Roasted pork loin with garlic and rosemary

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A very simplified version of Thomas Keller’s brined pork tenderloin with lemon and rosemary. Not as a good as, for obvious reasons, but good enough for a lunch box.  Or to add to a salad. Or to make a sandwich. One of the best dishes of this year – easy, delicious and versatile.

Roast Pork Loin with Garlic and Rosemary (adapted from a recipe found in epicurious.com)

Ingredients 

  • 4 large garlic cloves, pressed
  • 4 teaspoons chopped fresh rosemary (or 2 teaspoons dried)
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 2 1/2-pound boneless pork loin roast

Method

1. Preheat oven to 200°c .

2. Line the roasting tray with parchment paper.

3. Mix the garlic, the rosemary, the salt and the freshly ground black pepper.

4. Rub the garlic mixture all over pork.

5. Place the pork, fat side down, in the baking tray.

6. Roast the pork for about 45min until thermometer inserted into center of pork registers 70°C., a

7. Remove from the oven; let it rest for about 10 minutes. Serve.


Roasted carrots with butter, cumin and orange

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It’s carrots, enough said. And if it wasn’t, it has orange. And cumin. The perfect side dish for your roast…

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 750g carrots, peeled and cut into thick batons
  • 2 teaspoons cumin seeds
  • Sea salt and freshly ground black pepper
  • Finely grated zest of 1 orange, plus some juice

Directions

Preheat the oven to 175oC

Put the oil and butter into a large baking dish and leave in the oven for a couple of minutes, until the butter melts. Remove from the oven and add the carrots, cumin, and plenty of salt and pepper. Toss together, cover with foil, and return to the oven for 30 to 40 minutes, until the carrots are tender.

Remove from the oven, take off the foil, and give everything a good stir. Then return to the oven, uncovered, for about 20 to 30 minutes, so the carrots start to caramelise.

When you take the dish from the oven, stir in the orange zest and a good squeeze or two of the juice. Serve at once


Slow roasted smoked pork shoulder with chipotle mayonnaise

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It was supposed to be a thank-you-for-all-the-love-and-birthday-presents dinner, but it turned out to be a bit of a messy even with an ever changing list of mobile calorie intake units guests. I ended up cooking for 8 (plus blog), when only 6 had confirmed. To make things works,  one of the units guests got lost in Dübendorf looking for my flat (true story). It might have been a blessing in disguise: again, I had to fight bravely for the last piece of meat to feed my blog… That good it was. For bonus points, it is super easy to do. You just put it in the stove and (sort of) forget about it. And, happy guests, happy host.

Slow roasted smoked pork shoulder with chipotle mayonnaise (adapted from Gordon Ramsay’s Home Cooking)

Ingredients

For the pork

  • 3 tablespoons hot smoked paprika
  • 2 tablespoons raw sugar cane
  • 4 garlic cloves, peeled and crushed
  • 4 thyme sprigs, leaves finely chopped, stems reserved
  • Olive oil
  • 2.5Kg pork shoulder
  • Salt and freshly ground black pepper

For the chipotle mayonnaise

  • 300g mayonnaise
  • 2 tablespoons of chipotle paste
  • 1 teaspoon runny honey
  • 1 tablespoon wholegrain mustard

Method

Preheat the oven to 140ºC

Mix the paprika, sugar, garlic and thyme leaves in a bowl. Season with salt and pepper, then add a little olive oil to create a paste. Rub the mixture all over the pork, massaging it into the meat. If possible, leave in the fridge overnight to marinate. If not, you can start cooking straight away.

Roast for 1 hour, then cover with foil and cook for a further 4–5 hours, until the meat is really tender and falling off.

Meanwhile, make the chipotle mayonnaise. Combine all the ingredients in a bowl, season with salt and pepper and mix well.

Once the pork is cooked, cover it loosely with foil and set aside to rest for up to 1 hour. Serve with the smoky mayonnaise.


