Roasted pork loin with garlic and rosemaryPosted: September 9, 2014 Filed under: Pork | Tags: Herbs, Pork, Roast Leave a comment
A very simplified version of Thomas Keller’s brined pork tenderloin with lemon and rosemary. Not as a good as, for obvious reasons, but good enough for a lunch box. Or to add to a salad. Or to make a sandwich. One of the best dishes of this year – easy, delicious and versatile.
Roast Pork Loin with Garlic and Rosemary (adapted from a recipe found in epicurious.com)
- 4 large garlic cloves, pressed
- 4 teaspoons chopped fresh rosemary (or 2 teaspoons dried)
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 2 1/2-pound boneless pork loin roast
1. Preheat oven to 200°c .
2. Line the roasting tray with parchment paper.
3. Mix the garlic, the rosemary, the salt and the freshly ground black pepper.
4. Rub the garlic mixture all over pork.
5. Place the pork, fat side down, in the baking tray.
6. Roast the pork for about 45min until thermometer inserted into center of pork registers 70°C., a
7. Remove from the oven; let it rest for about 10 minutes. Serve.
Roasted carrots with butter, cumin and orangePosted: December 20, 2013 Filed under: Vegetables, Vegetarian | Tags: Carrots, Hugh Fearnley-Whittingstall, Orange, Roast, Spices 1 Comment
It’s carrots, enough said. And if it wasn’t, it has orange. And cumin. The perfect side dish for your roast…
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 750g carrots, peeled and cut into thick batons
- 2 teaspoons cumin seeds
- Sea salt and freshly ground black pepper
- Finely grated zest of 1 orange, plus some juice
Preheat the oven to 175oC
Put the oil and butter into a large baking dish and leave in the oven for a couple of minutes, until the butter melts. Remove from the oven and add the carrots, cumin, and plenty of salt and pepper. Toss together, cover with foil, and return to the oven for 30 to 40 minutes, until the carrots are tender.
Remove from the oven, take off the foil, and give everything a good stir. Then return to the oven, uncovered, for about 20 to 30 minutes, so the carrots start to caramelise.
When you take the dish from the oven, stir in the orange zest and a good squeeze or two of the juice. Serve at once
Slow roasted smoked pork shoulder with chipotle mayonnaisePosted: November 16, 2013 Filed under: Pork | Tags: Gordon Ramsay, Pork, Roast, sauce, Spices 1 Comment
It was supposed to be a thank-you-for-all-the-love-and-birthday-presents dinner, but it turned out to be a bit of a messy even with an ever changing list of mobile calorie intake units guests. I ended up cooking for 8 (plus blog), when only 6 had confirmed. To make things works, one of the units guests got lost in Dübendorf looking for my flat (true story). It might have been a blessing in disguise: again, I had to fight bravely for the last piece of meat to feed my blog… That good it was. For bonus points, it is super easy to do. You just put it in the stove and (sort of) forget about it. And, happy guests, happy host.
Slow roasted smoked pork shoulder with chipotle mayonnaise (adapted from Gordon Ramsay’s Home Cooking)
For the pork
- 3 tablespoons hot smoked paprika
- 2 tablespoons raw sugar cane
- 4 garlic cloves, peeled and crushed
- 4 thyme sprigs, leaves finely chopped, stems reserved
- Olive oil
- 2.5Kg pork shoulder
- Salt and freshly ground black pepper
For the chipotle mayonnaise
- 300g mayonnaise
- 2 tablespoons of chipotle paste
- 1 teaspoon runny honey
- 1 tablespoon wholegrain mustard
Preheat the oven to 140ºC
Mix the paprika, sugar, garlic and thyme leaves in a bowl. Season with salt and pepper, then add a little olive oil to create a paste. Rub the mixture all over the pork, massaging it into the meat. If possible, leave in the fridge overnight to marinate. If not, you can start cooking straight away.
Roast for 1 hour, then cover with foil and cook for a further 4–5 hours, until the meat is really tender and falling off.
Meanwhile, make the chipotle mayonnaise. Combine all the ingredients in a bowl, season with salt and pepper and mix well.
Once the pork is cooked, cover it loosely with foil and set aside to rest for up to 1 hour. Serve with the smoky mayonnaise.
Roasted chicken, fennel and mandarinesPosted: November 7, 2013 Filed under: Chicken, Fruit | Tags: Chicken, Mandarine orange, Middle East, Roast, Yotam Ottolenghi Leave a comment
A not so good picture for a great dish.
