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Cover: A dish for all seasons

Recipes with pepper

09Apr 12

Roast pork with apples and cider

Roast Pork with ApplesPork fillets are tender and succulent, and in this roast pork with apples and cider recipe are cooked fast. This means that you can prepare a roast from start to finish in less than 45 minutes, and it’s delicious!

What you need:
2 x 350g fillets of pork
3 x large cox apples, core removed, skin on
2 cloves garlic, peeled and cut into thin slices
20 Cloves
40g butter (plus a knob of butter to grease baking tray)
1 ½ tablespoons cider vinegar
1 small onion, peeled and finely chopped
1 tablespoon Demerara sugar
225ml English cider
2 tablespoons crème fraiche (optional)
Salt and pepper to taste

What to do:
1. Preheat the oven to 230°C.
2. Cut slits into the pork fillets and insert the garlic slivers inside – do this all over the meat.
3. Push cloves into some of the spaces between the garlic, around 5 cloves per side of each piece of meat.
4. Butter a baking tray and scatter with the sliced onion.
5. Melt the butter in a bowl and stir in the cider. Lay the pork over the onion on the baking tray, and brush the meat all over with the cider mixture. Then season with salt and pepper.
6. Cut the apples into wedges, toss them in the cider and butter mixture and place them in the tray around the outside of the pork.
7. Place the tray in the hot oven on a high shelf and roast for 25-30 mins, or until the pork is thoroughly cooked (roasting time will depend on the thickness of the pork).
8. When cooked, remove the pork, keeping it warm by wrapping it in silver foil, then put the baking tray on the heat on top of the cooker, add some cider and stir loose the apples and onions to make a wonderful sauce, let the liquid reduce by about a third – this should take about 5 minutes.
9. Add the crème fraiche (if you are using it) to the cider, apple and onion sauce, let it warm through on the heat, taste and season further if necessary.
10. Carve the pork into nice thick slices and serve with the apples.

1 hour to prepare – 45 minutes to cook
Makes: 4 main courses

Note: If you enjoy my recipe, I also recommend this spiced roast ham or pork with juniper berries.

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05Apr 12

Steamed Spring Vegetables with Toasted Pine Nuts

Steamed Spring Vegetables with Pine NutsAn incredibly fresh and healthy accompaniment to any meat or fish dish that you are preparing – steamed spring vegetables with toasted pine nuts are particularly delicious alongside herb crusted salmon with salsa rosso.  In fact, I sometimes eat a big bowl of this and nothing else for my supper, when my body is calling out for greens, greens and more greens, as it often does! 

Asparagus and broccoli are in season in the spring in the UK.  They are bursting with vitamins and minerals, as well as flavour, when you dress them up in a little tasty topping.  Also works well as a starter. You can add Parmesan cheese to top it off at the end, but that is up to you!

What you need:

  • Bunch of fresh asparagus tips
  • Large handful of pine nuts
  • 12 stems of broccoli
  • 30g snow peas
  • 2 generous pinches of Malden sea salt flakes
  • Extra virgin olive oil to fry the nuts and to drizzle over the dish
  • Fresh ground black pepper
  • Handful of fresh basil, roughly torn
  • A hearty drizzle of a good balsamic vinegar

What to do:

  1. Wash and prepare the asparagus.  Bend each stem, and if it is really fresh, it will break naturally to give you perfect tips.  Lay them to one side.  Wash the broccoli and trim off the ends. Rinse the snow peas.
  2. Prepare your steaming equipment and steam the prepared vegetables for 10-15 minutes, or until they are tender but retain a slight crunch (if you like them al dente like me).
  3. Whilst the vegetables are steaming, toast the pine nuts in a little olive oil over a medium to high heat on the hob.  This should only take a few minutes.  Sprinkle them over with a pinch of the sea salt, remove them from the heat and leave them sitting in the pan to keep warm.
  4. Once the vegetables are cooked, drain them and then serve them into pretty bowls or side plates.  Top with the pine nuts, and then drizzle over a generous helping of olive oil and swirl over with the balsamic vinegar.  Sprinkle all over with the fresh basil and season well with salt and pepper.  Cover the vegetables in the topping rather than just the centre.

Note: For a change, try substituting the balsamic vinegar for the juice of a freshly squeezed lemon.

10 minutes to prepare, 15 minutes to cook

Makes: 2 generous servings

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