Wednesday, June 6, 2012

Jubilee Dinner

After arriving back from watching the Flotilla on Sunday we changed into some dry clothes and set about making dinner.  Jacky had a couple of chicken breasts and a pork tenderloin in the fridge, so we used both in order to feed 6 of us.  She cut the chicken breast into 6 pieces and wrapped each one in a slice of bacon.  We then tossed these with the pork and some potatoes, leeks, garlic and a lemon cut up.

We drizzled over some olive oil and some ras hanout (morrocan spice) and roasted in a 400 oven for about ¾ of an hour, until everything was crispy and cooked through.  

We also had an amazing care package brought from Belgium of white asparagus.  

This we simply steamed and served with a hollandaise sauce. I used the recipe sauce that I made for eggs benedict

We also topped with a good grind of black pepper.  This was a quick simple meal which was just what we needed. This along with some curly kale and cabbage made a very good accompaniment to the pork chicken and potatoes.

 In honour of the jubilee we toasted the Queen with a glass of champagne.

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