Herb Pork with Bean Puree - from the garden!

As we move into Summer, I find myself using more and more from the garden in my cooking. One recipe I tried out this week was, unusually, an Ainsley Harriot one from this week's SFTW. Simon Rimmer is still off with his poorly achilles tendon snap, but I tuned in none-the-less. All the recipes looked good, in particular the Herb Pork with Bean Puree. I used parsley, thyme, rosemary and cabbage spring greens from the garden and will soon be able to add garlic and onions to the list. The only thing left now is to grow the pig itself!

The recipe link is above, but I'll paraphrase and alter it to make it briefer here! It's really not as complicated as it looks. As you know, I tend not to add quantities as it's up to you and your tastes how much of what you'd like! Herbs - you need enough to cover the pork. Onions and garlic - again, as much as you would like to mix with the the can of beans. Easy!

Ingredients

chopped fresh rosemary
chopped fresh thyme
pork fillet, fat trimmed
apple, cut in half, core removed
brown sugar
onion, finely chopped
garlic cloves
canned cannellini beans, drained and rinsed
cheddar cheese, grated
chopped fresh parsley
chicken stock
cabbage, shredded
caraway seeds - I used fennel seeds instead and it still tasted good!

Method

1. Preheat the oven to 200C. Cover the pork loin in olive oil then roll in the chopped rosemary and thyme. Fry for 1-2 minutes until browned.
2. add a blob of butter to the pan and place the apples halves in , cut sides down. Fry off til golden brown, turn over and sprinkle with a little sugar.
3. Transfer the pan to the oven and roast for 10-12 minutes, or until the pork is cooked through and the apples have caramelised. Remove the pan from the oven and set the pork aside to rest (reserve the pan juices). Keep warm.
4. Fry the onions and garlic and fry for 4-5 minutes, or until softened but not coloured. Add the beans and continue til warmed, then the grated cheese and stir until melted. Blend with the parsley until smooth and puree-like. If you need to add a few tablespoons of the chicken stock to loosen, then do!
5. Ainsley used caraway seeds but I only had fennel seeds (again, from the garden!) so used those instead. Fry off for a few seconds, then add the shredded cabbage. I used a few outer leaves. If it begins to catch, add a few spoons of the stock and continue to fry until the liquid evaporates. Season according to taste.
6. To serve, spoon the bean and cheese purée into the centre of two serving plates. Pile the wilted fennel cabbage on top. Arrange the pork slices on top of the cabbage. Place one caramelised apple half alongside each serving. Drizzle over the reserved pan juices.

This really isn't as phaffy as it sounds and is absolutely delicious. It's a case of frying the meat and apples, frying the onions, garlic and beans, then frying the cabbage. Ok, reading it back it sounds like a lot of frying, but use olive oil and leave out the butter if you're worried about the amount of fat! You could steam the cabbage and add the fried fennel seeds? I believe that the taste is the most important, however, and this really was good. I'll definitely be making it in the near future.

Scallops with Chorizo and Minted Pea Puree

Yet another post with mention of scallops - the third in as many weeks I think. Read about a restaurant version or a Caldesi / Merlotti recipe here!

As mentioned, I have grown to love these little sea-things, but only after training myself and making it three times in a week initially so I'd get to know them! I'm still working on the coral but now love the white meat! This was one of my first recipes and, I think, still the most tasty! It's simple - pan-fried scallops, minted-pea puree and fried chorizo. I never said it was going to be 'all-out' healthy!

For the minted pea puree, simply blanche some frozen peas, add a dollop of creme fraiche, a little chicken or vegetable stock, salt, pepper and fresh mint (even mint sauce will work!) and blitz with a blender - easy. Re-heat on the hob, or even in the microwave.
Cube the chorizo in small pieces and fry off in olive oil, leaving the juices in the pan. Use these to fry the scallops, about 2/3 minutes each side in a hot pan. Just before they're ready, add the chorizo pieces to re-heat.

Place each scallop on a dollop of the puree and 'sprinkle' the chorizo over! Pour the pan juices over the whole plate and serve. So simple and yet great flavours and, despite the spicy rich chorizo, it's still the scallops who shine through!

Scallops on Leek Puree

This was one of the recipes I found whilst digging around on Monday morning, the first day of the Easter holidays! I was determined to cook a range of things that are normally preserved for 'special occasions' and decided that with a bit more time on my hands, I had the opportunity to try things out!

If you've read my previous post, you'll know that I was saving this for Wednesday night as the boyf was out on Tuesday and really wanted the scallops. So, I duly waited and prepared them for Wednesday evening: Scallops wrapped in streaky bacon served on a bed of leek puree. Needless to say, the five-a-side football took precedent and I could have had the scallops whenever!

It was a recipe from the head chef, Gregorio Piazza, at Giancarlo and Katie Caldesi’s outside London venture, Caldesi In Campagna, in Bray. I found it in an old Delicious magazine.

Scallops wrapped in Pancetta on a Leek Puree with a Coral Ragu

Ingredients

16 large fresh scallops with corals
16 slices of pancetta
2 tbsp extra-virgin olive oil
3 tbsp white wine

1 tbsp extra-virgin olive oil
1 large leek, washed and sliced
1 white onion, chopped
1 garlic clove, crushed
1 small potato
500ml vegetable stock or water

2tbsp extra virgin olive oil
1 small carrot, very finely chopped
1 celery stick, very finely chopped
1 small white onion, very finely chopped
1 heaped tsp tomato puree
1tsp finely chopped flatleaf parsley
3 tbsp white wine vinegar
mixed salad leaves to garnish

Method

1) Remove the coral from the scallops. Pat the scallops dry, season lightly and wrap each in a slice of pancetta. Set aside.

2) For the leek puree, heat the oil over a low heat and add the leek, onion and garlic and cook, stirring, for 10 mins. Add the potato and stir for another 5 mins. Add the stock and simmer for 10 mins until the vegetables are tender. Whizz in a blender until smooth. Return to the pan and keep warm.

3) For the coral ragu, heat the oil over a low heat and fry the carrot, celery and onion for 5 mins. Chop the reserved scallop coral finely and add to the pan, stirring. Add the tomato puree and parsley. Season to taste, stir, and pour in 50ml water and the vinegar. Cook gently for 10 mins.

4) Meanwhile, preheat the oven to 180c. Heat the oil in a large ovenproof frying pan and fry the scallops for 4/5 minutes, turning until the pancetta browns. Pour the oil away and add the white wine and a splash of water. Put the pan in the oven for 5 mins.

5) Put 1 tbsp leek puree on 8 warmed plates. Top with the scallops and pan juices. Spoon the coral ragu sauce alongside to serve and dress with salad leaves.

I know it sounds 'phaffy', but I took just the parts I wanted! I'm not particularly a fan of the coral (it's a bit too fishy for me!) so left that out and served with a drop of sweet chilli instead. I was also certain I had an onion and a potato, but didn't, so left out the potato and used spring onions instead! The leek puree was a little runny and the potato would have thickened it, but the taste was still good. I also used streaky bacon instead of pancetta, I've never been one for actually following a recipe! A chilled Pinot Grigio was served alongside, cool and clear to cut through the crispiness and saltiness of the wrapping.