Category Archives: Our Seasonal Recipes

MARCH-SPRING HAS SPRUNG

MUSTARD GLAZED PORK CHOPS

Using the seasons freshest ingredients  and its ready in 30 minutes!

4 servings

4  1/2 inch thick bone in pork chops

salt and ground black pepper

2 tsp olive oil

1 large onion, cut into thin wedges

1/2 cup apricot preserve

1 tbsp Dijon mustard

1/4  cup water

1 tsp paprika

1/2 tsp ground nutmeg

fresh sage  (optional)

 

Season pork with salt and pepper.  In a pan heat olive oil, add pork and onion, cook for 3 minutes, turn and cook for further 3 minutes.

In a small glass bowl, combine apricot preserve, mustard, water, paprika and nutmeg.  Heat in microwave for 1 – 2 minutes, or until melted.  Pour over chops, reduce  heat, and cover pan and cook for 10 minutes or until chops are cooked through.

Divide pork and onion mixture, and top with sage if desired, serve  with mashed, or sweet potato and spring veg yummy   :-)

FEBRUARY LIGHT LUNCH

CHEESE AND ONION PIE

Here is our February light supper/lunch  bite.

3 onions

butter

pastry

black pepper

strong cheeses, blue cheese mature cheddar etc

Make short crust pastry (you can cheat and buy from supermarket) line pie dish

Fry  onions gently in butter do not burn

add a layer to pie base, then add grated, crumbled cheese

add another layer of onions and black paper, and then another layer of cheese, add pastry lid and cook for bout 40/50 mins

EAT WARM YUM

THIS MONTHS SEASONAL RECIPE

Soupe a l”Oignon

2lbs of onions (thinly sliced)
1/4 cup of butter, plus some extra to butter parchment paper
1 – 1 1/2 quarts beef stock
2 tsps sugar
1 cup of red wine
6 oz baguette
2 tbls butter
3 oz gruyere cheese
salt and freshly ground pepper

1. cut parchment into a round to fit your saucepan

2. melt butter and add onions, season with salt and pepper

3. butter the parchment paper and press down onto your onions, cover the pan and cook for about 20-30 mins over low heat. Stir occasionally

4. heat stock in another pan, bring to boil, and reduced by one third. This should take about 20-30 mins

5. remove lid and parchment from onions, and sprinkle with 2 tsps sugar

6. cook the onions for a further 10-15 mins, until they are caramelised. DO NOT LET THEM BURN

7. add reduced stock and the wine to the onions and boil

8. reduce heat and simmer for about 30 mins

prepare topping –

1. preheat oven to 350 * cut baguette into 1/2 inch slices

2. melt butter and brush each side of baguette slice

3. place in oven until lightly brown, turn once

4. grate gruyere cheese

5. ladle soup into bowls, and add 2 slices of baguette, sprinkle with the cheese and serve,  Bon appetit