Tonight I made the two recipes from last week, better late then never! I had gotten most of the ingredients early last week but had to check one more store today for rhubarb. Luckily I found both fresh and frozen, so I opted for the fresh. I used granny smith apples but I peeled the first one before I checked the recipe to notice we were just suppose to core and dice. So I put in one peeled and one non-peeled apple, I am sure it didn’t make a difference though. I didn’t put the shallots in because I forgot them, or the raisins because Sean doesn’t like them.
I had a pork loin in the freezer so decided to just use that. In the end it probably would have been easier to just buy some pork chops. I sliced it in half to make it cook faster but it still took close to 1 1/2 hrs and turned out a little tough/dry. Good thing we had the chutney to pour over.
The brussel sprouts were definitely something I would have never tried on my own and I don’t ever remember having them before. I thought they were pretty good and tasted like little cabbages. I used a bag of frozen brussel sprouts and a can of tomatoes (I am sure they weren’t as good as sundried tomatoes). They cooked up nicely and were an easy side dish.
I served the two with some mashed potatoes and it made a very nice meal. The chutney was a little sweet/vinegary but I enjoyed giving it a try. Excellent choices Ingrid and Leon. I guess I better get started on this weeks recipes now!
2 comments:
Your meal looks tasty. Good to know the canned tomatoes can work too.
Looks good! i didn't have any success in finding rhubarb so I am going to have to wait until I can find some.
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