Roast Pork Tenderloin Wrapped in Pancetta

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Preperation – 20 minutes – 30 minutes cooling – 40 minutes cooking – rest time 15 minutes
Serves 4

Method:

  1. Heat the oil and butter in a frying pan and fry the onion for 5-6 minutes until softened, remove from the heat and stir in the chopped sage and breadcrumbs. Season with salt & pepper. Leave to cool for 15 minutes.
  2. Put the pork tenderloins on the board pat dry and remove any sinew from the meat. Place a sheet of greaseproof paper over the tenderloins and bash them with a rolling pin until slightly flattened. Spoon the stuffing in a line down the centre of one of the flattened tenderloins. Put the second tenderloin on top pressing down to sandwich the stuffing.
  3. Lay the pancetta slightly overlapping on a piece of greased foil, making a rectangle that the length of your tenderloin. Put the stuffed pork tenderloin into the middle of the Pancetta and bring the rashers up each side of the pork to completely enclose it. Wrap tightly in the foil and chill for 30 minutes.
  4. Preheat the oven to 200C, gas 6. Unwrap the pork and place in a foil lined roasting tin, making sure the joints of the pancetta are on the underside. Roast for 40-45 minutes or until the pancetta is crisp and the pork cooked through. Cover loosely with foil if the pancetta is over browning. Transfer to a warm platter, cover and let it rest for 15  minutes. serve with cranberry or apple sauce.

Ingredients:

  • 1tbsp vegetable oil
  • knob of butter
  • 1 onion finely chopped
  • 1tbsp chopped fresh sage
  • 50g fresh white breadcrumbs
  • 2 x 350g pork tenderloin
  • 210g smoked pancetta

 

Chocolate traybake with feather icing

Ingredients:

For the sponge

  • 50g/1¾oz cocoa powder
  • 6 tbsp boiling water
  • 100g/3½oz baking spread or soft butter
  • 275g/9¾oz caster sugar
  • 3 large free-range eggs
  • 125ml/4fl oz milk
  • 175g/6oz self-raising flour
  • 1 tsp baking powder

For the icing:

  • 3-4 tbsp warmed, sieved apricot jam
  • 100ml/3½fl oz double cream
  • 200g/7oz milk chocolate, finely chopped or grated For the decoration
  • 50g/1¾oz white chocolate

Preparation method:

  1. Preheat the oven to 180C/350F/Gas 4 (160C fan).
  2. Put the cocoa in a large bowl, add the boiling water and mix until smooth. Add the baking spread or butter and beat into the cocoa until smooth, then add the remaining cake ingredients and mix until combined – this can be done in a mixer or by hand.
  3. Pour into the tin, spread evenly and bake in the preheated oven for about 30-35 minutes, or until well risen, just firm to the touch and shrinking away from the sides of the tin. Leave to cool in the tin for 10 minutes, then turn out and peel off the baking parchment. Brush the top of the cake with apricot jam and leave to cool completely
  4. For the icing, warm the cream in a small pan until hot, then add the milk chocolate and stir until completely melted and smooth. Leave to cool a little so that it is a thick pouring consistency (this won’t take long depending on room temperature). Pour the icing over the cake, spreading out with a palette knife to cover the cake completely.
  5. To decorate, melt the white chocolate in a small bowl over a pan of gently simmering water. Place in a small piping bag, snip the end and pipe in lines down the cake, about 1cm/½in apart. Using a cocktail stick, drag through the white chocolate in opposite directions across the cake to give a feathered effect.

