HWMBO says I should apologise for the recipe being late this week....I do not know why, I did my bit at the keyboard, taking care not to break my nails of course. It’s his problem if he has a problem ‘up-loading’ as he calls it.
Now the weather has been awful most of this week, rain, hail stones, wind, and not at all warm, so nothing like a nice bit of pork to warm you up and make you feel better on a cold winter’s day, so this weeks recipe is simplicity itself. Pork with Celery.
Take 1 kg of boneless pork cut into serving sized pieces, and brown it in a pan with 2 medium sized finely chopped onions.
Add 2/3 cups of water and let it cook through for about 45 minutes.
Add 1 and half kgs of roughly chopped celery, a little salt and pepper and continue cooking on a low heat.
It is best not to stir this dish or the celery falls apart and you end up with mush! Shake the pan to stop everything sticking to the pan.
Cook until the meat is tender, and the liqiud has been absorbed, add the jiuce from 1 or 2 lemons to taste. Beautiful......hmmmmmmm.
Now because Christmas is coming, I thought we could do a little early preparation and get the ingredients together ready to make some special seasonal biscuits.
You will need
1 kg flour
Half kilo honey
2 cups sugar
1 cup candied fruit (sometime called mixed peel, it is candied orange and lemon peel)
Grated rind of 3 oranges
1 teaspoon each ground cinnamon and cloves, or 2 teaspoons mixed ground spice
1 tablespoon Baking Powder (not SODA)
1 cup toasted chopped almonds
2 tablespoons butter
2 eggs
And I will show what to do with them next week!
This is me, Ralfa. Aren't I just gorgeous?