This is dinner tonight, and I am quite excited. I have had the caramelised red cabbage before, and it is just super yum, the perfect accompaniment to the sirloin.
1. The Pork.
Freedom farmed, pork sirloin steak. Seasoned with Greggs Tuscan Seasoning (my easy peasey secret ingredient). Allowed to sit at room temperature. Into a hot pan until firm to the touch.
Remember to rest it.
2. The Cabbage. <here>
1 red onion, sliced finely
1 tsp garlic, chopped finely
1/2 tsp fresh chili, chopped finely
1/3 cup brown sugar
1/3 cup cider (or red wine) vinegar
1/2 tsp salt
1 apple diced
Put ingredients into a big pot and cook for 20 mins or so, stirring often.
Cook until all the liquid has reduced to a toffee-ish consistency.
3. The Potato
4 medium potatoes, cut and boiled until tender. I am lazy and don't bother with the peeling, but knock yourself out if you can be bothered.
When cooked 'til tender, drain pot of water and then put back over a medium heat, giving it a bit of a shake to dry the potatoes. Be careful not to burn 'em.
Into the pot. a generous hunk of feta. I don't think you can really over do it. For me and Matt, I usually pop in 1/2 the block, or just whatever is left in the fridge. A good nob of butter. A dash of milk. Mash mash mash.
Others.
Green beans. Trimmed. Into a hot pan with a little olive oil, garlic, slivered almonds, salt and pepper. Just until they heat through. Colour will change to a bright green and they only take 5 mins max.
<photo to come>
