Wednesday, 4 June 2008

Uber Organised !

I am feeling very organised, have nearly finished my 'Home File'. I covered a file about 18 months ago aka Donna Downey, but then it just sat there with a few take away menus in. Then last year Jonathan brought me this Anthea Turner book and she gives instructions for a home file. I have emergency numbers, tradespeople, family contacts, car details plus lots more and I love it !!! I am available to hire if you want me to do this for you !(at a cost of course ;) )

Also made a couple of cards:

AND......Jonathan was on TV last night !! He was representing the National Association of Goldsmiths, talking about the recent spate of armed robberies in jewellers in London recently, anyone interested it was ITV London tonight.

and for dinner tonight I made 'Italian Style Pork Tenderloin'

Recipe: serves 4

2 pork tenderloin (about 500g each)

4 tsp dried fennel seeds

1tsp maldon sea salt

2tsp freshly ground black pepper

2 cloves garlic, finely chopped

1tsp dried chilli flakes

1 tsp brown sugar

1/2 tsp dried sage

olive oil

1. Heat the oven to 220c

2.Dry the pork fillets with a kitchen towel and place them on a baking tray. With a sharp knife, make a few slashes in each piece.

3.Make a spice paste by grinding the fennel seeds with a pestle and mortar. Combine the ground fennel with the salt, pepper, garlic, chilli flakes, sugar and sage. Add enough olive oil to make a thick spreadable paste.

4. Drizzle the paste over both the pork fillets, then drizzle each with a little more olive oil. Roast the pork in the top of the oven for 25-30 minutes, or until cooked and coloured. To test, insert a skewer into the thickest part of the meat; the juice should run clear when cooked.

5. Rest the meat in a warm place for 10 minutes then slice and serve.

Enjoy !!!

1 comment:

Sandra said...

mmmmmmmmmmm...these look delicious!! I love fennel!! I'm printing this out and trying it! Thanks for sharing.