This recipe was recommended from a couple of people at work who had tried it! It was beautiful, so good I have made it twice already and ridiculously easy and simple. The recipe I have used is from the Waitrose website, which is a surprisingly good source for inspiration!
Serves 2
2 thin-cut pork loins
3 tbsp Red (Tomato) Pesto
4 tbsp Parmesan cheese, finely grated
small handful of fresh basil, chopped / 1 1/2 tsp dried basil
1. Bash the pork loins to get them nice and thin.
2. Combine the red pesto, parmesan and the basil in a bowl. If it looks a little dry add some extra-virgin olive oil if needed.
3. Coat one side of the pork loin with the red mixture.
4. Line a grill pan with some foil and preheat the grill to a moderate temperature. Grill the pork, mixture side up for 5 minutes.
5. Turn the pork over, coat the other side with the rest of the mixture and grill again for around 5 minutes or until cooked through.
Absolutely delicious! I served them with lightly crushed potatoes and green vegetables. They weren't around long enough to picture I'm afraid - you'll just have to take my word for it!
Monday, 11 October 2010
Potato and Parsnip soup with chorizo!
This is a recipe that is mainly borrowed from Rachel Allen's book - Rachel's Favourite Food.
It seemed to be a tradition growing up that Saturday lunchtimes were made for soup and I like to carry it on. It's also handy for me to make a big batch of the soup so I can save some for weekday lunches so I usually double up on whatever I'm making.
This recipe was particularly convenient this week as I had made some beautiful homemade stock.
Stock I am soon realising tastes so much better fresh and homemade than out of a crumbled cube! It is very easy to make if you have time and you are staying in the house for the next couple of hours. Simply cut up any vegetables (not really potatoes) you have lying around, carrots, onions and celery are good stock staples, throw them in a large saucepan, cover in water, season and leave for a couple of hours. Drain and there you go! I found out last week that you can use the leftover chicken bones from the meat but a lot of fat got in. This is baaaaad, but luckily it all collects at the top so you can spoon it off. I put mine in the fridge for a day and then it was really easy to remove the fat as it rises and semi-solidifies on top of the stock. (Not as gross as it sounds!)
Anyhow on with the soup!
Serves 4-6
50g butter
225g potatoes (any), peeled and chopped
225g parsnips, peeled and chopped
1 large onion, chopped
salt and pepper
900ml chicken or vegetable stock
150ml milk
225g chorizo
1. Melt the butter in the saucepan.
2. Add the chopped potatoes, parsnips and onions, season with the salt and pepper and stir to coat them in the butter.
3. Put on the lid and sweat the veg over a gentle heat for 10 minutes.
4. Add the stock and bring to the boil and continue cooking until the vegetables are soft. This took me about another 10 minutes.
5. Meanwhile fry the chorizo in a tiny bit of olive oil in a frying pan. This won't take long to get crispy!
6. Liquidise the soup in 2 batches in the blender, bob back in the pan and add the milk and season to taste.
7. To serve, put a landleful into a warmed bowl and top with some of the chorizo.
Delicious! I found it was quite thick and creamy despite there being no cream! It kept really well in the fridge too for lunch at work.
Forgive the photograph of the boyf obviously very happy about eating his soup from the tray! (We'll get a table and chairs one day...)
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