less than 30 mins preparation time 10 to 30 mins cooking time

Makes 21 slices By Mary Berry From Mary Berry Cooks

A chocolate sponge topped with a milk chocolate icing feathered with white chocolate makes this a great cake to share for a birthday party for the young as they love milk chocolate. Decorate it as you like – try topping it with sweets, chopped chocolate bars, marshmallows or lots and lots of candles! If it’s for a more sophisticated occasion use about 40% cocoa solids dark chocolate. Equipment and preparation: you will need a small piping bag and a 30x23cm/12x9in traybake tin greased and base lined with baking parchment. Top recipe tip This cake will keep for up to one week in a cake tin. If you want to make and serve this cake the day it is made, make sure you make the icing the day before or at least in the morning so it has time to set. The cake can be iced and frozen in slices for up to three months – the appearance won’t be quite as shiny once it has thawed. Ganache

Whole lemon cake with lemon cheesecake icing

Ingredients:

For the decoration:

  • 1 thin-skinned lemon
  • 50g/1¾oz caster sugar

For the cake:

  • 2 small or 1 large thin-skinned lemons
  • 275g/9¾oz softened butter
  • 275g/9¾oz caster sugar
  • 275g/9¾oz self-raising flour
  • 2 level tsp baking powder
  • 4 free-range eggs

For the filling

  • 50g/1¾oz soft butter
  • 175g/6oz icing sugar
  • 250g/9oz full-fat Italian mascarpone
  • 175g/7oz fondant icing sugar

Preparation method:

  1. For the decoration, using a zester, peel long strips of lemon rind. If
    you haven’t got a zester, thinly peel the lemon, then cut into fine
    strips. Set aside the remaining lemon.
  2. Place the peel in a saucepan, cover with boiling water and half the
    caster sugar and boil for one minute. Drain and pat dry, then put onto
    non-stick parchment paper. Scatter over the remaining sugar and
    toss to coat the lemon peel. Arrange on the non-stick baking
    parchment and leave in a warm place to dry out for as long as
    possible or overnight, until crisp. If you are in a hurry, dry out in a low
    oven 110C/225F/Gas ¼ for one hour.
  3. Cut the zested lemon in half and squeeze the juice. Set it aside to
    make the icing.
  4. For the cake, place the two whole (or one large) lemons in a small
    saucepan, cover with water, bring to the boil and simmer for 20
    minutes, or until very soft and tender. Drain, cut the lemons in half
    and remove any pips.
  5. Preheat the oven to 180C/350F/Gas 4 (160C fan).
  6. Place the lemons, including the skin, in a food processor and
    process until smoothish, but still with some chunky bits. Put the
    mixture in a small bowl.
  7. Add all the remaining cake ingredients into the food processor and
    overnight

preparation time: 1 to 2 hours cooking time Serves 12
By Mary Berry From Mary Berry Cooks
There are three whole lemons used in the cake, icing and
decoration so the flavour is incredibly intense and
delicious.

Equipment and preparation:
you will need 2x 20cm/8in round sponge tins, greased and base lined with baking parchment.
Top recipe tip Look for thin-skinned lemons that give easily when squeezed so that the pith is not too thick.
Fondant icing sugar has glucose syrup added to it so it makes a lovely thick glossy icing that sets well – perfect for this cake.

Orange butterfly cakes

Ingredients:

  • 100g/3½oz baking spread
  • 100g/3½oz caster sugar
  • 2 large free-range eggs
  • 100g/3½oz self-raising flour
  • 1 level tsp baking powder
  • 1 orange, grated zest only
  • For the filling
  • 3 tbsp orange curd
  • For the icing
  • 50g/1¾oz soft butter
  • 100g/3½oz sifted icing sugar
  • To finish icing sugar, to dust

Preparation method:

