Hi everyone and welcome to the blog. This week’s blog is all about quick and easy, heart warming suppers. This week’s recipes are Pork Chops with Spiced Baked Beans and Spanish Bean Stew. The Herb of the week is Bergamot.
My first recipe is Pork Chops with Spiced Baked Beans, courtesy of Delicious Magazine December 2010.
This recipe serves 4, takes 20mins to prepare and can take approx 18mins to cook.
1 tbsp x Olive Oil
4 x Pork Chops
90g x Black Pudding – peeled and crumbled
4 x Shallots – finely sliced
2 x Large Garlic Cloves – finely chopped
1 tsp x Cayenne Pepper (or 1 tsp x Mild Chilli Powder
150ml x White Wine
1 x 400g Tin of Cherry Tomatoes
1 x 400g Tin of Haricot Beans, drained and rinsed
1 tbsp x Worcestershire sauce
Small Bunch of Fresh Flat Leaf Parsley, leaves roughly chopped
Heat the oil in a shallow flameproof casserole over a medium heat, season the chops and brown for 2 minutes on each side. Remove and set aside. Add the black pudding and fry for 2mins or until crisp. Set aside and keep warm. Lower the heat, add the shallots and soften for 10 minutes, stirring through the garlic cayenne (or chilli powder) for the final 2 minutes. Pour over the wine and bubble until reduced by half. Stir through the tomatoes, beans and Worcestershire Sauce. Season.
Return the chops to the casserole and simmer for a couple of minutes or until the pork is cooked. Divide the bean mixture among 4 plates with a chop on top. Scatter over the black pudding and parsley to serve.
Herb of the Week – Bergamot (Monarda didyma)
Bergamot is also Oswego tea, Bee balm, High balm, Low balm, Mountain balm and Mountain mint, from the Lamiaceae. Native to North America, the genus name is named after the 16th century Spanish physician, Nicolas Monardes, who’s Joyfull Newes Out of the Newe Founde Worlde was the first American herbal. The common name, Bergamot, is said to have come from the scent of the crushed leaf which resembles the small, bitter Italian Bergamot Orange (Citrus bergamia), from which oil is produced that is used in aromatherapy, perfumes and cosmetics. The wild or purple bergamot (Monarda fistulosa) grows around the Oswego river district near Lake Ontario in the United States. Of Indian tea, following the Boston Tea Party 1773.
Bergamot is a member of the mint family, and its leaves have a citrus-like flavour. It grows up to 1 m (3 feet) high. The flowers vary and several colours, varying from pink and mauve to a rich scarlet can be found.
This herb is excellent in relieving nausea, flatulence, menstrual pain and vomiting. Aromatherapists have found bergamot oil good for depression, as well as helping the body to fight infections. The Oswego Indians used it for colds and bronchial complaints as it contains the powerful antiseptic, thymol.
It is a herb with a savoury and fruity flavour, an aromatic and stimulant, especially improving digestion. Pick the small flower petals separately and scatter over a green salad at the last moment. Put fresh leaves into China tea for an Earl Grey-like flavour, and into wine cups and lemonade. The chopped leaves can be added sparingly to salads and stuffings, and can also be used to flavour jams and jellies.
My next recipe is Spanish Bean Stew, courtesy of BBC GoodFood Magazine December 2010.
This recipe serves 4, takes 10mins to prepare and takes 30mins to cook.
1 tbsp x Olive Oil
200g x Chorizo Sausage – thickly sliced
1 x Onion – chopped
400g x Chicken Thigh Fillets – cubed
1 x Tomato – roughly chopped
1 x 410g Can of Cannellini Beans
1 x Large Potato – cut into small cubes
500ml x Hot Chicken Stock
4 tbsp x Parsley, chopped
Heat the oil in a large pan. Cook the chorizo, onion and chicken over a high heat for 5mins. Add the tomato and cook for a further 2-3mins until pulpy. Stir in the beans, potato and stock. Bring to the boil, then cover and gently simmer for 20mins until the potato is soft and the chicken is cooked through. Stir through the parsley and serve.
Chef’s Tip: You can cool and freeze the stew for up to 2 months. To serve and heat through thoroughly.
If you have enjoyed my blog, or have tried out the recipes I have included and wish to comment, please feel free to comment using the comment button or by visiting my guestbook, all comments and suggestions will be gratefully received.
Hope you enjoy!!..... ChefGarfy =D
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