After viewing an episode of the current season of My Kitchen Rules (MKR), and watching the contestants completely overwhelm a pork cutlet by topping it with sage and apple and blue cheese and then wrapping it in prosciutto, before serving it up undercooked, I thought I could do better!
The pear, walnut and rocket salad was dressed simply with Balsamic vinegar and Extra Virgin Olive Oil. You might see some polenta hiding behind the pork cutlet. I have a love-hate relationship with polenta. It is so easy to cook, but I haven't yet been able to serve it up 'soft'. Mine always ends up firm. Anyone with tips on how to achieve this please please please comment below and let me know! Because of seeing the MKR contestants serve up underdone pork, I left mine probably a minute too long in the oven, so they weren't as moist as they could be. A little Balsamic over the top of the cutlet helped that out, as did the sweet and juicy pear. Although Andy was more keen for a 'jus'.
Overall, a summery combination of flavours and a nice light dinner. 4/5 wooden spoons.
And now for dessert:
Chocolate Chilli Pots with Biscotti
These chocolate pots are one of the easiest desserts you can make. Start with 300mL Pure cream in a small saucepan and add a large dried chilli or a teaspoon or so of chilli flakes. Bring the cream slowly up to just below the boil. Remove from heat, remove dried chilli (leave the flakes if you used them). Add in 200g dark chocolate, broken into pieces. Stir to combine well. Allow to cool slightly. Next, whisk in 3 egg yolks, 2 tablespoons caster sugar and 20g butter. At this point I tasted the mixture and decided it needed more chilli kick, so I added some more chilli flakes - do this to your own level of chilli heat. Remember that when you eat them though you will be eating more than one finger-full at a time so don't throw the whole jar in. Pour into small ramekins (about 100 - 120mL per serve). Cover and chill for an hour, then sprinkle with chilli flakes. Chill for further 4 hours and serve cold with biscotti on the side.
You can make these ahead of time, ie the day before, which gives the chilli more time to infuse and do it's thing. I surprised a couple of friends, by "paying it forward" and giving them their own special serving to take home from work one day - lots of smiles!!! One of my favourite desserts - 5/5 wooden spoons
Thanks Rose for another very nice dinner - the pear salad was nice ( I do love a good drop of balsamic) and the pork was nice but a little dry, i do still feel that it needed a jus but then the balsamic did add another dimension to the pork. hmmm the polenta did firm up a bit.
ReplyDelete4/5 wooden spoons for the pork.
I just loved dessert - the chilli pots were a hit with my tastebuds, not too hot just nice.
5/5 wooden spoons for this winner.
Andy
Thanks for the NICE comment!!!
ReplyDeleteSecond try to submit this comment! I use lots of water for polenta (1L water or stock to 1 cup polenta) and stir at least 20m! It really makes a difference and is worth the trouble. I now have 2 granddaughters who will stir for me to achieve the desired creaminess! At the end plenty of butter and cheese too.
ReplyDeleteThanks for the tip. I think you're right, it's the stirring that lets me down, as I think it's thick enough already so it'll be ok to stop. I'll give it another go and persevere. Fingers crossed!
ReplyDelete