Roasted chicken, fennel and mandarines

yotam orange fennel chicken roast ok ok

A not so good picture for a great dish.

Roasted chicken, fennel and mandarines (adapted from Yotam Ottolenghi‘s Jerusalem)

Ingredients 

  • 100ml pernod (or other anisaldehyde licor)
  • 4 tbs olive oil
  • 3 tbs lemon juice
  • 3 tbs orange juice
  • 2 tsp grain mustard
  • 2 tbs brown sugar
  • 2 medium fennel bulbs, sliced into wedges
  • 1 free range chicken, divided into 8 (see here for help)
  • 3 mandarins, unpeeled, sliced horizontally into 1 cm slices
  • a good few sprigs of fresh thyme
  • 2 tsp fennel seeds
  • salt and pepper

Method

In a dish combine the first 6 ingredients and mix well. Add the chicken, fennel, mandarins and thyme and let marinate for a few hours. If you’re not super organised (which I wasn’t) you can skip the marinating and just jump straight into the cooking.

Preheat the oven to 220ºC. Transfer the chicken, fennel and all its marinade into an oven proof roasting tray large enough for everything to sit in a single layer. Making sure the chicken is skin side up. Place the tray in the oven and roast for 35-45 minutes, or until the chicken is cooked, and its skin is crispy and golden.


Brined pork tenderloin with lemon and rosemary

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A tribute to my rosemary plant, who sadly passed away after 4 years of loyally providing springs for many different dishes  It was a very long Winter and… sadly, it just gave up waiting for the sun and the good weather, leaving a big empty to fill in my kitchen.  I got it as a birthday present and, in the meanwhile, a lot had happened. It made my company during many hours of happy and unhappy moments, inspired and uninspired cooking, every day and festive meals…  Dishes like this chestnut with rosemary pesto, this roasted chicken or this fish wrapped in ham, to mention a few. How to better to celebrate her life but to use it in a Thomas Keller dish?

Brined pork tenderloin with lemon and rosemary  (adapted from Thomas Keller‘s Ad hoc at home)

Ingredients

For the brine

  • 85g honey (app 1/4) cup + 2 tablespoons honey
  • 12 bay leaves
  • 3 fresh rosemary springs
  • bunch of fresh thyme sprigs (about 15g)
  • bunch of fresh flat leaf parsley springs  (about 15g)
  • 12 cloves garlic, crushed with the skin left on
  • 2 tablespoon black peppercorns
  • 150g  salt
  • 2L water

For the pork

  • 2 pork tenderloin, silverskin removed
  • Olive oil to taste
  • salt & pepper
  • 2 tablespoons  unsalted butter
  • 2 garlic clove, crushed
  • 6 fresh thyme sprigs
  • 2 fresh rosemary spring
  • 8 slices cured lemon slices
  • sea salt

Method

Combine all the ingredients for the brine in a big pot, cover and bring to boil. Stir and let it boil until the salt is dissolved. Remove from the heat and let it cool completely.

Put the pork tenderloin and brine in a bowl just big enough to hold them. Let sit in the fridge for 4 hours. Be careful about the time – otherwise the pork will be too salty.

Remove the pork from the brine, discarding the liquid. Rinse it & pat the meat until dry. Let the pork rest at room temperature for about half hour.

In the meanwhile, preheat oven to 175oC/350 F.

Heat the olive oil over medium-high heat in a large frying pan until piping hot. Season the tenderloin for salt and pepper, add them to pan and sear until golden brown in all sides (about 6min).

Add the butter, garlic, thyme, rosemary and lemon slices. Let it cook for another 2min, tilting the pan and using a spoon to baste the pork with the pan juices. r two minutes basting the herbs, lemon & garlic with the juices in the pan.

Transfer the pork to a roasting pan with a rack set in it. Overlap the lemon slices down the length of the tenderloin, overlapping them a little. Top with the thyme, rosemary and garlic. Roast for 20 minutes, until the core of the pork is between 60oC-65oC. Remove from the heat and let it rest for 15min (it should be medium-rare to medium).

