Roasted pork Fillet with crispy sage potatoes and apple calvados sauce

Roasted Pork Fillet

      What can I say I wanted an indulgent meal.  I wanted to have the satisfaction of a perfectly cooked piece of meat caramelised on the outside, rosy pink and moist inside.  There is nothing outlandish in this dish just traditional flavours tied together and cooked well.  If your out to impress with this dish then a drizzle of tart apple syrup around the plate would not go astray.






Cured Roasted Pork Fillet


1/2 Tablespoon flaky sea salt
1/2 Tablespoon sugar
1 teaspoon smoked paprika
1 small bunch thyme
1 pork fillet,  600 - 700grams
1Tablespoon olive oil
1 Tablespoon butter


Trim sinew off pork fillet.
Blend the thyme, paprika, salt and sugar together.  Rub this mix into the pork fillet cover and cure for up to two hours.  Preheat the oven to 200c.   Rince the pork fillet to remove  the excess salt, dry thoroughly.  Heat oil in a hot fry-pan,  add butter brown pork fillet evenly 2-3 minutes each side and roast for a further 8 minutes, take out of the oven and rest for five minutes. 

(optional but highly recommended)
  Collect the meat juices from resting your pork, re-heat fry-pan and quickly deglaze the pan (lift up all the tasty brown bits left from searing the filet) with the meat juices add a splash of calvados or stock or white wine and then whisk in  10grams of cold butter.  This will thicken the jus and give it a rich finish.  This will only make a small amount of sauce but it should punch out some serious flavour.  Drizzle over pork.




Apple Calvados Sauce


250mls apple juice
1 apple granny smith
50 mls double cream
50grams butter
Calvados to taste

Dice the whole apple including skins and seeds.  Cook with apple juice until the apple is soft and pulpy.  Push the apple through the sieve.  Bring the apple pulp to the boil and add the cream.  Turn off the heat and whisk the butter into the sauce, add the calvados and serve.



Crispy Sage Potato

1kg peeled agria potatoes
1 bunch sage
oil to fry
salt / pepper to season

Cut the potatoes into bite size pieces and boil in salted boiling water until al dente.  Drain in a colainder and place on a tray covered with clean teatowel or kitchen paper to ensure that they are dry.   In a large frypan heat 2-3cm of oil,  when the oil is hot fry the whole sage leaves until golden lift out of oil and drain.  (Now you have an oil gorgeously infused with sage.)  Fry potatoes in batches until golden brown.  Toss with crisp sage leaves and seasoning.

Easter Goodies

         With easter just around the corner I thought a couple of treats were in order,  I foolishly thought that having my boys help with the Easter egg making would be fun and for them it was awesome sticky fluffy marshmallow, gooey  melted chocolate, brightly coloured hundreds and thousands and clouds of icing sugar,. heaven.  I'm still finding little sticky smudges days later..... but the satisfaction of biting into that gorgeous pillowy marsmellow, priceless.  You don't need any special equipment for this as the shape is formed by pressing an egg into a tray of packed flour.
        No Good Friday would be complete with-out toasted hot-cross buns.  Once a year I faithfully pull out a hand written recipe, it's a satisfying practice kneading the dough till it's smooth and elastic, patiently putting it aside till the volume doubles and is soft like a breast (not a silicone one), knocking it back, shaping, proving (letting it rise) and finally the sweet aroma of spice and bread wafting through the house.  Don't be disheartened by the lengthy process each step is simple, and in between each step your free to go about your day or a part of it can be done in your bread-maker.  Happy baking!


