Since Dan is working from home getting his syllabus ready before the academic year starts, he is also the designated cook. He makes such lovely dinner that I don’t complain when I do the tidying up after. It’s only fair, I guess.
Today’s special is doing something with the squid in the freezer. I wish I know how to make adobong pusit so I can give Dan the recipe. The truth is that I am probably one of the few Filipinos who cannot adobo anything.
This is a Jamie Oliver recipe from the BBC GoodFood magazine (December 2009). Elisabeth at work loaned me the magazine and it is filled with wonderful recipes including the florentines I made yesterday.
But I won’t talk about the florentines just yet. Maybe next post. So about the salmon en croûte, you’ll need big piece of salmon fillet. I am lucky that I live just a couple of minutes walk to the central market in Cardiff which has a fishmonger. I asked for a piece of fresh salmon fillet and they cut me a lovely piece.
Pork sausages (as many as you like, I’m going to have three)
A large knob of butter
1 small onion
2 small red onions or one big one
200g small vine-ripened tomatoes
Since Tuesy is away on a series of globetrotting work trips (follow her progress in the Flickr photos you’ll find in the right-hand column on the main page of this blog), I have to do all the cooking for myself. And with nobody to cook for and impress, I might just slack off and eat a lot of processed food. But I’ll try to keep up with the home cuisine and learn a few new things, sometimes involving meat, which I don’t cook for Tuesy. I’m starting with something easy – hash browns with sausage. Seems simple, but in my recipe book, there are no pictures, so I’m not sure exactly what it’s supposed to look like. It won’t look like the delicious monolith-shaped frozen potato cakes that normally get sold as “hash browns”, unfortunately. So, let’s get started. I’ll write as I go. I’ve begun by putting about 700g of medium-sized potatoes into a pan of cold salted water and started them heating up. I’ll parboil them for about 10 mins, then drain them and chop them into 2cm cubes. I’m using King Edwards. There’s no need to peel them.
Melt the butter in a heavy-based frying pan, and add the onion, chopped into little bits. Fry for a couple of minutes, then add the potatoes and fry it all up together for about 25 minutes, or until it’s nicely browned. Meanwhile, start grilling the sausages until they’re cooked all the way through.
Chop the red onions into rings, brush them with sunflower oil and add them to the grill pan with the sausages. You can also halve the tomatoes and throw them in, too. One that’s all cooked You can serve the contents of the grill pan on top of the has brown potatoes. Very easy, and a reminder that the best kind of junk food is the stuff you make yourself.