Featured

Posts Tagged ‘moderate heat’

What you need:

10 slices of French stick or ciabatta about 2cm thick
3tbsp olive oil
2 small leeks, washed and finely sliced
2 garlic cloves, 1 crushed 1 left whole
100ml white wine
200ml cream (double or whipping)
½ tsp fresh thyme
1tbsp chopped fresh parsley
20g parmesan cheese
5 rashers of streaky bacon
Small handful of fresh chopped mint

What you do:

Cook the bacon under the grill until crisp, cool and chop into small pieces. In a medium frying pan heat 1tbsp of the olive oil and cook the leeks over a moderate heat for 2 minutes.

Now add the crushed garlic, thyme and continue frying for a further minute before adding the white wine and reduce to almost evaporated. Next pour in cream and bring to the boil, season with salt and milled pepper add the parmesan and chopped parsley and keep warm until needed.

Drizzle the remaining olive oil over the slices of bread and cook either under the grill or ideally on a griddle pan until crisp and golden. Take the whole piece of garlic and rub a little over one half of the bread and lay them onto a serving plate. Top each with a spoonful of the creamed leeks, crispy bacon and finally a little chopped mint and a drizzle of olive oil.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

4  pork loin steaks
2tbsp / 30ml  olive oil
8 shallots, peeled and quartered
2 cloves garlic, crushed
2tbsp /30ml  medium madras curry powder
1/4tsp /1.25ml ground cloves
4tbsp / 60ml  sherry
Finely grated rind and juice of 1 orange
30ml (2tbsp) cider vinegar
15ml (1tbsp) demerara sugar
1 sprig each parsley and rosemary
1 bay leaf
4oz /115g  ready-to-eat dried apricots
2oz /55g  sultanas
1 cox’s apple
2 oz /15g  butter
1 oz /25g  blanched almonds

What you do:

Trim any excess fat from the pork with a sharp knife. heat half the oil in a oven proof casserole or frying pan and fry the pieces of pork on a high heat for 2-3 minutes to brown lightly, turning once. Remove and keep hot.

Heat the remaining oil and fry the shallots and garlic, stirring over a moderate heat for 2-3 minutes to brown lightly.

Stir in the curry powder and cloves, then add the sherry and allow to bubble for about 30 seconds. Stir in the orange rind and juice, cider vinegar and sugar.

Tie the parsley, rosemary and bay together with fine cotton string, then add to the pan with the apricots, sultanas and the pork. Bring to the boil then reduce the heat, cover tightly and simmer on a low heat for a further 30-35 minutes, until tender. Add a little water if the mixture becomes dry.

Core and thickly slice the apples. Heat the butter in a small frying pan and fry the apples and almonds until lightly browned. Stir into the casserole, adjust the seasoning to taste .

serve hot.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)