Showing posts with label entertaining. Show all posts
Showing posts with label entertaining. Show all posts
The recipe I am sharing with you today is one that I am updating that I cooked quite a number of years back. Occasionally when something was really delicious, I like to bring it up to date with more information that you might find useful, and in a format that is much more user friendly! In this case the printable recipe no longer worked as well, so this also needed updating.
What you have here is a delicious Orange Glazed Pork Roast. A simple boneless loin of pork, roasted to tender and juicy perfection with a lush and sticky Orange Marmalade and Grainy Dijon Glaze. A delectable gravy is made with the pan juices. It really is delicious.
Don't let the darkness of the glaze put you off, it is well and truly delicious. A bit tart, a bit zippy with a touch of heat, and sweet and sticky, all going beautifully with that juicy and succulent meat. Trust me when I tell you that it is not burnt.
The only way of really getting around that is to roast the pork for half the roasting time and then glaze it and continue roasting for the remainder of the time. It all depends on how attentive you really wish to be. It won't be quite as stickily moreish as it is when you put it all on at the beginning.
The pork was perfectly cooked, loaded with flavor, and so tender. It is so easy to dry pork loin out, so do follow the timings as best as you can. I have always found a meat thermometer is the best tool to test for doneness. My mom always cooked pork to death, and it was a bit dried out (not so good) but nowadays we have much safer pork to eat, and an internal temperature of 65*C/155*F is perfect.
INGREDIENTS NEEDED
FOR
ORANGE GLAZED PORK ROAST
There really isn't a lengthy list of ingredients. Most are very self-explanatory and quite available. Use the best of each that you can afford to buy and you can't go wrong!
- 3 pounds (1.5 k) boneless, skinless pork loin roast
- vegetable cooking spray
- 1 1/2 tsp coarsely ground black pepper
- 1/2 tsp fine sea salt
- 1 cup (325g) orange marmalade (Use any good quality marmalade. I like the thick cut.)
- 2 TBS grainy Dijon mustard (You could use smooth, but the grainy adds a lovely texture.)
- 2 tsp fresh or dried rosemary leaves (I used dry as that is all I had. Rub it with your fingertips to release the oils. If using dry, make sure it is well within the date.)
- 2 TBS plain flour (all purpose)
- 2 cups (480ml) chicken broth (I use reconstituted Better Than Boullion stock paste)
HOW TO COOK
ORANGE GLAZED PORK ROAST
This is really a very simple roast to make and so impressive when it is done. It makes a great meal for the holidays or for dinner parties.
- Preheat the oven to 190*C/375*F/ gas mark 5. Spray a roasting rack with the vegetable cooking spray and place it into a roasting tin which you have lined with aluminum foil. (DO NOT SKIP THIS STEP, you will regret it.)
- Place the marmalade into a small saucepan along with the Dijon mustard. Whisk together over medium heat until the marmalade has melted and everything is well combined. Stir in the rosemary. (I use a small wire whisk. I rub the rosemary between my fingertips to release any oils.)
- Season the pork roast all over with the salt and black pepper. Place onto the rack in the roasting tin. (Be generous. Much of the seasoning will melt off.)
- Brush it all over with the melted marmalade mixture. (If desired you can save some to brush it with periodically during the last part of the roasting period.)
- Roast for 1 hour, or until a thermometer inserted into the roast registers 65*C/155*F when inserted into the thickest part of the roast.
- Cover with foil and let stand for 10 minutes before lifting off onto a serving plate. (This helps the meat to relax and any juices to be reabsorbed into the meat.)
- Add a bit of water to the roasting pan and scrape up any juices. Strain into a saucepan.
- Shake some of the chicken stock together with the flour. Add the remainder to the juices in the saucepan. Bring to a simmer.
- Whisk in the flour and stock mixture, whisking constantly.
- Bring to the boil, whisking, then reduce to a simmer. Cook for five minutes to cook out the flour taste. Taste and adjust seasoning as necessary.