Marshmallow Easter Eggs

2Tbspns Gelatine
1/2cup cold water
2 cups sugar
1 cup water
1 tspn vanilla extract (or other flavouring)  try orange blossom or rose water

1.5kg cornflour or cornflour Icing sugar mix (mould)
1 egg (shape)

melted chocolate, hundreds and thousands, icing sugar etc


Combine gelatine and first measure of water.  Leave to swell.  (The gelatine will absorb the water)  Heat the sugar and second measure of water, stirring until sugar is dissolved and bring to the boil.  Dissolve gelatin in the microwave,  or over hot water.  Add to the sugar syrup and boil for 15 minutes.   While gelatine mix is boiling tip flour into a tray press down firmly.  Take your egg and press indentations length wise of a half egg (the deeper the impression the bigger the eggs this mix will make 20 eggs so 40 indentations.   Cool until lukewarm.  Beat well until
very thick and white add your flavouring.  Pour into your moulds.  Refrigerate to set.  When set stick halves together.  Decorate or leave plain.  To do the chocolate coating dip in half length ways and allow to set before dipping the other.  To coat the marshmallow in sprinkles dampen the outside with a little water and roll with enthusiasm.   Eat.  Eat.  Eat.



Hot Cross Buns

!50mls boiling water
150mls cold milk
2 tspns sugar
1 tbspn yeast

Mix and stand 5-10 minutes in a warm place until frothy.

4 cups plain flour
1 tspn salt
3 tspns mixed spice
2 tbspns sugar
2 cups dried fruit
1 egg lightly beaten
2 Tbspns melted butter


Sieve the flour, salt and spice.  Stir through dried fruit and sugar.  Make a well in the centre and add yeast mix, butter and egg.  Mix well.  Knead mixture on a floured surface until smooth and elastic (5-10 minutes).  Leave in a warm spot covered with a damp towel until the dough has doubled in size.  (think breast)  Knead the dough lightly.  Divide into four equal parts, divide each of those into five.  Using the palm of you hand press and turn lightly rolling in the cup of your palm to form into balls.Arrange on a greased tray until the size doubles.  Pipe crosses on buns using a loose slurry of flour and water.Bake at 200c for 20-25 minutes until golden brown.  To make buns glossy brush with a 50/50 water/sugar syrup.

Succulent Pear

Pear and Cardamom Friand

Pears when they are ripe are wonderfully juicy and soft.  There is nothing quite like that first bite of lush sweet flesh, sheer bliss and there is nothing as disappointing as a firm crisp almost flavourless pear.  Ripe pears yield to a slight pressure at the top do not despair if all you can find are hard green supermarket pears as pears ripen well off the tree and a couple of days on the bench will enhance your eating pleasure.  Select pears that are clean, unblemished and free of cuts and bruises. handle gently.  For this recipe I was lucky enough to find some small organic pears perfect for fitting in my texas muffin tin and the moment I laid eyes on these beauties I knew exactly what they were going to become.



Pear and Cardamom Friand

6 small pears, peeled and cored
150grms ground almonds
225grms sifted icing sugar
75grms s/raising flour
a pinch of salt
1tsp ground cardamom
2tbspn poppy seeds
finely grated rind of 1 lemon
150grms butter
6 egg whites

Poach whole pears in a light sugar syrup.  1/4 cup sugar to 1 cup of water how much you need will depend on the size of your pot.  Make sure your pears are completely submerged use a saucer or small plate to hold pears down in the liquid.  10 minutes at a gentle simmer should see your pears poached.

Butter and flour 6 texas muffin tin.  A small circle of paper at the bottom is useful as these are a little tricky to turn out.  Heat oven  to 180C

Beat egg whites with the sugar, flour, ground almonds, poppy seeds, cardamom, salt and lemon rind.  Melt butter in a saucepan leave on the heat until butter develops a light brown colour and nutty aroma, cool and stir through the cardamom batter.   Evenly divide the batter into tins and top with a well drained pear.  Cook for 25minutes.

Comfort Food

Potato Gnocchi in Ragu

For me this is soul deep satisfaction and the true beauty of it is that not only do I enjoy this meal (and the glass of pinot noir that accompanies it) but my two boys eat it with so much enthusiasm and enjoyment that the only dinner time hassle is is there more?  These little potato dumplings are Italian and are a nice alternative to pasta. 


