Deboned Pork Loin Stuffed with Peaches and Prunes
Some people can't take fruit with meat, but I say it's the next best thing after sliced bread. It makes the dish kind of sweet, but you must pick the right fruit of course. This makes a good meal any time of the year.
- pork loin (about 17 oz.)
- sea salt
- freshly ground black pepper
- 4 peaches, cut into quarters
- 5 prunes
- String to tie it up
- Preheat oven to 180°C/350°F.
- Take a knife and remove excess fat from the pork.
- To butterfly the meat, cut it lengthwise three quarters of the way down the loin and then across each side in the middle.
- Flatten this out by placing some plastic film on top of the meat and bashing a frying pan on top.
- Lay the pork down with the cut side facing upward.
- Season with salt and pepper and place the peaches and prunes on top.
- Roll tightly, tie with the string and place in a roasting tray.
- Season with salt and pepper. Roast for about 1 hour, depending on the size.
- Place the meat on a board, cover with foil, and let it rest for 5-10 minutes before you start carving.
I usually serve this with a potato gratin and Mediterranean veggies.
Filet of Beef Stuffed with Goat Cheese and Portabello Mushrooms
I remember cooking this for a bunch of my dad's friends when I was still at chef's school and phoning my chef up for last minute instructions. In the end it was a winner.
- 2 pounds beef filet
- 4 portabello mushrooms
- goat cheese
- 1 Tbsp butter
- 2 Tbsp Oil
credit: Lisa Williams - copyright all rights reserved
- Preheat the oven to 200°C/400°F.
- Fry the mushrooms in some butter.
- Make an incision on each side of the filet.
- Stuff the pockets with mushrooms and cheese.
- Roll this up tightly and tie with string. Secure the meat with toothpicks.
- Sear on high heat just until it starts to brown on either side.
- This way you are guaranteed extra flavor.
- Transfer to a baking tray and place it in the oven.
- It takes about 20 minutes or until done.
This dish goes well with baked potato or grilled vegetables.
credit: Lisa Williams copyright - all rights reserved
Anything Moroccan is really popular in cooking today and it does taste good. It's not just about hot spices, but using some sweet and some mildly hot ingredients and then calming it down with a bit of yogurt.
- 2 Tbsp olive oil
- 1 red onion, chopped fine
- 1 clove garlic, chopped fine
- 1 cup white wine
- 2 cups chopped carrots and celery
- 8 cups beef stock
- 1 tsp cumin
- 1 tsp fennel seeds
- 2 tsp cinnamon
- 1 tsp black peppercorns
- 1 tsp salt
- 1 tsp chili powder
- 3 Tbsp flour
- 17 oz. lamb shank
- 1 cup cous cous
- 3 sprigs rosemary, chopped
- 1 lemon, juiced and zest
- 6 Tbsp yogurt
- Add the olive oil to a pan and fry onion and garlic.
- Add the wine.
- When the onion is soft add the carrots and celery.
- Crush the seeds in the mortar and pestle and mix with the flour and the rest of the spices.
- Rub the seasoned flour on the lamb and brown with the vegetables.
- Add the stock and simmer for 2 hours.
- Soak the cous cous with 1 cup boiling water and add to the lamb with the rosemary and lemon.
- Simmer for 20 minutes.
- Serve with yogurt.
Tomato and Pesto Gnocchi
This takes some time, but it is always worth it.
- 3 large potatoes, peeled and mashed
- 1 egg yolk, beaten
- 2 cups flour
- 2 cups chicken stock
- 2 cups tomato sauce (see recipe)
- 6 Tbsp basil pesto (see recipe)
- salt and pepper
- parmesan cheese
credit: Lisa Williams - copyright
- Peel and boil the potatoes.
- When the potatoes are soft, drain them and mash them up.
- Put them in a mixing bowl with some salt and pepper.
- Add the egg yolk and flour gradually until it forms a dough.
- Shape each piece like a small sausage just smaller than the size of your thumb and press down with a fork.
- Sprinkle some flour on a baking tray and put the gnocchi in the fridge for 1 hour.
- Put the stock in a saucepan and bring it to the boil.
- When the stock has reached boiling point add the gnocchi.
- It is ready when they rise to the surface.
- Drain the gnocchi.
- Put the saucepan back on the heat and add the tomato sauce.
- Add the gnocchi to the sauce until it heats up.
- Then add the pesto with some Parmesan and season with salt and pepper.