Pork tenderloin with gorgonzola thyme sauce

October 13, 2013February 7, 2016 Belinda

I love pork tenderloins as they are so easy to cook and carve, they are very low fat and take all sorts of bold flavors. This is a gorgeous sauce and again simple but decadent.

Serves 4

3 pork tenderloins (about 3 lbs in total)
salt and pepper to taste
vegetable oil for the frying pan
1/2 cup dry white wine
3/4 cup heavy cream or whipping cream
1/4 lb Gorgonzola cheese, at room temperature
1/2 cup unsalted butter, at room temperature
freshly ground black pepper
1 tbsp minced fresh chives
3/4 tsp minced fresh thyme

Preheat the oven to 350 F. Season the pork liberally with salt and pepper after removing the silverskin.

Merely wipe a heavy cast iron frying an with vegetable oil and heat over high heat. Add the pork and brown on all sides. remove from the pan to a baking sheet and bake for 10 to 15 mins until cooked through but still a bit pink.

In a small saucepan, reduce the wine over a moderate heat to 1 tbsp. Add the cream and reduce by half.

Remove from the heat and whisk in the gorgonzola, fresh thyme and butter into the sauce, whisking constantly until incorporated. Season to taste and add the chives.

To serve:

Slice the tenderloin into 1/2 inch slices and place on heated plates. Surround with the sauce and serve immediately

Easy family-friendly Mexican chicken bake

September 20, 2013September 9, 2022 Belinda

I have made this for the kids since they were 7 and 10 and they are now 22 and 25 and they still love it. It’s great for parties too.

Serves 4

3/4 cup medium or short grain rice
1 1/2 cups canned red kidney beans, drained and thoroughly rinsed
3 1/2 tbsp chopped fresh cilantro leaves
1 tbsp vegetable oil
1 1/4lbs boneless, skinless chicken thighs
12 oz jar spicy taco sauce. (In LA, I buy La Victoria Red Taco Sauce, medium)
2 cups grated sharp cheddar cheese
1/2 cup sour cream

Preheat the oven to 350 F
Lightly grease a deep, round, 8 1/2 ” ceramic casserole dish. Bring a large saucepan of water to a boil, add the rice and cook for 10 to 12 mins, stirring occasionally. Drain.

In the prepared dish, combine the beans and 1 1/2 tbsp of the cilantro, then add the rice and toss together. Lightly press the mixture so that the beans are mixed into the rice and the mixture is flat.

Heat the oil in a large frying pan over medium heat. Saute the chicken thighs for 3 minutes, then turn the chicken over. Add the taco sauce and cook for another 3 minutes.

To assemble, spread half the cheese over the rice. Arrange the thighs and sauce on top in a star shape, sprinkle with 1 1/2 tbsp of cilantro, then sprinkle with cheese. Cover with aluminum foil.

Bake for 35 to 45 minutes or until the mixture is bubbling and the cheese is melted and slightly browned – remove the foil for the last 5 minutes.
Cut into four servings with a knife and scoop out carefully, keeping the layers intact.

Serve sprinkled with the remaining cilantro and a dollop of sour cream

Do-ahead · Nuts · Vegetable sides · Vegetable-related

Cauliflower gratin with manchego and almond sauce

September 3, 2013September 9, 2022 Belinda

This recipe is wonderfully rich and substantial and you won’t miss the carbs one little bit.
Manchego cheese is a Spanish sheep’s cheese and of course, almonds are really good for you!

Serves 6

3/4 cup half and half
1/2 cup whole roasted almonds with skins on, plus 2 tbsp coarsely chopped almonds (3 oz)
4 tbsp butter
2 tbsp all-purpose flour
1 cup whole milk
1 cup plus 2 tbsp finely shredded aged Manchego (or aged Gouda)
A large pinch of freshly grated nutmeg
salt and freshly ground black pepper
One 2lb head of cauliflower, cut into 1 1/2 inch florets
1 medium onion, finely chopped
1/4 tsp smoked Spanish paprika

Preheat the oven to 400F
In a small saucepan, heat the half and half until steaming, then transfer it to a food processor or blender.
Add the 1/2 cup of whole almonds and process until finely ground. let stand for about 10 minutes.
Strain the half and half through a fine sieve set over a bowl, pressing on the almonds to extract as much liquid as possible. Discard the ground almonds

In a medium saucepan, melt 2 tbsp of butter. Add the flour and whisk over moderately high heat for 1 minute. Add the milk and the half and half and cook, whisking, until thickened, 5 minutes.
Remove from the heat. Add 1 cup of the Manchego cheese and whisk until melted. Whisk in the nutmeg, season with salt and pepper. Keep warm.

