Just a simple dish tonight: pork medallions sealed in the fry-pan then baked in the oven cut up on top of a sort of risotto which was started on the stove top and finished in the oven. Chorizo gave it a bit of a kick and, much as I hate to be a food wanker, it's noticeable that chorizo bought at a deli peels and crumbles easily while chorizo bought at a supermarket is very difficult to peel and stolidly resists any attempt to crumble it. You could break your fingers doing that. Full of tomato and green capsicum with the sweet, warm taste of smoked paprika and topped with fresh parsley, this recipe was a credit to the Woman's Weekly section I ripped out of a magazine in Armidale. Next time, mind you, I'd pull the 'risotto' out a bit earlier to leave a little ooze. Ooze, like an Ood in its natural state, has only the friendliest intentions.
1 comment:
I recognise that plate!
Post a Comment