Student - November 4, 2009

Mixed kebab skews for the future

How will the world be fed in 2050? A topic of discussion currently, and the theme for the World Food Day in mid-October.

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The Club of Rome, known in the bestseller The Limits to Growth, celebrated its fortieth founding day on 26 October. Environment minister Cramer presented on this day a new report titled Growing within limits in which calculations show how our current consumption patterns would affect man and the environment. Eating meat, especially beef, suffers a setback. However, a diet which is friendly for man and the environment doesn't have to be vegetarian, according to the report. A daily mixed grill of 10 grams of beef, 10 grams of pork, 47 grams of poultry and 23 grams of fish would already reduce the amount of land needed for agriculture by half. These quantities have surely gone through the think tank but alas, are rather impractical in the kitchen. My lifestyle, anyway, can't be determined by too much weighing and measuring during cooking. I'd rather save my pork quota so that once a week, I can tuck into an organic cutlet. One of the orange-coloured choices in the new Meat Chart (see page 20). 
PORK CHOPS WITH MUSTARD AND WHITE WINE
Preparation: 45 minutes
Ingredients for 4 persons:
4 organic pork shoulder chops
half a jar of fine mustard
half a glass of wine
butter
oil
salt 
Preparation:
Spread the mustard thickly all over the pork chops and let these marinade for half an hour. Scrap off the mustard from the pork chops; it's alright to leave a little mustard behind. Season with salt. Heat butter and oil in a pan and fry the chops on medium heat for about eight minutes. Turn them over a few times. Remove the chops from the pan. Pour the wine into the pan and stir to loosen the sticky bits. Add the mustard again into the pan, and allow these to cook gently for a minute. Return the meat to the pan and serve. Goes well with potato purée and braised leek. /Arianne van Ballegooij

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