Sunday, 18 December 2011

Very hot easy chilli sauce


Thanks to the South Devon Chilli Farm for this recipe! I went there whilst on holiday in Devon over the summer and bought some of their chilli mash, which was a nice little sauce to add to just about anything for a bit of extra heat. Just a little bit is all that's needed. I also bought a few chilli plants from there which I have just finished harvesting from and really wanted to make some of the chilli mash for the store cupboard, so I emailed them for the recipe and they kindly shared it. It is so simple to make.

Needless to say, this is very hot! You'll need to be really careful handling it, best to wear some gloves and don't rub your eyes. And don't breathe in the fumes!


Ingredients

  • Chillies
  • Salt - 2% by weight
  • Cider vinegar

Remove the stalks from the chillies.

Place in a food processor with the salt.

Add a little bit of vinegar to loosen things up.

Blitz in the food processor until really smooth, just adding vinegar to get the desired consistency.

Place in a sauce pan with a lid on and bring to the boil to sterilize. Cool slightly then transfer to a sterilized jar.

Serve with anything for a bit of extra spice, or use in cooking. 

Stumble Upon Toolbar

Sunday, 11 December 2011

Milky pork loin fillet

This is a recipe for pork loin fillet braised in milk and lemon. It doesn't sound like it would be nice from the title, but actually it is! It's based on a traditional Italian recipe from Northern Italy, near to Vienna I believe. The pork loin is quite a lean cut so is not as moist as other bits of pork so I wouldn't normally go for this, but  it was on special offer and I am not one to miss out on a special offer. The milk cooking method seems to keep the pork nice and succulent throughout the cooking and the creamy lemony sauce works really well.

Ingredients
  • Butter
  • Olive oil
  • Onion
  • Rosemary
  • Lemon rind
  • Garlic
  • Pork loin fillet (this one was about 500 g, enough for two people)
  • Milk - enough to cover
  • Bay leaves
  • Salt and pepper
  • Flour
Start by softening the onion in some melted butter and oil, with the finely chopped rosemary. 



Next, take some lemon rind - I found it was easy to use a vegetable peeler to peel off a strip.Cut it into thin slices. Cut the garlic into thin slivers.


Cut slits into the pork all the way along and insert a sliver of garlic and a slice of lemon rind into each slit. About 4-5 slits on each side.


When the onions are softened, brown the pork all over. 



Now pour over the milk - enough to just about cover the pork - and add the bay leaves and salt and pepper. Bring to the boil, then cover and simmer very gently for around 2 hours. The lemon might make the milk curdle a little bit but don't worry about it! Stir occasionally throughout the cooking and turn the pork over a few times. 


When the pork is done remove it from the milk and leave in a warm place. Add a tablespoon of flour to the milk and then whisk well, and bring up to a very gentle boil to thicken the sauce up. If you want a smooth sauce (which is what I did) just whizz it for a few seconds in a blender. Don't forget to remove the bay leaves if you do blend the sauce!

Slice the pork into thick slices and serve with the sauce poured over and serve with some green vegetables and potatoes.


Stumble Upon Toolbar

Monday, 5 December 2011

Christmas cake - well decorated!

My wife went for another cake decorating course with www.jackandgillcrafts.co.uk about |decorating Christmas cakes.  A fruit cake was provided and she learnt how to cover  the cake and the board with white fondant icing.  After covering the cake, she learnt how to make some Christmas-themed decorations... 



A penguin with a Christmas hat:

A snowman:

And finally a Christmas tree:

I was really impressed and can't wait to eat it too.

Stumble Upon Toolbar

Saturday, 3 December 2011

Slow baked rosemary and garlic potatoes

This is a nice little side dish. The potatoes end up really soft but with a slightly crispy edge. Just take some potatoes (I used Blue Belles which have purple spots on, not blue), chop into small-ish chunks and place in a roasting tin.

Add some olive oil, a few sprigs of rosemary, a couple of cloves of garlic and some salt and pepper.

Mix up well then cover the roasting tin tightly with foil.

Bake in the oven for about 1.5-2 hrs at 150C until the potatoes are soft and tender.

Serve as a side dish to your favourite meal.


Stumble Upon Toolbar