It was our 17th wedding anniversary yesterday, and we chose to celebrate quietly at home, with a nice home-cooked meal.
Crafty use of leftovers? Check!
Discovery of a new vegetable assortment in the freezer section of local supermarket? Check!
Steak? SPROUTS?!! Checkety, check, check, check!!!1!
It was a dark and stormy night. A shot rang out.
Oh, hang on. It was morning. Definitely dark and stormy, though.
And, to be picky, a shot never rang out. A sock was thrown, actually. At the cat.
Not only is this a great accompaniment to almost anything you could jab a fork at, but it’s superb comfort food, too.
This sumptuous side dish is based on something similar in chef Daniel Green’s brilliant book “The Paleo Diet – Food Your Body Is Designed To Eat”.
The key to success here is roasted garlic, and lots of it!
This is a quick and easy mash, that goes particularly well with red meats, although we’ve also eaten and enjoyed it with poultry, and even fish.
Once, when we had half a serving left in the fridge to use up, we press-ganged it into use as a guacamole replacement when we couldn’t be bothered making up a batch of the real thing, and it worked surprisingly well, it has to be said.
Rotmos, (pronounced “root-moose”) is traditionally a Swedish root vegetable purée made using swede (rutabaga), carrot, and potato.
It works best as an accompaniment to pork knuckle / ham hock dishes – hard core cooks will cook the vegetables in the same water that was used to boil the meat.
It also goes supremely well with more or less any other pork dish you care to mention, especially sausages, as well as most other meat dishes, particularly roasts, or grilled or fried meats.