 |
| Devilled Pork served with Couscous and Vegetables |
Ingredients
Left over chicken or pork
1 large onion
1 oz butter
½ pint chicken stock
2 rounded teasp of mustard
1 teasp Worcestershire sauce
2 tablesp tomato sauce
1 teasp brown sugar
4 drops Tabasco sauce or to taste
2 level teasp cornflour
2 tablesp water
Salt and pepper
Chop onion and fry till slightly brown. Add stock and flavourings, mustard, Worcestershire sauce, tomato sauce, sugar and Tabasco. Boil and simmer for 10 minutes. Add chopped chicken or pork, heat for 5 minutes. Blend cornflour and water together till smooth and stir into mixture. Simmer gently for 5 minutes. Season to flavour.
This is delicious and so easy to make. I used left-over smoked ham hock today, with duck stock that I had on hand (as you do!!).
MY COUSCOUS AND VEGETABLES. (for the 2 of us)
I chop up an onion and then anything else that I may have lying around in the fridge; this time I chopped a carrot, a celery stalk, half a red pepper and added a few frozen peas that I had in the freezer. I tossed them all in a little oil and then cooked them gently for about 5 mins. I then added one cup of boiling water and a teaspoon of chicken stock granules. Bring all to the boil again and add 1/2 a cup of couscous, stir well, put the lid on the saucepan and allow to stand for 5 to 10 minutes. Fluff up with a fork and serve.
Enjoy.
