The kitchen crusader

I love food more than anything and I'm really bossy in the kitchen. I was brought up to care about food. I rant about it a lot. Food makes or breaks my day. I can't understand people who don't care about what they eat. I once cooked in a former job and I dream of cooking in a future one.
Tuesday, April 04, 2006
what I ate last: Roast pork and turnips

We've just enjoyed the leftovers of a rather successful Sunday lunch straight out of the legendary St John cookbook. Roast pork with turnips, anchovies and garlic. Off to the market on Sunday morning, before the rush, to pick up a generous (and not entirely cheap) joint of organic pork, and some turnips with their greens still intact from the Taj Stores on Brick Lane. The idea of dressing turnips with anchovies, lots of mashed roast garlic, parsley, oil and red wine vinegar sounds like it will end up very strong, but in fact the end result was delightfully subtle - a kind of mellow yet vaguely piquant warm salad almost, to go with a simply roasted piece of good meat. A few new potatoes tucked in around the pork at half-time and the whole thing was perfect for a Sunday lunch with beautiful April sunshine and showers playing outside.

The dressing is really utterly simple. For a generous three-person portion (around four medium to large turnips and their greens) I used half a tin of anchovies, a dozen roasted garlic cloves squished out of their skins, a decent glug of red wine vinegar and olive oil, and a fair handful of rough-chopped parsley. When the turnips are nearly done, add the greens (chopped into reasonable lengths), give them a couple of minutes and then drain thorougly before adding to the dressing in a nice serving bowl and letting it all mingle together.

Tonight, with the left over (delicious) cold pork, some salad and toast, I used up the last two turnips in the same way but cheated by not roasting the garlic and only adding one crushed clove to the dressing. I know Fergus Henderson would disapprove of the short-cut (as the only cookery writer who includes recipes taht take weeks to complete) but it worked pretty well to my simple tastes.

posted at 8:38 AM  2 comments
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2 Comments:

thank you

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