This week, hundreds of Mummy bloggers are busy scribbling childcare instructions for their partners, digging out the iron for their best frock and making plans to drink gin together.
Yes, this can only mean one thing, Britmums Live is this weekend. The biggest gathering of parent bloggers in the UK is happening and I’m going to be there, hurrah!
Like all of us juggling Mumma bloggers, I struggle with time to blog. Worse, I struggle with time to read and comment on other people’s blogs. I’m hoping Britmums can inspire me to somehow magic more time in the day (or possibly teach me how to get a handle on my Pinterest addition, that may resolve the problem).
There’s one weekly blogging event I always try to take part in, which is Honest Mum‘s Tasty Tuesdays. Lots of food bloggers come together and share and link up recipes. Anyone can join in and it’s a great way to discover new blogs.
Vicki (Honest Mum) is a really inspiring blogger for me. Her blog strikes a great balance between food, life and family. Her photography is fantastic and she’s always super keen to help (she wrote a fantastic post recently about how she became a professional blogger.)
Lots of Vicki’s recipes come from her father’s Greek restaurant, so, if this is totally inauthentic, please forgive me Papa G! Can’t wait to meet you at the weekend Vicki.
This dish can pass as summer food even when the British weather isn’t quite living up to the job. It’s slow cooked in the oven in case the barbeque is rained off. Oregano and olives take me back to lazy lunches by sun scorched beaches, white washed building and dusty village squares. These days, this cooks slowly while I’m wrestling the children into the bath and clearing up the debris of the day. It’s a pocket of Greek summertime even on rainy days, quietly bubbling away ready for wine o’clock.
About the recipe.. Pork shoulder is perfect for this slow cooking treatment, I ask the butcher to remove most of the fat, but leave just some to melt slowly away into the sauce. Even if you’re not an anchovy fan, please have faith, they add a deep, savoury-ness (is that a word?) to the sauce. For the lemon zest, peel the lemons and chop the peel finely. This is a little more robust than using a zester and add another texture. This also freezes really well, ready to be whipped out for a quick supper. Add a splash of water to it if you’re heating from frozen.
Enjoy, dreaming of sunny summer days to come.
- 1.5kg pork shoulder, in cubes
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground cinnamon
- Olive oil for frying
- 3 cloves of garlic, peeled and crushed
- 3 leeks, sliced
- 400g can of chopped tomatoes
- 300ml red wine
- 50g tin of anchovies, drained and chopped
- Zest of 2 lemons (see note above)
- Good handful of finely chopped fresh rosemary
- Good handful of fresh oregano leaves
- Plenty of sea salt and black pepper
- 90g black olives, drained
- Pre-heat your oven to 160C.
- Put your pork cubes into a big freezer bag, with the cumin, coriander and cinnamon and toss well until they are evenly covered.
- Heat a little oil in a oven-proof pan and brown the pork in batches. Don't over crowd the pan. Transfer the browned meat to a plate.
- Add a little more oil to the pan and gently fry the garlic and leeks for a couple of minutes, add the pork back in, the tomatoes, wine, anchovies, rosemary, half of the oregano and salt and pepper.
- Put the lid on the pan and pop in the oven for about 2 hours. Stir occasionally, you want the pork to be meltingly soft and tender, and the sauce to be thick but not dry. If the sauce is drying out at any point, add a dash of water.
- Serve topped with the remaining fresh oregano.
So, are you going to be there on Friday? Which bits are you most looking forward to? Which bloggers are an inspiration to you?