ChefCampers

Episode 1 : Notepad

I hope you enjoyed my first episode and picked up a few things. Here's the recap along with my packing list and the recipe details below.

5 Key Flavours : Pack your pantry with these in mind!

SALT Seasoning Seasoning Seasoning! Salt enhances the flavour of food. Add it at the start and be sure to opt for good quality salt. I like Maldon salt flakes, you get great coverage, with a more balanced flavour. You don't need to just add salt, you can things that have a high salt content, like Maggi Liquid Seasoning, Stock Cubes or even anchovies.

SWEET flavours last longer on your tongue, giving a nice comforting feeling. They are great addition to savoury cooking as they add a balance, creating harmony within the dish. You can regular sugar, or opt for sweet things. I carry cranberry jam for my red wine Jus. I also talk about balsamic and how that can become very sweet when reduced.

SOUR is the acidity in food, they add brightness and can bring a dish alive. Think about the squeeze of a lemon over fish. Red Wine vinegar is a staple for adding an acidic element. I then spoke about the overlaps between flavours. Balsamic being sour, but then can become sweet when reduced.

BITTER is the contrast for me. The bitter flavours compliment everything else well. Think about olive oil being drizzled over a sweet tomato salad. Green vegetables are also bitter.

UMAMI recognised as a flavour profile for around 20 years now. It's the feeling of fullness in your mouth. Soy sauce, fish sauce, worcester sauce, marmite! It's also in regular things, like tins of chopped tomatoes, I recommend the MUTTI cans! Meats, cheeses all have plenty of UMAMI too.

CONFIDENCE cook with confidence. Cook within your ability and focus on a good meal, rather than amazing food. Confidence is gained with skills, skills are gained with practice.

Perfectly Cooked Pork - served with simple sides

Step 1

Pop small potatoes into a pan with lot's of salt and cold water. Bring it up to a simmer and then remove the potatoes when they can easily be crushed a little bit. Place them to one side and drain the pan.

Step 2

Trim the pork chop fat into small cubes and place into a dry frying pan. Let them render down in their own fat until crispy. Drain and serve into a dish and top with salt flakes.

Step 3

Season the pork chop (at least 1 inch think) and place into the for around 3 minutes on a medium heat. Flip it over and ensure you have a nice golden crust. If you haven't let it cook a little bit more on the first side.

Cook the pork to a temperature you are happy with. I cooked mine until 64C and then let it rest on a chopping board

Step 4

Add the crushed potatoes and spring onions to the pan. If you can get jumbo spring onions, then slice them down the centre (keep the roots on to hold them together.

Add some crushed garlic and a knob of butter, baste the potates and spring onion. Finnish with some fresh herbs and serve in a bowel.

Step 5

Gentley wipe out the pan with kitchen cloth and then add a tablespoon of mustard (any will do) and then add 4 tablespoons of creme fraiche, bring it up to a gentle simmer and then serve into a dish. If you want to turbo flavour this, consider adding a dash of worcestershire sauce sauce, maybe some maggi seasoning and plenty of black pepper.

Serve

Slice the pork and serve everything on a sharing board. I topped the pork with leftover pork scratchings and fresh herbs.

ENJOY THE MEAL!

EP 1 - Cooking with Confidence, The Essentials