In a large skillet, bring 1/2 inch of salted water to a boil. Add the cauliflower, cover and cook over high heat until crisp-tender, about 4 minutes.
Drain the cauliflower in a colander and wipe out the skillet.

Melt the remaining 2 tbsp of butter in the skillet. Add the onion and cook over moderately high heat, stirring until lightly browned, for about 5 minutes.
Add the cauliflower and cook, stirring until lightly golden, about 2 minutes.
Season lightly with salt and pepper.
Transfer the cauliflower to a 7 by 10 inch glass or ceramic baking dish and spread the Manchego sauce on top.
Sprinkle the gratin with the remaining cheese, the 2 tbsp of chopped almonds and the paprika and bake in the center of the oven for about 20 minutes, or until bubbling and browned on top.
Let stand for 10 minutes before serving.

Asian flavors · Dessert · Do-ahead · Fruit · Nuts

Mango and ginger cheesecake with kiwi fruit sauce

August 26, 2013September 9, 2022 Belinda

I must thank the wonderful New Zealand cookery book writer, Annabel Langbein, for this wonderful recipe.
It is utterly sumptuous and darn right sexy! The kiwi fruit sauce is so easy and adds such a wonderfully exotic and refreshing addition too.
You can cut individual cheesecakes like the one pictured above with a round cutter which look great or you can serve it in slices.

Serves 8

1 1/2 cups plain sweet cookie crumbs
1 1/2 cups finely chopped macadamia nuts or toasted almonds
4 oz butter, melted
3 tsp powdered gelatine
1/4 cup water
9 oz cream cheese, at room temperature
1/2 cup sugar
3/4 cup cream
2 x 15 oz cans mangos in juice, drained
1/4 cup chopped crystallized or uncrystallized ginger

Method

Mix the cookie crumbs and nuts together.
Stir in the melted butter and combine evenly. Press into a 9-10inch spring form pan. Chill

Heat the gelatine and water in a small pan and stir well to dissolve.
Place in a food processor bowl with the cream, cream cheese, sugar, cream and half the mangos.
Puree until smooth.
Finely chop the remaining mangos and stir into the cream cheese mixture with the ginger.
Pour into the prepared base.
Chill for 4 to 5 hours.

This will store covered for 2 to 3 days.

For the kiwi fruit sauce

3 peeled kiwi fruit

2-3 tbsp sugar

1 tbsp fresh lime juice

Place 2 of the peeled kiwi fruit and the other ingredients in a food processor. Puree in short bursts to prevent seeds pulverizing. (or the sauce will be bitter)

Chill. it will keep 2-3 days.

Use the 3rd kiwi to slice and fan across the cheesecake.

Makes about 1 cup

Appetizers · Asian flavors · Do-ahead · Poultry

Pate with Asian influence

August 24, 2013September 9, 2022 Belinda

This pate is a little different due to the Asian flavors added. Thank you to the wonderful Hugh Carpenter who has some superb Asian-ized recipes which I adore!

It takes minutes to make this in a food processor and continues to improve in flavor if made a day or two in advance

Serves 8 to 10 as an appetizer

1/2 lb chicken or turkey livers
1/4 cup (1/2 stick) butter
1 tbsp finely minced fresh ginger
2 shallots, chopped
2 large cloves garlic, minced
1 tbsp oyster sauce
2 tsp dry mustard powder
1 heaped tsp grated or finely minced orange peel
1/4 tsp salt
1/2 tsp sugar
1/3 tsp 5-spice powder
1/4 tsp Chinese chile sauce (optional)
3 oz cream cheese
2 tbsp Cognac
Sprigs of fresh herbs for garnish

In advance

Trim the fat and sinew from the livers and discard. Cut the livers in half.

In a 10 inch saute pan set over medium heat, melt 2 tbsp butter saute the shallots, ginger and garlic for about 30 seconds.
Add the livers, cover the pan and cook until the livers are no longer pink in the center, about 5 minutes.

Transfer the livers to a food processor fitted with a metal blade. Scrape all the pan juices into the processor as well then add oyster sauce, mustard powder, orange peel, salt, sugar, 5-spice and chile sauce.
Process until completely smooth.
Add the cream cheese to the food processor and blend briefly.
Add the remaining butter and blend until very smooth.
Add the Cognac and blend again briefly.