  1. Preheat the oven to 180C/350F/Gas 4 (160C fan).
  2. Put all the cake ingredients into a large bowl and beat well for 2-3
    minutes, or until the mixture is well-blended and smooth. Fill each
    paper case with about 35g/1¼oz of mixture.
  3. Bake in the preheated oven for about 15-20 minutes, or until the
    cakes are well risen and golden-brown. Lift the paper cases out of
    the bun tin and cool the cakes on a wire rack.
  4. When cool, cut a disc from the top of each cake leaving a little gap
    around the edge and cut this slice in half. Spoon half a teaspoonful
    of orange curd in each.
  5. To make the icing, beat the butter and icing sugar together until well
    blended. Pipe or spoon a swirl of buttercream on top of the orange
    curd and place the half slices of cake on top to resemble butterfly
    wings. Dust the cakes with icing sugar to finish.
    less than 30 mins
    preparation time 10 to 30 mins cooking time
    Makes 12 By Mary Berry From Mary Berry Cooks
    These little fairy cakes are filled with orange curd and
    topped with icing, and are even nicer than cupcakes.
    Equipment and preparation:
    you will need a bun tin lined with 12 fairy cake cases.
    Top recipe tip
    The cakes will keep in a cake tin for up to 3-4 days. The cakes can be frozen for up to one month. Fairy cakes are not as deep as cupcakes or muffins so look for shallower cake trays and make sure you buy the right paper case to fill the tin. You can also make these with lemon zest and lemon curd if preferred.

Loaf cake with apple and cinnamon

Ingredients:

•75g/2½oz butter, softened
•200g/7oz self-raising flour
•100g/3½oz light muscovado sugar
•1 tsp ground cinnamon
•3 dessert apples, about 350g/12oz before peeling
•3 free-range eggs, beaten
•1-2 tbsp demerara sugar, to taste
•2 tbsp warmed, sieved apricot jam

Preparation method

  1. Set the oven to 160C/325F/Gas 3 (140C fan).
  2. Rub the butter into the flour until it resembles fine breadcrumbs (this can be done in a food processor). Stir in the sugar and cinnamon.
  3. Peel the apples, core and dice two and a half apples and stir into the cake mixture with the eggs. Beat until combined.
  4. Divide the cake mixture evenly between the cake tins. Thinly slice the remaining half of apple and arrange in a row along the middle on top of each cake. Sprinkle with demerara sugar and bake for 30-35 minutes, or until golden-brown, risen, firm to the touch in the centre and just shrinking from the sides of the tin.
  5. Brush the top of the cakes with the apricot jam. Allow to cool in the tins for 10 minutes, then turn out and leave to cool on a wire rack.

less than 30 mins preparation time 30 mins to 1 hour cooking time

Makes 2 x 450g/1lb loaves

By Mary Berry From Mary Berry Cooks

This is a lovely moist loaf which I love to serve sliced and buttered – and it’s very quick and simple to make.

Equipment and preparation:

you will need 2 x 450g/1lb deep loaf tins greased and lined with a strip of baking paper.

Slow Cooked Sweet and Sour Chicken

 

Method:

  1. Heat Oil in large frying pan, cook chicken in batches until browned. Transfer to slow cooker, Add red onion, soy sauce, passata, pineapple juice, sugar, vinegar, chilli, garlic, peppers and undrained pineapple. Cook, covered, on low, 4 hours
  2. Blend cornflour with the water in small bowl until smooth. Add cornflour mix to cooker. Cook, uncovered, on high, about 5 minutes or until thickened. Season to taste.

Ingredients:

  • 1 tablespoon vegetable oil
  • 4 skinless chicken drumsticks
  • 4 boneless, skinless chicken thighs
  • 2 medium red onions cut into wedges
  • 125ml soy sauce
  • 130g bottled passata
  • 80ml pineapple juice
  • 2 tablespoons light brown sugar
  • 2 tablespoons white vinegar
  • 1 fresh long red chilli, chopped finely
  • 2 cloves garlic, crushed
  • 1 large red pepper – chopped coarsely
  • 1 large green pepper – chopped coarsely
  • 225g canned pineapple pieces in juice
  • 2 tablespoons cornflour
  • 2 tablespoons water

Roast Pork Belly glazed with chilli, lemon and thyme

Serves – 4-6 Cooking time – About 11/2 hours Oven temperature – Gas Mark 4, 180˚C, 350˚F

Method

  1. Preheat the oven.
  2. Dry the joint and score the rind deeply with a sharp knife.
  3. Combine all the remaining ingredients in a large bowl, add the joint and coat thoroughly with the sauce.
  4. Line a roasting tin with a double layer of foil. Place the belly joint in the roasting tin, pouring over any residual sauce.
  5. Scrunch the foil loosely around the joint.
  6. Cover the tin with foil and cook for 30 minutes. Remove foil and then cook for a further 60 minutes, until the meat is tender.
  7. Cut into chunky slices and serve with potato wedges and seasonal vegetables.

