South East Asian pork casserole
“Pork”, said Mrs. Paleovirtus.
“Asian pork”, she added, for purposes of clarification.
“Casserole, if you please”, opined Paleovirtus Jr.
I asked the cat if he’d like to chuck his tuppenceworth in, but he just sat there, slow-blinking, which I took as a sign that he was happy enough with things as they were, probably because he had his own lamb and chicken dinner to fall back on.
Chinese Chicken and Mushroom Casserole
This was another meal who’s starting point was a case of “tail wags dog“, and one that was put together by the “cooking by the seat of your pants” method.
The impetus for this dish was in fact the side. For about a week or so now, we’d been looking for an excuse to use some seaweed “noodles” we’d bought.
This is our family’s version of an old school beef stew, which has evolved over many years of trial and error, tasting, refinement, and experimentation.
Chinese braised beef
This dish is yet another old favourite that for some unfathomable reason fell out of favour.
I can’t for the life of me think why. When it comes to box-ticking, or reckoning up merit points, it’s streets ahead of anything even vaguely similar.
Quick Italian Sausage Casserole
This was Paleovirtus Jr.’s somewhat less than subtle way of alerting me to the fact that our local hypermarket now do an own-brand pork sausage that boasts a high meat content (90%), and is also potato flour and dextrose free.
Apart from the pig, these sausages contain only water, salt, and herbs and spices (black pepper, rosemary, marjoram, basil, and coriander), as well as small amounts of the usual antioxidant and preservative type additives.
I will not buy a sausage that has been padded out with all manner of sugary and floury crap, but I’m prepared to make an occasional exception for certain substances put in place to prevent my food from accidentally killing me.