This was the menu for Saturday 6 October 2012.
I woke up Saturday morning for a very nasty surprise: my house had been flooded because of the excessive rain in Totnes. I went in the kitchen to have breakfast and the kitchen floor was covered in water and I soon thought David had left the freezer door opened, but it wasn't that, and I realised that water was coming from the bedroom (I live in an upside down house and the bedroom is at the back of the kitchen), in fact it was coming from inside the wardrobe.
There was an inch of water in my bedroom, my rug was soaked and my Jamie Oliver book was lying on top of it, it got a bit wet but fortunately the rug got the most of it so the book survived. David's book was beyond repair though.
Inside the wardrobe, pairs of boots and baskets with handbags got very wet and I had to spend my morning trying to sort it out before teaching piano and then cracking on with the cooking. My boiler packed out at the beginning of the week and I had to wash the dishes in cold water. I mean, what could possibly go worse?
I nevertheless, tried to keep the spirits up as I had 2 guests for dinner, for the charity, Alan and Tommy, and I know those boys have a great appetite, so I tried to cook something quite substantial. I chose the pork loin recipe, David got a superb piece of pork from another local butcher, Luscombe, 48, Fore Street, Totnes, Devon, TQ9 5RP.
Retro Prawn and Smoked Salmon Cocktail
a good knob of butter
225g (8oz) raw tiger prawns, without head or shell
zest and juice of half a lemon
salt and pepper
3 tbsp low-fat mayonnaise
1 tbsp tomatoe ketchup
1 tbsp creamed horseradish
2 tbsp fresh dill, chopped
6 smoked salmon cocktail slices, timmed to any oblong shape
Heat the butter in a non-stick frying pan, add the prawns and fry on the boiling plate for a couple of minutes until bright pink and cooked, turning over halfway through. Sprinkle the lemon zest and juice over the prawns. Season with salt and pepper and set aside to cool.
Measure the mayonnaise, ketchup, horseradish and dill into a mixing bowl, mix together and season with salt and pepper. Add in the prawns and stir until coated. Chop any of the trimmings from the smoked salmon and stir into the prawn mixture. Spoon the mixture on top of the lettuce, pressing the prawns into the rings.
Take a slice of smoked salmon and curl it on top of the prawns so it is sitting high.
To serve, squeeze a wedge of lemon over the top and grind with black pepper.
Pork Loin Roast
Prepration time: 20 min
Cooking time: 180 min
Make slits on the pork loin and put in a clove and garlic in each of the slits. Rub the meat well with all the other ingredients on both sides. Keep aside for half an hour. Place on the grill and grill at 350 degrees for approximately 2-3 hours. You can see when it is fully done and browned on both sides. Let sit for half hour till all the juices go right in to make this an absolutely irresistible dish. Cut into slices and serve.
1 Pork loin of approximately 5-6 lb 3 cloves garlic 2 tbsp olive oil 1 tsp dried thyme ½ tsp crushed black pepper Salt to taste Juice of half a lemon