Slice the pork in diagonal unto 1 to 3cm thick slices. Arrange the slices on a serving platter and garnish with the garlic, rosemary and salt.


Roasted radicchio with red onion

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The book is called Easy, and indeed cooking cannot get much easier than this. Just chop, sprinkle and put it in the over. Forty-five minutes after you have the perfect dish to go with your roast…  Once again, happy mobile calorie intake units friends going for seconds (and thirds).

Roasted radicchio with red onion  (adapted from Bill Granger‘s Easy)

Ingredients

  • 4 radicchio heads, quartered lengthways
  • 3 red onions cut into wedges
  • 3 tablespoons of soft brown sugar
  • 1/2 dried chili flakes
  • 2 tablespoons olive oil
  • 2 tablespoons cider vinegar
  • Salt and black pepper

Method

Put the radicchio and onions in a baking dish and sprinkle with the sugar and chili flakes

Drizzle with the olive oil and vinegar. Season with salt and pepper to taste

Place in the oven and cook for 35-45min, until golden and caramelised.

Serve warm.


Roasted codfish with Serrano ham and peppers

roasted fresh codfish

I am Portuguese and of Catholic extraction. Therefore, my Christmas dinner must be  boiled dry codfish, eggs, potatoes and kale, with plenty of olive oil with garlic. There is no way around it, I am afraid. It is been like this for centuries and everybody just keeps up with the tradition.

When I was a kiddie my Mother once tried to a bacalhau conventual [convent style codfish], just to try something new. When the dinner came to the table, an outcry of biblical proportions followed and Christmas was almost cancelled.  Everyone survived the trauma, but my Mother never a tried it again. After 3 decades my Father still mentions the infamous year we had baked codfish for dinner. Outrageous – after that, only anarchy could have descended to the civilized world.

This year, I staid in Zurich for Christmas. And when not in Rome … I almost made a point of departing from the usual traditions. Well, sort of… It is still codfish, but fresh. Not boiled, but  baked with Serrano ham. And, for a complete departure from the tradition, the recipe was found on a book meant for british dieters. But, please, I beg you, don’t let my family know about it. It will be our little secret.

Roasted codfish with Serrano ham and peppers (adapted from Dave Myers and Si King’s The Hairy Dieters: How to Love Food and Lose Weight)

Ingredients 

  • 1 red pepper deseeded and cut into thin stripes
  • 1 yellow pepper deseed and cut into thin stripes
  • 2 courgettes cut into 2cm slices
  • 1 medium red onion cut into thin wedges
  • 1 teaspoon olive oil
  • 4 thick skinless fresh codfish fillets (about 150g each. A big chunk will also work)
  • 4 slices of Serrano ham or any thinly sliced cured ham
  • 10g dry white breadcrumbs
  • 10g of parmesan cheesed finely grated
  • A handfull of parley leafs, finely chopped
  • Salt and pepper to taste

Method 

1. Preheat the oven to 220oC. Put the peppers, courgettes and onion in a large baking tray and drizzle them with olive oil. Season with a little salt and plenty of black pepper and toss everything until the vegetables are coated with olive oil. Roast for 20mun until softened and lightly charred.

2. Mix the bread crumbs with the cheese and parsley. Reserve.

3. Pat the codfish dry on kitchen paper and remove the bones with a pair of tweezers. Season with a generous amount of pepper. No need to add any salt – the Serrano ham has already plenty of salt on its own. Wrap the each fillet with a slice of ham, making sure they are closed.

4. Take the baking tray out of the oven and make space for the codfish and ham. A few gaps will be suffice. Place the fish on the tray and scatter the Parmesan mix all over the fish and vegetables. In case you worry about soaking the vegetables: the codfish will be sealed inside the Serrano ham and cook on its own juices.

5. Put the tray back in the over for another 12-15min or until the fish is cooked, the ham crisped and the breadcrumbs are lightly browned.

6. Serve immediately.