Saturday, April 20, 2013

Pork with Root Vegetables and Asparagus


Monday 8 April
We still had some roasted vegetables (turnip, carrot, and shallot) from Easter Sunday to eat, and the question was, what to eat them with?  The answer was, a pair of thick pork cutlets, dusted with coriander, cumin, and salt, and fried in a pan.  Oh, and we added some asparagus, because we had some, and why not?

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