This is a little something I’m wanting to start on my blog called “Screw Two Minute Noodles” (or STMN). Students are renowned for having something you can get in packs of 50 that cost about 50c per portion. Things like two minute noodles aren’t good for you like that – it’s not a balanced diet. So I’m going to prove that it is possible to eat good food and be a student.
Tonight’s dinner was Pork Chop and Potato Bake. There was also some little roast potato things that were only there because I peeled one too many potatos for the potato bake.
Potatos – enough to slice thinly in some sort of oven-proof dish (then +1 in my case D:)
Cheese sauce (mine involved putting a powder into boiling water and stirring for a minute)
Canola oil (or any other oil I guess. Engine oil might not be the best idea though)
Garlic and Herb Sea Salt (this was for the mini roast potatos I did)
Parmesan Cheese (optional)
- Peel potatos
- Cut potatos thinly and layer in an oven-proof dish
TIP – Use your potato peeler to make nice thin slices of potato. This takes slightly longer but cuts down on cooking time.
- Make up cheese sauce if not pre-made (you can get stuff in a jar which is just as good)
- Poor cheese sauce on top of potatoes
- Put some parmesan cheese on top of the potato bake – not necessary, but adds a nice flavour
- Put oil into a meat tray
- Put the pork chop into the meat tray – cover in the oil
- Sprinkle salt on to pork chop and rub in, particularly over the skin/fat*
- Dice any left over potatoes and put into meat tray
- Cover potatoes in the Garlic and Herb Sea Salt
- Put both the potato bake and meat tray into the oven
- Cook until the meat is cooked and you don’t get resistance when putting a knife into the potato bake.
* I did this to make the skin and fat turn into crackling. This didn’t work. Might work better if you use a dry meat pan rather than oiled? There’s enough juice that comes out of the meat to help it cook, so this might be worth a go!