Pork With Pears & Cider
2 leeks, trimmed and cut into 1cm rings
2 Conference pears, cored and sliced
2 apples, sliced horizontally, pips and stalk removed
250ml cider
10g fresh sage, finely chopped
2 x 500g pork fillets
1 garlic clove, crushed
1 tbsp fennel seeds, crushed
1 tbsp olive oil
Preheat the oven to gas 6, 200°C, fan 180°C.
Arrange the leeks in a large roasting tin, then add the pears and apples. Pour in 150ml cider, stir through the sage and cover the tin tightly with foil. Roast for 1 hr.
Meanwhile, pat the pork dry with kitchen paper. Mix the garlic, fennel seeds and oil in a small bowl, season generously and rub all over the pork.
When the apple and leek have 10 mins left, heat a nonstick frying pan over a high heat and sear the pork for 1-2 mins until golden all over.
Remove the foil from the roasting tin and add the pork. Pour over 100ml cider, roast, uncovered, for 20 mins or until the pork is cooked through.
Re-cover with the foil and leave to rest for 5 mins before slicing and serving.
Blackberry French Toast With Lemon Curd Yoghurt
butter, for greasing
6 medium eggs
240ml milk
120ml double cream light alternative (Elmlea)
1 tsp cinnamon
1 tsp vanilla extract
½ x 454g jar blackcurrant jam
400g brioche loaf, sliced into 16 slices
100g frozen blackberries
1 tbsp demerara sugar
maple syrup and icing sugar, to serve (optional)
For the lemon curd yogurt
2 tbsp lemon curd
½ x 500g pot 0% fat Greek-style yogurt
1 lemon, zested
Grease a 19 x 25cm oval baking dish with butter.
In a large bowl, whisk the eggs, milk, cream, cinnamon, vanilla and a pinch of salt until well combined
.Spread jam on 1 side of each brioche slice, then press 2 jam sides together to make 8 sandwiches. Dip a sandwich in the egg mixture on both sides, then put in the baking dish. Repeat with the remaining sandwiches and arrange in the baking dish, layering in rows so the slices slightly overlap.
Pour over any remaining egg mixture, then cover and chill for 2 hrs, or overnight.
Preheat the oven to gas 6, 200°C, fan 180°C. Scatter the blackberries and sugar over the top. Cover the dish with foil and bake for 20 mins. Uncover, then bake for 25-30 mins until golden
.Mix the lemon curd into the yogurt with the lemon zest. Serve the French toast with the yogurt on the side, and finish with a drizzle of maple syrup and a dusting of icing sugar (optional, but tasty!)
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