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Old 02-08-2007, 12:25 PM   #11
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a continuation of yesterdays beef soup, only now converted to a beef Stew :)
and Cor Blimey have we ever got the weather for a rib-sticker like that right now!
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Old 02-08-2007, 12:47 PM   #12
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Quote:
Originally Posted by Toots
I have 2 thick cut pork chops defrosting but I have no idea what to do with them - need ideas!
Slash across the meat on both sides a couple of times and brush with olive oil. Brush a small roasting tin to fit the chops with olive oil. I say olive oil because that's what I nearly always use. Lard, duck fat or other oil would be fine.

Very finely chop a small onion or a shallot, mix with parsley (fresh if you have it, dry if not) to taste and some dried breadcrumbs. Moisten with a very small amount of oil.

Press a quarter of the onion mixture onto one side of each chop. Place the chops onion mixture side down in the dish and then press the rest of the mixture on to the top surface of the chops.

Bake in the oven at 175ºC for half the time you think they'll need (depends on how thick they are).

Remove from the oven and pour in enough cider to reach just below the surface of the chop - you don't want to cover the chops with cider if you want a nice crunchy topping. If you like a thick gravy, add gravy powder, granules or even a touch of flour to the cider and stir in. Bake for the rest of the time you think they'll need.

Very easy, very tasty.

As for us, we're having pork chops as well, but they're thin cut so we'll be having them grilled as are with grilled courgettes and baby potatoes. It's cold by our standards here, so I'll get out a small Christmas pud that I have that we didn't want on the day...
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Old 02-08-2007, 01:03 PM   #13
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Quote:
Originally Posted by Alix
...., I'll wrap it in foil after I slather it with onions and lemon (Anyone ever try orange slices instead? I think that might be a neat twist.) ....
No, but my favourite salad dressing is actually a bottled dressing for fish and is spicey orange. The bottle tells me it goes beautifully with all white fish and salmon. So I would be confident with using orange instead of lemon.
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Old 02-08-2007, 01:11 PM   #14
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COOL! Thanks lulu. I think I'll give it a go. I like to change things up once in a while.
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Old 02-08-2007, 01:19 PM   #15
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We're having chicken parmesan with fresh pasta, sauteed zucchini and garlic toast. Strawberries and cream for dessert.
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Old 02-08-2007, 01:37 PM   #16
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Quote:
Originally Posted by Alix
Going to leave a salmon for Ken and Madeleine tonight. I'm working and Bugs is away at camp so its just the two of them. Since I have to leave it for them, I'll wrap it in foil after I slather it with onions and lemon (Anyone ever try orange slices instead? I think that might be a neat twist.) I'll whip up some dill sauce for Ken to use too. They can make their own rice and a salad and they're set.
Isn't it cold for camp?!?
Yes, I use orange on salmon a lot--it's a nice change. In fact, I'll scrounge around for one of my favorites and post it so you have it for next time.
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Old 02-08-2007, 01:38 PM   #17
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I haven't started yet PA, so if you happen to get it on here soon I will try your recipe!

And its not an outdoor camp. Its band camp. Lord I HOPE they aren't sleeping outside!
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Old 02-08-2007, 01:44 PM   #18
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Here it is.
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Old 02-08-2007, 02:04 PM   #19
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COOL! Thanks much PA!
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Old 02-08-2007, 02:13 PM   #20
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I just polished off 2 apple galettes, so my stomach is not really thinking about dinner yet.

I might do the same as last night. dh has a class and he won't be home. I boiled some baby potatoes whole. Then I smashed them and fried them in butter. They were crispy and tasty and probably not too good for me.
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