I’m obviously a little slow first thing in the morning, otherwise, instead of listing the box contents each week, I would just put a link here! There, that saved some work!!
Well, I noticed that our old friend spinach is still around, but I must have given enough ideas for that by now – haven’t I?
The Granny Smith apples have been just divine and the other night I cooked some up. I peeled, cored and sliced about 5-6 of them (it is really worth getting one of those winding peelers – they are only about $30, they make life soooo much easier and kids love them) and tossed them into a baking dish sprayed with olive oil. I then melted about 2 Tbsp of butter with about 1/2 cup of honey and 1 teaspoon of Chinese 5 spice in a pan, poured it over the apples, tossed them and put them into a moderate oven until cooked through (20-30 minutes). I coated a lean loin of pork with olive oil, seasoned it with salt and pepper and sprinkled it with 5 spice and browned it all over in a fry pan, then popped it on top of the apples, cranked up the heat and cooked it for 15-20 minutes. The apples start to caramelize and get sticky and are a wonderful accompaniment to the pork. They were just as nice with a simple rice pudding for dessert.
Speaking of pork, cabbage goes well with it too, either quickly fried in some butter or oil with some salt, pepper and some celery seeds (or tops if you have them), in a slaw or in an Irish comfort-food classic – colcannon. This dish is dead simple! Just slice up the cabbage and a couple of spring onions and lightly fry together in some butter – or butter and olive oil – until just cooked, not soggy! Boil some potatoes, then season, mash with plenty of butter and milk and then stir through the cabbage and serve. This dish can be as wicked as you like – depending on how much butter you use or if you choose to put some cream in the mashed spuds – it’s all up to the individual! Do use butter and not margarine – the flavour of the butter is important in this dish.[mc4wp_form id="16750"]