CROCK POT COCONUT/ TOMATILLO PORK CHOPS

Serves 4
prep time 15 min.
Cook time 7 to 8 hrs

• 4 pork chops 11/4 inch thick
• 10 tomatillos
• 2 garlic cloves
• 1/2 Spanish onion
• 1 teaspoon of cumin
• 3 cans of coconut milk
• I 1/2 cups of chicken stock
• 2 jalapeño
• 1 sheet of banana leaves
• 4 bay leaves
• Salt and pepper to taste

Directions

Season pork chops with salt and pepper. In a blender mix all of the ingredients except for the bay leaves and banana leaves . Place the pork chops with the coconut - tomatillo mix cover it with the banana leaves and cook over night in low heat until tender .  Degrease the juice and blended until smooth , you can use that
as a sauce .

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Asparagus and Mozzarella Bake

Ingredients
Many of you will be familiar with the traditional recipes associated with asparagus, so I thought I would show you one that isn’t so well known, but is absolutely delicious and can be used for a family meal or as a dinner party dish. Cook the asparagus in salted boiling water until al dente. Drain and allow to cool, then toss in the olive oil.
Grease a baking dish (approximately 44cm x 24cm) with the butter.
Lay sixteen of the asparagus spears on the bottom, cover with some of the mozzarella slices and
sprinkle some basil leaves on top.
Pour over half the chopped tomatoes, season with salt and pepper and then sprinkle 200g of grated
parmesan on top.
Repeat the process making sure that when finishedthe top is covered with the remaining parmesan.
Bake in the centre of a preheated oven at 180c or Gas 4 for approximately 20 minutes.
Once cooked, allow to rest for five minutes before serving.
Serve with a green salad and hot crusty bread.

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MASCARPONE VANILLA CHEESECAKE WITH POACHED RHUBARB

Serves: 4 (but you can save
some for the next day!)
Prep time: 20 minutes
Cooking time: 30 minutes

Special equipment: 4 x 7cm x
4cm deep steel ring moulds
659 calories
53g fat

Raise a glass fit for a princess , Chablis is one of the world’s finest white wines. It can be PRI CEY , but there are some bargains to be had, says Rob Buckhaven citrusy Tesco Chablis (£7.79) has turbo flavours of lemon and green apple. Blagger’s guide To be called “Chablis”, the grapes used in the wine must have been grown entirely in the tiny French village of the same name. MASCARPONE VANILLA CHEESECAKE WITH POACHED RHUBARB

*A little oil for greasing
*4 digestive biscuits
*20g unsalted butter, at room temperature
*1 egg
*80g caster sugar
*2tsp flour
*1tsp vanilla extract
*200g cream cheese
*50ml double cream
*120g mascarpone
*2tsp lemon juice For the rhubarb
*2tbsp caster sugar
*1 largish stick of rhubarb, cut at an angle into10 x 2.5cm piece

Preheat the oven to 150˚C/300˚F/gas mark 2. Cut strips of baking parchment that fit inside each of the steel ring moulds, then lightly oil the moulds so the paper sticks to the sides. Place the moulds on a baking tray lined with baking parchment and set aside. Put the biscuits and butter in a food processor and pulse to make fine crumbs. Divide equally between the prepared ring moulds to evenly cover the bottom. Use the end of a rolling pin to press the crumbs down to make a firm base. In a large bowl, beat together the egg, sugar, flour and vanilla extract until the mixture is light and fluffy. While still mixing, add the cream cheese, double cream and mascarpone, until the mixture is smooth. Be careful not to over beat the mixture or it will become too firm and will be difficult to transfer to the moulds. Divide the mixture between the 4 ring moulds, then smooth off the tops with the back of a spoon. Tap the baking tray on the bench a few times to expel any air bubbles, then place in the oven on the middle shelf and bake for 20-25 minutes. When the cheesecakes are ready, the centres will still be a little soft, but they will firm up as the cheesecakes cool. Carefully remove from the oven and leave to cool in the moulds. To make the poached rhubarb, tip the sugar into a bowl and then toss in the rhubarb, coating it all over with the sugar. Transfer the rhubarb on to a small baking tray lined with baking parchment and sprinkle any excess sugar over the top. Cover the tray tightly with foil, then bake in the oven for 15 minutes. Remove from the oven and leave to cool to room temperature before peeling off the foil. To serve, gently run a knife around the inside of the cheesecake moulds to release the edges of the cakes. Slide the moulds off, then carefully peel away the paper and place the cheesecakes on plates. Put a few pieces of the poached rhubarb on top of each cake, then spoon some of the rhubarb cooking juices over the top.

