Catching up!

I have fallen behind and hope to catch up asap. It will probably be in reverse order.

Last night we had Richard and the Allen's to dinner. It was an opportunity to make my pork chops with the different marinade that I had promised.

This marinade is from Rosemary Stanton but my method of cooking is Jill Dupleix.

4 pork chops
Marinade in 2 tablespoon soy sauce, 2 tablespoons honey and 4 tablespoons of orange juice. (RS says that you can use gin instead of the OJ - I prefer it with tonic!) This is left for and hour or more in the refrigerator.

Drain the chops and retain the marinade.

Sear the chops in a frypan with a little oil, place in an ovenproof dish and add the retained marinade, cover and bake at 180 degrees for 30 minutes.

I served this with lemon coriander couscous, roast sweet potato and spinach.

We then had my apple and cranberry crumble - another recipe from the dark old ages!

3/4 cup plain flour
2 ozs butter
1/3 (I use a little less) cup sugar (I often use brown instead of ordinary but had ordinary last night)
4 slices of lemon rind

This goes in the processor and is blended until it looks like coarse breadcrumbs.

Into a pie dish I put
850 g can of pie apples (could dice granny smiths instead but I was in a hurry)
1/2 cup of craisins and mixed with 1/2 teaspoon of cinnamon.

Into the oven with the veges 170 degrees for more than an hour when starting to brown nicely on top. This is an old family pud with icecream or custard - last night I was too tired to make custard!

Most of my desserts are ones I made when the family were all at home and we needed 'pud' each night.