Ragu - Sauce Bolognese


500grms prime beef mince
500grms pork mince
50grms butter
50grms oil
100grms pancetta   (or best bacon)
2tspns finely chopped garlic
1 large onion
1 large carrot
2 stalks celery
250mls red wine
250mls beef stock
2 x 410gm tinned Italian tomatoes 
2 bayleaves
4 juniper
4 cloves
piece of cinnamon stick
large handful chopped fresh oregano
salt and pepper

In a food processor blend roughly chopped carrot, celery, onion and pancetta until finely chopped or hand cut very finely (brunoise).  In a large pan heat oil and butter together when hot add the vegetables and cook until golden add meats and continue to brown remembering that colour is flavour and the deeper the colour the better the depth of flavour will be.  Be patient and stir often.  Deglaze the pan with red wine lifting all the sticky bits off the bottom of the pan.  Add stock tomatoes, spices and herbs.  Simmer on a low heat for an hour.  Season well.  I would recommend tripling this recipe and freezing quantities for use another day.


Potato Gnocchi 


1kg potatoes, scrubbed
220grms plain flour
1 egg lightly beaten
100grms grated parmesan
2tsp salt and plenty of pepper.

Bake potatoes until soft.  (oven or microwave) This is done so that the potato stays very dry.  While the potato is hot scoop out the flesh and push through a sieve into a bowl gently mix through other ingredients until just combined.  Divide dough into four, then working one piece at a time roll on a lightly floured surface to for a 2cm diameter cylinder.  Cut into 1.5cm lengths.  Place on a floured tray and continue on with the remainder of the dough.  Cook in batches in plenty of boiling salted water the dumplings are ready when they float to the top.  As they are ready add them to your meat sauce so that they can absorb the sauce. Or refresh in ice water to hold them until you are ready for them.

Saturday Night Dinner

Best Roast Chicken

Apple Tarte Tatin

 

 Autumn's Chill has hit and what better way to revel in the change than to step away from the BBQ and turn on the oven.  Fill the house with the aroma of roasting chicken basted with fragrant rosemary, lemon, garlic and chilli;  and the sweet smell of caramelised apple tart.  The wind and the rain had me house bound so turning my hand to making puff pastry seemed like a pleasant diversion.  Tarte Tatin is a french upside down apple tart.  The apple and caramel are absorbed by the buttery puff pastry making this one of my favourite desserts, I've been making a version of this since I was a teenager.  I used golden delicious apples as that's what's on my tree, but if i was to purchase them I would use granny smiths as they hold their shape better.


Best Roast Chicken

1.5 kg free-range chicken
100grms butter, softened
1tsp salt
1tsp smoked paprika
1tsp chilli flakes
2Tbsp fresh rosemary chopped
6 cloves garlic
juice and rind of one lemon


Combine the butter with salt, paprika, chilli, rosemary, garlic and the juice and rind of lemon.  Place the lemon husks in side the chicken cavity.  Lift the skin over the breasts and thighs and smear  butter under the skin so that the flavours are absorbed into the flesh, then dab the remainder over the chicken.  Fill a roasting dish 1cm high with water.  Roast at 200 C for 80 minutes.  Baste the chicken as often as you care to.   Test for doneness by piercing the thigh to see if the juices run clear.  Remove the chicken from the oven and rest on a plate, loosely cover with tin foil to retain heat.  Use a cup of water or wine to deglaze the roasting dish reduce and serve with chicken.



Quick Puff Pastry

!50grms butter, chilled
225grms plain flour
1/2tsp salt
150mls water

Cut the chilled butter into cubes.  Sift the flour and the salt.   Add the butter and water and combine ingredients breaking the butter down as little as possible.  Rest dough for 20 minutes.  Roll the dough out to a rectangle approximately 15cm x 30cm.  Fold in the right hand third and then fold over the left hand third so that there is three layers of pastry.  Refrigerate for 20 minutes.  Roll pastry with smooth side on the left hand fold pastry in thirds as above and rest.  Repeat this process again.  Roll to desired thickness and use.



