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Starter : Broad Bean and Salami Salad
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Main Course : Cider Braised Pork Chops with Mushrooms
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Pudding : Bananas with Butterscotch Sauce
Ingredients
1lb (450g) broad beans in the pod, shelled
1oz (25g) salami, chopped
2 spring onions, finely chopped
1 teaspoon freshly chopped parsley
40g rocket leaves
Dressing
6 whole black peppercorns
small clove of garlic, crushed
1 dessert spoon lemon juice
2 dessert spoons olive oil
1/2 teaspoon mustard powder
Method
- Make the dressing by crushing the peppercorns with a pestle and mortar. In a bowl mix the crushed peppercorns with the garlic and then stir in the lemon juice, oil and mustard powder.
- Cook the broad beans in a pan of boiling water for 3 to 5 minutes. Drain and refresh with cold water. When they are cool, remove and discard the skins.
- Add the cooled beans to the dressing and stir to coat with the dressing. Add the spring onions, salami and parsley and stir well.
- Divide the rocket leaves between two plates and spoon the salad on top to serve.
Ingredients
2 pork chops
1oz (25g) butter
1 tablespoon olive oil
1 medium onion, diced
1 large clove of garlic, crushed
4oz (100g) button mushrooms, sliced
1/2 teaspoon fresh rosemary, chopped
1/2 teaspoon fresh thyme
6floz (150ml) cider
1 tablespoon creme fraiche
salt and freshly ground black pepper
Method
- Season the pork chops with salt and pepper. Heat the butter and oil in a large frying pan and brown the pork chops on both sides. Remove the chops to a plate.
- Add the onion, garlic and mushrooms to the fyring pan and cook gently for about 5 minutes. Return the chops to the frying pan, sprinkle with herbs and spoon the onion and mushroom on to the top of the chops.
- Pour in the cider. Turn down the heat so the cider is simmering. Cover with the frying pan lid and simmer gently for 30 minutes.
- Remove the frying pan lid and turn the heat up for a few minutes so the sauce reduces. Add the creme fraiche and cook for a further few minutes.
- Serve the pork chops with the sauce spooned over them. Serve with a selection of vegetables.
Ingredients
2 bananas, sliced
2 scoops vanilla ice cream
1 tablespoon chopped hazelnuts
Butterscotch Sauce
2 tablespoons golden syrup
2oz (50g) dark brown sugar
1oz (25g) butter
2 tablespoons cream
Method
- Put a sliced banana in each pudding dish.
- To make the sauce, put the syrup, sugar the butter into a heavy based pan and allow the ingredients to dissolve over a low heat for
about 10 minutes. When all the sugar has dissolved, turn off the heat and stir in the cream.
- Add a scoop of ice cream to the banana in each dish. Pour over the hot sauce. Sprinkle over a few nuts and serve.
Cookery Book Recommendation of the Month
Jamie at Home: Cook Your Way to the Good Life by Jamie Oliver
(Hardcover, 408 pages)
Synopsis This book is very close to my heart. It's about no-nonsense, simple cooking with great flavours all year round.
When I began writing it, I didn't really know what recipes I would come up with, but something began to inspire me very quickly...my vegetable patch!
I came to realise last year that it's not always about looking out at the wider world for inspiration.
Being at home, feeling relaxed and open, can also offer this.
I love to spend time at home in the village where I grew up, working with the boss, Mother Nature, in my garden and seeing all my beautiful veggies coming out of the ground.
Inside, you'll find over 100 new recipes, plus some basic planting information and tips if you fancy having a go at getting your hands dirty as well!
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