PORK query :o)

[Greensleeves]

I have been cooking stuff in bulk and freezing it in portions for dh to take to work for lunch (I'm dieting, and he's training for a marathon, so it's easier if he has stuff he can just heat up)

So far I have done venison casserole, goby aloo sag, paella, chicken and mushrooms in white wine sauce, pasta carbonara....

I have some lovely organic pork medallions from the farmer's market and I have ideas for what to do with them - pork malawi (mild spicy dish with creamed coconut), pork in honey and wholegrain mustard sauce... but after that I run out of ideas. What else can I do with pork which can be frozen in lunch-sized portions, preferably suitable to go with rice/jacket spud? Also I have moutains of chicken/salmon/cod to use, so any ideas for those would be welcome too

A fish dhansak made with salmon is delicious.

Chicken marinaded in a piquant sauce (worcester sauce, chili, onion, garlic, spices) and then roasted.

Make fish into fishcakes with mashed potato, raw egg & matzoh meal (to bind), a bit of grated cheese (if it's a non-oily fish) and loads of cooked finely chopped veg in different colours. Plenty of herbs and black pepper, maybe capers or chopped pickled cucumber as well, then fry or bake. You could breadcrumb the outside, too. These freeze really well, and reheat well too. But I'm not sure how well a breadcrumbed outside would heat up in a microwave.

Chicken curry (could be any)
Chicken casserole
Fish pie

Not sure about the Pork.

How about a real vindaloo?

You sound like a great cook, Greensleeves , am drooling here!

Oooh, yes vindaloo... might do that with the chicken I think.

Thanks folks, some great ideas for me!!

I like pork medallions panfried very simply with onions, black pepper, garlic and cider, then make sauce by reducing the pan juices - they go better with mash than rice/spud but very tasty all the same. Bag them in ones or twos with a good spoon of the onions and sauce.

Pork and apricot curry, with garlic, onions, dried apricots, sour cream/creme fraiche and curry paste (we use Madras but any will do. We like this one. (I don't really do quantities, just sort of bung stuff in, though this was from a recipe originally).

Pork medallions make lovely porc normande. A bit like Mrs Badger's dish: pan-fry pork medallions with a bit of black peppre and sliced eating apple. Add a bit of cider or brandy to the juices, then reduce and finish with cream.

Salmon makdes lovely fish pasties. Cook some rice, then add spring onions, a few herbes salt & pepper, a dash of white wine and the raw, diced salmon. Wrap the whole thing in pasty-sized circles of puff or shortcrust pastry and cook in the oven on gas mark 6 until the pastry is cooked and the salmon will be gently steam-cooked in the middle.

Jamie Oliver does a nice marinated pork on Rhubarb (assuming she doesn't mind ). 1 handful sage, 2 cloves garlic, olive oil, pork, sea salt and pepper, 10 slces proscuitto or parma, 12 sticks rhubarb

Bash up sage, add garlic and smash. Add 5 tbsp olive oil, then rub in to the meat and marinade ofr an hour.

Preheat oven to 220, season and drape proscuitto over. Rub in excess amrinade if any. Cut the rhubarb up, place in non-alu tray, lay over a scrunched up piece of wet greaseproof and tuck in. Cook for 15 mins, then remove paper and give another 15.