Why hello there!
Long time, no post!
Sorry about that...
I've been having a funny old time of it... After returning to New Zealand in February this year, and spending a lovely, but woefully unemployed 4 months at home with my parents - I returned to Wellington and got a job as a research assistant at a market research company... I had a fantastic time and got to learn all kinds of things about what New Zealanders think! I'm now sort of unemployed again (fixed term contracts will do that to a girl) - but I'm about to be included in a 3 week stint as a web-tester, which I think will be a lot of fun, and something new again!
Being back at the dreaded cooking for one has been a bit of a drag - but with an exciting new boyfriend to be cooking for - things could be looking up for me! :)
In the mean time, here is an example of a rather fantastic Kat-in-Sweden staple... Stuffed Pork Loin.
In NZ pork loin would be a pretty crazy think for students to buy... But my local ICA had Danish pork loin for a crazy-low price (maybe $10/ kg?!) so I. Bought. That. Shit. UP! It was yummy... :)
I made this dish a couple of times, swapping for different fillings (honey, walnut and goat's cheese was a serious hit!) but only photographed my first attempt... The reason the photograph is kind of pallid and un-appetising is because, although I browned the loin a bit before baking, I did bake it in tinfoil so that it wouldn't unwrap! In later iterations I made tinfoil "string" by fold tinfoil into long strips and sort of twisted them around my stuffed loins to secure them... Resulting in a much browner, prettier loin!
The method is pretty simple:
For each person:
Set the oven to 200C. Slice a (10cm [4"] ish) piece of pork loin almost, but not quite all the way through on the horizontal. Stuff with your chosen filling, something slightly moist so as not to dry out the pork is best! Tie with string or tinfoil ;) and season to taste with olive oil, salt and pepper. Brown a little in a frying pan before baking in the hot oven until the pork is cooked through (usually about 20 mins for me...)
Serve with whatever on the side and enjoy!
Long time, no post!
Sorry about that...
I've been having a funny old time of it... After returning to New Zealand in February this year, and spending a lovely, but woefully unemployed 4 months at home with my parents - I returned to Wellington and got a job as a research assistant at a market research company... I had a fantastic time and got to learn all kinds of things about what New Zealanders think! I'm now sort of unemployed again (fixed term contracts will do that to a girl) - but I'm about to be included in a 3 week stint as a web-tester, which I think will be a lot of fun, and something new again!
Being back at the dreaded cooking for one has been a bit of a drag - but with an exciting new boyfriend to be cooking for - things could be looking up for me! :)
In the mean time, here is an example of a rather fantastic Kat-in-Sweden staple... Stuffed Pork Loin.
 |
| Here we have, clockwise from the top: Pork loin stuffed with feta, red onion and oregano, red(something) leaves and baked potato with tzatziki (supermarket styles!) |
I made this dish a couple of times, swapping for different fillings (honey, walnut and goat's cheese was a serious hit!) but only photographed my first attempt... The reason the photograph is kind of pallid and un-appetising is because, although I browned the loin a bit before baking, I did bake it in tinfoil so that it wouldn't unwrap! In later iterations I made tinfoil "string" by fold tinfoil into long strips and sort of twisted them around my stuffed loins to secure them... Resulting in a much browner, prettier loin!
The method is pretty simple:
For each person:
Set the oven to 200C. Slice a (10cm [4"] ish) piece of pork loin almost, but not quite all the way through on the horizontal. Stuff with your chosen filling, something slightly moist so as not to dry out the pork is best! Tie with string or tinfoil ;) and season to taste with olive oil, salt and pepper. Brown a little in a frying pan before baking in the hot oven until the pork is cooked through (usually about 20 mins for me...)
Serve with whatever on the side and enjoy!
