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Archive for November, 2014

Rack of Pork with an apple & cider butter

Posted in Uncategorized on 30 November 2014| Leave a Comment »

Rack of Pork, apple & cider butter

A delicious pork dish from our favourite book about pigs – Pork & Sons by Stéphane Reynaud. The apple and cider butter would be a great addition to any pork dish.

Wine Suggestion: We drank a regular favourite: the Secateurs Chenin Blanc from Swartland in South Africa. Adie Badenhorst manages to coax depth, personality, minerality and freshness from this bargain. It has enough richness and weight to match the pork and cider butter and a wonderful complimentary yellow apple flavour. Well worth seeking out.

Rack of Pork with Cider & Apple Butter – serves 6

  • 1 rack of pork with 6 chops
  • 500ml dry cider
  • 6 Granny Smith apples
  • 3 onions, sliced
  • a pinch of ground cinnamon
  • a pinch of ground ginger
  • 100g unsalted butter, chilled

Cook the rack in a flameproof casserole, over a medium heat, until well browned all over. Baste with a little of the cider, lower the heat, then cover and cook for an hour, basting often.

Peel, core and quarter the apples. Add them to the casserole with the onions, the rest of the cider and the spices and cook over a low heat for another 10 minutes or so or until the apples and onions have softened.

Remove the rack from the casserole, tent with foil and leave to rest for 10 minutes. Add the butter and beat into the apple mixture. Cut the rack into chops and serve with the cider and apple butter.

(Original recipe from Pork & Sons by Stéphane Reynaud, Phaidon, 2007.)

 

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Sunshine Fish Curry

Posted in Uncategorized on 24 November 2014| Leave a Comment »

Sunshine Haddock Curry

 

This has a delicate flavour and is more about the fish than the curry – in a good way. Great fresh flavours and excellent served with the Sesame Pak Choi.

Sunshine Fish Curry – serves 6

  • 6 white fish fillets e.g. cod, haddock, whiting, pollack or ling
  • 1tsp cumin seeds, toasted and finely ground
  • 1 tsp coriander seeds, toasted and finely ground
  • 1 tsp turmeric
  • 3/4 tsp salt
  • 2 tbsp sunflower oil
  • 1 onion, peeled and chopped
  • 1 x 400ml tin of coconut milk, whisked to remove any lumps
  • 1/2-1 fresh red chilli, deseeded (or not if preferred) and finely sliced
  • squeeze of lemon juice

Place the fish on a plate. Mix the ground seeds with the turmeric and salt, then scatter over the fish to coat.

Place a wide saucepan or large frying pan on a medium heat and pour in the oil. When the oil is hot, add the onion and sauté for 7-10 minutes or until very soft and colouring at the edges.

Lay the fish on top of the onion and scrape in any seeds and spices from the plate. Cook the fish for 2-3 minutes on each side or until light golden.

Pour in the coconut milk and add the chilli. Bring to the boil, then reduce the heat and simmer for 5-10 minutes or until the fish is cooked through. To finish, add a squeeze of lemon and more salt if needed.

Serve immediately with steamed rice and the pak choi below.

Sesame Pak Choi – serves 4 as a side dish

  • 500g pak choi
  • salt
  • 25g sesame seeds, toasted
  • 15ml sesame oil

Remove the stems from the pak choi and cut into similar-sized lengths.

Bring a large saucepan of salted water to the boil. Add the stems and cook for a minute or two or until just tender, then stir in the leaves and drain immediately.

Place in a dish, sprinkle over the toasted sesame seeds and sesame oil and serve.

(Both recipes originally from Rachel’s Everyday Kitchen by Rachel Allen, HarperCollins, 2013.)

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