Sticky Pork Baguettes

By the time I got home last night, the last thing I wanted to do was cook. 

I wanted something tasty, comforting & quick enough to make before The Apprentice started.

You'll only need to make these once before they become your store cupboard staple. 

If I'm cooking for friends I usually serve them with thick cut, rosemary and garlic chips (I'll post the recipe for these bad boys soon, I promise).

If it's just me, this is more than enough. 

You will need-

Pork loin steaks,

French bread, 

Mixed leaf salad,

Honey,

Wholegrain mustard,

Garlic,

1 Lemon,

Olive oil, 

Salt,

Sage & Onion stuffing mix,

Apple Sauce,

Mayonaise. 

Put the grill on a medium heat, to warm up, while you make your sticky pork sauce. 

Mix 5tsps honey, 4tsps mustard, 3tsps oil, a good squeeze of lemon, and a big pinch of salt in a bowl. Add in a couple crushed cloves of garlic, or one big one. 

Honey

Mustard 

Rock salt (you could also use table salt)

 Mix

Use a spoon, or your fingers to spread the mixture, evenly over the pork steaks.

Stick them under the grill, and get to grips with your stuffing. 

I'm not ashamed, I use Paxo sage & onion instant stuffing mix. It tastes like school food and nothing makes me feel cosier! 

Just follow the instructions on the box, mix it with boiling water & bung it in the oven. 

If, like me, your oven and grill are one in the same, I just put it in on the middle shelf. You don't want it particularly crisp anyway, as you'll be using it as sandwich filling. 

Grab your baguette and rip/slice/chop it into manageable chunks. 

Add a generous scoop of mayonnaise and apple sauce. 

Check on your pork. It should be browning nicely, the fat crisping, and excess sticky sauce dripping through the bars bellow. 

Turn it over, shove it back in and give it about 10 mins more, or until it looks equally tanned.

Take a couple spoonfulls of stuffing and pop it on top of the salad. Think of it like sandwich grouting, it should hold everything in place. 

If your pork looks like the picture bellow, you're onto a winner. 

Slice it into slivers and fill your sandwich with as much as it can take.

A true hunk of a sandwich. 

Satisfaction, guaranteed. 

.

Tweet Pin It Now!

Musings

It's a horrible day.
Grey, damp & generally miserable.
Don't you find it impossible not to let your mind wonder on days like these?
Mine's been skipping in and out of focus all morning, so I've decided to give up and just go with it.
Care to come inside?

Wouldn't you love to shmooshed in this? Maybe with this little guy...

Dream house

All of these images are from Pinterest, Weheartit or shopping websites. I didn't take any of them, unfortunately. 

.

Tweet Pin It Now!

Sunshiney Day

It's 30degrees today and and counting. England is b-e-a-utitiful in this weather.

London however, is suffocating. 

Luckily there are a few roof top havens dotted around, where you can escape the crowds, the traffic and the commuters, and slip blissfully into the pool with a large glass of wine. 

Heaven.

.

Tweet Pin It Now!

London Lobster Rolls

Today I took a little trip to the new Rock Lobsta popup restaurant in Shoreditch.
I have no idea how I heard about it, but I've been following them on Twitter for a couple months now, waiting patiently, biding my time, until they finally opened.
It's open for the rest of the weekend, so if you're in London, you should definitely check it out.

The queue outside is pretty slow moving, but you do get the satisfaction of knowing that they clearly care about every customer and getting it just right. 

Beautifully dressed, smiley ladies also skip in and out of the queue with free chocolates & cold bottles of beer. 

A very nice touch, which certainly took the edge off the wait.

One of the best things about pop-ups is that the other customers are always just your sort of people. There's this atmosphere of a secret shared amongst friends, which turns even the most hardened Londoner into a jovial small talker, keen to get along.

Little boutique 'Luna & Curious', just next door have jumped on board with the old nautical theme. Their pretty window displays add to the sense of occasion on the tree lined street.

The menu is a little pricey, so if you're feeling the pinch and don't fancy shelling out £15 for the lobster roll, there are a few slightly cheaper options to tickle your fancy too. 

The lobster rolls.

I plumped for the crayfish with 1000 island dressing. 

They were absolutely delicious, but a little fiddly and I ended up with serious food envy, watching my friends struggle with their enormous lobster splitters & oyster crisps. 

My advice? Go for a roll, but share a box of crayfish as a side. 

One of many satisfied customers on a remarkably sunny day in Shoreditch! 

If you fancy giving Rock Lobsta a go, you can find it at Luna & Curious, 24 – 26 Calvert Street, London E2 7JP, from 12pm until 9pm.

But get a wiggle on, it'll be gone forever by Monday. 

Don't be shellfish with your new found pop-up knowledge, share and share alike by pressing the 'like' button just bellow this post! 

Enjoy. 

Tweet Pin It Now!

Slutty Brownies

Now I don't want to over sell this, so I'm going to be conservative and simply say, that these are...

The Best Brownies In The WORLD.

I know, big statement.
They're called Slutty Brownies because they're oh so easy, and more than a little bit filthy.

They're best served warm from the oven, with good quality vanilla ice cream (devastatingly I didn't have any in the freezer this time, so I guess I'll just have to make them again).

They take about 45mins to make, including baking time. 

The ultimate comfort food, whipped up within the hour. 

You will need... 

1 Box of cookie mix, 

1 Box of brownie mix, 

2 Eggs,

2 Packs of Oreos (double stuffed ones are even better if you can find them)

Some oil 

& your favourite ice-cream (optional)

Preheat your oven to 350°F, 180°C, gas mark 4.

Line a baking tray with grease proof paper.

Follow the instructions on the cookie mix box & stir furiously until you have gooey cookie dough, I usually add a little extra water and oil to what they suggest, it just keeps it moist as you'll be baking it for longer than suggested. An extra teaspoon of each is just right. 

Squidge (technical term) the cookie dough into a lined baking tray, until it covers the bottom. 

Cover this layer with your Oreos. Don't use the broken ones, eat them as you go. This recipe is too glorious to use substandard Oreos. 

Mix up your brownie batter. Just stick to the recipe on the box for this one.

& pour over your Oreos.

Bake for 30mins.

Remove from the oven and leave to cool. 

When its still a little bit warm, use the paper to lift your creation out of the tray and rest it on a chopping board. 

Use a large, sharp knife to cut it into manageable chunks, sections, slabs... depending on how many calories you think you can handle in one sitting. 

Drop onto a plate and scoop on your ice cream.

Enjoy, and don't forget to lick the bowl! 

If you're feeling particularly domesticated, you could always make these with real cookie mixture and home made brownie batter, but as far as I'm concerned, life's just too short!


Ps. if you want to gorge yourself on slutty treats without gaining weight, take a peek at my Anti-Diet post.

.

Tweet Pin It Now!