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Blue Cheese Stuffed Pork Loin

Blue Cheese Stuffed Pork Loin

Loin is one of the leanest cuts of Pork and has a bit of a tendency to dry out when roasted. But not if you stuff it! Also we’re more than happy to throw a few bits and bobs from the fridge at it if it’s wearing a yellow sticker….

Ingredients:-

Two tbsp Creme Fraiche
An Onion, finely chopped
Blue Stilton, crumbled
Garlic, minced
Mushrooms, finely sliced
Margarine
Fresh Parsley, chopped
DIY Garlic Butter (Margarine here)
Salt & Pepper

Method:-

(1) Sautee the Onion and Garlic in the Margarine until softened.
(2) Add the Mushrooms.
(3) Add the Parsley.
(4) Stir in the Creme Fraiche
(5) Season with Salt & Pepper.
(6) Simmer to reduce for 10 minutes.
(7) Put pockets in the Pork Loin.
(8) Spread the sauce in the pockets and add crumbled Blue Cheese.
(9) Rub Garlic Butter over the rind.
(10) Roast in a pre-heated oven at 180c for 40 minutes or until it’s cooked and the sauce is oozing out.

We served ours with roast Potatoes, Parsnips, Peas & Carrots, Yorkshire Puddings and lots of gravy.

 

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Chicken Tagine recipe, eat well on universal credit

The second in our experiments with the Tagine mum gave us.

Ingredients for the Spice Rub:-

2 Tsp of Ras-El-Hanout
1 Tsp of Ground Cinnamon
1 Tsp of Sweet Paprika
1 Tsp of Ground Ginger
1 Tsp of ground Black Pepper

Ingredients for the main dish:-

6 Chicken Thighs
1 Onion Chopped
4 Cloves of Garlic
A handful of fresh Coriander, chopped
1 Lemon, thinly sliced
8 Green Olives, halved
12 Apricots, halved
A handful of Raisins
3 Tbsp of Tomato Puree
400ml of Chicken Stock
Oil to Fry
4 Tomotoes, chopped
1 Tbsp of Honey

To Garnish:-

1 Lemon, thinly sliced
Toasted Almonds
Chopped Coriander

Method:-

(1) Combine the Rub ingredients and rub over and under the skin.
(2) Place in the fridge to marinade for at least 2 hours.
(3) On a medium heat add a little Oil to the Tagine.
(4) Fry the Onions until softened.
(5) Add the Garlic and fry for a further minute.
(6) Stir in the Tomato Puree and then add the Chicken Stock & Chopped Tomatoes.
(7) Bring to the boil and then reduce to a simmer.
(8) Add the Chicken, Apricots, Raisins, Olives and Honey.
(9) Simmer for 30 minutes.
(10) 10 minutes before serving add the Lemon & Coriander.
(11) Garnish with Lemon, Toasted Almonds and Chopped Coriander.

We served ours over Rice and it was an outstanding dinner with real depth of flavour.

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