A change of plans

I’m a regular user of the Delhaize’s Caddyhome service. It’s a great service, especially if you’re ordering lots of heavy things like cleaning products and drinks. You place your order a couple of days in advance, select the time you want it delivered at and they turn up with your goodies. The quality of the food is excellent – I’ve never had a problem and it’s exactly what I would put in my trolley myself. The only drawback is that some products are unavailable like I can never get shelled, non-frozen prawns (#firstworldproblem) or fresh bread. I still have to pop into a supermarket every so often to get those ‘unusual’ items.

I was placing my order last week and I nearly started hyperventilating with excitement as the gibier (game) had finally arrived. I held back from just ordering one of everything, and finally selected some venison chunks to make carbonnade and some boar medallions.

Saturday rolled around and Mr Delhaize arrived (btw, kudos to Delhaize Caddyhome as everyone who has ever delivered to our place is lovely, considerate and accommodating – they take care not to make a mess, they empty the crates, take your empty bottles, check deliveries, answer questions, and are just nice) but the venison and the boar didn’t as Delhaize hadn’t received their order! Oh nooooooooo!

So, I found myself with all the support cast for my planned dinners – red cabbage, celeriac and industrial quantities of mushrooms. Thankfully I’d also ordered a whole turkey breast, so instead of venison carbonnades we had roast turkey with red cabbage and celeriac and potato mash and roast parsnips and carrots. I’d definitely never prepared celeriac before, and I’m not sure if I’d ever eaten it (I know! And it features on every Masterchef season). It’s nice! I will try it again. Every day’s a school day.

Dinner on Sunday was leftover roast turkey in a pie with some fresh veg topped with the leftover mash – think this recipe without the pastry and with potatoes.

Pork and fennel tray roast with lemon and coriander

I’ve made this three times now, and this is the first time I’ve been quick enough to get a photo before it’s devoured! It’s really simple, and the kind of dish you can pretty much prepare, pop in the oven and leave there while you potter around. From fridge to table, it takes an hour.

Roast pork and fennel with lemon and coriander

The recipe comes from the May 2012 edition of delicious magazine.

For four people:

2 large red-skinned potatoes cut into chunks (new potatoes are in, so I used 3-4 per person)

2 fennel bulbs, sliced into eights

3 red onions, quartered

Olive oil

2 pork fillets (I used 600g), trimmed and cut into 8

Paste

2 preserved lemons, rinsed and dried and cut into pieces

A dribble of olive oil

Garlic cloves (I love garlic, so I use lots)

Chili – whatever amount you like, either flakes, dried or fresh

1 teaspoon of smoked paprika

1 tablespoon of honey

chopped coriander

Heat your oven to 180°.

Put the potatoes and fennel into a pot of salted water, bring to the boil and boil for 2 minutes. Drain well and put into a roasting tin together with the onions and the olive oil. Roast in the oven for 20 minutes.

While all that’s going on, either blitz all the paste ingredients in a blender or chop up finely and mix together (second option = less washing up). I always add a crumbled stock cube too, and of course a little salt and pepper.

Rub the paste all over the pork pieces and leave aside.

When your veg have hit the 20 minute mark in the oven, tumble the pork pieces on top and return the lot to the oven for another 20-25 minutes, until the pork is cooked through and the vegetables are soft.

As I’d some parsnips in the fridge this week I used these too. I just boiled them with the potatoes and fennel first. Yum.

Photos are en route (probably tonight).