others…though hopefully I do do that from time to time as well!
The succulent nature of this dish, the fizz of the chilli, the dripping ooziness of the oil as it dribbles down your chin, the tenderness of the lemony gingery prawns as they gently massage your tastebuds make this a very sensual supper – I love it!
Ingredients for 2
2 small ciabatta loaves cut in half lengthways and lightly toasted.
Good olive oil
Thumb size piece of ginger peeled and chopped finely
2 cloves of garlic chopped
2 red chillis deseeded and chopped roughly
200 gm of raw tiger prawns – about 8 each
Juice of 1 lemon
Chopped flat leaf parsley
Sea salt and black pepper to taste
Into a large hot frying pan add a glug of olive oil – add the ginger, garlic, chilli and the lovely prawns. Fry over medium heat for about 3 minutes until prawns colour up. Turn heat down and add the lemon juice, parsley and another little smidgen of olive oil. Toss together for a minute or so. It should be a nice juicy sauce now – season a little – just a little salt and a tad more pepper. Serve over the warm ciabatta slices – and, being an olive oil freak, I added even more of the golden glory!
All I could do afterwards was simply sit in silence and stare at my plate as the tastes continued to roll around my mouth.
Then I poured another glass of chilled white wine and turned the music up…….