Try it out: Hellofresh 70

Making:

Lemon thyme pork with roasted zucchini

1 serving prepared

Here's what you get:

Zucchini

Lemon

Thyme

Jasmine rice (not used)

Pork cutlet

Garlic clove (not used)

Chicken stock

Concentrate

Sour cream

The zucchini:

The oven with preheat to 450 degrees. The zucchini was cut up into medallions and seasoned with salt and pepper. These were cooked for 16 minutes flipping halfway through.

The protein:

The pork was seasoned with salt and pepper. In a non-stick pan the cutlets were cooked through for about 3 minutes per side. Once done they were set aside to rest.

The sauce:

In the same pot as the port 1 tbsp of butter was added along with a chopped Thyme and garlic. These were cooked until fragrant. Next into the pan where the stock concentrate and 1/4 cup of water. This was cooked until well mixed and then the sour cream was added along with lemon juice and pepper.

I added scallion greens, just because.

The plate:

- Kris

Comments

Bacon butter!

Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

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