About three years ago, pork belly became the new ‘it’ ingredient of the foodie fashion parade. Magazines, TV shows … pork belly was everywhere. My family refused to have anything to do with it, my daughter disliked the word ‘belly’ and my husband won’t eat fat. Still, I was curious and finally caved in. I smothered mine in a mixture of soya sauce, ginger, garlic and honey, with a sprinkle of sesame seeds and slow roasted it for an hour. Nobody had seconds, but my curiosity is satisfied.
With the meat, I served a cauliflower rosti; this to meet Tandy’s challenge to cook something using that vegetable this week, and herby roast potatoes. Rosti: mashed steamed cauliflower, butter and parmesan cheese; smashed into a quiche tin and toasted under the grill. Voila!
And so we face Friday; for me a day of keeping my head down and working hard. Thankfully, my project is an entertaining one.
“When you are grateful fear disappears and abundance appears”