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RIB-EYE OF BEEF WITH CARAMeLISED ONION GRATIN AND GREEN BEANS

Serves: 2
Prep time: 25 minutes
Cooking time: 1 hour 30 minutes

*2tbsp olive oil
*1 large onion, peeled and finely sliced
*1 clove garlic, peeled and minced
*3 sprigs thyme
*400g baking potatoes, peeled
*250ml chicken stock
*Salt and black pepper
*2 x 180g rib-eyesteaks, trimmed of visible fat
*150g fine green beans

Preheat the oven to 190˚C/375˚F/gas mark 5. Heat half the olive oil in a shallow frying pan, then add the onion, garlic and thyme and sauté until lightly golden. Turn the heat down, stirring the onions every few minutes until they’re soft and sticky (about 20 minutes). While the onions are cooking, finely slice the potatoes into 3mm slices. Heat the stock in a pan, then add the sliced potatoes and cook, stirring occasionally, until the potatoes soften (5-6 minutes). Mix the caramelised onion with the potatoes, then season with salt and pepper. Tip the mixture into four large ramekins, or a 20cm x 20cm x 5cm deep ceramic dish, and press down, then drizzle over the remaining olive oil. Bake in the preheated oven for 35-40 minutes, or until the potatoes are cooked through and golden on top (check by piercing with a skewer or small knife). Put a saucepan of water on to boil. Place a heavy frying pan over a high heat and add a little oil. When it starts to smoke, season the rib-eye steaks on both sides with salt and pepper and place them in the hot pan. Cook for 2 minutes, then turn the steaks over and put the green beans in the boiling water to cook. After a further 2 minutes, remove the steaks from the pan and leave in a warm place to rest for 5 minutes. This will give you medium-rare steaks – cook for longer if you like. When the beans are cooked, tip into a colander to drain and season with a little salt if you wish. Slice up the steaks, then divide between warm plates with the green beans and some gratin on the side.

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mixed grill of seafood

Ingredients

• 1 live lobster, about 600g/1lb 5oz
• 1 medium squid (calamari),
• cleaned and prepared
• 1 John Dory (or tilapia), about 350g / 12oz, scaled, gutted, fins and tail trimmed and deheaded
• A couple of slices of monkfish, cut across the tail through the bone, leaving the bone in
• A few raw prawns with the shell on
• Olive oil
  Sea salt and freshly-ground black pepper
  1–2 tbsp herb mixture for grilling
  A handful of flat-leaf parsley,
  finely chopped to garnish
  Lemon wedges and your choice of dressing (see introduction) to serve

Method
Place the lobster on a chopping board. Insert a large, sharp, heavy knife into the cross on the back of the head and cut down towards the tail, cutting it in half. Remove the stomach and the black intestinal tract (if there is one) that may run through the middle of the tail and discard.
Slice the squid from top to bottom, then open it out and make diagonal cuts across it, first one way and then the other, making sure the depth of the cut is halfway through the thickness.
Preheat the barbecue, or the grill (broiler), to hot. (If barbecuing, ensure the flames have died down and the
coals are glowing and covered with white ash before cooking.) Brush all the prepared fish and shellfish with
olive oil, season and sprinkle with the grill mixture.
Gently grill the squid, cut side down over the hot coals, or cut side up under the grill (the squid will curl up on
itself) until golden and evenly charred on the knobbly bits – about five minutes. Gently grill the lobster, flesh side down over the hot coals, or flesh side up under the grill, for five minutes, then turn it over and cook for a further 4–5 minutes – it should be nicely scorched and grilled. Meanwhile, put the monkfish and John Dory on or under the grill and cook until nicely charred – about four minutes on each side. Grill the prawns for 4–5 minutes until pink. Place all the fish on a big platter, sprinkle with parsley and sea salt and serve with a few lemon wedges and your choice of dressing. One of my favourite meals of all time!

