Pepper Pork Loin
1 tbsp Olive Oil
500 gms pork fillet, thickly sliced (to make around 4 small medallions)
1 small brown onion, finely chopped
1 large clove Garlic, crushed
1 tbsp Butter
1/2 cup dry White Wine
1/2 cup salt reduced Chicken Stock
2 sprigs of Fresh Thyme
1 Bay Leaf
1 tsp ground White Pepper
1 tsp Dijon Mustard
1/2 cup Single Cream
Method:
In a bowl, crush up the garlic and mix with a little olive oil. Add the pork medallions and rub in well.
In a frying pan, heat up the olive oil (or coconut oil) and the butter. When hot, add the pork medallions and fry on both sides to brown. Remove from the pan and place to the side and keep warm. Lower the heat and add in the onions and fry until soft and translucent.
Add the pork back to the pan and with the heat low, add in the wine, stock, bay leaf, fresh thyme, mustard and white pepper. Place a lid on the pork and leave to cook gently for around 1.5 hours, checking from time to time to ensure they are not sticking or drying out.
When the pork is tender, add in the cream and season to taste.
Remove the bay leaf and serve with steamed green beans and mast potato or rice.
Delish
Sunday, 2 April 2017
Tuesday, 2 August 2011
Figs with Proscuitto & Roquefort Cheese
Figs with Proscuitto & Roquefort Cheese
Ingredients:
8 Fresh Figs
75gms Proscuitto Ham
3 Tbsp clear honey
75gms Roquerfort Cheese
Ground black pepper
Method:
Preheat the grill. Quarter the figs and place on a foil lined grill. Tear the pieces of proscuitto and place next to the figs. Glaze the figs with 1 tbsp of the honey and cook under the grill until lightly browned.
Cut the roquefort and divide between 4 plates. Place the figs on the plate along with the ham and any juices left over from cooking. Add the remaining honey and pepper and serve.
Ingredients:
8 Fresh Figs
75gms Proscuitto Ham
3 Tbsp clear honey
75gms Roquerfort Cheese
Ground black pepper
Method:
Preheat the grill. Quarter the figs and place on a foil lined grill. Tear the pieces of proscuitto and place next to the figs. Glaze the figs with 1 tbsp of the honey and cook under the grill until lightly browned.
Cut the roquefort and divide between 4 plates. Place the figs on the plate along with the ham and any juices left over from cooking. Add the remaining honey and pepper and serve.
Clear Garlic & Coriander Soup
Clear Garlic & Coriander Soup
Ingredients:
2 tbsp Fresh Coriander, stalks kept separate
1 Litre Vegetable or Chicken Stock
4-5 Garlic Cloves, peeled
4 Eggs
4 slices day old bread, most of the crust removed and torn into bite size pieces
Salt and ground black pepper
90ml/6 tbsp extra virgin olive oil plus extra to serve
Method:
Place the coriander stalks in a pan, add the stock and bring to the boil. Lower heat and bring to a gentle simmer, for 10 minutes. Process in a blender or food processor and sieve back in to the pan.
Crush the garlic with 1 tsp salt then stir in 1/2 cup of the hot stock, return the mixture to the pan of stock.
Poach the eggs in a frying pam of simmering water for about 4-5 minutes, until just set. Use a draining spoon to remove from the pan and move to a warm plate. Trim any of the untidy white bits.
Bring the soup back to the boil and add the seasoning. Stir in the chopped coriander leaves and remove from the heat. Place the bread into 4 soup bowls. Drizzle the olive oil into the soup and ladel over the bread, gently adding the egg at the end.
Ingredients:
2 tbsp Fresh Coriander, stalks kept separate
1 Litre Vegetable or Chicken Stock
4-5 Garlic Cloves, peeled
4 Eggs
4 slices day old bread, most of the crust removed and torn into bite size pieces
Salt and ground black pepper
90ml/6 tbsp extra virgin olive oil plus extra to serve
Method:
Place the coriander stalks in a pan, add the stock and bring to the boil. Lower heat and bring to a gentle simmer, for 10 minutes. Process in a blender or food processor and sieve back in to the pan.
