We were planning on having crab as a main course, but the chard made me rethink, so we turned the crab into a starter, along with some avocado and a few prawns. I made a dressing of yoghurt and some 3% fat mayo mixed in with a bit of tomato ketchup and tabasco.
We made pork saltimbocca to serve with the allotment veg - potatoes were crushed and mixed with a head of roasted garlic, some chopped rosemary and a touch of olive oil stirred through - this was then put into a hot oven to roast.
The chard was quite small leaves, so I roughly chopped it, stems and all, and this was stir fried with some chopped chilli and chopped fresh garlic.
When the potatoes were ready, they were sprinkled with some parmesan and popped back in for a couple of minutes.
The pork was bashed out fillet, topped with parma ham and a sage leaf, then fried quickly and finished off with marsala
The best bit of the meal was actually the chard.
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