Polska Surowa Smoked Sausage in a Cheese Sauce

Thinly sliced Surowa smoked and peppered sausage, fried with onion, until the onion begins to brown. The cheese sauce was made with cornflour, water, milk, a quarter teaspoonful of mustard powder, vegetable stock, two squeezes of tomato puree, and 80g of Sage Derby cheese. Stir continuously until the sauce thickens.  A pinch of oregano was added to the sauce before it was added to the onion and the sausage. 

Serve with boiled potatoes, or penne, or fusili pasta. 

Polska Surowa Smoked Sausage in a Cheese Sauce

Pork and Leek Risotto

Chopped pork loin (originally roasted in the oven) cooked with leek, onions, pork stock, and white pepper, with a little mustard powder. Served with basmati rice. For a subsequent meal I added to the meat and the stock small red chillies (hot!), thinly sliced ginger, and smoked paprika.

Pork and Leek Risotto

Salad with Potato Dauphinois and Danish Salami

Sliced Danish salami, babyleaf salad leaves from Tesco, spinach leaves, and sliced cucumber.

Served with Potato Dauphinois, made with chopped onion and potato, in a mix of milk, yoghurt and mustard powder (as an emulsifier), cooked in in a glass roasting dish in the oven for 40 minutes. There is garlic with the onion and potato, finely chopped. Plus some Thyme.

I coated the onion, garlic and potato in a little olive oil first, and put them under the grill for fifteen minutes, before adding the milk/yoghurt/mustard powder mixture.

Salad with Potato Dauphinois and Danish Salami