Friday, May 28, 2010

Pork Tenderloin in Milk

Pork Tenderloin
Vegetable Oil
3 Cloves
Ground Cinnamon, or a stick
A sprig of fresh Rosemary
2 Garlic Cloves, bruised
Sea Salt
Black Peppercorns, cracked
1 fresh Bay Leaf
Unsalted Butter
300 ml Milk
Chicken Stock

1] Marinade the Pork in some Oil, the Cloves, Cinnamon, Rosemary, Garlic, Bay Leaf, some Salt and the cracked Black Pepper. Let it sit for 4 - 8 hours, tuning it occasionally.
2] Heat some Butter and Oil in a thick bottomed pan. When the Butter has stopped foaming, add the Pork leaving the marinade mixture to one side.
3] Gently brown of the meat on all sides.
4] Meanwhile gently heat the milk, adding in the marinade mixture.
5] Bring the Milk to the boil and gently add it to the Pork.
6] Get the liquid simmering gently and put on a lid slightly askew.
7] Cook for an hour or so until the Pork is cooked and the cooking liquid is reduced.
8] Take the Pork out and let it rest.
9] Stain the cooking juices to remove the herbs and spices into a small sauce pan.
10] Add warm Chicken Stock and reduce the sauce to your liking.
11] You may have a fair amount of Oil in your sauce so either skim it off, or use a separator.
12] Slice the Pork and serve with the sauce and roasted vegetables.

I had some Beetroot juice from the roasted veg, so I added that to the sauce for a nice earthy element.

Friday, May 14, 2010

Summer Herb Focaccia

Preparation: 60 minutes

Cooking: 20 minutes

200g OO Tipo Flour or use all strong flour (bread flour)
200g Strong flour (Bread flour)
15g fresh yeast of 7g or 1 sachet of dried yeast
50ml olive oil
300ml warm water
2 tsp fresh thyme, finely chopped
2 tsp fresh rosemary leaves, finely chopped
1 tbps basil, shredded
a couple of handfuls of rocket leaves
maldon salt

Yeast: Place the yeast in a container with the olive oil and add the warm water and stir it together until the yeast has dissolved, if you are using dried yeast leave it to foam before using.
Dough: Place the flour, herbs and a little salt in a mixing bowl or on a work top. Make a well in the center and pour in the yeast mixture and gradually work the flour into the yeast mixture and knead it until it is smooth or mix it with a dough hook on a low speed until it forms a ball and comes away from the sides (this should take around 5 minutes). The dough should be moist but not wet.
Lightly oil a bowl and place the dough in it, cover the bowl with cling film or a clean tea towel. Leave it in a warm place until it has risen to double its size.
Preheat an oven to 220°C. Remove the risen dough from the bowl and knead it into a ball. Roll the dough out so that you have a round about 1cm thick. Oil a baking tray and place the dough on it, drizzle over a little oil and set it aside in a warm place for 15-20 minutes to rise.
Toss the rocket in a little olive oil and press it in into the dough making thumb marks all over the bread. Sprinkle over lightly crushed maldon salt.
Place the baking tray in the center of the preheated oven and cook it for 10 minutes. Reduce the temperature to 190°C and leave it to cook for a further 10-15 minutes until it has risen and is golden brown.
To Serve: Serve focaccia with plenty of olive oil for dipping or if you like butter.

Thursday, May 13, 2010

Leftover Chicken Fried Rice

Shredded cooked Chicken
Soy Sauce
Uncooked Long Grain Rice
Chicken Stock
Star Anise
Sea Salt
Vegetable Oil
1 coarsely Chopped Onion
Chopped Green or Yellow Pepper
Thinly Sliced vegetables of your choice.
Fresh Ginger
2 Garlic cloves
1 Beaten Egg
If you like, Bean Sprouts.

1] Combine Chicken, 1/2 tsp Salt, and Soy Sauce. Let stand 15 minutes. After that, add the Stock while you do the Rice.
2] Cook the Rice in hot pan over medium heat till starting to brown stirring frequently.
3] Reduce the heat and add the Chicken mix. Throw in a bit of Star Anise. Simmer covered for 20 to 25 minutes or until rice is tender. Remove the cover for the last few minutes. (You will have to judge how reduced you want this, but as long as the Rice is almost cooked).
4] Heat your wok with some Oil and stir fry the Veg. Onion first, then Pepper and other Veg, then Garlic/Ginger in swift order, moving them around all the time.
5] Add the Chicken and Rice mix and get to the right consistency for your liking.
6] Scramble Egg in 1 tablespoon of hot Oil until almost set. Stir into the wok, and then stir in Bean Sprouts if you have some (I forgot to buy mine...)
7] Serve with Soy Sauce.

Sunday, May 09, 2010

Chinese Roast Duck

1 whole Duck
4 tb Onions, chopped
4 tb Ginger, minced
Cinnamon, ground or just a stick
1 Star anise, broken up
Dark Soy sauce
2 ts Sugar
2 tb Dry sherry
1 tb Salt
2 tb Chinese black vinegar or
2 tb Red wine vinegar


1] Clean duck, removing as much fat from the neck as possible. Rinse and pat dry with paper towels. Tie the neck closed, I used a butchers hook to do this.
2] Combine onion, celery, ginger, cinnamon, anise, soy sauce, sugar and wine.
3] Bring to a boil and pour into duck. Use another butchers hook to seal up the opening.
4] Rub skin with the salt.
5] Place duck on a rack over a baking tray.
6] Roast in a 425 F oven 30 minutes turning once, pouring off any fat and cooking juices.
7] Prick the skin lightly with a fork. Brush the duck with honey, vinegar and soy sauce mixture. Reduce the heat to 375F and roast 1 1/2 hours longer or until done, turning several times and brushing with the basting mixture every half hour.
8] Take off the butchers hooks and drain the duck.
9} Let the duck stand for 10 minutes while you reduce the filling with any cooking juices.