20091011 Chilli Pork

(SOURCE: BBC Good Food Magazine)

It is supposed to be "Paprika Pork", but as I didn't have paprika then, I replaced paprika with chilli instead. Still good!

INGREDIENTS
2 tbsp sunflower oil
3 onions, thinly sliced
600g pork fillet, cut into bit-sized chunks
2 tbsp chilli
300ml chicken stock
100ml creme fraiche
some chopped parsley

METHOD
1. Heat the oil in a pan, add the onions and fry for 10 minutes, stirring occasionally until soft and lightly colored.
2. Add the pork to the pan and stir over a failrly high heat to seal and brown all over. Stir in the chilli, cook briefly, then pour in the stock and bring to the boil.
3. Cover the pan and cook for 35 minutes, until the pork is tender. Stir in the cremem fraiche and simmer for a further 2 minutes. Scatter with chopped parsley and serve.

20091011 Apple Amaretti Pudding

(SOURCE: BBC Good Food Magazine)

This is the perfect dessert to finish a dinner party in the fall.

INGREDIENTS
3 large apples, peeled and cut into chunks
2 tbsp caster sugar
squeeze of lemon juice
250g mascarpone, at room temperature
142ml whipping cream
2 tbsp icing sugar
10 amareetti biscuits
4 tbsp Disaronno Amaretto liquor

METHOD
1. Put the apples in a saucepan, then add the caster sugar, lemon juice and 2 tbsp water. (taste to see if more sugar is needed) Cover and cook gently for about 10 minutes, until softened. Leave to cool.
2. Beat the mascarpone until softened. Softly whip the cream, then fold into the mascarpone along with the icing sugar. Put two amaretti biscuits into the bottom of each of four dessert glasses, drizzle with a little amaretto liquor, then top with the cooked apple. Spoon on the mascarpone mix, then crush the remaining biscuits and scatter over the puddings just before serving.