Hubby fancied stuffing with his pork chops the other night, and the only way I have ever cooked it has been in the oven fifteen minutes or so before I’m ready to dish up.
We have a full size cooker on board, but apart from the four ring hob, I have never used it.
It’s not that I’m afraid to, but meals for the two of us I can do using the hob and microwave, just as I did in the cottage.
Sure, I miss batch baking for the freezer, baking cakes, casseroles or making lasagnes, but I don’t have a freezer now, cakes are restricted (sort of, sigh), ‘casseroles’ are no more than stews cooked in the pressure cooker, and quite honestly it’s cheaper to buy a ready made lasagne, if we fancy one, that can be cooked in the microwave.
Besides, it also makes it a novelty for me to cook a full roast when we visit MOH!
So how to do Hubby’s stuffing then.
This is the VERY POSH stuff, definitely more than 15p a box!
The veg was put in a saucepan, and the chops cooked slowly in some water in the frying pan. No roast spuds to worry about as he wanted mash, so that was no problem.
I’ve made sage and onion bread stuffing from scratch using a couple of slices of crumbled bread, some grated onion and a sprinkling of sage, added a little hot water and an egg, then rolled the mix in flour, shaped into balls, and cooked on a greased baking sheet in a hot oven for 15 minutes or so.
However, not all that long ago, we discovered ‘own brand’ packet mixes for 15p in the supermarket, which was sufficient to make 8-10 stuffing balls.
I therefore cheated and used a packet mix, adding an egg and a little flour.
I heated a little oil in a pan, took a teaspoon of the mixture and ‘dropped’ it into the fat.
There was enough to make 6 large craggy dollops, which I covered with a lid. After five minutes or so, I took the lid off to turn them over, and was pleased that the flour and egg had made them go all crunchy on the outside. I covered the pan again and they were ready by the time I served up the rest of the meal.