Roasted chicken, fennel and mandarines (adapted from Yotam Ottolenghi‘s Jerusalem)
- 100ml pernod (or other anisaldehyde licor)
- 4 tbs olive oil
- 3 tbs lemon juice
- 3 tbs orange juice
- 2 tsp grain mustard
- 2 tbs brown sugar
- 2 medium fennel bulbs, sliced into wedges
- 1 free range chicken, divided into 8 (see here for help)
- 3 mandarins, unpeeled, sliced horizontally into 1 cm slices
- a good few sprigs of fresh thyme
- 2 tsp fennel seeds
- salt and pepper
In a dish combine the first 6 ingredients and mix well. Add the chicken, fennel, mandarins and thyme and let marinate for a few hours. If you’re not super organised (which I wasn’t) you can skip the marinating and just jump straight into the cooking.
Preheat the oven to 220ºC. Transfer the chicken, fennel and all its marinade into an oven proof roasting tray large enough for everything to sit in a single layer. Making sure the chicken is skin side up. Place the tray in the oven and roast for 35-45 minutes, or until the chicken is cooked, and its skin is crispy and golden.
Brined pork tenderloin with lemon and rosemaryPosted: October 6, 2013 Filed under: Pork | Tags: Herbs, Lemon, Pork, Roast, Thomas Keller 1 Comment
A tribute to my rosemary plant, who sadly passed away after 4 years of loyally providing springs for many different dishes It was a very long Winter and… sadly, it just gave up waiting for the sun and the good weather, leaving a big empty to fill in my kitchen. I got it as a birthday present and, in the meanwhile, a lot had happened. It made my company during many hours of happy and unhappy moments, inspired and uninspired cooking, every day and festive meals… Dishes like this chestnut with rosemary pesto, this roasted chicken or this fish wrapped in ham, to mention a few. How to better to celebrate her life but to use it in a Thomas Keller dish?
Brined pork tenderloin with lemon and rosemary (adapted from Thomas Keller‘s Ad hoc at home)
For the brine
- 85g honey (app 1/4) cup + 2 tablespoons honey
- 12 bay leaves
- 3 fresh rosemary springs
- bunch of fresh thyme sprigs (about 15g)
- bunch of fresh flat leaf parsley springs (about 15g)
- 12 cloves garlic, crushed with the skin left on
- 2 tablespoon black peppercorns
- 150g salt
- 2L water
For the pork
- 2 pork tenderloin, silverskin removed
- Olive oil to taste
- salt & pepper
- 2 tablespoons unsalted butter
- 2 garlic clove, crushed
- 6 fresh thyme sprigs
- 2 fresh rosemary spring
- 8 slices cured lemon slices
- sea salt
Combine all the ingredients for the brine in a big pot, cover and bring to boil. Stir and let it boil until the salt is dissolved. Remove from the heat and let it cool completely.
Put the pork tenderloin and brine in a bowl just big enough to hold them. Let sit in the fridge for 4 hours. Be careful about the time – otherwise the pork will be too salty.
Remove the pork from the brine, discarding the liquid. Rinse it & pat the meat until dry. Let the pork rest at room temperature for about half hour.
In the meanwhile, preheat oven to 175oC/350 F.
Heat the olive oil over medium-high heat in a large frying pan until piping hot. Season the tenderloin for salt and pepper, add them to pan and sear until golden brown in all sides (about 6min).
Add the butter, garlic, thyme, rosemary and lemon slices. Let it cook for another 2min, tilting the pan and using a spoon to baste the pork with the pan juices. r two minutes basting the herbs, lemon & garlic with the juices in the pan.
Transfer the pork to a roasting pan with a rack set in it. Overlap the lemon slices down the length of the tenderloin, overlapping them a little. Top with the thyme, rosemary and garlic. Roast for 20 minutes, until the core of the pork is between 60oC-65oC. Remove from the heat and let it rest for 15min (it should be medium-rare to medium).
Slice the pork in diagonal unto 1 to 3cm thick slices. Arrange the slices on a serving platter and garnish with the garlic, rosemary and salt.
Roasted radicchio with red onionPosted: May 21, 2013 Filed under: Vegetables, Vegetarian | Tags: Bill Granger, Radicchio, Red onions, Roast Leave a comment
The book is called Easy, and indeed cooking cannot get much easier than this. Just chop, sprinkle and put it in the over. Forty-five minutes after you have the perfect dish to go with your roast… Once again, happy
mobile calorie intake units friends going for seconds (and thirds).
