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Back to home cooking
30 May 2011 09:45 pmAfter a visit to a fine dining establishment it's always a bit daunting to go back to your own kitchen and cook but I was rather happy with the "lamb lollipops" (quickly pan fried cutlets from the rack bought marinaded from the Art of Meat, with colcannon and red wine reduction) on Saturday (no photo because I was in a hurry but they looked a bit like these).
On Saturday, it was time for pork. Whenever my butcher (the above mentioned Art of Meat in Arbury Court) has tenderloins in, I cannot resist:
Seared and slow roasted pork tenderloin (marinaded in rapeseed oil, thyme and pepper, seasoned with sea salt after searing), cider reduction, potato mash (milk, butter, a bit of goat's cheese), pickled radishes (balsamic vinegar, olive oil, salt, pepper). The Aspall Dry Premier Cru cider I used for cooking was also a perfect accompaniment.
This evening, more pork, this time in the shape of sausages, the Art of Meat's Leek and Cheese variety (this week's special). I first browned the sausages quickly in some leftover marinade from yesterday, removed them, added a finely sliced onion and fried those in the pan juices for a while, then deglazed the pan with a generous glug of cider, adjusted the seasoning, added the sausages again, put on a lid and let it cook on low heat until the sausges were done. They were still crispy on the outside and wonderfully soft and moist inside. Inspired by a pic MiMi posted on Saturday, I served them on couscous, which worked really well, as did the leftover radishes which were even better than last night. No photo because it looked a bit rubbish (but tasted so much nicer).
On Saturday, it was time for pork. Whenever my butcher (the above mentioned Art of Meat in Arbury Court) has tenderloins in, I cannot resist:
Seared and slow roasted pork tenderloin (marinaded in rapeseed oil, thyme and pepper, seasoned with sea salt after searing), cider reduction, potato mash (milk, butter, a bit of goat's cheese), pickled radishes (balsamic vinegar, olive oil, salt, pepper). The Aspall Dry Premier Cru cider I used for cooking was also a perfect accompaniment.
This evening, more pork, this time in the shape of sausages, the Art of Meat's Leek and Cheese variety (this week's special). I first browned the sausages quickly in some leftover marinade from yesterday, removed them, added a finely sliced onion and fried those in the pan juices for a while, then deglazed the pan with a generous glug of cider, adjusted the seasoning, added the sausages again, put on a lid and let it cook on low heat until the sausges were done. They were still crispy on the outside and wonderfully soft and moist inside. Inspired by a pic MiMi posted on Saturday, I served them on couscous, which worked really well, as did the leftover radishes which were even better than last night. No photo because it looked a bit rubbish (but tasted so much nicer).
