A delicious hearty meal from Kitchen69 last night 
Pan fried porkchop and black pudding with an oven baked potato rostie and ratatouille. The ratatouille is total low maintenance food that looks like it had loads of attention, it's great for you and you can make up lots of it because it freezes well and makes a great pasta sauce.
Total cooking time is about 40-45 minutes.
Start with the ratatouille, you will need:
1/2 aubergine chunked
1 medium onion chunked
2 cloves of garlic very roughly chopped
1/2 tin of chopped tomatoes or 4-6 fresh toms cored and chunked
This will make 2 very large portions. Pop the ingredients into a suitable oven dish, give it a sprinkle of salt, a good grind of pepper and a generous slug of olive oil all over. That needs to go in the oven at 200 degrees C for about 40-45 minutes.
Now make the rostie. You need a large baking potato per person. Skin it and grate it. Take a clean tea towel and put the grated potato in the middle, bunch it up and squeeze most of the liquid out the potato into the sink. If you don't do this you'll get soggy rostie! Put the squeezed grated potato in a large bowl, season with salt and pepper and add about a tablespoon of olive oil per potato. Mix it all together and spoon into a chef ring, ramekin or pile it up into a tall heap on a baking tray. Put that in the oven with the ratatouille for about 30 minutes or until the potato is golden brown on the outside and cooked in the middle.
Pan fry your pork chop and black pudding as you like it. The black pudding adds a great flavour to the pan and soaks up all the juices from the porkchop. It works much better in this sort of dish than it does in a fry up. When cooked you can turn all the ingedients out onto your plate and get stuck in
Pan fried porkchop and black pudding with an oven baked potato rostie and ratatouille. The ratatouille is total low maintenance food that looks like it had loads of attention, it's great for you and you can make up lots of it because it freezes well and makes a great pasta sauce.
Total cooking time is about 40-45 minutes.
Start with the ratatouille, you will need:
1/2 aubergine chunked
1 medium onion chunked
2 cloves of garlic very roughly chopped
1/2 tin of chopped tomatoes or 4-6 fresh toms cored and chunked
This will make 2 very large portions. Pop the ingredients into a suitable oven dish, give it a sprinkle of salt, a good grind of pepper and a generous slug of olive oil all over. That needs to go in the oven at 200 degrees C for about 40-45 minutes.
Now make the rostie. You need a large baking potato per person. Skin it and grate it. Take a clean tea towel and put the grated potato in the middle, bunch it up and squeeze most of the liquid out the potato into the sink. If you don't do this you'll get soggy rostie! Put the squeezed grated potato in a large bowl, season with salt and pepper and add about a tablespoon of olive oil per potato. Mix it all together and spoon into a chef ring, ramekin or pile it up into a tall heap on a baking tray. Put that in the oven with the ratatouille for about 30 minutes or until the potato is golden brown on the outside and cooked in the middle.
Pan fry your pork chop and black pudding as you like it. The black pudding adds a great flavour to the pan and soaks up all the juices from the porkchop. It works much better in this sort of dish than it does in a fry up. When cooked you can turn all the ingedients out onto your plate and get stuck in
