ROAST PORK WITH BLUEBERRY PORT SAUCE
Pork shoulder is a popular cut of meat, but it's almost always cooked until fork-tender, which, to your average cook, means 'falling apart.' This is fine for pulled pork sandwiches (or many other amazing dishes), but sometimes I want something different.
Provided by Chef John
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 2h15m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Season roast generously on all sides with salt and black pepper.
- Heat olive oil in a large oven-proof skillet over medium-high heat. Cook roast in hot oil until browned on all sides, 3 to 4 minutes per side. Add shallot, cut-side down, to skillet and place rosemary sprigs on top of roast.
- Roast pork in the preheated oven for 45 minutes. Flip pork, place rosemary sprigs back on top of roast, and break up shallots with a spoon. Continue roasting until slightly pink in the center, about 45 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Transfer roast to a platter to rest for 10 minutes. Drizzle any excess fat in the skillet over the top of roast.
- Place the same skillet over medium heat. Stir blueberries into skillet and cook and stir until soft, 1 to 2 minutes. Pour port wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
- Stir chicken broth into blueberry mixture, increase heat to medium-high, and cook until liquid is reduced by half, 3 to 4 minutes. Reduce heat to low, stir cold butter into sauce and whisk until completely incorporated. Strain sauce through a fine-mesh sieve into a bowl.
- Slice pork roast against the grain into thin slices and top with blueberry sauce.
Nutrition Facts : Calories 374.8 calories, Carbohydrate 9.1 g, Cholesterol 105 mg, Fat 22.8 g, Fiber 1 g, Protein 25.9 g, SaturatedFat 8.9 g, Sodium 239.5 mg, Sugar 4.5 g
BLUEBERRY ZUCCHINI BREAD
This blueberry zucchini bread is a quick, no-mixer recipe that's not too sweet. Each bite is bursting with fresh blueberries!
Provided by Averie Sunshine
Categories Bread, Rolls, Muffins & Breakfast
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
- To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.
- Add 1 cup flour, baking powder, baking soda, salt, and stir until just combined; don't overmix.
- Add the zucchini and stir to combine; set aside.
- To a medium bowl, add the blueberries, 1/4 cup flour (helps prevent them from sinking while baking), and toss to coat.
- Add the blueberries and all flour bits to the large bowl with the batter and stir until just combined; don't overmix.
- Turn batter out into the prepared pan, smoothing the top lightly with a spatula. Tip - Evenly sprinkle the surface with 1 to 2 tablespoons blueberries for a visual pop of color.
- Bake for about 55 to 60 minutes (I baked 57 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Baking times will vary based on the moisture content of zucchini, blueberries, climate, and oven variances. Bake until done; watch your bread, not the clock and don't worry if it takes more or less time to bake than the baking time estimates provided.*
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Nutrition Facts : Calories 216 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 170 grams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
BLUEBERRY SAUCE
Delicious, warm blueberry sauce which is fabulous on pancakes, waffles, cheesecake or ice cream! Fresh or frozen blueberries work equally well.
Provided by ISYBEL
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.
- In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.
Nutrition Facts : Calories 119.5 calories, Carbohydrate 30 g, Fat 0.2 g, Fiber 1 g, Protein 0.5 g, Sodium 1.4 mg, Sugar 24.9 g
BLUEBERRY ZUCCHINI BREAD
What to do when the garden is bursting with zucchini? Make this blueberry zucchini bread! The bread is super moist with cinnamon flavor throughout. We loved the pop of sweet and tartness from the blueberries in every bite. This will be great for breakfast or as a light dessert. Yum!
Provided by Sandra Woodbury
Categories Breads
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. Pre-heat oven to 350 degrees F. Lightly grease 2 loaf pans.
- 2. In a large bowl, beat together the eggs, oil, vanilla, and sugar.
- 3. Fold in the zucchini.
- 4. Beat in the flour, salt, baking powder, baking soda, and cinnamon.
- 5. Gently fold in the blueberries.
- 6. Transfer to loaf pans.
- 7. Bake 1 hour and 15 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Begin checking at 1 hour.
- 8. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
DUCK MAGRET WITH A BLUEBERRY PORT SAUCE
I decided to try another new way to prepare a duck breast with a new sauce, both my hubby and I enjoyed this. I thought it turned out really well with sauce really complimenting the duck. I did adjust the ingredients several times but I think I have written the right quantities for 2 people.
Provided by The Flying Chef
Categories Duck
Time 1h
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- Duck Breast.
- Place the duck breast in a container with the garlic, orange zest and thyme. Cover the container and place it in a refrigerator, leave it to infuse for a few hours.
- Cook duck breast skin side down over medium/high heat to render fat and crisp skin. This will take 8-10 minutes, you will have to drain fat periodically as a lot of fat will fill the pan, just be careful. as it is very hot.
- Transfer duck to an oven proof dish, place on a wire rack and cook in 180c oven for 20-25 minutes, this will leave it nice and pink in the middle. I turn the oven, to grill, for the last few minutes to really crisp up the skin, but take your pick I like it this way.
- Blueberry Sauce.
- Heat port, half the berries and redcurrant jelly in a pan. Heat to a medium/high heat and leave to simmer for 8-10 minutes until it reduces to a thin sauce consistency.
- Add a little water to cornflour and add to sauce to thicken slightly, add Dijon mustard and whisk to dissolve.
- Remove from heat and stir in remaining berries and serve immediately.
- Spinach.
- Heat oil in a large pan add onion and garlic, cook until onion softens.
- Melt butter in same pan, add spinach and cook until spinach is soft.
- Rosti Style Potatoes.
- Heat butter in a pan, add onion and garlic and cook until soft, using an absorbent cloth squeeze any excess liquid from potatoes and add to pan, cook until potato is sticky. Remove mixture from pan.
- Using egg rings place mixture inside and cook until browned and crisp on both sides.
- Alternatively I did this last night as I was in a hurry, but it does not make for the best presentation. Just leave potato in pan and stir cooking until crisp, it is a little quicker but potato is in bits rather than a nice shaped ring.
- To Serve: Pour a little sauce on plate, place sliced duck breast on top of sauce, serve spinach and rosti on the side.
Nutrition Facts : Calories 1256, Fat 56.3, SaturatedFat 22.2, Cholesterol 385.2, Sodium 590.6, Carbohydrate 90, Fiber 12.2, Sugar 29.2, Protein 70.2
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