Panfried pork steaks with mushroom sauce, served with steamed broccolini, oven-roasted sweet potatoes and potato cubes, with an experimental oven-baked cauliflower and asparagus dish.
Mushrooms and spring onions go extremely well with a succulent, poppingly fresh panfried pork chop.
The potatoes were golden and crispy-edged and seasoned with garlic salt – yum!
The experimental baked cauliflower and asparagus dish was fantastic! But I must apologise – I didn’t write down what was in the dish (other than the cauliflower and asparagus, that is) and Jac doesn’t remember either! It may come back to her, now that I’ve asked her again.
I’m pretty sure there was a little cheese in the cauliflower dish – but whatever gave the sauce its orangey tinge remains a mystery buried in our pathetic memories.
Jac oven-roasted a whole tray’s worth of extra vegetables especially for bento the next day. And so I packed us roasted vegetables (potato, sweet potato, zucchini, mushrooms, carrots, whole garlic cloves) and corn, along with cold roasted turkey breast and prunes for something sweet to finish.
I cut the corn kernels off the cobs so they’d be easier to eat at work. They were sweet and juicy, beautiful as they were with no need for butter.
A soppy but sincere bento note for Jac… I have my mushy moments.
I was recently asked by a couple of people how I keep the bento notes from getting food all over them. Well, I usually protect them with a little greaseproof paper. I also try to find the spot in the bento box that’s the least wet or saucy (hmm, that does sound food “porny” doesn’t it? ^_^) – that’s where I place the note.