Roasted radicchio with red onion (adapted from Bill Granger‘s Easy)
- 4 radicchio heads, quartered lengthways
- 3 red onions cut into wedges
- 3 tablespoons of soft brown sugar
- 1/2 dried chili flakes
- 2 tablespoons olive oil
- 2 tablespoons cider vinegar
- Salt and black pepper
Put the radicchio and onions in a baking dish and sprinkle with the sugar and chili flakes
Drizzle with the olive oil and vinegar. Season with salt and pepper to taste
Place in the oven and cook for 35-45min, until golden and caramelised.
Roasted codfish with Serrano ham and peppersPosted: December 28, 2012 Filed under: Fish, Vegetables | Tags: Codfish, Ham, Red pepper, Roast, Vegetables Leave a comment
I am Portuguese and of Catholic extraction. Therefore, my Christmas dinner must be boiled dry codfish, eggs, potatoes and kale, with plenty of olive oil with garlic. There is no way around it, I am afraid. It is been like this for centuries and everybody just keeps up with the tradition.
When I was a kiddie my Mother once tried to a bacalhau conventual [convent style codfish], just to try something new. When the dinner came to the table, an outcry of biblical proportions followed and Christmas was almost cancelled. Everyone survived the trauma, but my Mother never a tried it again. After 3 decades my Father still mentions the infamous year we had baked codfish for dinner. Outrageous – after that, only anarchy could have descended to the civilized world.
This year, I staid in Zurich for Christmas. And when not in Rome … I almost made a point of departing from the usual traditions. Well, sort of… It is still codfish, but fresh. Not boiled, but baked with Serrano ham. And, for a complete departure from the tradition, the recipe was found on a book meant for british dieters. But, please, I beg you, don’t let my family know about it. It will be our little secret.
Roasted codfish with Serrano ham and peppers (adapted from Dave Myers and Si King’s The Hairy Dieters: How to Love Food and Lose Weight)
- 1 red pepper deseeded and cut into thin stripes
- 1 yellow pepper deseed and cut into thin stripes
- 2 courgettes cut into 2cm slices
- 1 medium red onion cut into thin wedges
- 1 teaspoon olive oil
- 4 thick skinless fresh codfish fillets (about 150g each. A big chunk will also work)
- 4 slices of Serrano ham or any thinly sliced cured ham
- 10g dry white breadcrumbs
- 10g of parmesan cheesed finely grated
- A handfull of parley leafs, finely chopped
- Salt and pepper to taste
1. Preheat the oven to 220oC. Put the peppers, courgettes and onion in a large baking tray and drizzle them with olive oil. Season with a little salt and plenty of black pepper and toss everything until the vegetables are coated with olive oil. Roast for 20mun until softened and lightly charred.
2. Mix the bread crumbs with the cheese and parsley. Reserve.
3. Pat the codfish dry on kitchen paper and remove the bones with a pair of tweezers. Season with a generous amount of pepper. No need to add any salt – the Serrano ham has already plenty of salt on its own. Wrap the each fillet with a slice of ham, making sure they are closed.
4. Take the baking tray out of the oven and make space for the codfish and ham. A few gaps will be suffice. Place the fish on the tray and scatter the Parmesan mix all over the fish and vegetables. In case you worry about soaking the vegetables: the codfish will be sealed inside the Serrano ham and cook on its own juices.
5. Put the tray back in the over for another 12-15min or until the fish is cooked, the ham crisped and the breadcrumbs are lightly browned.
6. Serve immediately.
Ferran Adrià’s roasted chickenPosted: October 27, 2012 Filed under: Chicken | Tags: Chicken, Ferran Adria, Roast, Spain 1 Comment
An impromptu diner lead to a seriously good roasted chicken – my
poor suffering testers guests still talk about it. For bonus points, combine it with roasted potatoes, onions and romesco sauce.
Roasted chicken (adapted from Ferran Adrià’s The Family Meal)
Ingredients (6-8 persons)
- 4-6 bay leaves
- 40 g dried rosemary
- 15g dried thyme
- Black pepper corns to tast (about 1 tablespoon)
- Olive oil as needed to brush the chicken
- A total of bout 4 kg whole chickens (I ended up with 3 chickens)
- 3 lemons (1 per chicken)
- 6 unpeeled garlic cloves (2 per chicken)
- 200 mL white wine
Preheat the oven to 220 oC.
Start the herb crust: put in a small blender the bay, rosemary, thyme and peppers. Process until you have a very fine powder.
Prepare the chicken to be roasted – wash, cut the tips of the wings and tail. Season with salt and pepper inside and outside.
Put the chicken on a roasting tray lined some olive oil, breast up. Brush the chicken with olive oil and finely great the lemon zest over it. Stuff it with 1 lemon cut in pieces and 2 garlic cloves.