Crush the garlic with 1 tsp salt then stir in 1/2 cup of the hot stock, return the mixture to the pan of stock.
Poach the eggs in a frying pam of simmering water for about 4-5 minutes, until just set. Use a draining spoon to remove from the pan and move to a warm plate. Trim any of the untidy white bits.
Bring the soup back to the boil and add the seasoning. Stir in the chopped coriander leaves and remove from the heat. Place the bread into 4 soup bowls. Drizzle the olive oil into the soup and ladel over the bread, gently adding the egg at the end.
Thursday, 2 June 2011
Champinones Rellenos (Stuffed Mushrooms)
Championes Rellenos (Stuffed Mushrooms)
Ingredients:
400g Large flat cap Mushrooms
100g Sereno cured ham (prochutto)
Parsley (2 tablespoons finely chopped)
Juice of 1/2 Lemon
3 Tablespoons Olive Oil
Ground Pepper and Salt
Method
Cut stalks off mushrooms, leaving only the heads, and clean well. Sprinkle with lemon to stop them from discolouring.
Heat oil in a frying pan and arrange mushrooms, previously seasoned, in the pan, face down. Fry gently for around 5 minutes.
Chop up the ham and parsley very finely. After 5 minutes, turn the mushrooms over and stuff them with the ham and parsley leaving some of the parsley aside for decoration. Cover the frying pan and fry over a high flame until mushrooms are golden and ham has lost some of its fat. Serve hot sprinkled with remaining parsley.
Ingredients:
400g Large flat cap Mushrooms
100g Sereno cured ham (prochutto)
Parsley (2 tablespoons finely chopped)
Juice of 1/2 Lemon
3 Tablespoons Olive Oil
Ground Pepper and Salt
Method
Cut stalks off mushrooms, leaving only the heads, and clean well. Sprinkle with lemon to stop them from discolouring.
Heat oil in a frying pan and arrange mushrooms, previously seasoned, in the pan, face down. Fry gently for around 5 minutes.
Chop up the ham and parsley very finely. After 5 minutes, turn the mushrooms over and stuff them with the ham and parsley leaving some of the parsley aside for decoration. Cover the frying pan and fry over a high flame until mushrooms are golden and ham has lost some of its fat. Serve hot sprinkled with remaining parsley.
Thursday, 19 May 2011
Middle Eastern "Meets" Glebe Figs
Middle Eastern "Meets" Glebe Figs
Ingredients:
4 Figs (2 Per person)
4 Tablespoons of good quality Mascarpone Cheese
Pinch of Nutmet for each Fig
2 Tablespoons of toasted walnuts
4 Tablespoons of good quality orange honey (if you cannot get orange honey, use good quality honey and mix with a few drops of orange essenace)
Method:
Wash the figs and gently remove the core. Slight them in a cross along the top and from the bottom pinch so the top opens up leaving room for the cream to fill in. Place one tablespoon of the cheese in to each fig and sprinkle with a little of the nutmeg.
In a frying pan on a very low heat, warm up the walnuts for around 5 minutes until warm and toasted but not burns. Break them up slightly and top over the cheese of each fig. Finally, drizzle the orange honey over the top and serve.
Beautiful and certainly a winner :-)
Ingredients:
4 Figs (2 Per person)
4 Tablespoons of good quality Mascarpone Cheese
Pinch of Nutmet for each Fig
2 Tablespoons of toasted walnuts
4 Tablespoons of good quality orange honey (if you cannot get orange honey, use good quality honey and mix with a few drops of orange essenace)
Method:
Wash the figs and gently remove the core. Slight them in a cross along the top and from the bottom pinch so the top opens up leaving room for the cream to fill in. Place one tablespoon of the cheese in to each fig and sprinkle with a little of the nutmeg.
In a frying pan on a very low heat, warm up the walnuts for around 5 minutes until warm and toasted but not burns. Break them up slightly and top over the cheese of each fig. Finally, drizzle the orange honey over the top and serve.
