Pistachio Pork & Spinach Curry

Sunday morning was spent in the kitchen cooking. Mainly because I couldn't fit the newly bought groceries into the fridge and freezer. And the sun wasn't out.

Pistachio Pork
250g of pistachios - give it a couple of bashes so you have some small bits
1 tbs of honey
1 tsp of crushed cumin
2tbs of coarse ground black pepper
1 tbs of chillie
Left over white wine and a splash of soya sauce
And pork. I used a 1.2kg leg which I cut up and trimmed the fat,

Mix all the ingredients and rub into pork chops. Marinate for at least an hour - more if you have the time. Then fry when ready. Add the wine and soy sauce and let it simmer. Leave some of the nutty mixture for serving.

Spinach Curry
Spinach, left over choi sim and halved some cherry tomatoes for colour.
3 cloves of garlic chopped
1 x Coconut milk tin
2 tbs Deema's Spices

Fry the garlic, add the leaves and tomatoes, 2 tbs of Deema's Spices and coconut milk.
Let it it boil then simmer till you are happy with the taste.

Pork crackling
Rubbed salt and the cumin (yes crushed too much!) into the skin and roasted it. Delicious. I ate most of it.

Rugger Bugger Food - Spicy Chicken Drumsticks

My eldest attended the first, of what I assume, will be many end of season rugby celebrations. Hyped, hormonal, fit boys getting together to celebrate a pretty good club rugby season. What they did, was best not imagined.

I was told I had to make his contribution of food for the party. And no, Asda's frozen saussage rolls would not do. Could I please make devilled eggs and roasted spicy drumsticks?

So I sent him with drumsticks made with Deema's Spice and 6 devilled eggs as I am a good ma.

I was told the eggs were eaten on the way. He did cycle to the club but again best not to ask. But I was told the drumsticks were a hit with the 'dudes'.

I forgot to measure everything but this is the recipe for 16 spicy drumsticks:
Breadcrumbs, 25g butter, 2 tablespoons of Deema's Spice, a dash of seasame oil, pepper, salt, 2 tablespoons of soya sauce and left over champagne usually white wine but it was our anniversary!

Mix it all together. Pierce the chicken and spread the crumbly mixture and bake. Pour more wine (or champagne!) once you turn over the chicken.

Voila Rugger Bugger food.