Rhubarb sauce to go with pork

Taste test time. Both of the below cooked and sampled with some roast pork. 

Jury is out, as in neither were 'wow, must cook that again'. If anything a mixture of the two was the nicest. As in need to tweak. 

One bit to tweak is the sage. I used purple sage leaves which is milder than green sage and could have done with a couple more leaves if I use purple sage leaves again

Rhubarb, ginger and sage sauce

Cut 400g rhubarb stalks into 2cm chunks (halve if thick stalks). Stew lightly in 20g butter with 2 finely chopped shallots, 2cm grated fresh ginger, 10 sage leaves chopped and some salt and pepper for 15 minutes.  Increase heat to get desired consistency. Add honey to taste.

Rhubarb sauce - an alternative

Slice an onion and gently sauté in oil until translucent.  Add 2tbsp water and continue cooking until very soft. Stir in 300g chopped rhubarb, 50ml red wine vinegar and 46g brown sugar. Cook for 5 minutes / until the rhubarb has broken down 

Another recipe for rhubarb sauce within this blog. 

Lamb - Making two meals for two from left over lamb roast

Using up leftover lamb from a roast

Last time we had roast lamb I made two meals for two from 400-500g of leftover meat from the roast. 

Cube half of the leftovers for the curry and use the rest/slightly scrappy bits for the Shepherds Pie as they'll get minced

Shepherds Pie

Whizz up (or chop very finely) 200-250g left over lamb with any leftover gravy, 1 chopped small/medium carrot, 1 sprig parsley, 1 chopped shallot, 1 crushed clove garlic with 2tbsp ketchup.

Put in an ovenproof dish. Cover with mashed potato. Cover with foil and bake in oven at 180C for 30 minutes. Up the temperature to 200C, take off foil a bake for a further 10 mins to crisp the top

Lamb Rogan Josh

Gently fry  a large chopped red onion and a large crushed garlic cloves in oil for 10 minutes until very soft.

Add 0.5tsp turmeric, quarter tsp chilli flakes, half tbsp medium curry powder, half tbsp ground coriander and half tsp tomato paste. Fry on a higher heat for a minute. 

Add the cubed lamb (200-250g), 100 ml water, 3 quartered tomatoes and the juice of half a lemon.

Simmer for 15 minutes, season to taste and serve with sprinkling of fresh coriander and rice

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Feta and Beetroot with Poached Egg

Feta and Beetroot with poached egg. 

Serves three. Use 150g feta etc if for four.

100g feta, crumbled, add 3tbsp yoghurt, 1 tsp lemon juice, 1tsp olive oil and mix until smooth (use blender if you wish), taste and season if needed.

Pat dry two thirds of a 'vac pack' of beetroot. Cut into wedges and fry the beetroot in olive oil on each side until lightly caramelised.

Poach eggs. Toast slices of sour dough (it also goes well with olive sourdough)

Spread each slice toast with the feta mix. Add layer of beetroot. Add a poached egg. Sprinkle with dukka (if you have it - there are recipes for it online) and chopped parsley .