{"id":17,"date":"2026-06-20T22:30:06","date_gmt":"2026-06-20T22:30:06","guid":{"rendered":"https:\/\/platesfortwo.com\/?p=17"},"modified":"2026-06-20T22:30:06","modified_gmt":"2026-06-20T22:30:06","slug":"17","status":"publish","type":"post","link":"https:\/\/platesfortwo.com\/?p=17","title":{"rendered":""},"content":{"rendered":"\n

\"\ud83c\udf7d\ufe0f\"\u00a0Pork Roulade, Buttered Potatoes & The Lady of the Night<\/strong><\/h1>\n\n\n\n
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\"\u270d\ufe0f\" Good evening, lovely readers \"\ud83d\ude42\"<\/h2>\n\n\n\n

Today marks another step in my journey as a food blogger, and I\u2019ve got to say\u2026 I\u2019m excited. Excited to share my knowledge, my taste, my food with you, but also my stories. Because let\u2019s be honest, there\u2019s always a story behind any good food.<\/p>\n\n\n\n

Before I get into it properly, I should probably warn you. Well, actually, you should know this by now. I like to talk\u2026 a lot \"\ud83d\ude02\" So buckle up.<\/p>\n\n\n\n

As I was saying, today\u2019s food was inspired\u2026 well\u2026 by the fact that I was waiting for my partner to get ready to go paddle boarding, and the bugger was taking ages!! So I did what I always do, I wandered into the kitchen.<\/p>\n\n\n\n

At first, I thought I\u2019d clean, or rather tidy up. But here\u2019s the twist, it was already clean. I know. Shocking, right?! \"\ud83d\ude02\" So naturally, I did my usual thing\u2026 let\u2019s see what\u2019s in the fridge.<\/p>\n\n\n\n

I opened the fridge, I looked, and I looked, and I looked some more. And while I was doing that, I reached over to the cupboard next to it and grabbed one of those Lion protein bars. Don\u2019t ask why, it\u2019s part of the process haha.<\/p>\n\n\n\n

And then\u2026 BOOM.<\/p>\n\n\n\n

\"\ud83d\udca1\" The side dish came to me.<\/p>\n\n\n\n

White cabbage.<\/p>\n\n\n\n

She had to be the lady of the night \"\ud83d\udc83\"<\/p>\n\n\n\n

In my head, I paired it instantly with onion and grated carrot. Lightly fried in butter, not too much, we\u2019re classy here, then slowly cooked, finished with a drizzle of lemon and, of course, a good handful of dill.<\/p>\n\n\n\n

And just like that, the lady of the night turned into this beautiful, soft, slightly caramelised, gently cooked cabbage dish\u2026 honestly, a proper star.<\/p>\n\n\n\n

So then I sat down and thought\u2026 what else do I have in the house?<\/p>\n\n\n\n

And suddenly, I remembered this cooking video from years back, about perfectly trimmed potatoes coated in a glossy reduced sauce with butter, garlic, and rosemary.<\/p>\n\n\n\n

Yes. That was it.<\/p>\n\n\n\n

That would be the second element of my dinner.<\/p>\n\n\n\n

So there I was, already peeling the potatoes, thinking I\u2019m not wasting time here.<\/p>\n\n\n\n

And then\u2026 BEEEEEEF!<\/p>\n\n\n\n

\"\ud83e\udd69\" It hit me.<\/p>\n\n\n\n

Thinly beaten beef roulade\u2026 but then I stopped.<\/p>\n\n\n\n

Hold on.<\/p>\n\n\n\n

I\u2019m on a journey here. A journey of exploring.<\/p>\n\n\n\n

I\u2019ve never really been a fan of pork\u2026<\/p>\n\n\n\n

But things are changing. I\u2019m tasting, trying, experimenting.<\/p>\n\n\n\n

So I thought, why not?<\/p>\n\n\n\n

Let\u2019s use pork medallions instead.<\/p>\n\n\n\n

And that\u2019s exactly what I did.<\/p>\n\n\n\n

And that, my friends, is the story behind this beautiful plate.<\/p>\n\n\n\n

Pork roulade, glossy potatoes, and the undeniable lady of the night.<\/p>\n\n\n\n

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\"\ud83e\udd6c\" White Cabbage with Dill and Lemon<\/h1>\n\n\n\n

\"\u2705\" Ingredients<\/h2>\n\n\n\n

300 g white cabbage finely sliced
1 small onion thinly sliced
1 large carrot grated
10 to 15 g butter
1 to 2 tablespoons water or vegetable stock
Fresh dill
Salt and black pepper
Optional vinegar or lemon<\/p>\n\n\n\n

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\"\ud83d\udd25\" Method<\/h2>\n\n\n\n

