At home

For Harriet's birthday I did the usual vegan Mediterranean style medley.  This year I added Patatas Bravas to the menu.  This is a classic Spanish tapa that I had had at a Spanish restaurant in Auckland & have been keen to try.  First make the sauce.  Sweat a finely chopped onion in a little olive oil with some finely chopped thyme, until the onion is very soft & translucent.  Add 3 cloves of finely chopped garlic & a finely chopped, fairly hot red chilli.  Cook a minute or 2.  Add a tin of chopped tomatoes, 2 tsp smoked paprika, a pinch of sugar, salt & pepper.  Simmer about 10 minutes & keep warm. 
Cook a pan of waxy potatoes cut into 3cm cubes, 10-12 minutes (make lots because these will be popular).  Drain & dry then saute in olive oil 10-15 minutes until they are crisp & golden.  Drain & tip into a dish then pour over the warmed sauce.  Scatter with parsley & watch these disappear from the table. Especially if they are served in this new casserole purchased at Alan Rhodes pottery in Whenuakite, Coromandel.
We had friends over & I wanted to spend the evening talking not cooking.  This pork dish was the answer.  For 4, take 600g pork fillets & tie with kitchen string, tying the thin end under for even cooking.  Combine 2 tbsp olive oil, 2 cloves of crushed garlic, finely chopped rosemary, zest of a lemon in a bowl & season, then rub over the pork & set aside.
In a roasting dish combine 4 parsnips, peeled & sliced on the diagonal, 2 red onions, quartered, 3 carrots peeled & cut on the diagonal, 8 wholes cloves of garlic, skin on.  Toss with a little olive oil & roast 40 minutes intil tender.  Turn occasionally to ensure even cooking.  Make a dressing of 2 tbsp lemon juice, 1/4 cup good olive oil, 1 clove crushed garlic, 1 tsp grainy mustard, 2 tbsp chopped chives, salt & pepper.  Add a couple of handfuls baby spinach to the veg then toss through the dressing.  Brown the pork on all sides in a pan then roast in a hot oven 12 minutes.  Rest 10 minutes.  Toss through the vegetables. I made the mistake of sharing the recipe, so my friends know I hadn't gone to any trouble.
On Monday - yes it's soup Monday time - we had roasted pumpkin with chorizo.  Dice enough pumpkin for 2 & combine with a little olive oil & butter,  1/2 tsp each ground ginger & allspice, 1/4 tsp chilli flakes, 1 tbsp brown sugar, 1 tbsp balsamic vinegar, in a roasting dish.  Roast at 180 until tender & a little caramelised - about 30 mins.  Meanwhile heat a little olive oil in a soup pan & fry 1 dried  sliced chorizo, 1/2 sliced onion, 1/2 diced carrot, 1 stalk sliced celery, 1 clove crushed garlic, 1/4 tsp cinnamon, until onion is soft.  Stir in 1 tbsp tomato paste, 3 cups beef or chicken stock, the roasted pumpkin & 1/2 tin kidney beans.  Simmer 30 minutes.  Puree a small quantity of the soup so you have a mix of pureed & chunky.  Serve with a dollop of sour cream & a sprinkle of smoked paprika.
We found a great recipe for a smoked mackerel salad that made a very simple work day meal.  Finely slice 1/2 an onion & soak in water or white wine vinegar to soften.  Boil a handful of waxy potatoes until tender & set aside.  Grill a couple of rashers of streaky bacon.  Make a vinaigrette with olive oil, white wine vinegar, dijon mustard, capers & a sprig of dill. Add the onions to the dressing & toss with the halved potatoes while they are still warm.  Mix through a fillet of smoked flaked mackerel & crumble the bacon over the top.  You could consider adding a hard-boiled egg.  I didn't this time but might next.
We had a frightful storm last Saturday & we did an emergency dash in pjs to rescue some roses that I feared would be battered.  They looked so wonderful in a vase that I thought I would share with you.  This is the 2nd flowering and these little babies seem to flourish more each year.  I'm pleased to report that there are still plently of blooms left on the bushes.