I tend to think of February as a month of transition, as we leave parsimonious January and its impossible resolutions behind, and look forward to longer days, gathering daylight minutes, and the promise of spring not too far away. Now, before we get too far ahead of ourselves, February can still dish up some frighteningly frigid temperatures and even – dare I say it – the s-word, snow! Fingers crossed we get off lightly, as in recent years, but there’s still room for a comforting casserole and warming pie on the dinner table.
According to those who decide such things, 4 February is British Yorkshire Pudding Day – as if we need an excuse to serve them along with a handsome piece of beef. We will be joining in and, as we’re now open seven days a week, from 9am – 3pm on Sundays, you can pop in and choose the perfect joint to roast and enjoy too!
Valentine’s Day follows on 14 February, and a steak supper is always a favourite to share with someone special, although if you miss the occasion, Chinese New Year falls just two days later, so why not pep up dinner with a taste of Asia.
Aussie chef Bill Granger has a delicious stir-fried chilli pork recipe which is quick, easy and super tasty. Finely slice and marinade an 800g pork fillet in 1tbsp soy sauce, 2tbsp mirin (rice wine), 2tbsps hoisin sauce, 2tbsp sesame oil and 1tsp dried chilli flakes. Heat a tablespoon of oil, add the pork in two batches, stir-frying for a couple of minutes before removing. Then heat another tablespoon of oil, stir-fry four cloves of crushed garlic, three deseeded chillis, six chopped spring onions and a tablespoon of water for a couple of minutes, before adding a lid for two more minutes. Add 1tbsp of soy sauce, 2tbsp sugar and return the pork to the pan, cook for a minute more and serve on steamed rice.
If that doesn’t knock the socks off the family, I don’t know what will – almost as impressive as our range of high quality fresh meat, local produce and groceries. Pop in, grab some great ingredients and make dinner special EVERY night of the week.