JAMES MARTIN'S PORK LOIN WITH MUSHROOM, BRANDY SAUCE AND FRIES
Try James Martin's delicious pork loin with mushroom, brandy sauce and fries recipe plus other recipes from Red Online.
Number Of Ingredients 15
Steps:
- Place a non-stick frying pan over a medium heat and add one tablespoon of the olive oil and half the butter. Season the pork slices and fry on each side for three minutes or until browned, then put it on a baking tray and keep warm in a low oven.
- Place the pan back on the hob over a high heat, adding a little more oil, if necessary, and the remaining butter, and tip in shallots, onions and pancetta. Fry for one to two minutes or until the onions are softened and the pancetta is crispy, then add the mushrooms and cook for a further minute.
- Pour in the brandy and carefully set alight, allowing the alcohol to flambé until the flame goes out. Pour in the stock and simmer for one to two minutes, then stir in the cream and mustard, season with salt and pepper and set aside.
- If using a deep-fat fryer, heat the vegetable oil to 190°C. Alternatively, fill a deep, heavy-based saucepan to one-third with oil and use a sugar thermometer to check the temperature. (Take great care if using a saucepan: always watch over it and never fill it more than a third as the hot fat may bubble up when the potatoes are added.)
- Fry the potatoes in the hot oil for three to four minutes or until golden brown and cooked through. Remove with a slotted spoon and drain on kitchen paper, then season with salt and pepper.
- Reheat the sauce gently, stirring in the parsley, then divide the pork slices between plates, pour over the sauce and serve with the straw fries on the side.Recipe, James Martin for the Mushroom Bureau
JAMES MARTIN - MANGO PARFAIT & MERINGUE STACKS
This is a gorgeous James Martin dessert. Meringues sandwiched together with fresh cream & passion fruit accompany creamy, delicious frozen parfait......This isn't a complicated recipe but does involve a bit of work - it is WELL worth it though...I promise! Time to make doesn't include freezing or drying out times.
Provided by Um Safia
Categories Frozen Desserts
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- For the mango parfait, place the egg yolks, water and half the sugar into a saucepan and whisk to combine. Place over a low heat and cook gently, stirring occasionally, for about ten minutes, until the mixture thickens.
- Remove from the heat and pour into a mixing bowl. Whisk until the mixture cools and is light and fluffy.
- Meanwhile, place the mango flesh into a blender and blend until smooth. Pass through a sieve into a bowl.
- Add the cream to the mango mixture and whisk until the mixture forms soft peaks when the whisk is removed. Fold in the cooled egg yolk mixture.
- Place the egg whites into a bowl and whisk until soft peaks form when the whisk is removed. Gradually add the remaining caster sugar, continuing to whisk until stiff and glossy.
- Fold the egg white mixture into the cream mixture until well combined.
- Spoon the mixture into six individual pudding moulds lined with cling film. Place into the freezer for 1-2 hours until completely firm.
- Preheat the oven to 100C/200F/Gas ¾.
- For the meringue stack, place the egg whites into a bowl and whisk until soft peaks form when the whisk is removed.
- Gradually add the sugar and continue to whisk until stiff and glossy.
- Spoon the mixture into a piping bag fitted with a small plain nozzle. Draw 18 7.5cm/3in diameter circles onto baking parchment and place onto a baking sheet.
- Pipe the meringue in a spiral to fill each circle.
- Transfer to the oven and cook for 20 minutes, then turn the oven off but leave the meringues in there for at least two hours. When crisp, remove from the oven and allow to cool completely.
- Remove the parfait from the freezer five minutes before serving.
- To serve, place a meringue disc onto each of six serving plates. Spread a little whipped cream over them, then drizzle with the passion fruit flesh. Top with another meringue and the remaining cream and passion fruit, then finish with a third meringue.
- Turn the parfaits out onto the plates with the meringues. Dust the meringue stacks with icing sugar and top with a few mango slices.
Nutrition Facts : Calories 546.5, Fat 30.6, SaturatedFat 18.2, Cholesterol 227.9, Sodium 80, Carbohydrate 65.4, Fiber 2, Sugar 60.5, Protein 6.5
PORK MEDALLIONS
Enjoy these pork medallions with a creamy mushroom and madeira sauce. Serve with mashed potato and wilted greens for an easy midweek meal
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 13
Steps:
- Heat the oil in a large non-stick frying pan and fry the pork on each side for 2-3 mins until golden brown. Set aside on a plate.
- Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. Add the garlic and cook for another 1 min. Stir through the flour and cook for another 2 mins. Whisk through the madeira and boil for 2 mins. Gradually stir through the stock until the sauce is lump free. Add the thyme and mustard and season to taste.
- Return the pork to the pan and simmer uncovered for 5-7 mins or until the pork is cooked through. Stir through the cream and heat again until simmering. Serve with creamy mashed potatoes and wilted greens.
Nutrition Facts : Calories 545 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.9 milligram of sodium
SMOKY PAPRIKA PORK
Lovely simple pork-dish. Adapted from a James Martin recipe, he used 1 tablespoon of salt and to my taste that was far too much, but feel free to add more! I use a mix of sweet and hot smoked paprika powder. Marinating time not included
Provided by PetsRus
Categories Very Low Carbs
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix all the spices with the olive oil, you should get a thick paste.
- Rub this on the pork, put the pork in a plastic bag and marinate in the fridge, minimal 4 hours but preferably overnight.
- To be on the safe side, put the pork in the bag in a dish, once my bag leaked and the fridge was orange!
- Remove from the fridge 30 minutes before cooking, there will be juices now in the bag, you can use them for basting if you want.
- Heat up a grill pan, no oil, and fry 7 to 8 minutes on each side, longer if you want the pork more well done, it will also depend on the thickness of the pork.
- Cut in diagonal slices and serve with the lemon.
- This also very nice done on the barbeque.
- You can cut down on the cooking time by cutting the meat in slices before cooking.
Nutrition Facts : Calories 259.2, Fat 11.4, SaturatedFat 2.8, Cholesterol 110.7, Sodium 672.1, Carbohydrate 2.1, Fiber 1.2, Sugar 0.3, Protein 35.6
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