- Serve the roast cut into slices along with your favorite vegetables on the side and some of that delicious gravy spooned over top.
WHAT TO SERVE WITH
ORANGE GLAZED PORK ROAST
On this particular day I served it with some fluffy mashed potatoes, mashed Swede (rutabaga) and some frozen vegetables.
If you are entertaining, you might want to consider making a Creamy Potato Gratin. This always goes beautifully with a roast. This recipe for Honey Roasted Dilled Carrots and Turnips is very elegant. Classic Roasted Potatoes are also always a treat.
IMPORTANT TIPS TO
CONSIDER WHEN BUYING A PORK LOIN ROAST
1. Take the number of people you are feeding into consideration. The rule of thumb generally is to buy approximately 8 ounces/1/2 pound/227g per person.
2. Bone in or boneless? Generally speaking, a pork roast with the bone in will be less prone to drying out and more tender. That is where timing is really important. For this boneless roast I have cooked today, the timings are perfect. Bone in does make for a nicer presentation at the table, but unless you have a great butcher who will crack the chin bone for you ahead of time, it does not make for a very elegant carve. Boneless are usually well trimmed and are always much easier to carve.
3. Look for a well marbled roast with a good balance of lean and fat. You want a bit of fat because this is what will help to keep the roast succulent and from drying out.
FREQUENTLY ASKED QUESTIONS
CAN THIS BE MADE AHEAD OF TIME?
You can certainly have it ready to go into the oven ahead of time, but I do not recommend cooking it ahead of time and then reheating it. The chances of your roast drying out and being over-cooked are too great.
HOW DO I STORE ANY LEFTOVERS?
Bring the roast to room temperature quickly and then place into an airtight container or wrap in some plastic cling film. Store in the refrigerator for up to four days. If you want or need to keep it longer, wrap tightly and freeze. It will keep for up to three months in the freezer, properly wrapped.
HOW TO REHEAT LEFTOVERS?
We have always enjoyed leftover roast pork, thinly sliced and served cold with mustard. If you wish to reheat it. Slice and reheat gently in some of the leftover gravy, or steam just until heated through in the basket of a steamer. You can also pan-fry slices in some butter but do bear in mind that the more it is cooked the less juicy it will be. This is also really good sliced cold and made into sandwiches.
A FEW OTHER
PORK ROAST RECIPES FOR YOU TO ENJOY
ROAST PORK WITH SAGE AND POTATOES - The pork in this dish gets rubbed with a mix of sage and garlic before roasting that really gives it a nice flavor. That same herb and garlic mix is used to toss together with potatoes that are roasted along with the pork. Roasted together the potatoes absorb the meat juices and become all sticky glazed and lovely.
POT ROASTED PORK WITH CABBAGE AND CARROTS - Quite simply this is one of my favorite ways to cook a pork sirloin roast, family style. Slivers of garlic are inserted into cuts made into the roast. A long slow braise results in succulent moist pork, tender roasted carrots, butter tender cabbage and a rich gravy that is to die for. Everyone love LOVES this roast!
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Yield: Approximately 16
Orange Glazed Pork Roast
Prep time: 15 MinCook time: 1 HourInactive time: 15 MinTotal time: 1 H & 30 M
Tender and succulent Pork Loin Roasted with a tangy Marmalade, grainy mustard and Rosemary Glaze! A wonderful joint to serve for a holiday meal or for entertaining!
Ingredients
- 3 pounds (1.5 k) boneless, skinless pork loin roast
- vegetable cooking spray
- 1 1/2 tsp coarsely ground black pepper
- 1/2 tsp fine sea salt
- 1 cup (325g) orange marmalade
- 2 TBS grainy Dijon mustard
- 2 tsp fresh or dried rosemary leaves
- 2 TBS plain flour (all purpose)
- 2 cups (480ml) chicken broth
Instructions
- Preheat the oven to 190*C/375*F/ gas mark 5. Spray a roasting rack with the vegetable cooking spray and place it into a roasting tin which you have lined with aluminum foil.