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Seared radishes with radish leaf miso pesto

 by Shu Han LEE

Following the brilliance of Fergus Henderson and his St John’s Restaurant, nose-to-tail eating has
gotten chefs to reconsider and even be excited about ears and trotters and cuts that have previously been discarded. It just makes a lot more sense for the environment and your own pocket, to fully use and appreciate all that has been sacrificed to feed your stomach. I think we need to apply this to vegetables
too, a sort-of “shoot-to-root” or “topto- toe” eating. It pains me to see people pluck the tops off beetroots, or the outer leaves off cauliflower, when the whole plant is perfectly good to eat. I’ve used the radish here as an example, its blushing pink roots are much-lovedin spring, but its leaves are actually just as delicious, with a nice mustardy bite not unlike rocket or watercress. It’s nonsense that people are willing to pay for those little leaves in their salads when you can get equally tasty ones free. I’ve moved away from the usual raw salads here though. Many don’t realise this, but radishes are great cooked! I don’t mean mushy, tasteless, over-boiled radishes; pan-seared ones still retain a slight refreshing crunch. At the same time, their sharpness mellows, and their light sweetness comes through, a great contrast to the salty peppery pesto. I’ve given a slight Asian twist to this vegan-friendly pesto, using miso instead of Parmesan for a savoury depth.

Seared radishes with radish leaf miso pesto

Ingredients

• 1 large bunch of whole radishes
• 1 small handful of toasted pine nuts or almonds
• 2 cloves garlic
• 2 tbsp naturally fermented white miso
• Generous pinch of unrefined sea salt, freshly ground black pepper
• Extra virgin olive oil
• Squeeze of lemon

Method

1. Prepare the radishes, separate tops from bottoms. Chop the bottoms into equal-sized pieces, halved or quartered if large. Wash the tops to remove any dirt from the leaves and roughly chop.
2. For the seared radishes, heat some oil over medium-high heat, and when just sizzling, add the radishes cut-side down. Season, and sear until golden brown, about 5 minutes. Flip and repeat on the other sides.
3.  For the pesto, combine all the ingredients except lemon in a mortar and pestle, or a food processor, adding the evoo as you go, enough to make a smooth paste. Finish with a squeeze of lemon. This will keep in the fridge for a couple of days if submerged under oil.

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Sweet Eve Strawberry Hawaii Slush

This is a delicious, healthy drink that you can make with children for afternoon tea in the summer or as a pudding after their meal. If you make the recipe using freshly squeezed orange juice it will taste so much better than carton juice. Serve the slush in a tall glass with an umbrella and straw for an instant party feeling.

Serves 4 / Preparation time: 15 minutes / Freezing time: 2 hours

Ingredients

• 250g Sweet Eve strawberries
• 2 ripe bananas
• 2 ripe mangos
• 2 ripe peaches
• ¼ watermelon
• 250ml of fresh orange juice
• 2 tbsp of honey
• 2 tbsp lemon juice

Method

Firstly prepare the fruit. Hull the strawberries and slice them in half. Peel the bananas and chop into chunks. Peel the mango and cut the flesh into cubes. Slice the peaches into quarters. De-seed the watermelon and chop into chunks. Place all the fruit on a plastic tray or baking tray that is covered with greaseproof paper and put in the freezer for two hours, until the fruit is solid. Place the frozen fruit in a liquidiser or blender. Add the orange and lemon juice and honey and whizz until smooth. Pour the Sweet Eve Strawberry Hawaii
Slush into tall glasses and serve.

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