#cookingwithlestakeover

[benrunnerpants]

Well November went quickly. Not excuses, only 15 miles. I just didn’t get out enough & when I did I didn’t run very far! I did start a new job, I have been ill, I played football (picked up a niggle) & I have started to have time on the turbo trainer. However the wet cold & dark mornings & mostly evenings have just made everything seem too hard! I wanted 40+ miles if possible 60 (100km) but not to be. So far I’m just over 200 miles for the year. Back in January/February that seemed impossible so I cannot be too disappointed. I was going to post a #cookingwithlestakeover last night, but a third glass of wine but pay to that! So picture two is the sweet potato cottage pie. Half decent! The third pic is thanks to @mrspants76 this year she is determined to give the elf on the shelf a go for the kids. Hopefully they continue to be as excited about as they where this morning. Onward to December & hopefully a few more miles. The weather won’t improve however, I just have to braver! #runner #runnersofinstagram #monthlymiles #novembermiles #lonelygoatrunningclub #november #cookingwithles #elfontheshelf #naughtyelf #runnerscommunity #velographic #strava #wintertraining #weightlossjourney (at Poole, Dorset) https://www.instagram.com/benrunnerpants/p/Bq1vGZZAV1N/?utm_source=ig_tumblr_share&igshid=4b7jezepc5ig

[benrunnerpants]

Getting some baking done #sundayscones #cookingwithlestakeover #cookingwithles (at Poole, Dorset) https://www.instagram.com/benrunnerpants/p/BpMNWSkAgLM/?utm_source=ig_tumblr_share&igshid=1bx22ria3nrmt

[benrunnerpants]

#cookingwithlestakeover tonight. Pork loin steak with cream & mustard, cider spaghetti. Start with a large pot & put some water on to boil for your pasta, salt the water well. Finely chop a medium onion & a glove of garlic, then take a frying pan or sauté pan and heat a little oil. Seal your pork streaks, use the highest welfare meat you can get, I have outdoor reared from Aldi. Seal on both sides, giving them good colour. Transfer to a grill pan & put in a hot oven to cook though. If possible don’t use a non-stick pan, you want the steaks to stick to the pan & burn a little. Once the steak is out add the onion to the pan. Turn the temperature down a little, so as to softening the onions. Add a teaspoon of mustard and cook out, don’t take too longs as it is likely to burn. Add about 150ml of good cider. I used thatchers gold, but there are loads out there an if you have a small local cider maker use them. The test of the bottle/can can be drunk as you cook or saved to drink as you eat. The cider deglazes the pan, and all the little pieces of burnt pork & mustard add depth of flavour to the sauce. Season well with salt & pepper, add (less than) half a teaspoon of honey. Lower the heat and reduce the cider to a sticky constantly. Your water should have boiled about the same time as the cider went in and the pasta should take the same time to cook as the sauce needs to reduce. Just as the pasta is almost cooked add 150ml of double cream. Keep the temp low but mix well. Drain the pasta & add to the sauce. The steaks should be cooked through, you do need to be careful with pork, don’t cook pink! I often serve with a couple of pieces of garlic ciabatta, however this time just on isn’t own. I’ve used this sauce in more than one dish, with belly pork and served with rice is a great alternative. Thanks for reading & if you give it a go let me know how it goes #runner #homecooking #cookingwithles #instatakeover #runnersofinstagram #instafood #foodstagram #porkandcider #aldi #thatchers #benrunnerpants (at Poole, Dorset) https://www.instagram.com/p/Bn69W6sAUtx/?utm_source=ig_tumblr_share&igshid=15n6i70c9qhzg