Pork with mustard and crème fraiche

We were looking for something different to cook and stumbled across this recipe. We do not eat pork very often as it is normally very fatty but this is a lean, tasty dish not too heavy and great with new potatoes and green beans. Source is Delia Smith “Pork”

Foodstuff you will need:  (serves 2)

2 thick pork fillets (trimmed of fat) 375g each

1 large egg

1 heaped dessertspoon of grained mustard

1 heaped dessertspoon Dijon mustard

2 cloves of garlic (peeled)

10g fresh parsley

4 heaped teaspoon fresh white bread crumbs

salt and fresh milled black pepper

Sauce

1 heaped dessertspoon of grained mustard

1 heaped dessertspoon Dijon mustard

1 tablespoon crème fraiche

10g butter

1 medium onion finely chopped

310ml dry white wine

Equipment:

Oven

Oblong dish – longer than the pork fillets

Plate

Medium baking tray – greased and longer than the pork fillets

Knife and chopping board

Small bowl and whisk

Small processor to chop herbs

Small saucepan

How to throw it together

Pre heat the oven to gas mark 5 /375F/190C

Trim the excess fat and sinew from the pork fillets

Beat the egg with the mustard in a small bowl, then pour into an oblong dish.

Chop the garlic and the parsley in a processor, add the breadcrumbs and seasoning of salt and pepper, whiz for a couple of seconds then spread onto a plate.

Roll the pork fillets in the egg mixture until well coated. Lift out – letting excess drip back into the dish then lay in the crumb mixture. Turn the fillets over the crumbs until they are evenly coated and there are almost no loose crumbs left in the dish.

Transfer them into the greased baking tray and roast the fillets in a pre heated over for 30 minutes.

For the sauce, heat the butter in a small saucepan and cook the onion in it on a medum heat for about 10 minutes until softened and brown. Then add the white wine, turn up the heat and boil for 10 minutes to reduce slightly before adding the crème fraiche and mustards then simmer gently for a further 10 minutes. When the pork is cooked, let it rest in a warm place for about 10 minutes before carving into slices and serving with the sauce.

Rice Pudding

Yearning for something homey warm and sweet, we searched for a rice pudding recipe as Sarah rejected Jo’s just chuck milk and cream on top of cold rice. This is the result – Marcus Wareing extra rich homemade rice pudding. To die for!

Foodstuff you will need:  (serves 4)

90g of short grained pudding rice (or if you are like me- use leftover cold steamed rice)

250ml full fat milk

250ml double cream

1 vanilla pod – split lengthways (seeds scraped out and reserved)

5 medium egg yolks

90g caster sugar

Jam or raisins to serve

Equipment:

Heavy saucepan

Wooden spoon

Hob

Bowl for egg yolks + bowls to serve

Electric whisk

Spoons

How to throw it together

Rinse and drain rice (if using pudding rice , otherwise start with your cold leftover rice) Tip into heavy pan. Add the milk and cream and drop in the vanilla pod(not the seeds) Bring to the boil over a medium heat, stirring occasionally.

Turn down the heat to low and simmer gently, stirring from time to time for about 20 minutes until the rice is soft but still with a slight bite.

Put the egg yolks in a bowl with the sugar and vanilla seeds and whisk to combine.

Take pan of rice from heat and remove vanilla pod. Mix about 1/3^rd of the rice with the egg yolks, then stir this mixture into the rest fo the rice in the pan. Continue cooking over a low heat for a few more minutes, stirring constantly until the pudding is thick enough to coat the back of a spoon.

Pour the pudding into bowls and blob a spoonful of jam or scatter raisins over ht centre of each.  Serve hot.

Apple and Almond pudding

Apples are great in autumn and for something other than just another applie pie, try this version. This is light and fluffy and very satisfying. Source – Delia Smith “puddings” Nothing like Delia for a good recipe. Ate it all before remembered to take photographs! Oops!

Foodstuff you will need:  (serves 2)

450g cooking apples or green apples – peeled, cored and sliced

110g ground almonds

50g soft brown sugar

110g butter (room temperature)

110g golden caster sugar

2 large eggs

Equipment:

Round overproof baking dish – diameter 8 inches(20cm) 1.5 inches deep(4.5cm) buttered.

