Quoting Dale Shipp to Jim Weller <=-

we went to a small Italian restaurant / called Squisto
We wanted a good pizza. / We ended up splitting a special sub
and getting / a slice of pizza each.

What a great name! I too like toasted pizza subs.

Roslind made some excellent homemade sausage stuffed panzerotti from
scratch as part of my birthday supper earlier this week. (Panzerotti
are deep fried calzoni.) We had them with a Caesar salad and a
bottle of Valpolicella. Leftovers crisped up nicely in the toaster
oven the next day.

do you brown the meat in a stew or not?

I generally do unless I am feeling rushed or lazy as it does
improve the colour and flavour.

Wensleydale is Yorkshire's most famous cheese. It is a voung, mild,
pale yellow, almost white, firm but moist crumbly cheese that pairs
well with fruit and white wine. Wensleydale goes well with fruit
cake and apple pie. One variety comes with cranberrries blended into
it. It is normally sold young but can also be blue veined, aged
until hard, or smoked.


MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Herb-Roasted Pork With Bean Puree And Caraway Cabbage
Categories: British, Pork, Cheese, Herbs, Beans
Yield: 2 Servings

5 tb Olive oil
2 ts Finely chopped fresh
Rosemary
2 ts Finely chopped fresh thyme
Salt and freshly ground
Black pepper
400 g Piece pork fillet, fat
Trimmed
65 g Unsalted butter
1 Apple, cut in half, core
Removed
1/2 ts Light brown sugar
1 Onion, finely chopped
2 Garlic cloves, crushed to a
Paste with the edge of a
Knife
400 g Canned cannellini beans,
Drained and rinsed
100 g Cheddar or Wensleydale
Cheese, grated
1 tb Chopped fresh parsley
5 tb Chicken stock
1 pn Caraway seeds
75 g Savoy cabbage, core removed,
Shredded

Preheat the oven to 200C/400F/Gas 6. Drizzle 1 Tb olive oil into a
shallow ovenproof dish, then sprinkle over the rosemary and thyme
and season, to taste, with salt and freshly ground black pepper.

Place the pork fillet into the dish and turn until completely
coated in the herbs and oil.

Heat an ovenproof frying pan until hot. Add the seasoned pork
fillet and fry for 1-2 min on all sides, or until browned all
over. Add 15 g of the butter to the pan. When the butter is
foaming, add the apple halves, cut sides down, and fry 1-2 min, or
until golden-brown. Turn the apple halves over and sprinkle with
the brown sugar.

Transfer the pan to the oven and roast for 10-12 min, or until the
pork is cooked through and the apples have caramelised. Remove the
pan from the oven and set the pork aside to rest (reserve the pan
juices). Keep warm.

Meanwhile, heat 2 Tb oil and 25 g butter in a separate saucepan
over a medium heat. Add the onions and garlic and fry 4-5 min or
until softened but not coloured.

Add the beans and continue to fry until heated through, then add
the grated cheese and stir until melted.

Transfer the cheese and bean mixture to a food processor and blend
to a rough puree.

Add the chopped parsley to the cheese and bean puree, then season.
Add 1-2 tb chicken stock, as necessary, to loosen the mixture.

Heat the remaining oil and butter in a wok or frying pan over high
heat. Add the caraway seeds and stir fry 10-20 sec or until
fragrant. Add the shredded cabbage and stir fry a further 1-2 min.

Add the remaining 2-3 Tb stock and season the cabbage with salt
and pepper. Continue to cook until most of the liquid has
evaporated and the cabbage has wilted.

To serve, carve the pork on the diagonal into thick slices. Spoon
the bean and cheese puree into the centre of two serving plates.
Pile the wilted caraway cabbage on top. Arrange the pork slices on
top of the cabbage. Place one caramelised apple half alongside
each serving. Drizzle over the reserved pan juices.

Ainsley Harriott, bbc.co.uk/food

From: Michael Loo Date: 09-11-13

MMMMM

Cheers

Jim

... The simplest explanation is Occam shaved the barber.

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