先ほどアップしたお菓子教室のレッスンが午後３時からで終わったのが６時半、洗い物が終わると７時。ということで、今日の夕食は先日の残り物の豚の角煮でした。数日煮汁に浸かっていましたし、今日再度煮たので作った当日よりは味が染みていましたが、それでもどちらかというと薄味だったのととろける食感にはならず。薄味は調味料の加減ですが、食感はアジアの豚バラとイギリスの豚バラの違いのように思います、やはり豚バラは脂がもう少しないととろっとはなりませんね。でも、それなりに美味しくいただきました。

As in my previous post, the French Baking class was from 3:00pm until 6:30pm, so by the time I finished washing up it was 7:00pm – so we had left-overs for dinner.  There was some Japanese pork stew left so that was the main today.  As the pork was in the cooking liquid for the last few days and I simmered it again today it had absorbed the flavour more so tasted better than on the day I cooked it. but I thought it still could have had stronger seasoning and the texture, I personally found, was a little dry rather than melting as you’d expect.  The seasonings was to do with the recipe but the texture was different because pork belly cuts are different here, it doesn’t have enough fat like in Asia.  Still it was very enjoyable.

それだけではお野菜がないので、以前ズームのお料理教室で付け合わせとして習ったものを大きめに切って添え野菜的なものにしてみました。レッスンではジャガイモ、人参、大根、いんげんでしたが、今日はジャガイモ、人参、ブロッコリー。マスタードとレモン風味の温サラダ。美味しかったですが、レッスンのように細めに切った方が好みだとわかりました。ちょっとシャキシャキ感が残った方が美味しいです。今日のは大きめに切ったのでそこそこ火を通したので、結構感じが変わりした。これはこれで美味しかったですが。

I felt we needed some vegetables so I made something similar to the side dish I learned at a zoom cooking class for a chicken dish.  At the lesson we used potato, carrot, green beans & daikon but today I used potato, carrot and broccoli.  It’s just cooked them and then coated with mustard, lemon juice & olive oil.  Although it was good I thought I liked it better before when the vegetables were cut thinner and cooked less so the slight crunch was still there.  Today I cut them thicker and cooked nearly all the way so it was quite a different dish.  It was still tasty, though.