Cooking with Jonny69: Porkchop and black pudding with potato rostie and ratatouille

Jonny69 · 25-03-2008, 21:40

A delicious hearty meal from Kitchen69 tonight

Pan fried porkchop and black pudding with an oven baked potato rostie and ratatouille. The ratatouille is total low maintenance food that looks like it had loads of attention, it's great for you and you can make up lots of it because it freezes well and makes a great pasta sauce.

Total cooking time is about 40-45 minutes.

Start with the ratatouille, you will need:

1/2 aubergine chunked
1 medium onion chunked
2 cloves of garlic very roughly chopped
1/2 tin of chopped tomatoes or 4-6 fresh toms cored and chunked

This will make 2 very large portions. Pop the ingredients into a suitable oven dish, give it a sprinkle of salt, a good grind of pepper and a generous slug of olive oil all over. That needs to go in the oven at 200 degrees C for about 40-45 minutes.

Now make the rostie. You need a large baking potato per person. Skin it and grate it. Take a clean tea towel and put the grated potato in the middle, bunch it up and squeeze most of the liquid out the potato into the sink. If you don't do this you'll get soggy rostie! Put the squeezed grated potato in a large bowl, season with salt and pepper and add about a tablespoon of olive oil per potato. Mix it all together and spoon into a chef ring, ramekin or pile it up into a tall heap on a baking tray. Put that in the oven with the ratatouille for about 30 minutes or until the potato is golden brown on the outside and cooked in the middle.

Pan fry your pork chop and black pudding as you like it. The black pudding adds a great flavour to the pan and soaks up all the juices from the porkchop. It works much better in this sort of dish than it does in a fry up. When cooked you can turn all the ingedients out onto your plate and get stuck in

BBx · 25-03-2008, 21:53

Yummy!

Going to try the rostie next!

BB x

Jonny69 · 25-03-2008, 21:54

The secret is in the squeezing

BBx · 25-03-2008, 22:01

Yeah... I have a problem with that... tea towels are for drying stuff... so am trying to think of an alternative

I'm one of those weird people who finds it hard to use some things for purposes other than intended.

Yeah I'm a weirdo! So bite me!

BB x

Blackstar · 25-03-2008, 22:09

Muslin cloth from cooking shop maybe BBx?

BBx · 25-03-2008, 22:12

That's an idea! Will have a look in Robert Dyas

maybe if I get it for that purpose only I might trick my brain

Thanks Paula!

BB x

Jonny69 · 25-03-2008, 22:15

Muslin is what you're supposed to use. Normally I run the tea towel under the tap for a bit and give it a good wring out first.

Will · 26-03-2008, 09:27

Quote:

Originally Posted by BBelle

Yeah... I have a problem with that... tea towels are for drying stuff... so am trying to think of an alternative

I'm one of those weird people who finds it hard to use some things for purposes other than intended.

Yeah I'm a weirdo! So bite me!

BB x

I don't think Rob would approve

That looks great Jon!

25-03-2008, 21:40	#1
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	Cooking with Jonny69: Porkchop and black pudding with potato rostie and ratatouille A delicious hearty meal from Kitchen69 tonight Pan fried porkchop and black pudding with an oven baked potato rostie and ratatouille. The ratatouille is total low maintenance food that looks like it had loads of attention, it's great for you and you can make up lots of it because it freezes well and makes a great pasta sauce. Total cooking time is about 40-45 minutes. Start with the ratatouille, you will need: 1/2 aubergine chunked 1 medium onion chunked 2 cloves of garlic very roughly chopped 1/2 tin of chopped tomatoes or 4-6 fresh toms cored and chunked This will make 2 very large portions. Pop the ingredients into a suitable oven dish, give it a sprinkle of salt, a good grind of pepper and a generous slug of olive oil all over. That needs to go in the oven at 200 degrees C for about 40-45 minutes. Now make the rostie. You need a large baking potato per person. Skin it and grate it. Take a clean tea towel and put the grated potato in the middle, bunch it up and squeeze most of the liquid out the potato into the sink. If you don't do this you'll get soggy rostie! Put the squeezed grated potato in a large bowl, season with salt and pepper and add about a tablespoon of olive oil per potato. Mix it all together and spoon into a chef ring, ramekin or pile it up into a tall heap on a baking tray. Put that in the oven with the ratatouille for about 30 minutes or until the potato is golden brown on the outside and cooked in the middle. Pan fry your pork chop and black pudding as you like it. The black pudding adds a great flavour to the pan and soaks up all the juices from the porkchop. It works much better in this sort of dish than it does in a fry up. When cooked you can turn all the ingedients out onto your plate and get stuck in __________________ Last edited by Jonny69; 25-03-2008 at 21:58.

25-03-2008, 21:54	#3
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	The secret is in the squeezing __________________

25-03-2008, 22:09	#5
Blackstar Ambassador of Awesome Join Date: Jul 2006 Location: Edinburger Posts: 3,676	Muslin cloth from cooking shop maybe BBx? __________________ Jim Garrahy's Fudge Kitchen

25-03-2008, 22:15	#7
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	Muslin is what you're supposed to use. Normally I run the tea towel under the tap for a bit and give it a good wring out first. __________________

25-03-2008, 21:53	#2
BBx Reverse SuBo Join Date: Jul 2006 Location: London Posts: 8,673	Yummy! Going to try the rostie next! BB x

25-03-2008, 22:01	#4
BBx Reverse SuBo Join Date: Jul 2006 Location: London Posts: 8,673	Yeah... I have a problem with that... tea towels are for drying stuff... so am trying to think of an alternative I'm one of those weird people who finds it hard to use some things for purposes other than intended. Yeah I'm a weirdo! So bite me! BB x

25-03-2008, 22:12	#6
BBx Reverse SuBo Join Date: Jul 2006 Location: London Posts: 8,673	That's an idea! Will have a look in Robert Dyas maybe if I get it for that purpose only I might trick my brain Thanks Paula! BB x