Saturday, 26 March 2016

Stuffed Pork Loin

Stuffed Pork Loin

Ingredients:

1 Pork Loin Roast, butterflied and flattened to about 1/2 inch thick
10 Ounces Frozen, chopped Spinach, Thawed and drained of excess water
1/3 Ounces grated Parmesan Cheese
1/3 Ounce Feta Cheese, crumbled
2-3 Cloves Garlic
Olive Oil
Salt and Pepper
Prosciutto, thin slices

1/2 Cup chicken or vegetable stock

Butcher's twine

Instructions:

Butterfly the pork loin and flatten to about 1/2 inch thick. Season all over with salt and pepper.

In a medium bowl stir together the spinach, Parmesan cheese and feta cheese along with the cloves of garlic, minced. Season with salt and pepper lightly and stir to blend together.

Arrange slices of prosciutto, just over lapping each other across the open face of the butterflied pork loin. Pour the spinach mixture over the prosciutto and gently press the filling into an even layer over top of the prosciutto.

Starting from one side, tightly roll the pork loin into a log shape and tie with butcher's twine. Wrap entire thing up in plastic wrap tightly and chill for 30 minutes in the fridge.

After 30 minutes, remove from fridge and let stand 10 minutes at room temperature. While meat rests, heat a skillet to medium high heat. Add a small amount of olive oil to heated skillet. Preheat oven to 375°F.

Sear pork loin all over until lightly browned on all sides. Add the 1/2 cup of stock and transfer skillet to the oven and roast until center of pork is cooked through, roughly 40 minutes.

Remove pork from skillet to serving platter, cover with foil and rest 10-15 minutes.

To serve slice the roast into 1 1/2 inch slices, and pour some of the remaining stock from the skillet over the slice to keep the pork moist and tender.

Enjoy!

German Lamb Spice Rub

German Lamb

Ingredients:

Rack of lamb, small leg roast, or Loin steaks, whichever you prefer
2 Cloves Garlic
Salt and Pepper
1 Teaspoon Ground Clove
1 Teaspoon Brown Sugar
3-4 Tablespoons Dijon Mustard

Instructions:

Preheat oven to 375°F.

Remove lamb from packaging, pat dry with paper towels and season well all over with salt and pepper all over on all sides. Allow lamb to rest at room temperature at least 15 minutes.

Heat a large skillet to medium high heat.

Once lamb has rested, sear lamb all over until just browned. Set aside.

In a small bowl mix together Dijon mustard, brown sugar, and ground cloves. Mince the garlic and stir everything together.

Smear the Dijon Mustard mixture all over the lamb, evenly coating it. Place prepared lamb in a shallow baking dish and roast until cooked to med-rare, time will depend on what variety of lamb you are making. Best advice is roast for at least 20 minutes, most loins and rack of lamb will be done then, a leg roast will likely need more time.

Once lamb is cooked, remove from oven, and let rest 10 minutes before serving.

Goes great with garlic mashed potatoes and a veggie side.

Enjoy?

Ginger Carrot Salad Dressing

Ginger Carrot Salad Dressing

Ingredients:

2-3 Peeled Carrots, chopped
1/4 Cup Grated Ginger root
1/4 Cup Diced Onion, (1/2 small onion)
2 Tablespoons Honey or Sugar
2-3 Tablespoons White Miso Paste
1/2 Cup Vegetable Oil, like Canola or light Olive Oil
2 Tablespoons Sesame Seed Oil
1/4 Cup Rice Vinegar
Water
Salt and Pepper

Instructions:

In the bowl of a food processor fitted with the blade attachment add all the chopped carrot, ginger root, onion, honey, miso, vegetable oil, sesame see oil and rice vinegar. Season lightly with salt and pepper.

Pulse the food processor several times until ingredients blend into a smooth paste. Add about 2 tablespoons of water and pulse again, continue to add small amounts of water and pulse until salad dressing is smooth and has a good consistancy.

Taste and adjust any seasonings as needed. Keep chilled until ready to serve.

I usually serve this dressing over top of an iceburg lettuce with shredded carrot salad.

Enjoy!

Friday, 18 March 2016

Maple Ginger Sugar Cookies

Maple Ginger Sugar Cookies



Ingredients:

2 1/4 - 3 Cups Flour
3 Teaspoons Ground Ginger
1 Teaspoon Baking Soda
1/2 Teaspoon Ground Nutmeg
1/4 Teaspoon Salt
3/4 Cups Butter, Room Temperature
1/2 Cup Brown Sugar
1/2 Cup White Sugar
1 Egg
1/3 Cup Maple Syrup

Extra 1/2 Cup Sugar

Instructions:

Preheat oven to 350°F.

In a medium bowl sift together the flour, ginger, baking soda, nutmeg, and salt. Set aside.

Cream butter for 1-3 minutes, until creamy and blends easily. Add 1/2 cup of brown sugar and blend well, add the white sugar and cream together for 3-5 minutes. Butter and sugars should be light and fluffy.

Cream in the egg and maple syrup.  Slowly stir in about 2 cups of the flour mixture to make a soft dough. Ad extra flour if dough is too soft, or sticky. It should be slightly softer than a chocolate chip cookie dough.

Roll dough into 1 inch balls and place on parchment lined baking sheets. Roll each ball in the extra 1/2 cup of sugar and gently press a fork into the top of each cookie leaving length-wise tine marks on top of the cookies.

Bake for 9-12 minutes, until just golden, and slightly puffed. Cool cookies on baking sheet for 2 minutes. Transfer to wire cooling rack and cool completely.

Enjoy!