- Place the marmalade into a small saucepan along with the Dijon mustard. Whisk together over medium heat until the marmalade has melted and everything is well combined. Stir in the rosemary.
- Season the pork roast all over with the salt and black pepper. Place onto the rack in the roasting tin.
- Brush it all over with the melted marmalade mixture.
- Roast for 1 hour, or until a thermometer inserted into the roast registers 65*C/155*F when inserted into the thickest part of the roast.
- Cover with foil and let stand for 10 minutes before lifting off onto a serving plate.
- Add a bit of water to the roasting pan and scrape up any juices. Strain into a saucepan.
- Shake some of the chicken stock together with the flour. Add the remainder to the juices in the saucepan. Bring to a simmer.
- Whisk in the flour and stock mixture, whisking constantly.
- Bring to the boil, whisking, then reduce to a simmer. Cook for five minutes to cook out the flour taste. Taste and adjust seasoning as necessary.
- Serve the roast cut into slices along with your favorite vegetables on the side and some of that delicious gravy spooned over top.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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Before I retired I used to work as a Personal Chef for an American family that lived on a British Manor Estate. The summer months were prime months for entertaining. They had beautiful gardens and a beautiful outdoor area which was specifically designed for entertaining and eating out of doors.
It was situated at the back of the house, beneath a beautiful specifically designed wooden pergola which was draped in vines and flowers. Nicely shaded on a hot summer's day and perfectly chill on a summer's evening. A long table was set underneath which sat eight people quite comfortably.
The table would be laid out in a lovely way, but suiting the location. Laid with rustic but lovely table linens, china dishware and goblets. No silver was every used outside. Everything was always fairly casual, and yet at the same time very elegant.
I loved setting up the table for any of the dinner parties, be they casual or formal. What fun it was to get to work with such beautiful things. Things I would never have been able to afford to buy for myself and in a situation that I would never have been able to afford to entertain either.
The Mrs. always did the floral centerpieces. She had a real talent for that.
There were always several appetizers to be enjoyed prior to the first course. One of my boss's favorite ones was this lovely Spinach and Artichoke Dip. The guests loved it as well. No small wonder as it is truly delicious!
A variety of cheeses and vegetables are simply combined to form the ultimate dip for entertaining! Rich and creamy, it is filled with texture, color and beautiful flavors!
Aside from its ease of preparation, I loved that I could prepare it up to a day ahead of time, and refrigerate it, bringing it to room temperature on the day, and then baking it just prior to serving. Anything I could do ahead of time worked out well for me. Not that I am lazy, but I had a lot of work to do when it came to these get-togethers.
I had to do all of the shopping and prep myself, so if I could get ahead of the game by doing up a few dishes ahead of time, that made the actual dinner much simpler for me to execute. With three to four appetizers to prep, a first course, main course, and two or three desserts to prepare, anything that made things run smoother was welcome. This dip was a real favorite of mine!
Rich, creamy, delicious, and easy to prepare ahead of time? Where do I sign up! This has always been very much enjoyed by anyone I have ever made it for!
WHAT YOU NEED TO MAKE SPINACH AND ARTICHOKE DIP
Pretty much a mix of store cupboard and fresh simple ingredients. There is nothing too much out of the ordinary here!
- 2 cups (260g) grated Mozzarella cheese
- 1/2 cup (60g) dairy sour cream
- 1/4 cup (45g) grated Parmesan cheese
- 1/4 tsp cracked black pepper
- 3 cloves of garlic, peeled and minced
- 14 ounces (397g) marinated artichoke hearts, drained and chopped
- 1 (8 ounce/227g) block of half fat cream cheese, at room temperature
- 1 (8 ounce/227g) block of no fat cream cheese, at room temperature
- 1/2 (5 ounce/142g) frozen chopped spinach, thawed and squeezed dry
- Tortilla chips, crisp breads, crackers, etc. to serve
If you buy the freshest and best ingredients that you can, you cannot go wrong. I think for things like sour cream and cream cheese, the no name versions work just as well as any name brands.