Medium Saucepan

Bowl

Whisk/ wooden spoon

How to throw it together

Pre heat the oven to gas mark 4 /250F/180C

Place the apples in a saucepan with the brown sugar and approximately 2 tablespoons of water, simmer gently until soft and then arrange them in the bottom of the prepared baking dish.

In a mixing bowl, cream the butter and caster sugar until pale and fluffy and then beat in the egg a little at a time. When all the egg is in, carefully and lightly fold in the ground almonds. Now spread this mixture over the apples and even out the surface with the back of a  wooden spoon.

Bake on a high shelf in the oven for exactly 1 hour.

This pudding is equally good served warm or cold – either way its great with chilled pouring cream. Can keep in fridge for 3-4 days.

Steamed trout with ginger and spring onions

We bought a 60cm fish poacher whilst cycling through Crows Nest, Sydney. As it was difficult to cycle far with it attached to the pannier rack, we deposited it at a friend’s house for a few days. Safely installed in the kitchen we searched recipe books to try out steaming fish and the first recipe we tried has become our favourite. This is from Delia Smith “Fish”

Nothing like a good trout to satisfy hunger especially with boiled potatoes or rice. The sauce is great.

Foodstuff you will need:  (serves 2)

2 rainbow trout - gutted and de scaled.

Piece of fresh root ginger – peeled and cut into thin strips

4 spring onions

1 clove garlic

crushed sea salt

Sauce

1 teaspoon peeled and chopped root ginger

1 clove of garlic

3 tablespoons soy sauce

3 tablespoons Shaosing (Chinese rice wine)

1 teaspoon toasted sesame oil

½ teaspoon dark soft brown sugar

Equipment:

Large steamer for fish with lid

Hob (2 or more rings)

Kitchen paper

Small saucepan

Sharp knife and chopping board

How to throw it together

Rinse the trout and then dry them on the kitchen paper.

Sprinkle the outside of the fish with sea salt and leave for 30 minutes to help firm up the flesh.

Please all the sauce ingredients in a small saucepan, then bring them to simmering point and simmer for 5 minutes.

Cut the spring onions in half where the green and white parts meet, and the very green part in diagonals. The rest should be thinly shredded lengthways.

After 30 minutes, wipe the salt away from the trout with more kitchen paper ad place the fish in the steamer with the ginger and the garlic scattered inside and all over. Place it over boiling water and steam with lid on for exactly 15 minutes. Serve the trout with the reheated sauce poured over and garnish with the spring onions.

If you prefer, you can remove most of the bones before eating

Toasted Muesli

This is very simple to make and useful if you need to use up nuts, seeds, dried fruit and oats. It is a variation on the recipe from Brian Pearson but with addition of desiccated coconut and more dried fruit. You can add whatever you find lurking in your dried fruit/nut/seed draw and it will come out a winner. Thank you Marcus Wareing

Foodstuff you will need:  (serves 12)

150g honey

50ml groundnut oil

500g rolled oats

80g wheat germ

60g desiccated coconut

60g bran flakes

80g sesame seeds

80g pumpkin seeds

80g skin on almonds (chopped)

100g-pitted prunes

100g dried apricots

Equipment:

Oven and large roasting try

Saucepan

Large bowl

Airtight container

Wooden spoon for mixing

How to throw it together

Preheat the oven to 140C. Gently warm the honey and oil in a saucepan. Combine the remaining ingredients (except the fruit) in a large bowl. Pour the honey and the oil over the mix and stir to coat everything.

Spread out the mixture in a large roasting tin and bake for 15 minutes, stirring regularly. Stir in the fruit and cook for a further 10 minutes until lightly golden. Allow to cool, then keep in an airtight container for up to 2 weeks.

Celery soup

We were stuck with what to do with lots of celery so resorted to one of favourite no nonsense chefs; this recipe is from Delia Smith. This is a very light and creamy recipe but full of flavour.

