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Posts Tagged ‘Stephane Reynaud’

Summer Sunday Dinner – Loin of Pork with herbs and peas

Posted in Food, Pork, Uncategorized, tagged , , , , , , on 4 July 2011| Leave a Comment »

Here is the promised second recipe from Pork & Sons. We don’t usually do traditional Sunday lunch style food in the summer but this looked suitably summery so we have made an exception. A really impressive lunch for friends and looks great served on a great big plate. If you don’t have herbs growing in the garden we suggest you go raid someone else’s!

There are some dishes where you can’t stop eating, even if you are totally stuffed … and this is one of them!

Pork fillet with herbs & petits pois – to serve 6

  • 4 tbsp olive oil
  • pork loin, about 1.2kg
  • 200g smoked lardons (we bought a piece of smoked pancetta and chopped it up)
  • 3 shallots, halved & 6 baby onions (we used all shallots)
  • 4 garlic cloves, crushed
  • 175ml white wine
  • 8 sage leaves
  • 2 thyme sprigs
  • 1 rosemary sprig
  • 2 bay leaves
  • 1kg frozen petits pois
  • 25g unsalted butter
  • 3 fresh tarragon sprigs
  • 6 fresh basil leaves

Heat the oil in a flameproof casserole. Add the pork and cook over a medium-high heat, turning now and then for 8-10 minutes, until golden brown all over (make sure you get good colour at this stage as it won’t go any browner).

Lower the heat, add the lardons, shallots and garlic and cook, stirring often, for about 10 minutes, until the shallots are softened and lightly coloured. Pour in the white wine and add the sage leaves, thyme, rosemary, bay leaves and onions. Cover and simmer, basting often, for an hour and a half. If it seems to be drying out, add a little water.

Near the end of the cooking time, cook the peas in salted boiling water, then drain. Add the butter, tarragon and basil to the casserole and stir in the peas. Season and serve.

Wine suggestion: We had something a bit special with this – a Ch. Rayas white from 2001. For a similar effect go for a white Côtes du Rhône – if you’re lucky enough to be in possession of a Ch. Rayas then run with that!

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A nice story about Pork & Sons (and a chorizo tortilla)

Posted in Pork, Uncategorized, tagged , , , , , , , on 3 July 2011| 1 Comment »

We flicked through Stéphane Raynaud’s Pork & Sons book in a fabulous pub in England called The Nut Tree. We had the nicest lunch and Jono got so over-excited he proposed just after (though I think he might of had that bit planned before he wooed me with the nice lunch)[I had actually been planning it for about 4 months – Jono]. We had to buy the book after all that,  it’s been on our shelves for over a year now and we have only managed to cook one recipe (see Sunday Barbecue Kebabs). Believe me that is no reflection on the book which is outstanding – though you do have to like pig. So we’ve gone for two porky recipes this weekend and this is the first. Really easy for a Friday night when energy levels are generally low but you want something really tasty – it’s now on our list of things to cook for friends. We found the recipe timings were a bit out which may be down to our cooker so excuse the vague instructions – don’t let it put you off, we promise it works.

Chorizo tortilla – to serve 6

  • 120ml olive oil, plus a bit extra for brushing
  • 600g small potatoes, cut into large cubes
  • 200g chorizo sausage, sliced
  • 3 onions, sliced
  • 5 eggs
  • 100ml double cream
Preheat the oven to 120°C (250°F/Gas Mark 1/2). Brush an ovenproof dish with oil – we used a deep pie dish.

Heat 5 tbsps of the olive oil in a frying pan. Add the potatoes and cook over a medium heat until just beginning to colour – they also need to be fairly soft but not falling apart. Meanwhile, heat the rest of the oil in another pan. Add the chorizo and onions and cook over a low heat until the onions have softened. When both are nice and soft and smell delicious you can mix the onion, chorizo and potatoes together. Beat the eggs until foaming ,then add the cream.

Spoon the chorizo mix into your dish and pour over the beaten eggs to cover. Bake in the oven for 15-20 mins (or even longer if necessary – I think we left it for 25 to make sure the egg was set and then flashed it under the grill so it went brown on top). You can test it by inserting a knife – it should come out dry.

Serve with a rocket salad – we dressed ours with a mustardy vinaigrette which was good.

Wine suggestion: Our first thoughts were a Spanish red but in the end we went for a white with a bit of structure – think Chardonnay or another oaked white like Bordeaux.

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