karohemd: (Chef)
My butcher had nice pork tenderloin portions so I picked up one and they also had cooking chorizo and morcilla (Spanish black pudding) which I thought would go well with it. I also picked up potatoes and sprouting broccoli from Les Ward across the court and my shopping was done.
I first sliced the chorizo and morcilla and fried them in a dry pan over medium low heat until the slices were crispy and a lot of the fat had rendered. I removed the sausage with a slotted spoon to a warm plate and seared the piece of tenderloin in the rendered fat until browned on all sides and then put it into a low oven to finish.
I deglazed the pan with a glass of cider, seasoned with salt, pepper and a bit of thyme and let it reduce down to a sticky sauce.
After letting it rest for a few minutes, I carved the tenderloin, arranged it on top of the mash, crumbled the chorizo and morcilla over and around it and drizzled with the sauce. A few Maldon salt flakes and a few twists of pepper were the only seasoning (apart from the flavour of the chorizo fat).
Served with simple mash and steamed purple sprouting broccoli.
The crispy chorizo and morcilla provided not only extra flavour but also texture. I was really happy with how it came out.

Pork tenderloin, Chorizo, Morcilla

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karohemd: (Chef)
I had some purple sprouting broccoli again so I braised that in olive oil with some shallots and wild garlic.
I boiled the pasta and simply mixed everything, sprinkled with freshly grated parmesan and drizzled with a good virgin olive oil.
Very simple, very yummy

karohemd: (Chef)
This is one of my favourite quick, warming dinners.

Purple sprouting broccoli (or other broccoli, romanesco or cauliflower)
olive oil, salt, glove of garlic

for the sauce:
half a pint of milk
butter, flour
generous handful of grated cheese (mature cheddar/gruyere/parmesan or similar strong cheese)
salt, pepper, freshly ground nutmeg

new potatoes, or, if you're really in a hurry or lazy, bread

Clean and wash your purple sprouting broccoli, leave it nice and wet. I usually only use the tops and leaves of the PSB. The stalks take longer to cook so I use them elsewhere.
Thinly slice the garlic and fry in olive oil on medium heat until crispy. Remove the garlic (this is just for flavour), add the wet PSB, a little more water if needed, put on a lid and braise for five minutes or so, until tender but still with a little crunch.

Make a blonde roux with the butter and flour and gradually whisk in the milk, letting it bubble and thicken until it's the right conistency. Turn the heat down, add the cheese and seasoning (careful with the salt as the cheese can be quite salty) as well as any liquid from the veg pan and stir until everything is incorporated and you have a smooth sauce.

Serve the PSB in deep plates or bowls with a generous helping of sauce dribbled over it. A few simple, boiled potatoes go well with this.

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April 2016

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