Foodstuff you will need:  (severs 4)

350g celery (or half celery) trimmed chopped

25g butter

110g potatoes peeled and chunked

2 leeks washed and cut into slices

550ml vegetable or chicken stock

275ml milk

¼ teaspoon of celery seeds

2 tablespoons of double cream or crème fraiche

good grating of fresh nutmeg

salt /pepper

Equipment:

Tablespoons

Knife and chopping board

Measuring jug

Ladle

Large saucepan with lid

Liquidiser

Clean large saucepan

Grater for nutmeg

How to throw it together

Melt butter in large saucepan over low heat

Add celery with potatoes and leeks.

Stir to coat vegetables with butter, cover and cook gently for about 15 minutes. Shake the pan from time to time to prevent vegetables from sticking.

Pour in the stock and milk and sprinkle in the celery seeds (don’t over do it: care these are very salty!)

Bring the soup to simmering point then cover and cook over a very low heat for 20-25 minutes or until vegetables are tender.

Remove from heat. Leave the soup to cool for a while then transfer into a liquidizer (You may need to do this in batches) Liquidise the mixture until all in puree form.

Transfer liquidized mixture to a new saucepan.

Return to the heat and add cream/crème fraiche and the nutmeg. Bring soup back to the boil, check the seasoning, add more salt and pepper if necessary.

Serve in large bowls. Great with fresh bread.

Sautéed mushrooms

This is a very tasty mushroom recipe, especially for breakfast as the zesty lemon and garlic gives the dish a bit of a zing.

This is great with any type of mushrooms but probably best with flat open mushrooms. Great with steak or on toast for breakfast.

Foodstuff you will need:  (severs 4)

800g flat open mushrooms

60ml extra virgin olive oil

40g unsalted butter

1 teaspoon of thyme (fresh or dried ok)

3 garlic cloves – peeled and chopped

sea salt

lemon juice

freshly ground pepper

3 tablespoons of chopped parsley

Equipment:

Knife and chopping board

Large heavy based frying pan

Wooden spoon

How to throw it together

Slice the mushrooms into thick slices

Add the olive oil and butter to the frying pan large enough to hold all the mushrooms. Heat on high until butter starts to foam, add mushrooms and thyme and toss to coat. Lower the heat to medium and cook for 10 minutes. Add the garlic and some sea salt and raise the heat again; the mushrooms should start to caramelize. Cook for a further 10 minutes.

Remove the pan from the heat; add lemon juice to taste; add a grind of black pepper and sprinkle over the chopped parsley.

Mix well and serve.

Rump steak with pepper and brandy

This is a well used recipe but was first tested on Norwegian and South African friends Arild and Dorette. Quite a risky strategy testing out recipes on friends, but ours seem to enjoy it, even when we get it wrong. This recipe however is a standout. Thank you Neil Perry.

The steak is great with sautéed mushrooms, roast potatoes (or chips) and broccoli.

Foodstuff you will need:  (severs 4)

4x 200g rump steak

sea salt

25g white /and or black peppercorns

60ml extra virgin olive oil

40g unsalted butter

60ml brandy

500ml  cream

1 lemon (juice only)

Equipment:

Oven (heat to 50C then switch off)

Large deep heavy based frying pan

Mortar and pestle

Flat plate x 2

Spatulla & fork to turn meat

Wooden spoon

Plates to serve x 4

How to throw it together

Remove steaks from fridge 1 hour before cooking and season with sea salt.

Crush peppercorns in mortar with pestle. Transfer to a flat plate. One at a time press the steaks into the peppercorns turning to ensure both sides are covered.

Cook 2 steaks at a time.

Heat ½ the virgin olive oil and ½ the butter in a deep based frying pan. When hot plae steaks in the pan and cook for 2 minutes each side. Remove and set on a plate in a warm place to rest. Repeat with remaining steaks.

Once all the steaks are resting, add the brandy to the pan. 

As it flames scrape the bottom of the pan with a wooden spoon. When the flames have gone add the cream and cook until reduced by half. Squeeze the lemon juice over, then check the seasoning.

Place steaks on warm plates, pour over some sauce and serve immediately.