Transfer the puree to a 2- cups mold. Smooth the surface and cover with plastic wrap to the top doesn’t discolor.
Refrigerate for up to 1 week.
Garnish with fresh herbs and serve with either crackers or toasty bread

Do-ahead · Grains · Salad · Vegetable-related

Roasted vegetable couscous salad with harissa-style dressing

August 20, 2013September 9, 2022 Belinda

I am not a vegetarian but seem to have a lot of vegetarian recipes on this blog. I adore vegetarian food and always feel better when eating it, I just can’t do without the other stuff!

This is one of, if not the best vegetarian salads you can make.
Delia Smith is a genius in combining these vegetables, lettuces and grains into something you will remember for a long time.

Serve 4 as a main or 8 as a starter

For the roasted vegetables
1 small eggplant
2 medium zucchini
1lb cherry tomatoes, skinned, if you have the patience!
1 small red pepper, cut into 1 inch squares
1 small bulb fennel, chopped
1 large onion, sliced and cut into 1 inch squares
2 fat cloves garlic, crushed
2 tbsp fresh basil leaves, torn so that they stay visible
3 tbsp extra virgin olive oil
2 oz pitted Kalamata olives, chopped
1 heaped tbsp capers, drained
salt and freshly ground black pepper

For the couscous
10 oz medium couscous
18 fl oz vegetable stock, put on to boil. (If you are not vegetarian, it’s nice to use chicken stock)
4oz firm goat’s cheese
salt and freshly ground black pepper

For the salad
1 x 3oz packet mixed lettuce leaves (such as lettuce, cilantro leaves, flat leaf parsley, arugula, spring mix etc)

For the dressing
4 fl oz extra virgin olive oil
1 rounded tsp cayenne pepper
2 level tbsp ground cumin (I use home roasted)
2 heaped tbsp tomato puree
4 tbsp fresh lime juice (about 2 limes)

To garnish
1 level tbsp black onion seeds

You will need a large shallow roasting tin for the vegetables

First, prepare the roasted vegetables;
Prepare the eggplant and zucchini ahead of time by cutting them into 1 inch dice, leaving their skins on. Then toss the dice in a level dessertspoon of salt and pack them into a colander with a plate on top and a heavy weight on top of the plate. Leave them on one side for a hour so that some of the bitter juices drain out (Put a bowl underneath to catch the liquid)
After that, squeeze out any juices left and dry the dice thoroughly in a clean cloth.

Preheat the oven to 475 F
Now arrange the eggplant, zucchini, tomatoes, pepper, fennel and onions in the roasting tin, sprinkle with the crushed garlic, basil and olive oil, toss everything around in the olive oil to get a good coating and season well with salt and pepper.
Place the tin on the highest shelf in the oven for 30 to 40 minutes or until the vegetables are toasted brown at the edges. When the vegetables are done, remove them from the oven and stir in the chopped olives and the capers then remove them to a plate to cool.

When you’re ready to assemble the salad, first place the couscous in a large heatproof bowl, then pour the boiling stock over it, add some salt and pepper, stir it with a fork then leave on one side for 5 minutes, by which time it will have absorbed all the stock and softened.
Meanwhile cut the cheese into sugar-cube sized pieces.
Make up the dressing by whisking all the ingredients together in a bowl, then pour into a serving pitcher.

To serve this wonderful salad, place the couscous in a large, wide salad bowl, (a clear bowl is lovely so you can see the layers, see the picture)
Gently fork in the cubes of cheese along with the roasted vegetables.
Next arrange the salad leaves on top and just before serving, drizzle a little of the dressing over the top followed by a sprinkling of onion seeds and hand the rest of the dressing around separately.

Note – Onion seeds look gorgeous on this salad, but beware, they can get stuck in your teeth which can make you look like you have a mouth full of fillings!