Beautiful and certainly a winner :-)
Sunday, 10 April 2011
Asian Eggs
Asian Eggs
Ingredients:
2 tbsp peanut oil
2 Large Eggs
2 Spring onions, finely sliced
1 tbsp soy sauce
1 tsp sesame oil
1/2 tsp grated fresh ginger
1 tbsp fresh mint, chopped
Seasoning
Method:
In a bowl, wisk the eggs with the spring onions, soy sauce, sesame oil, fresh ginger and mint. Heat the oil in a small frying pan until hot. Add the egg mixture and cook on one side until it starts to brown and set. Move the pan around to swirl the egg mixture and flip over. Cook for a further few minutes until both sides are golden brown and puffed.
Ingredients:
2 tbsp peanut oil
2 Large Eggs
2 Spring onions, finely sliced
1 tbsp soy sauce
1 tsp sesame oil
1/2 tsp grated fresh ginger
1 tbsp fresh mint, chopped
Seasoning
Method:
In a bowl, wisk the eggs with the spring onions, soy sauce, sesame oil, fresh ginger and mint. Heat the oil in a small frying pan until hot. Add the egg mixture and cook on one side until it starts to brown and set. Move the pan around to swirl the egg mixture and flip over. Cook for a further few minutes until both sides are golden brown and puffed.
Winnie's Rich Ragu
Winnie's Rich Ragu
Ingredients:
3 Tbsp good quality Olive Oil
400 gms top grade Beef Mince
200 gms pork mince
2 Cloves Garlic, grated or crushed
1 Brown onion, grated
2 Carrots, grated
4 sticks celery, grated
2 cups Milk
2 cups beef stock
2 cups dry white wine
4 Tbsp Fresh Oregano
2 cups tomato Passatta
Seasoning
Method:
Heat the oil in a heavy based pan on a medium heat. Add the grated onion and fry gently until brown but being careful not to burn. Add the carrots and celery and fry gently for around 5 minutes, on a low heat. Add the garlic, minced beef and pork. Using a wooden spoon, break up the mince so there are no lumps. You want the end result of the sauce to be as smooth as possible. Cook on a high heat so the mince crisps slighty, being careful not to burn it.
Add one cup of the milk, bring to a rapid boil for 5 minutes and then reduce the heat and summer for 30 minutes or until the liquid has reduced. Repeat this process with the remaining cup of milk, Beef stock and white wine. The total time to complete all should be around 3 hours.
Add the fresh oregano, tomato passatta and season to taste. Simmer gently for a further 45 minutes. Cook up your choice of pasta. Pappardelle Pasta goes well along with a very good quality parmesan cheese and of course, a good red wine.
Ingredients:
3 Tbsp good quality Olive Oil
400 gms top grade Beef Mince
200 gms pork mince
2 Cloves Garlic, grated or crushed
1 Brown onion, grated
2 Carrots, grated
4 sticks celery, grated
2 cups Milk
2 cups beef stock
2 cups dry white wine
4 Tbsp Fresh Oregano
2 cups tomato Passatta
Seasoning
Method:
Heat the oil in a heavy based pan on a medium heat. Add the grated onion and fry gently until brown but being careful not to burn. Add the carrots and celery and fry gently for around 5 minutes, on a low heat. Add the garlic, minced beef and pork. Using a wooden spoon, break up the mince so there are no lumps. You want the end result of the sauce to be as smooth as possible. Cook on a high heat so the mince crisps slighty, being careful not to burn it.
Add one cup of the milk, bring to a rapid boil for 5 minutes and then reduce the heat and summer for 30 minutes or until the liquid has reduced. Repeat this process with the remaining cup of milk, Beef stock and white wine. The total time to complete all should be around 3 hours.
Add the fresh oregano, tomato passatta and season to taste. Simmer gently for a further 45 minutes. Cook up your choice of pasta. Pappardelle Pasta goes well along with a very good quality parmesan cheese and of course, a good red wine.
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