RSS Feed

Tag Archives: pine nuts

Pork meatballs with ratatouille

20130108-212303.jpg

Aaaaarrgh! I spent nearly the whole day doing tax return stuff. At least it’s out of the way now! I did also manage to fit in a good stress-busting plyometric workout, and taught an outdoor boxing class this evening. I’m totally covered in mud now though.

Sorry for another pork recipe, but this was too good not to share. I promise my next post will be something other than pork!

Ingredients: Serves 4

For the ratatouille
2 aubergines/ eggplants (or whatever you like to call them)
4 courgettes/ zucchini
3 peppers, mixed colours if possible
2 red onions
2 tins chopped tomatoes
4 cloves garlic
1 big bunch fresh basil, chopped
EVOO
balsamic vinegar
sea salt and black pepper

Wash and chunkily chop the veggies (except garlic). Put into a large roasting pan and pour on a good glug of olive oil. Stir to make sure they are all coated with oil. Season with salt and pepper and roast in the oven for 45 mins at 180C. While the veggies roast, make the meatballs.
When the veggies are done, crush the garlic and sauté in a little olive oil. Add the tinned tomatoes, a splash of balsamic vinegar, the basil and season with salt and pepper. Add in the roasted veggies and let them cook in the tomato for at least 15 mins.

For the meatballs
500g pork mince
1 onion
1 stalk celery
1 clove garlic
1 big bunch basil
1 inch chunk of Parmesan
1 tsp mustard powder
1 tbsp pine nuts
sea salt and pepper

Blitz the onion, celery, garlic, Parmesan, basil and pine nuts in a food processor. Thoroughly mix the resulting goo into the pork mince and add the mustard powder, season with salt and pepper. Form into balls and bake in oven for 30 mins at 180C.
Serve on a bed of ratatouille and sprinkle a little extra Parmesan on the top if you like.

Pig for dinner!

20130107-190052.jpg

Back to work for real today! I did work on Saturday morning, but today really felt like the first day of proper work! I had to go a little easy on my clients as most of them hadn’t exercised since before Christmas. Together we brushed away the cobwebs, so to speak!

Last night’s dinner was a success. I bought some marinated artichoke hearts and sunblush tomatoes in EVOO at the farmers market to make a Mediterranean inspired stuffing for a pork tenderloin I had in the fridge. It was very quick and simple to make, but very tasty. I served it with steamed broccoli tossed with a little grass-fed butter and turnip gratin dauphinoise, which I’ll also give the recipe for.
First for the pork…

Ingredients:
1 pork tenderloin fillet (I think mine was around 500g)
2 marinated artichoke hearts
100g sunblush tomatoes in olive oil (don’t get the ones in sunflower oil)
A handful of pine nuts
1 clove garlic
1 bunch of sage, leaves removed and stalks discarded
3-4 sprigs of thyme (leaves removed, stalks discarded)
Sea salt and pepper

Butterfly the pork fillet and place on a sheet of foil. Season with salt and pepper.
Blitz all other ingredients in a food processor. Spread the stuffing mixture on the flat surface of the butterflied pork.
Carefully roll up the fillet in the foil, making sure all the stuffing doesn’t squeeze out, into a long cylinder.
Place on a baking tray (as it WILL leak all over your oven otherwise) and bake for 45 mins at 180C

Turnip Gratin Dauphinoise

20130107-185619.jpg

Ingredients
4 turnips, washed and trimmed (you can peel them if you like, but I couldn’t be bothered!)
100-150ml single cream
A handful grated Gruyere cheese
Sea salt and pepper

Finely slice the turnips – I used a mandolin for this as my knife skills are somewhat lacking. Layer into a baking dish, occasionally seasoning with salt as you go.
Pour the cream over the turnips until they are just about covered (the amount of cream is more dependent on the amount of turnip in the dish, so don’t get too stressed about measurements).
Sprinkle the cheese over the top and finally give it a good grind of black pepper.
Bake for 30-40 mins at 180C or until the cheese is lightly browned and bubbling, the cream has thickened and the turnips are tender. Yum!