Leftovers and beyond

Leftover veg from pervious cooking adventures were crying out to be used in a quick supper last week. I diced up potato and boiled for 20 minutes till soft. I prepared my faux-marinaded tomatoes, and fried up mushrooms and spring onions till soft and brown. Under the grill I popped pork loin chops and the potato cubes for another 20 minutes till the pork was cooked, turning occasionally.

Into the mushroom/onion mix, I threw in pepper and simmered crème fraîche to make a quick sauce. This was spooned onto the grilled pork, which was served with the grilled potatoes, cold tomato, and steamed green beans. Delicious, and very quick. Went well with cider that would otherwise have been too sweet.

The meal was rounded off with chocolates gifted by a friend – these foreign treats, whilst delicious, bore descriptions as helpful as “Tourbillion 85” and “Volupte 72” – useful.