This is one of those go-to salads for weeknights when making dinner feels like a chore. The flavours are a great mix of sweet and salty… and most of us have a bag of peas floating around the back of the freezer. You can substitute the sherry vinegar for any other wine vinegar… I usually use rice wine vinegar… partly because I always have some, and partly because its not as tart as white or red wine vinegar.
Pork tenderloin is such a great cut of meat, both for it’s wonderful flavour and easy preparation. This recipe is slightly less carefree than just whacking it in the oven… but the effort is absolutely worth it… as my husband never tires of telling me, pork on pork can never end badly. I can’t help but agree.
This is one of those comfort dishes that is super-flexible depending how fancy you want to make it and what ingredients you’ve got floating around in the fridge. Change up the cheese for some mozzarella or a little sharp cheddar… sub the potato for kumara or use whatever fresh herbs are thriving in your garden. Easy peasy!
Many of us hold some degree of hostility towards the humble brussels sprout… if you ever had a nana who insisted on serving them boiled its likely not unfounded!
This recipe capitalises on the silky texture of finely sliced sprouts… and the addition of Freedom Farms bacon, cranberries and pecans we reckon you’re only a family friendly dish!
We reckon Bacon and Egg Pie is a great kiwi comfort food… quick, simple, and can be enjoyed at any temperature, any time of day. This recipe can easily be adapted to include what you have on hand (ham instead of bacon, spring onions instead of brown etc). Serve with a big green salad for an easy weekend lunch!