Saturday, May 27, 2006

Worrall Thompson eat your heart out

Today after a morning watching food programs I decided that I should make an effort to produce some fancy food for myself. After racking my brain I decided that I would make a pork casserole - it being fairly easy. I checked out a few recipes online, but they were all rather shit so I just made up my own recipe, which I will reproduce below:

  • 400 grams diced pork
  • 1 onion
  • 1 red pepper
  • 1/4 clove of garlic
  • 2 carrots
  • 1 leek
  • a few closed cup mushrooms
  • 2 tomatoes
  • 1 pork stock cube (knorr)
  • 1 can of strongbow - preferebly left over from a house party, but make do with buying some if necessary
  • salt and pepper

This is very easy to preper, just chop up all the veg, put everything in a casserole dish, add the cider and stock, cover and place in preheated oven at 175 C for 1 and a half hours. This dish is accompanied by a sweet potato/normal potato mash as follows:

  • 2 medium sized potatoes
  • 1 sweet potato
  • some butter
  • coarse ground pepper

Boil the potatoes, then mash up and add the butter and pepper, et voila! This casserole should serve two - or if your eating it on your own like I was :( - then will leave enough to keep for another day. The mash is especially nice even if I do say so myself. Now get to your kitchen's everybody - I want to hear those pots and pans rattling. Send me your comments and suggestions on what you think of this or alternates to this recipe.

That end todays cookery corner - I may change the supposed nature of this blog from astrophysics to cooking, but then again we all know that I've never really kept up on the astrophysics news side of things so we'll see how long this new fad lasts!


  1. Anonymous10:24 pm


    Given that I watched the same swanky-pants cookery show that Matt did, I too was similarly inspired to tart up my regular dinner, and came up with the following:

    You will need...
    1 piece of ludicrously priced (but rather tasty) organic sea trout, which you have to buy because you can't say "fucking how much?!..take this back immediately you fishmongering parasite!" once you're actually holding the fish
    1 pear
    1 sugar cube, because you don't have actual sugar
    1 sprig of rosemary
    1 chubby sweet potato
    1 handful of green leafy things
    1 lot of misc other stuff

    Next, combine these things approximately as follows:

    1. peel, chop up a bit, and boil your sweet tattie until softish but not mooshy. Mash the bad-boy with some freshly ground pepper and some olive oil, because you don't have any butter.
    2. chop up the rosemary and throw it in. Mix that baby up and stick it somewhere warm - the fish only takes 5 minutes
    3. rub a bit of lemon pepper onto ole fishy whilst heating up some olive oil (again with the lack of butter). Grind your sugar cube using a pestle/mortar combo until suitably atomised, and rub some into some slices of pear.
    4. when the oil is hot enough (but not too hot people - these are delicate ingredients!) place the fish, and the pear slices in the pan.
    5. after a few minutes, you will become paranoid that your pear isn't caramelising. This is normal. It will pass. You may placate your paranoia by drizzling some golden syrup on things, but this will probably just make everything over-sweet.
    6. watch the edge of the trout and stop once it has cooked through and the pear slices are golden brown. Don't burn the fucking pear.
    7. throw a generous load of salady leaves on the plate, dollop on the mash, lay down the fish and carefully place the pear on top of the trout for a truly wanky, tasty meal...sea-trout avec caramelised pear on a bed (baha!) of sweet potato and rosemary mash, with watercress and baby spinach leaves. Sook ma' boaby Jamie Oliver.

    Wow, I spent almost as long writing that as I did cooking the smegger. Still, gotta share the love.

  2. That all sounds very nice Bob. I'll endeavour to cook a fish some time soon, maybe even the legendary king of the flat fish that is the Turbot.

    We will be the new chefs extraordinaire!