Start with a pan on medium low heat and melt the butter
Add onion with a pinch of salt and cook until soft<\/p>\n\n\n\n

Add cabbage and carrot with a splash of water
Cover and cook gently<\/p>\n\n\n\n

Keep the heat low and cook slowly until soft and slightly sweet
Add more water if needed<\/p>\n\n\n\n

Finish with dill and lemon or vinegar
Taste and adjust seasoning<\/p>\n\n\n\n

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\"\ud83e\udd54\" Butter Glazed Potatoes with Garlic and Rosemary<\/h1>\n\n\n\n

\"\u2705\" Ingredients<\/h2>\n\n\n\n

New potatoes
300 ml vegetable stock
300 ml water
25 to 30 g butter
2 garlic cloves
Rosemary
Salt and pepper<\/p>\n\n\n\n

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\"\ud83d\udd25\" Method<\/h2>\n\n\n\n

Place potatoes in a pan with stock and water
Bring to a gentle simmer<\/p>\n\n\n\n

Add garlic and rosemary and cook until tender<\/p>\n\n\n\n

Reduce the liquid until concentrated<\/p>\n\n\n\n

Add butter gradually and swirl the pan to create a glossy sauce<\/p>\n\n\n\n

Taste and adjust seasoning<\/p>\n\n\n\n

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\"\ud83c\udf56\" Pork Roulade in Tomato Herb Sauce<\/h1>\n\n\n\n

\"\u2705\" Ingredients<\/h2>\n\n\n\n

Pork loin thinly sliced
Mustard
Red pepper
Onion
Salt and pepper<\/p>\n\n\n\n

Oil for searing<\/p>\n\n\n\n

Water
Tomato pur\u00e9e
Herb mix<\/p>\n\n\n\n

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\"\ud83d\udd25\" Method<\/h2>\n\n\n\n

Season pork and spread mustard
Add pepper and onion and roll tightly<\/p>\n\n\n\n

Sear until golden<\/p>\n\n\n\n

Add water, tomato pur\u00e9e, herbs, salt and pepper<\/p>\n\n\n\n

Cover and cook slowly until tender<\/p>\n\n\n\n

Finish uncovered if needed to thicken<\/p>\n\n\n\n

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\"\ud83c\udf7d\ufe0f\" Bringing it all together<\/h1>\n\n\n\n

You now have:<\/p>\n\n\n\n

Soft, delicate cabbage
Glossy, buttery potatoes
Tender pork roulade<\/p>\n\n\n\n

Everything balanced, everything with a purpose<\/p>\n\n\n\n

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\"\u2728\"\u00a0<\/h1>\n\n\n\n

Oi!<\/p>\n\n\n\n

I hope you cooked it. I hope you tasted it. And most importantly, I hope your two plates were filled with the lady of the night, accompanied by THE roulade, and those soft, gentle, yet elegant potatoes.<\/p>\n\n\n\n

I also truly hope you made it yours.<\/p>\n\n\n\n

Maybe you added something. Maybe you changed it slightly. Maybe it turned out exactly how you wanted it to.<\/p>\n\n\n\n

And if you did\u2026<\/p>\n\n\n\n

Let me know.<\/p>\n\n\n\n

Because at the end of the day, that\u2019s what cooking is about\u2026
making something that feels right to you.<\/p>\n\n\n\n

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\"\ud83d\udd25\" Plates for Two \u2014 real food, real stories, and a bit of chaos in the kitchen.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

\u00a0Pork Roulade, Buttered Potatoes & The Lady of the Night  Good evening, lovely readers  Today marks another step in my journey as a food blogger, and I\u2019ve got to say\u2026 I\u2019m excited. Excited to share my knowledge, my taste, my food with you, but also my stories. Because let\u2019s be honest, there\u2019s always a story […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,3,6,5],"tags":[],"class_list":["post-17","post","type-post","status-publish","format-standard","hentry","category-eating-for-two","category-food","category-plates-for-two","category-recipes"],"_links":{"self":[{"href":"https:\/\/platesfortwo.com\/index.php?rest_route=\/wp\/v2\/posts\/17","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/platesfortwo.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/platesfortwo.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/platesfortwo.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/platesfortwo.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17"}],"version-history":[{"count":1,"href":"https:\/\/platesfortwo.com\/index.php?rest_route=\/wp\/v2\/posts\/17\/revisions"}],"predecessor-version":[{"id":21,"href":"https:\/\/platesfortwo.com\/index.php?rest_route=\/wp\/v2\/posts\/17\/revisions\/21"}],"wp:attachment":[{"href":"https:\/\/platesfortwo.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/platesfortwo.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/platesfortwo.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}