Simply good food to share from a mum who likes to feed her kids well. A guide and a little bit of inspiration for those who'd like to cook a bit more but haven't got the time or the energy to meal plan. I'll post daily/weekly updates of recipes that work for me. Good food doesn't have to involve hours of hard work and preparation.
I made this coleslaw to accompany a delicious piece of slow roasted pork last week. It would make a great accompaniment to any barbecued food too. I love slow roasted pork, it's great for entertaining as it can be bunged in the oven to cook slowly for hours and it's very reasonable in cost compared to other large pieces of meat. The recipe came from Olive magazine this month. For the full recipe with the pork, which I would thoroughly recommend, go to the following link, Slow roasted pork with spicy coleslaw and sweet potato wedges. Ingredients A large serving 800g fennel (approx 5 small), cores removed and shredded 15g dill, finely chopped 1 small red cabbage, shredded 1 red onion, finely diced 2 red peppers, shredded 3 lemons, zested and juiced 3 tbsp caster sugar1 tbsp Tabasco sauce 250ml mayonnaise
Method Mix together the fennel, dill, red cabbage, onion, peppers and lemon zest. Put the lemon juice, mayo, sugar, Tabasco and some seasoning in a small bowl and whisk. Pour over the salad and toss well. This can be made a day before and will stay crisp.
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