TFI Friday

I went to Boxfit last night although every muscle in my body was screaming for me to back out, and I actually popped into the gym on my way home with the intention of cancelling.  The very nice chap talked me round by telling me to work around the bits that were hurting and that it might actually help.  Luckily he was right and it did help although it was touch and go at some points. Had a brilliant instructor and managed to laugh my way through the toughest bits - the most fun I've had doing exercise in quite some time.

I managed to leave work on time today too - early finish on Friday's, but not usually for myself.  I got home just after 5pm leaving lots of time for cooking this evening's feast :)

I had some pork chops and decided to do pork and chorizo with saffron rice and cavolo nero (in my veggie box this week). 

2 x boneless pork chops, thinly sliced
4 x rashers good quality smoked bacon (Cheshire Smoke House for us), diced
1 x small chorizo, finely diced
1 x yellow pepper
1 x red pepper
1 x red chilli
1 x large onion
1 can chopped tomatoes
1 x cup pork stock
Ground black pepper
Salt
Basmati rice
Pinch saffron strands
Chopped parsley to serve

Fry the bacon until crispy.  Remove and set aside.  Fry chorizo until crispy then remove and add to the bacon.

Fry the pork until browned then remove and set aside.  Add the onion and fry until soft, then add the peppers and chilli.

Add the tomatoes and stock and reduce, then add the chorizo and 1/2/ of the bacon.  Fry for a few minutes and add the pork.  Simmer gently for ten minutes and season with black pepper.

Boil a pan of water and add salt and the saffron strands.  Cook the basmati according to instructions.

Chop the cavolo nero and fry in a little olive oil before adding a splash of water and steaming.  Add a little salt and finish off with butter (make sure you drain any excess water).

Put a timbale of rice on each plate, spoon on some pork and chorizo and add the cavolo nero.  Sprinkle the latter with the remaining bacon and add the chopped parsley.

Unbelievably tasty!  Chorizo makes pretty much anything taste good.

If you have left over rice you can make rice pudding.  I had some coconut milk left over from the thai curry so I put that with the rice in a pan and simmmered until reduced to rice pudding consistency.  Add some golden syrup to taste.  To make it interesting I added some pomegranate seeds.

Simple and delicious!