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Storecupboard Essentials

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A whole heap of extremely useful stuff I have stashed away in my kitchen

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Pork Tenderloin Stuffed with Ham and Spinach

This is probably my second favourite Gary Rhodes recipe and one I’ve cooked many many times. If you can get the tenderloin on offer it makes for a really tasty, cheap (this one was on offer £4.60 I think) and crowd pleasing Sunday dinner. It’s also excellent cold with chips and pickle, chutney etc .. To me the idea of stuffing pork with, well, basically, more pork and then adding a further layer of pork (OK ham and bacon but it’s still pig right) seemed a little bit excessive sort of like Roast beef stuffed with steak, . Amazingly it works so well each bit of the pig complementing the other and then contrasted by the spinach, sage and nutmeg flavours, the gravy is sweet yet savoury and the wine gives just the right amount of acidity I served this with new potatoes covered in sage butter and crème fraiche leeks with pancetta, perhaps I got carried away with the pig thing Ingredients 1 Large Pork Tenderloin 2 Rashers of streaky bacon, normal back bacon

Chicken Katsu

Chicken Katsu with Stir Fried Veg No preamble this time except to say Katsu is awesome and one of my go to choices if I find myself in Wagamama’s (not their recipe). Hopefully if you’re having a go at this , Panko breadcrumbs should be easy to find in most supermarkets , if not Amazon sell them. You can take normal breadcrumbs and toast them under the grill so they’re dry and crispy but not browned, this gives them a panko like Crunch Chicken Katsu 100g flour, seasoned with lots of salt and pepper 1 free-range egg, lightly beaten 200g Japanese panko breadcrumbs 4 boneless chicken breasts 100ml groundnut or vegetable oil For the curry sauce: 1 tbsp groundnut or vegetable oil 1 onion, peeled and chopped 3 whole garlic cloves, peeled and chopped 2 carrots, peeled and finely chopped 2 tbsp plain flour 1 tbsp medium curry powder 600ml chicken stock 2 tsp honey 1 and ½ tbsp Soy sauce ½ tbsp Worcestershire sauce 1 tsp White wine, Cider or Rice Vinegar 1 bay leaf 1/2 tsp garam masala To make

Duck Breast with Madeira Sauce

When I want something rich and tasty that isn’t beef or lamb, duck is always a good one to turn to, e specially when they’re on offer as they were when I cooked this It also helped that I’d been out in the week and seen a colleague having duck. The sweetness of the Madeira goes really well with the duck and makes a change from the ubiquitous Plum or Orange . You may note I use flour to thicken my sauce, as far as I can tell a true Madeira wouldn't hold much truck with such a notion. I however like my sauces to slide of the spoon rather than splatter. If you don't want to thicken you're sauce leave that bit out A lot of people claim that duck is really fatty and greasy, it can be but then that depends on how you cook it As for the crushed potatoes, I went for the crème fraiche as it gives a vague nod towards potato dauphinoise but with a more rustic approach and far less cream Of course the cabbage is there to give a veg type balance to the dish, what you have is optio

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