WELCOME TO MY KITCHEN










WELCOME TO MY KITCHEN!!
I hope you enjoy the food!!!

Sunday, May 30, 2010

Honey Glazed Pork with Roasted Pear & Fennel and Raspberry Cake for Dessert!

Last night I used my favourite cut of meat again - the pork scotch fillet!!

Tonight it was baked with a honey soy marinade and teamed with roasted pear and fennel, pumpkin, and some "smashed" potatoes.  We had a feast fit for a king!!  The piece of pork I used was approximately 1.9kg and cost around $15 - when you consider that we fed 7 people with it last night - it worked out a very economical meal.

Honey Soy Glaze

1/2 cup of honey
3 tbs soy sauce
3 cloves crushed garlic
2 knobs of ginger finely chopped (a knob is approximately the size of the bottom joint on your thumb)

approximately 15 sage leaves (these you add during the last hour of cooking onto the top of the pork)

A really great way to marinade any kind of meat is to place all the marinade ingredients into a large ziploc bag.  This was a tip I picked up on a Jamie Oliver show years ago - and you know it is one of the best tips I have heard.  You can "knead" the marinade into the meat really easily and - the best part is you throw it away when you are finished!

So I let the pork marinade for around 5 hours - but if you are short of time 1 hour will do.  Longer is obviously better.

It was then placed it into an oven that had been preheated to 160 degrees C and it was roasted for 2 hours.  Make sure you baste and turn it frequently - approximately every 30 minutes - this ensures even browning.

Now during this first hour is the time to get all your veggies ready.  Tonight the major accompaniment was to be fennel and pear.  I trimmed the fennel of the bushy green parts (you can use this as garnish if you like) - cut the bottoms and remove the hard outer part.  Then cut each one into 4 pieces.  The pear was quartered, and the core removed.  I coated the pear and fennel in a splash of olive oil then put them onto a baking tray with a small amount of the marinade.



Our other side dish was to be "smashed potatoes" - now this is a great favourite with "the darlings".  I simply boil new potatoes until tender (with the skin on) - drain and then place on a baking tray that has been lined with baking paper - then "smash" them and coat them liberally with garlic olive oil spray.

Tonight pumpkin was added to all the other vegetables to be roasted.

Once the pork has been in the oven for an hour, it is time to add all your other vegetables.

As you are putting all the vegetables into the oven place the sage leaves on top of the pork.

When the pork is cooked to your liking it needs to rest for 15 minutes before you cut it!

During this 15 minutes  - pour a small amount of honey over the pear and fennel just to glaze them and sprinkle your "smashed" potatoes with a small amount of grated parmesan cheese and season to taste with salt.  Bake for a further 15 minutes.

You may like to add some greenery to the meal - we had baby asparagus and peas.

The result....



mmmm doesn't that look good?


They all said YES!!!

But wait, there's more..... we still had room for dessert!!


Raspberry Bundt Cake

1 1/2 cup fresh or frozen raspberries
3 cups plain flour
3 tsp baking powder
1/2 tsp salt
2 cups caster sugar
1 cup vegetable oil
1/4 cup cranberry juice
1 tbs vanilla extract
4 eggs, lightly beaten
1 cup slivered almonds

Preheat the oven to 160 degrees (not fan forced)

Grease and lightly flour the bundt pan.

Sift together the flour, baking powder, and salt - set aside.

In a large bowl combine the sugar, oil, cranberry juice, vanilla and eggs.  Beat well until smooth.

On a plate lightly sprinkle the raspberries with a small amount of flour (this prevents them from sinking in the cake!)

With a large metal spoon stir the flour into the sugar and egg mixture.  Gently fold in the raspberries and the almonds.

Pour into the prepared pan and bake for 60-70 minutes - or until a skewer inserted into the cake comes out clean.

Let the cake cool for 10 minutes in the pan then turn out onto a rack to cool completely.

This is a fairly dense cake - it reminded me a lot of steamed puddings that my mum used to made when I was young.

With a scoop of vanilla ice cream the night was finished on a sweet note.


So Dear Readers did you enjoy dinner at our house tonight???  There is nothing better in life than sharing good food with friends is there?

2 comments:

  1. mmm love the sound of the raspberry cake..will be making that one soon...thanks Cate! Kyla

    ReplyDelete
  2. I've got a very interesting article to share with you today. It?s from my good friends and fat loss cooking experts Dave and Karine from MetabolicCooking.

    In this article, you will learn:

    1. Why most "healthy" cookbooks use ingredients that actually make you fat.

    2. How to ensure your meals are optimized for fat loss!

    3. What to do so your meal plan doesn't hit a fat loss plateau.

    I'm telling you, this is GOLD!

    Is your food making you FAT or burn MORE fat? (article) By Karine Losier & Dave Ruel

    If you've tried fat loss diets before and have used a variety of weight loss cookbooks to try to lose body fat, then you very likely know by now that those fat loss diets and the "healthy" cookbooks that go with them don't work.

    What is it about them that makes successful weight loss so difficult to achieve?

    Well for starters, most "healthy" cookbooks are NOT designed with high Metabolic Thermo Charge ingredients. They are not using the metabolic powers that certain foods have to make your body burn more body fat. Instead, they use ingredients with very low thermogenic effect.

    Why does this matter? Because the Metabolic Thermo Charge of food stands for how many calories your body will burn just by breaking down the nutrients each time you consume a certain food.

    Most people have absolutely no idea of the power some of these foods have over the fat burning processes that go on inside the body, and so they never really think twice about them. BIG MISTAKE.

    For example, simply consuming high-quality protein with most meals will naturally burn off more calories and move you closer to your target weight. Lean protein has a very high "Metabolic Thermo Charge". Spices also have a strong thermogenic effect on your body. Combining certain foods together, such as chicken and turmeric, with help you burn more fat after you eat it.

    Interesting, right?

    But that's not all. Another thing to consider is whether or not your so-called ?healthy? cookbook has a real structure. Too often, cookbooks are just a bunch of recipes thrown together at random ? you pick and choose what you feel like eating at that point in the day. That is NOT going to make you burn fat faster!

    Having a structure is mandatory if you want to rid yourself of stubborn fat. That's why we developed a quick and easy "Metabolic Nutri-Profile" system for all our recipes, so you can see precisely what nutrients you're taking in, which ensures that each meal makes the most of your metabolic rate.

    Don't make the mistake of venturing into the food jungle without your compass!

    So we?ve talked about the food and the structure of your eating plan. Sounds like we?ve got it covered, right? NO!

    Ever followed a diet to a ?T? and all of a sudden noticed that you stopped losing fat?

    This is called the Metabolic Adaptation Phenomenon. It occurs at that point in your diet when your body knows precisely what it's getting in terms of food and has fully adapted to it. When it reaches this state, your metabolism slows down and fat loss screeches to a halt.

    In order to avoid the Metabolic Adaptation Phenomenon, you have to vary your nutrient intake regularly, shocking your body as time goes on. This keeps it guessing and ensures your metabolism stays on high at all times. Having a wide range of fat loss recipes at your fingertips makes avoiding this frustrating condition a breeze!

    Now you know the REAL score when it comes to fat loss and dieting! Be sure to watch out for these three sneaky saboteurs next time you make the decision to lose fat!

    If you struggle with food or nutrition, Metabolic Cooking is your knight in shining armour.

    Check it out here: 250+ Mouth-watering Metabolic Cooking Recipes <------- Quick & Easy!

    Talk to you soon!

    Enjoy!

    ReplyDelete