THEGAYUK

Tag: Roast Dinners

  • RECIPE: Miel-Moutarde Pork Tenderloin

    Serves |  Prep 4 hours (minimum marinading, overnight is always good) | Cook 45 mins (+10 minutes resting)

    I love pork tenderloin. It’s a really lovely bit of meat that I think can often be avoided as some people just don’t know what to do with it. Here, tenderloin is paired with a honey, mustard and rosemary marinade, which is delicious, and the dish as a whole is inexpensive!

    There has been great debate as to whether you can serve pork pink. I am not a fan of this concept, thus cook my pork all the way through which is reflected in the recipe.

    Pork is always well suited with something sweet and sticky, so why not try with my Balsamic Shallots.

    PORK TENDERLOIN – Tenderloin is a good source of selenium and phosphorous. Selenium plays an important role in metabolism management, controlling thyroid hormones. 85g of pork tenderloin will contribute towards 48% of your daily recommended intake of Selenium. HIV has been associated with low selenium levels. Phosphorous will help healthy bones and teeth, digestion, energy levels, hormones, production of protein, and brain function. 85g tenderloin providing 30% DRI.

     

    Ingredients.

    Marinade

    ½ tbsp wholegrain mustard

    1 tbsp Dijon mustard

    1 tbsp soy sauce

    1 tbsp honey

    ½ lemon, juice of

    1 sprig rosemary

    1 pork tenderloin (350g)

     

    Method.

    Preheat your oven to 210c / 190c (fan) / Gas Mark 6-7

     

    1. Mix all the marinade ingredients together in a bowl.
    2. Using a large freezer bag, place in the tenderloin along with the marinade and give the bag a squeeze to distribute the marinade. Tie the bag, pop on a plate, and into the fridge for a minimum of 4 hours.
    3. Remove the pork from the fridge 20 minutes before you are going to cook it.
    4. Heat a large frying pan with a few glugs of olive oil over a medium to high heat.
    5. Shake off any excess marinade from the tenderloin and place in the pan to sear it across every part. Do so for 10 minutes.
    6. Remove from the frying pan and place on a baking tray, and now into the oven for 35 minutes.
    7. Remove from the oven and wrap in foil, set aside to rest for 10 minutes.
    8. Remove the foil, transferring to a chopping board where you can begin carving the tenderloin on the slant. Serve.

  • RECIPE | Chicken Tequila

    Chicken Tequila

    Serves 4 | Prep 10 mins | Cook 1.5 hrs (small chicken)

    Tequila Twist on the Classic Roast

    The sauce / gravy that this dish makes is so delicious. Spoon it on top of the chicken once you’ve plated up. Fuse the almighty British roast dinner with some interesting international flavours; tequila, lime, coriander, smoked paprika, cayenne. It’s a winning combination. Most of the roast chickens I do at home use this recipe or a  rebased around the same ingredients. Yes, tequila is one of my staple store-cupboard ingredients.

    To complete the meal, throw in some Jamaican inspiration and try my recipe for Black Rice and Beans. Served together you could call it something along the lines of “Ja-Mexican”. Although every time I say this, all I can hear is Nicole Scherzi screaming “amazing”. Try this recipe for yourself and you may even be screaming out AMAZING.

    CHICKEN

    About 115g of free-range chicken will provide the following of your recommended daily intake;

    97% vitamin B3 (significant protection from heart disease, lowers levels of bad cholesterol, elevates “good” cholesterol HDL).

    70% protein.

    56% selenium (selenium deficiency, which some people who are HIV positive may have, has implications on immune function, depression, cardiovascular disease, cancer, hypothyroidism, infertility in males).

    40% vitamin B6 (can prevent anaemia, and also used to treat heart disease, high cholesterol, cramps, skin conditions, and boosting the immune system).

    36% phosphorous.

    22% choline (liver protector).

    21% vitamin B5 (great for acne and reducing oil production in the skin)

    16% vitamin B12.

    (SOURCE)

    CORIANDER  A great source of vitamin K (great for bones and teeth). It’s also high in antioxidant vitamins A & C, which are useful for healthy immune system function. Coriander is also beneficial for people suffering with skin disorders (eczema and dryness). Coriander is good for stimulating our digestion system and can also help to treat diarrhoea. There is a compound within this herb that can help protect us from stomach upset, even that which could be caused by Salmonella- more so than the antibiotic that would normally be used to treat it! (SOURCE : https://www.organicfacts.net/health-benefits/herbs-and-spices/health-benefits-of-coriander.html )

    Ingredients.

    1 small chicken

    100ml tequila

    100ml olive oil

    100ml chicken stock

    1 lime, juice of

    1 lemon, cut in half

    4 garlic cloves, chopped

    30g coriander leaves, chopped roughly

    1 tsp smoked paprika

    1 tsp cayenne pepper

    Method.

    Preheat your oven to 200c / 180c (Fan) / Gas Mark 6

    1. Place your chicken in a casserole dish and smother all over with the smoked paprika and cayenne pepper.
    2. Combine the tequila, olive oil, chicken stock, juice of 1 lime, chopped garlic and chopped coriander in a bowl and mix well.
    3. Pour this on top of the chicken and ensure that there is a good covering of the coriander and garlic on the top of the bird and its legs.
    4. Place the fruit of the lime inside the carcas, along with a lemon that’s been cut in half.
    5. Cover the top of the chicken with a piece of foil and cook in the oven for 45 minutes.
    6. Remove the chicken from the oven, discard the foil, and start to spoon over the juices from the pan and replace in the oven for a further 45 minutes, spooning over the juices a twice more within the 45 minutes.
    7. Check that the chicken is cooked by piercing the thickest part and ensuring juices run clear. If in doubt, give it ten minutes more and check again.

    Once the chicken has been demolished, don’t just throw the carcass away- use it the next day to make a lovely soup. I will be making a collection of Bone Broths soon and highlighting their fantastic medicinal properties.