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Cook & Eat - Menu October 2020.

Thanks, Orla for these delicious recipes.

 

STARTER.

Roasted squach and tomatoes with Burrata and hazelnut pesto.

Roast pumpkin with burrata and hazelnut pesto    

This dish uses a mixture of late summer tomatoes and autumnal squash.  You could also roast some sliced courgettes and spiced aubergine if you wanted to make this into a main course. The roasted vegetables and creamy cheese are soft in texture so you really need the crunch of the toasted hazelnuts on top, and some good toasted ciabatta or sourdough on the side.  

Prep time: 10 minutes | Cooking time: 50 minutes 

Serves:6     Red more

 

 

 MAIN.

Dijon Herb Pork Loin with Roasted Vegetables, Buttered Red Cabbage and apples

          Roasted pork loin sitting on top of carrots and potatoes with a bowl of sautéed cabbage and apples on both sides                       Red cabbage with apples  

 

Prep Time: 15 mins  Cook Time:1 hr 20 mins Resting Time: 15 mins

Serves 4-6

Buttered and spiced red cabbage and apple is the sweet compliment to savoury Dijon pork loin seasoned with thyme. The roasted vegetables cook along with the pork, allowing for easy clean up. The juices from the roasting tin are combined with white wine and veal stock and reduced to make a rich gravy.    read more

 

 

DESERT.

Tarte Tatin and  Turmeric Ginger Honey No-Churn Ice Cream.

Pear tart tatin   

“Some dishes need no introduction. Sweet pears, fragrant warming spices and crisp pastry. Heaven. ”

to get the secret of this two recipes

 

Bon Appétit !

 

 

 

 

 

 

 

Tatin  and Turmeric Ginger Honey No-Churn Ice Cream

“Some dishes need no introduction. Sweet pears, fragrant warming spices and crisp pastry. Heaven. ”