A Quick Dip and then Straight to the Kitchen





Wednesday 2/1/2013

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Diary and Notes

Today is the start of my blog and it’s not going to be an easy start. We are heading off today to Bluestone in West Wales. This is a family friendly holiday camp where you can get two nights renting a small lodge for very cheap - if it’s not a busy time. There’s a swimming pool (very big with chutes and a wave machine) activity stuff for little toddlers, a very fake looking village in the centre with a pub, shop etc and everyone drives around in rented golf buggies making it feel like you are in an episode of The Prisoner only with toddlers and babies all over the place. Very scary indeed.

“I am not a number...”

We had to meet my very mad dad for lunch on the way and do some shopping, as we hadn’t brought food with us – apart from a few essentials. I won’t write too much about my dad at the moment as I am sure more will come out as this blog continues. Lunch was fine and he got to see his grandson for the first time. I think Olias actually liked the old sod. Obviously he has very poor judgement.

The lodge turned out to be a small house (called a cottage of course but still really a small terraced house) in the fake village itself, but we weren’t allowed to go in until 4.30 so decided to go for a swim instead. At about 4.45 we got into the house and after dragging the 20 or so bags of clothes Toni had brought it was about 5.30 and time for some speedy cooking.

Pork chops, potato wedges, sugar snap peas and a very slightly spicy tomato sauce.

There’s little finer than a pork chop if properly cooked and this one was very tasty indeed. It’s a simple dinner, but we’ve been travelling all day and this isn’t my kitchen so I was a little out of my comfort zone. Still, considering everything I think I did a pretty good job of cooking and sitting down to eat with the family as I promise I’ll try to do as often as is humanly possible.

Toni gave the pork chop 4/5 but then said she didn’t know how it could have been better, so it probably deserved a 5. Fine praise indeed.




Menu

  • Pork chops in a slightly spicy tomato sauce
  • Potato wedges
  • Sugar snap peas


    Ingredients*

    Pork Chops
    4 Pork Chops
    2 tsp All Purpose Seasoning
    Sunflower Oil
    1/2 Can Chopped Tomatoes
    2 tsp Sacla Sun Dried Tomato Pesto
    1 tsp Tabasco Sauce
    1/2 Glass White Wine
    1 Tbsp Heinz Ketchup
    Black Pepper
    		 Potato Wedges
    6 large Maris Piper Potatoes
    2 Tbsp Sunflower Oil
    Salt



    Preparation

  • Preparation

    Firstly, get the pork chops out and rub a little oil on them (I had sunflower but almost anything will do), then sprinkle over a little all purpose seasoning - this is a fantastic standby and essential to have a little of when travelling, I'm using Dunn's River a Jamaican blend. Leave the chops for an hour to come to room temperate while you unpack all the rest of the crap your partner has brought with her. Peel and chop the spuds in wedge shapes, then boil them for 5 minutes. Drain and then put the lid on the pan and give it a good shake. Drizzle on a little oil then put them in a tin and pop in the oven at about 170c (340f). The spuds will take about 40 mins and need shiffling about after 30 to ensure they cook all over. Five minutes before they are done, sprinkle over some salt and cook a little longer.

    After the spuds have been cooking for 20 mins get a frying pan really hot and put in the chops. Cook for about 3 minutes on one side and turn over (if they are still sticking to the pan leave them a little longer, when they are cooked on one side they should come away easily). Fry for 3 minutes on the other side and then turn off the heat. Leave them for another 3 mius to let the juice run out and then take them out of the pan to keep warm. Turn the heat back on and when the pan is hot add the wine. Let it fizzle until half has evaporated then add the tomatoes, ketchup, pesto and tabasco. Simmer for about 3 mins, giving it a good stir. When you serve the chops pour over some sauce.

    Today’s Ratings:

    Isis: Wedges, Pork Chop – Yum. Sugar snap peas – Yuk. Tomato sauce – never tried it.
    Eve: Wedges, yum. Rest – yuk.
    Olias: Loved the tomato sauce and wedges.

    Everyone sat as good as gold and we all had a fine time. For desert there was black forest stolen which a friend had given us for Christmas. Not bad.
    And if you are thinking that four chops is too much as no two year old can eat a whole one - quite right, but this does leave extras for the adults (and Isis can eat a whole pork chop and often does).

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    *All quantities are very approximate and for a family of 5 (2 adults, 3 kids aged 4 years, 3 years & 6 months)


    JCBorresen@GMail.com