Out with the old; in with the old

Devilled Pork Chops

I'm still trying to clear out foodstuffs from the cupboards and to use up any items in our freezer. Yesterday (9th January) I thawed out pork chops for our dinner but wasn't sure what to do with them. I flicked through Doreen Fulleylove's Country Fare and came across her recipe for devilled pork chops. 

I wondered what the term devilled means as used in cooking. All I could find was "cooked with hot seasoning", a rather generic definition. Doreen's devilling in this instance requires: 

  • 75g/3oz butter or margarine 
  • a teaspoon of dry mustard (I didn't have any so I used Dijon mustard paste instead) 
  • a teaspoon of curry powder or paste 
  • half teaspoon of ground ginger 
  • half teaspoon of salt 
  • 1 tablespoon Worcestershire sauce 

 These are all creamed together ready to spread on the chops when cooked. I followed Doreen's instructions and fried the chops. I spread the devilled mixture on both sides and covered them with breadcrumbs. Next I popped them under a hot grill until the crumbs were golden brown on both sides. The spouse and younger offspring were very pleased. The spouse has put a sticker in Country Fare to mark the spot. 

Tip for putting the devilled mixture and breadcrumbs on the chops: 
I got out a dish big enough to hold all three chops and tipped the breadcrumbs into it. When the chops were cooked I left them in the frying pan and spread some of the devilled mixture on the upper side of them. I then turned them over into the dish of breadcrumbs and spread the remaining mixture on the other side of the chops.  

Coconut and Banana Cake 

This recipe is a variation on the Good Housekeeping (September 2008) recipe for fig and apple cake. I wanted to use up some bananas that were beginning to turn black and some dried goods. 


  • 225g/8oz unsalted butter, at room temperature 
  • 225g/8oz golden caster sugar 
  • 1 teaspoon vanilla extract 
  • 4 large eggs, beaten 
  • 225g/8oz self-raising flour 
  • 50g/2oz desiccated coconut 
  • 3 bananas, mashed 
  • 150g/5oz walnuts, chopped 

  1. Pre-heat the oven to 180'C (160'C fan), mark 4. Line a30.5x23cm (12x9") roasting tin with grease-proof paper. 
  2. Using either a wooden spoon or an electric hand-whisk, beat together the butter, sugar and vanilla extract until pale and fluffy. Add the eggs, little by little, adding 1 TBS flour each time if the mixture looks like it's curdling. 
  3. Fold in the coconut, bananas and walnuts. 
  4. Bake for 30minutes. 

Very nice. 


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