Roast the chicken, breast up. After 25min, turn it around and let it roast for another 35min, or until golden and cooked through.
Remove the chicken and set aside covered with foil.
Poor the white wine and the water in the cooking tray to deglaze and remove all the sediments.
Collect all the cooking juices in a small pan and put on high heat. Boil the cooking juices until you have a gravy.
Carve the chicken and serve it with the gravy
Baked onions and potatoes with romesco saucePosted: October 22, 2012 Filed under: Vegetables, Vegetarian | Tags: Catalonia, Ferran Adria, Onions, Potatoes, Roast, Sauces, Spain 2 Comments
Autumn flavors – roasted potatoes and onions with a nutty sauce to go with it….. hearty food with rich flavors, different textures and enough substance to satisfy your appetite. And, once you have enough romesco sauce on stock, very easy and quick.
Romesco sauce (adapted from Ferran Adrià’s The Family Meal)
- 1 ripe tomato
- 1 whole head of garlic
- 60mL of olive oil
- 70g toasted blanched hazelnuts
- 200 of sliced white country-style bread
- 50 mL of sherry vinegar (fifty, not five hundred)
- 240g of roasted peppers (Adrià recommends Chorizero pepper paste, but I was not able to source. I replaced it an equivalent quantity of with preserved roasted peppers)
Method Pre heat the oven to 200 oC Put the tomato and head of garlic in a roasted tray and cook for about 45min or until is tender and blackened. Peel the tomatoes and garlic cloves and put into a big bowl (more likely, you will have to squeeze the garlic). Roast the hazelnuts in a pan with a bit of olive oil over medium heat, until they are dark golden. Remove, drain with a kitchen paper and set aside. Fry the bread with a bit of olive oil, and break to small pieces with your hands. Add the vinegar, nuts, bread, fried bread and peppers to the bowl where the tomato and garlic are. Process with a hand held blender to make a coarse paste. Blend in the olive oil until smooth. Baked potatoes (adapted from Ferran Adrià’s The Family Meal) Ingredients
- 1 baking potato per person
- 2 small onions per person
- Salt to taste
Method Pre heat the oven to 200 oC Wrap each potato in aluminum foil Put in a roasting tray and bake for about 45min or until the potatoes are soft and onion skins are charred. Cut the potatoes and the onions in half. Season with salt to taste. Serve with the romesco sauce.
Roasted pork loin with orange and apple jamPosted: February 21, 2011 Filed under: Jams and confits, Pork | Tags: Apples, Chefe Silva, Oranges, Pork, Portugal, Roast Leave a comment
The roasted pork loin with orange was taken from Recipes for My Friends, a recently edited book. On the forefront, Chef Silva explains that these are the things he cooks whenever he entertains as “life tastes sweeter when friends and family join you at the table”. By the look of it, you can almost feel Chef Silva dictating from memory or looking for scribbled papers tucked away into the kitchen drawer.
Chef Silva recommends to serve the roasted pork with orange quarters. But, I thought that would be too many citruses in the same plate, and decided to go for apple jam instead. This is my Mother’s recipe, passed along in a moment of despair during a trip to the supermarket. “Why spend all that money in a sugary artificial paste, when it takes less than 20 minutes to to it home…. go and fetch some apples! You kids cannot value money and properly made food”. She was, as most of times, right.
Roasted pork loin with orange
- 800g of pork loin (I used shoulder, following the butcher’s recommendation)
- white wine
- salt and pepper as needed
- 50g lard (impossible to find here, I used olive oil instead)
- 100g sugar
- 2 oranges
Poor the wine over the meat and season it with salt and pepper. Place on the tray greased with the lard and roast it on a oven set for 160oC for about 35min. Turn the meat occasionally.
In the meanwhile, prepare the sauce: heat up the sugar in a small pan and stir it with a wooden spoon until it browns (brown, not burnt, I may add. It is really important to stir it at all times). Add 2dl of orange juice, 2 cloves and thin orange peels cut into diamond like shapes (slowly, otherwise the sugar will crystallize; if it does, just keep stirring until it dissolves). When serving, stick the diamonds to the meat using cloves.
Serve the orange sauce apart.
- 1 Kg apples (bitter apples give best results)
- Sugar to taste
- Cinnamon sticks
Peel and cut the apples in quarters. Put in a sauce pan with about 100ml of water, sugar and cinnamon sticks. Let it simmer for 10 min or until the apples start to feel apart. Remove the Cinnamon and blend it with a mixer. Put back into the fire and let it simmer for a few minutes more, until it gets the desired consistency. ith a mixer. Put back into the fire and let it simmer for a few minutes more, until it gets the desired consistency.