Ingredients

  • 700g (11/2 lb) Pork belly joint
  • 2 x 15mlsp (2tbsp) Fresh thyme, stalks removed
  • 4 x 15mlsp (4tbsp) Sweet chilli sauce
  • 5mlsp (1tsp) Dried chilli flakes
  • 1 Lemon, zest and juice removed

Lamb Rogan Josh

Prep & cook time 8 hours 20 minutes – Serves 6

Method

  1. combine lamb, onion, ginger, garlic, paste, undrained tomatos, stock, cinnamon, cardamom and bay leaves in 4.5-litre slow cooker. Cook, covered, on low, 8 hours. Season to taste.
  2. Sprinkle curry with coriander. serve with steamed rice, naan and a dollop of natural yogurt.

Ingredients:

  • 1.5kg boned shoulder of lamb chopped coarsely (also works with 500g (4) Neck Cutlets)
  • 2 large brown onions sliced thinly
  • 5cm piece fresh ginger, grated
  • 3 cloves crushed garlic
  • 150g rogan josh paste
  • 400g canned chopped tomatos
  • 125ml beef stock
  • 1 cinnamon stick
  • 4 cardamom pods, bruised
  • 2 dried bay leaves
  • 6 tblsp fresh coriander leaves

Quick Mushroom Sauté

Method:

  • Prep all the ingredients and place in separate bowls lined up in order of need.
  • In a large skillet or wok, heat the butter and oil over medium high heat.
  • Sauté the onion for about five minutes, or until softened (but not browned). Stir frequently. Add the garlic and stir for 1 minute. Add the mushrooms and continue to sauté over medium-high heat until they are tender, about 5 minutes.
  • Add the breadcrumbs, parsley, and lemon juice. Stir well. Add the Tabasco, if using, and the fresh cracked black pepper.
  • Remove from heat, turn out into a bowl, drizzle with the olive oil, and gently toss. A touch of fresh olive oil finishes the dish. Serve immediately.

Ingredients:

  • 1 Tbsp grapeseed oil
  • 2 Tbsp butter, unsalted
  • 1/4 cup onion, cut into chunks
  • 5 garlic cloves, minced
  • 16 oz assorted mushrooms, rinsed, patted dry, and cut into large bite sized chunks, leave small mushrooms whole
  • 3 Tbsp breadcrumbs
  • 2 Tbsp fresh parsley, chopped
  • 1 lemon juiced
  • 1/4 tsp ground black pepper
  • 1 tsp olive oil
  • Optional: a dash or three of Tabasco Sauce.

Horseradish-Marinated Salmon

You’ve never really tasted salmon until you’ve paired it with horseradish. Exquisite!

Method:

  • In a blender or food processor, purée horseradish, onion, balsamic vinegar, oil, rosemary, and garlic. Add salt and pepper; blend.
  • Place each salmon fillet in centre of a piece of heavy-duty aluminium foil sprayed with olive oil. Spoon 2 tablespoons horseradish mixture over each fillet. Bring up edges of each piece of foil and seal, leaving a little space for expansion of steam.
  • Place foil packets in centre of cooking grate. Grill 6 to 10 minutes or until fish is opaque and flesh flakes easily with a fork.

Ingredients:

  • 2 tablespoons prepared horseradish
  • 1 medium onion, chopped
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon chopped fresh rosemary
  • 1 clove garlic, chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Olive oil spray for spraying foil
  • 6 salmon fillets (about 5 ounces each)