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Monday 13 August 2012

Yesterday.

Yesterday was my husband's birthday. Celebrations began at 8am when we all headed down to the river to watch him indulge in some of his favourite behaviour:





It was a race. He came second......there may have only been two boats.

We took him home and gave him lunch. This is what I did with the Mount Gnomon Farm organic free range pork chops:


I turned them in to 'Pork Chops with a Mustard Sauce'.

If you are tempted, then all you do is dust thickly cut pork chops with flour and brown them in a frying pan. Remember, assuage your conscience by only using organic free range pork....you know my thoughts on this. Then, in a big, deep pan with a lid, you fry some free range bacon and when crispy add the chops and a good glug of white wine.....remember you have to cook with wine that you are prepared to drink. Let the wine bubble and then add a big bouquet garni......I use whatever's good herb wise in my garden and yesterday it was bay leaves, rosemary, sage and parsley. Then add enough chicken stock to almost cover. Bring it all up to simmering point, put on the lid and put into the oven heated to175 degrees and leave it there for an hour and a quarter. At this point you can stop and leave it to finish off later, in which case you would just reheat it and start again from this point. Take the chops out and put them on a plate, cover in foil and keep warm while you reduce the liquid that's left in the pan. When it's a nice, sauce like consistency add a couple of big dollops of creme fraiche and let it bubble. Then finish off by adding Dijon mustard to taste......I'm heavy handed and use about 2 tablespoons and a big handful of chopped parsley. Just make sure it doesn't come to the boil again or it will separate and that would be bad.

Et voila:



It was delicious. We drank champagne....the children lemonade. I stood on a stool and got down the Wedgwood dinner set that was a wedding present and the Laguiole cutlery......knowing that later I would have to spend an hour at the sink washing it all by hand.

I cheated and bought a Jean Pascal Tasma Cake:


Layers of biscuit, chocolate cake, custard and chocolate mousse with a praline crunch in there as well......all covered with a gleaming chocolate ganache. If you live in Hobart and have never tried a Tasma cake, I recommend that you give Jean Pascal a call and order one.

The children had made peanut butter cupcakes......early on Saturday morning, so that the smell had dissipated well before one of their friends, with a serious nut allergy, came over to play:




The beagles know who is an easy target. 

I love birthday's.....it's mine next.

Rx

14 comments:

  1. Luff it that his birthday is near mine and that you have laguiole cutlery. Fab chops and cake x

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    1. Thanks! I have been to the town of Laguiole! It is beautiful and they eat aligot there.....mashed potato with melted cheese instead of milk....definitely another good reason to go there!

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  2. Ooh, loving the details of the birthday boy's celebrations, Romy. Those chops sound scrummo - I think you need to invent a fancier name for them, though. Probably something French ☺. I adore your cutlery - the classics are timeless. You've got me pondering that cake for A Certain Mother's upcoming birthday, too. And that last photo of Camelia is priceless. J x

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    1. Yes, I was struggling with a name for the chops. Definitely get the cake for the pending birthday, just remember to ring and order it in advance! Rx

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  3. Your birthday celebrations sound wonderful! Your husband's idea of birthday fun remind me of my husband (although in more recent years he chooses the bike over the boat). Personally I would never want to get out of bed early on a cold day for my birthday, but boys will be boys!

    Thank you for sharing how to cook your pork chops! They look divine and I would really love to try making them some time!

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    1. Luckily there is a park and a beach right next to the boat shed so the children were happy and the sun was shining so I could almost delude myself into believing that it was warm.....except for the snow on the mountain! Try the chops, you won't be disappointed....I got them from Vermey's. Rx

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  4. I can't cook pork, its just never good when I try! But this sounds delicious, it may just be my saving grace?!

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    1. It is delicious and easy....trust me! When we were in France and had French people for dinner, I would cook this and they would be impressed. Although, not by the Aussie Chocolate Self Saucing Pudding! Rx

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  5. Sounds like a gorgeous day and that is one serious cake! I might need to take a trip to Tassie to try one. Just a very small portion! x

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  6. It was a lovely day...birthday's are such a happy celebration. You should definitely come to Tassie for a Tasma Cake! Rx

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  7. Thanks for the chop recipe, they look smashing and I'll be giving them a go this week - spied some bangalow pork at the butchers this morning (miraculous in these parts and utterly delicious). Love that cutlery and also love when the 'good' gear is wheeled out for a worthy occasion. Good job.

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  8. I never know what to do with pork chops so I shall definitely give your recipe a whirl, as for the cake, it sounds mouth wateringly amazing!!!

    We often dog sit for friends and it never takes the dogs long to work out which child is good for easy pickings! xx

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  9. Yum that looks delish and love the choccy sweet face best of all. PLus you have a winner of a husband - good for you!

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  10. I'm so sorry but when I was fiddling with my iPhone on my way home from yoga late last night I accidentally deleted this comment.....

    Olivejam has left a new comment on your post "Yesterday.":
    Have just discovered your wonderous blog and am reading from the beginning. Am sourcing Nancy Mitford as I type this comment for my next fiction pleasure. Cheers

    Lucky you to be discovering Nancy Mitford for the first time.....start with 'In Pursuit of Love' and then 'Love in a Cold Climate'....they are two of my all time favourite books, ever! Rx

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I LOVE hearing your thoughts! Rx