Apple Tarte Tatin

 4 apples peeled, cored and Quartered
1/2 cup caster sugar
50grms butter
butter puff pastry (bought if you like)


I usually prepare and bake this dish in my 20cm  frypan as it is ovensafe.    The first step to this dish is to melt the sugar into a rich brown caramel.  On a low heat pour the sugar into pan, stir occasionally  while the sugar dissolves be patient and allow it to form a rich colour.  Take pan off heat, add butter and apples carefully being aware that the caramel will splatter a little and is very hot!  Return to heat and allow caramel to soften and apple to glaze.  Arrange apple nicely in the caramel remembering that the bottom is going to be inverted,  cover with a thin layer of pastry and bake for 20minutes at 200C.  Flip, cut and serve with vanilla bean ice-cream.

Tomato love

                                               Slow roasted Tomatoes and Garlic



       When tomatoes are roasted at a low temperature for a long period of time it intensifies the sweetness and flavour, and garlic under goes a flavour transformation as well, the pungent spike of garlic mellows and softens so that it becomes almost creamy.   And this combination makes the most fantastical sauce to toss through pasta, smear over pizza bases, top bruschetta and can also make a vinaigrette bursting with summer flavour.


Slow Roasted Tomatoes and Garlic


1.5 kg tomatoes
1 bulb garlic halved
100mls olive oil
2 tbspns fresh herbs finely chopped
Freshly ground pepper
Salt

Cut the core out and halve the tomatoes.  Place them on a roasting tray face up, along side the garlic bulb, drizzle with olive oil, sprinkle with the herbs and season well.  Bake for thirty minutes at 150 c turn off the oven and walk away.  Take the tomatoes out when the oven has cooled completely.  These tomatoes will keep for up to a week in the fridge.


To make pasta sauce

Blend the roasted tomatoes and garlic with 100mls olive oil
                                                                            250mls vegetable stock or water
                                                                            a generous handful of fresh basil or oregano
                                                                             a generous pinch of chile flakes

warm and toss through pasta of your choice, top with freshly shaved grana padano.


Roasted Tomato Vinaigrette

4 tomatoes slow roasted
90mls white wine vinegar
2 tbspns fresh herbs
1 cup olive oil
salt and pepper

Blend tomatoes in a food processor with vinegar and herbs.  Then slowly pour on oil while the motor is running to form the dressing.

Sunshine and Passionfruit

Crepes with Passionfruit Curd




My passionfruit vine went wild this season and was covered in lots of gorgeous flowers followed by the fragrant wrinkled purple skinned fruit.  But rather than providing me with a steady stream of fruit it hit me all at once and in the space of a week the majority of the fruit had fallen off the vine.   What a shame I just had to whip out some recipes and cook up something delicious.  And the february heat is quenched with a cocktail of passionfruit cordial, mint, vodka with a splash of soda on ice.

Passionfruit Curd

1 cup passionfruit pulp (some of the seeds removed)
4 eggs
1 1/2 cups sugar
125gms butter

Melt the sugar, butter and passionfruit together in a double boiler (bowl over boiling water, but not in boiling water so that there is better heat control) Add the beaten eggs to the passionfruit mixture and cook until mixture thickens stirring steadily.  Do not boil or mix will turn into scrambled eggs.  Pour into sterilised jars makes 2x 500ml jars.  Refrigerate until needed.
   

Crepes

255 grams flour
400mls milk
1/4 tsp salt
2 tbsp sugar
4 whole eggs
2 tbsp melted butter

Sieve the dry ingredients into a bowl, make a well in the centre.  Mix the wet ingredients together and combine gradually incorporating the flour from the sides.  Mix till a smooth batter forms.  Add enough mixture to the bottom of a heated and greased pan to cover the bottom of the pan thinly.  Cook until a golden brown turn and cook on the other side.

Serve hot crepes with passionfruit curd and vanilla ice-cream.


Passionfruit Cordial


3 cups passionfruit pulp
1 cup lemon juice
3 cups water
4 cups sugar
1 tbsp tartaric acid

Bring to the boil strain off some of the seeds and pour into sterilised bottles.