St Patrick’s Day came and went, like every year. A day I used to look forward to, especially when I still lived in Brittany, filling my dreams to be with Celtic romanticism, a session of music in the “Glasgow Pub” on Verdun Avenue, around a pint of Coreff beer from Morlaix… We did craft beers before it was cool. But the Irish National Day is now an event I tend to shy away from, not in a bad way, it is simply a case of “been there, done that and got the kiss-me-I am- Irish T-shirt”. From Sligo, under the “Free our political prisoners” banner, to Galway and the colourful and pride of the the city of tribes “Macnas”, street performers and their inimitable drum rhythms, to the Dublin parade followed by a few quiet pints before night sets… Yes, done all that, and the memory I have kept from them all apart from my Armorican “joie de vivre”, is that it seems to be always “bleeding cold!” …
Hey y’all, here is a tasty tip/ hack for a midweek dinner; mashed peas and buffalo mozzarella stuffed pork filet ( or Pork steak). It takes no time and it is very tasty! 20 minutes in the oven and a few roasties… Sorted!
Ok, Don’t panic; the easy part is to open the pork steak in half… Easy now… In a pan, with a bit of water and salt, boil a couple of handfuls of peas with two cloves of garlic; after 5 minutes, drain and cool gently under a bit of cold water. Whiz the peas with a bit of olive oil and butter. Shred ½ a buffalo mozzarella here and there and place inside the filet; roll gently and bake with a few roasties to be for 20 minutes at 200c.
For the roasties( say for 2-3), peel two potatoes, two carrots and one beetroot ( raw). Chop them to the same size, place in a tray with olive oil and a couple of garlic cloves in their jacket; rub the oil and bake for 20-25 minutes at 200c; this is a great midweek dinner trick, with a high ratio of speed, comfort and tastiness! With our without meat actually… 😉