having managed to score a great couple of kilos of excellent free range shoulder of Berkshire pork, it was a wonder of what to do with it.. Hmm
Well first thing is to split it up a little.. one third getting a rub of big red seasoning .. And skewered up..
This is dish one..
Big red rubbed pork kebabs in Greek yoghurt flatbreads with Turkish pepper, red onion and tomato salsa
Skewered up.. Cooked on the optigrill ..
The breads made very simply.. Just remember this rule .. Same amount in weight of flour to yoghurt.. A pinch of salt too..
Till puffy light and lovely !
Stored in the smuggled back from Rajasthan keeper warmerer..
Adding the salsa
Squeezing the tomatoes makes the pips and juice disappear , just make sure you do it over the bin!
A drop of extra Greek yoghurt mixed with salt, lemon juice and fat French garlic makes this a delicious meal!
It’s going to form the basis of a number of meals.. The first being these Kung PO noodles..
Chopped spring onions , Turkish pepper and some tatsoi fried off hard in the uncle bens wok..
Udon noodles for Mrs Fitz and the more regular ( ok I admit it I have forgotten what they are called!)..ones for me.. Blue dragon Kung PO sauce finishes them off nicely as does a good shake of Japanese soy sauce .. That stuff is so so good!
Porked out yet?
Those big red rubbed skewers are a calling!
Cooked off sans skewers with some Turkish pepper and white onion..
Hard corn tacos cooked expertly by chef ping..
The remaining yoghurt sauce from the first outing..
And some chef ping classic spicy rice!
Wow! That was tasty!
There you go..
A selection of porky delights.. And more to be enjoyed soon! It really does make sense to cook up an amount like this sometimes..