Stilton-stuffed Roasted Pork

Ingredients

1/3 cup crumbled Stilton, or blue cheese or 140-g log creamy goat cheese
2 green onions, finely chopped
1 pork tenderloin, about 375 g
1/2 tsp freshly ground black pepper
2 tsp teriyaki sauce, or soy sauce
1 tsp vegetable oil

Method

1. Preheat oven to 450°F (230°C). Line a baking sheet with foil and set aside.
2. In a small bowl, using a fork, mash cheese with onions until well mixed. Using your hands, form cheese into a long thin log, about 8 inches long and 3/4 inch wide.
3. Place meat on a large cutting board. Using a sharp knife, slice pork lengthwise down the centre, cutting almost but not completely through meat. Spread out as flat as possible. Cover with a piece of plastic. Using a meat mallet or the bottom of a heavy frying pan, pound pork just until it is uniformly 1/4 inch thick.
4. Sprinkle pepper over pork. Place cheese log on long edge of meat, then roll meat around it jelly-roll style. Fasten with a few toothpicks.
5. Place, toothpick-side down, on baking sheet.
6. In a small bowl, stir teriyaki with oil. Brush over pork.
7. Roast, uncovered, in centre of 450°F (230°C) oven until pork is firm when pressed, from 20 to 25 minutes. Don’t worry if a little melted cheese leaks out. Remove from oven and let stand 5 minutes.
8. Remove toothpicks, then cut diagonally into 1/2-inch-thick slices. Serve with roasted new potatoes and green beans.

Makes 2 to 3 servings.

Source: Chatelaine magazine

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Portuguese Chicken

Ingredients

3-lb whole chicken
1 lemon
generous pinches of coarse salt
1/2 cup olive oil
1/2 cup dry white wine
1 tsp piri-piri sauce
3 large garlic cloves, crushed
1 tbsp paprika
3 sprigs fresh parsley, chopped
1 bay leaf, crumbled

Method

1. Using kitchen scissors, cut backbone from chicken and discard (or freeze and save for stock). Cut off
   and discard any excess fat or skin.

2. Place chicken, skin-side up, on a large cutting board. Using both hands, press down on breastbone until chicken is as flat as possible. Place in a large, resealable freezer bag. Squeeze in juice from lemon and sprinkle with coarse salt. Squeeze air from bag. Seal tightly with an elastic band as close to chicken as possible. Massage to cover chicken with juice. Refrigerate at least 1-1/2hours.
3. When ready to roast, preheat oven to 40O°F (200°C). Line a large baking sheet with foil.
4. Place a rack on foil, then set chicken, breast-side up, on rack. Roast for 15 min.
5. Meanwhile, in a medium bowl, whisk oil with wine, piri-piri sauce, garlic, paprika, parsley, bay leaf and a pinch of salt. Brush chicken with oil mixture. Continue roasting and basting every 10 minutes until chicken is cooked and skin is crispy, about 45 minutes in total.
6. Slice chicken into pieces and spoon pan juices overtop. Serve with fries or roasted baby potatoes and a green salad.

Makes 4 servings.

Source: Chef Helena Loureiro

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Burgundian Roasted Beef Sirloin

Ingredients

1 sirloin tip roast (about 5 lb)

Beef Marinade

1 cup Burgundy
1/2 cup olive oil
2 parsley stalk
2 sprigs tarragon or 1/8 tsp dried tarragon leaves
2 sprigs thyme or 1/8 tsp dried thyme leaves
1 bay leave

Method

1. Make the marinade. Combine all the ingredients in small container with lid. Cover and shake to mix well.
2. Place the roast in a shallow dish and cover it with the beef marinade. Marinate it in the refrigerator overnight or at room temperature for several hours. Turn the roast several times while marinating in order to soak it completely.
3. Place the roast on a rack in a shallow roasting pan, then pour 1 cup of water in the pan. Set a meat thermometer to the temperature for desired doneness, then insert the thermometer in the roast.
4. Bake in a preheated 325°F oven until the thermometer dial reaches the desired temperature. Add a small amount of water as needed to prevent the roasting pan from becoming too dry.

Source: The Creative Cooking Course

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Mixed Spring Mushrooms with Garlic Butter and Pine Nuts

Ingredients

1 lb mixed large fresh spring mushrooms such as morel, portobello, shiitake, oyster, cremini, and white button, brushed clean
4-6 tablespoons unsalted butter, at room temperature
3-5 cloves garlic, chopped
salt and freshly ground pepper
2 tablespoons dry white wine
1/3 cup pine nuts
1-2 tablespoons chopped fresh chives or flat-leaf (Italian) parsley

Method

1. Preheat the oven to 450°F (230°C).
2. Remove any of the tougher stems from the mushrooms and reserve for making soup or stock. Cut the larger mushrooms into pieces so that all the mushrooms, whole and cut, are about the same size. Arrange the mushrooms in a single layer in a large roasting pan.
3. In a bowl, using a spoon or whisk, mix together the butter to taste, garlic to taste, and salt and pepper to taste. Spread it on the tops of the mushrooms, or dot the tops with small dollops. Sprinkle the wine evenly over all.
4. Roast the mushrooms until they begin to sizzle and brown, about 15 minutes. Remove from the oven, sprinkle with the pine nuts, and return to the oven to continue roasting until the mushrooms are cooked through and browned in places, about 10 minutes longer. The total amount of roasting time depends on the types of mushrooms used; certain varieties will take longer than others to cook. Taste and adjust the seasoning.
5. Transfer to a warm serving dish and sprinkle with the chives. Serve at once.

Makes 4 servings.

Source: Vegetable

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Roasted Chicken with Dates, Olives and Capers

Ingredients

8 chicken legs, drumstick and thigh attached, skin on (2kg net)
5 garlic cloves, crushed
15g fresh oregano, torn, plus extra for garnish
3 tbsp red wine vinegar
3 tbsp olive oil
70g Medjool dates, pitted and quartered lengthways
100g pitted green olives
60g capers, plus 2 tbsp of their juices
2 bay leaves
1/2 cup dry white wine
1 tbsp date syrup
salt and black pepper

Method

1. Place the chicken in a large, non-reactive bowl and add all of the ingredients, apart from the wine and date syrup, along with 1/2 teaspoon of salt and a good grind of black pepper. Gently mix everything together, cover the bowl and leave in the fridge to marinate for 1 to 2 days, stirring the ingredients a few times during the process.
2. Preheat the oven to 180°C.
3. Spread out the chicken legs on a large baking tray, along with all the marinade ingredients. Whisk together the wine and syrup and pour over the meat. Place in the oven and cook for 50 minutes, basting 2 or 3 times, until the meat is golden brown on top and cooked through.
4. Remove from the oven, transfer everything to a large platter, sprinkle over some freshly picked oregano leaves and serve.

Makes 4 servings.

Source: The Silver Plate

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