Appetizer Vegetarian · Appetizers

Fried halloumi cheese with lime and caper sauce

August 20, 2013February 7, 2016 Belinda

This is Delia Smith’s divine, pungent and easy sauce you can put over fried halloumi cheese, or grilled and marinated prawns, fish, chicken or pork.
It is light, tangy and really worth making to take your piece of protein to a new level

This recipe serves 2, but can be doubled easily

1 halloumi cheese (Many supermarkets stock this, otherwise it’s available in Middle Eastern markets)
2 tbsp olive oil
2 level tbsp well-seasoned flour

Dressing ingredients
Juice and zest of 1 lime
1 heaped tbsp capers, drained
1 tbsp white wine vinegar
1 garlic clove, chopped finely
1 heaped tsp grain mustard
1 level tbsp chopped fresh cilantro leaves
2 tbsp extra virgin olive oil
salt and freshly ground black pepper

To garnish

a few sprigs fresh cilantro

First of all, unwrap the cheese and pat it dry with kitchen paper. Then, using a sharp knife, slice it into 8 slices, including the ends.
Now prepare the dressing by simply whisking all the ingredients together in a small mixing bowl.

When you’re ready to serve the halloumi, heat the oil in a frying pan over a medium heat. When the oil is really hot, press each slice of cheese into the seasoned flour to coat it on both sides, then add them to the hot pan as they are done – they take 1 minute on each side to cook., so by the time the last one’s in, it will almost be time to turn the first one over.
They need to be a good golden color on each side.

Serve them straight away on warmed plates with the dressing poured over and garnished with sprigs of cilantro

This is good served with lightly toasted pita bread or Greek bread with toasted sesame seeds

** If you decide to have this lime and caper sauce with grilled fish, prawns or meat, follow the same recipe for the sauce and serve it in a separate container beside the grilled meat/fish.
You will love this!

Dessert · Do-ahead · Gluten Free · Icecream

Cheddar cheese ice cream

August 19, 2013September 9, 2022 Belinda

This is divine!
I had this recipe last night on apple pie at a fabulous restaurant in Forestville, Russian River. I think it would work really well with any form of apple crumble or pie especially with a cheese crust, as the one last night had.
Make sure to find a really good mature cheddar cheese, not the orange plastic sort that most supermarkets have here in the US.
You would be better with a “Kerrygold” Dublin mature.

Makes 1 quart

7 large eggs, separated
1 cup sugar
1/4 tsp salt
1&1/2 cups half and half
1 cup heavy cream
1 tbsp good vanilla extract
1&1/2 cups (6oz) Mature cheddar cheese, shredded

In a medium mixing bowl, beat the sugar and salt into the egg yolks with a hand mixer until thickened and pale yellow. Set aside.

Bring the half and half to a simmer in a heavy, medium pan over medium heat.
Slowly beat the hot half and half into the egg mixture. Pour the entire contents back into the pan and place over a very low heat. (or over a double boiler)

Stir constantly until the custard thickens slightly; do not let it boil. Remove from the heat, transfer back into the bowl and then stir the grated cheese into the custard until it melts.
When the cheese is melted, stir in the cream and vanilla axtract. Cover and chill until cold.

Freeze in your ice cream maker according to the manufacturer’s instructions, then transfer ice cream into a glass or plastic container, covering tightly and place in the freezer overnight. (or at least 2 hours)

For a terrific variation, try replacing the cheddar cheese with 4 oz Stilton or even better, Roquefort!!
Serve with poached prunes or figs.

Appetizers · Meat

Italian sausage and gorgonzola stuffed baby Portabella mushrooms

August 18, 2013February 7, 2016 Belinda

Don’t say I didn’t warn you! Anything to do with Italian sausage with that gorgeous fennel flavor has me, and the addition of Gorgonzola (or St Agur Blue cheese) is just incredible.

Serves 10 to 16 people as an hors d’oeuvres

Preheat the oven to 350 F

1lb sweet Italian sausage
2 large garlic cloves, crushed
1/2 cup mascarpone cheese
3/4 cup Italian seasoned breadcrumbs
1 & 1/4 cups Mountain Gorgonzola (the creamy one) You can use a little less if preferred, but I like my flavors bold!
32 baby Portabello (Crimini) mushrooms
salt and pepper
a good handful fresh basil, shredded

Cook the sausage meat in a skillet, crumbling it with a fork until the pink is all gone.
While it’s cooking, take the stems out of the mushrooms and chop up the stems.
Add the crushed garlic and mushrooms stems to the sausage and cook for 1 minute and turn the heat to low.
Add the mascarpone cheese, breadcrumbs, gorgonzola ad shredded basil.
Season with the salt and pepper to taste.

Stuff the mushrooms with the cooked filling and line up on a lined baking sheet.

Bake in a preheated 350F for about 20 to 25 minutes

There will most likely be filling left. you can eat it on bread or crackers!