When it comes to the other cheeses, I would definitely opt for quality, purchasing a good Mozzarella and a good Parmesan.
I like to use the Kirkland marinated artichokes. They have a lovely flavor. You can use in oil or brine. You drain them anyways, prior to chopping. If you are using the ones in oil, pat them dry prior to using.
Make sure you really squeeze the thawed spinach dry as well so you don't have a watery dip. You can use fresh spinach, steamed and chopped. Again, just be sure you squeeze as much liquid out of it as you can.
With all of the cheeses and the herbs from the marinated artichoke hearts you should not need any other seasoning but the pepper. But you can taste if you like and adjust as necessary or to taste.
HOW TO MAKE SPINACH AND ARTICHOKE DIP
This is relatively simple and quick to make. If you have all of the ingredients prepped and ready before you start, it goes together in a flash!
Preheat the oven to 350*F/180*C/ gas mark 4. Butter an attractive baking dish.
Measure 1 1/2 cups (195g) of the mozzarella cheese into a bowl. Add the sour cream, both cream cheeses and 2 TBS of the grated Parmesan cheese. Stir together to combine well.
Stir in the garlic, pepper, artichokes, and spinach. Mix well to combine.
Scrape into the prepped baking dish. Sprinkle the remaining mozzarella and Parmesan cheese over the top.
Bake for 30 minutes until bubbly and golden brown. Serve warm with your favorite dippers for dipping.
This can also easily be made well ahead of time, up to the baking part. Simply prep and spoon into the baking dish, topping with the cheeses. Cover and refrigerate.
Bring to room temperature (about 45 minutes resting time, out of the fridge) prior to baking to serve.
This is really delicious! Rich and creamy and loaded with plenty of spinach and artichokes. It is not surprising that it was one of the favorite appetizers that I used to bake at the Manor when I worked there. All of the guests loved it.
Any leftovers can be refrigerated and easily reheated in the microwave. I have never frozen it, so i cannot say for sure if you can. The leftovers are also really delicious spread over the top of chicken portions and baked for a simple, quick and easy supper dish.
There is nothing like a dip or a spread to serve as an appetizer for summer get-togethers. Well, any get-together really. Football games, Tail-gate parties, BBQ's, etc. Here are some more of my favorites!
SPICED BEAN DIP AND PITA CHIPS - This is my all-time favorite bean dip. It goes together quickly and uses things I generally always have in my store cupboard. It's rich and creamy and not so spicy that everyone can't enjoy it! Its just right. My home-baked pita chips go perfectly with it! A brilliant combination that will have everyone's taste-buds tingling and digging in for more!
HOMEMADE ONION DIP - This is a small batch recipe, making about 1 cup of this tasty homemade, from scratch dip. It can certainly be doubled to feed more people. Once you have tried making this dip from scratch with real caramelized onions, you will never be tempted to go with the other variety again. Fabulously delicious. A bazillion times better than anything you can buy ready made and not all that difficult to make either!
Yield: 5 1/2 cups
Spinach and Artichoke Dip
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Creamy, rich and delicious! This easy baked dip will be the star of any get-together!
Ingredients
- 2 cups (260g) grated Mozzarella cheese
- 1/2 cup (60g) dairy sour cream
- 1/4 cup (45g) grated Parmesan cheese
- 1/4 tsp cracked black pepper
- 3 cloves of garlic, peeled and minced
- 14 ounces (397g) marinated artichoke hearts, drained and chopped
- 1 (8 ounce/227g) block of half fat cream cheese, at room temperature
- 1 (8 ounce/227g) block of no fat cream cheese, at room temperature
- 1/2 (5 ounce/142g) frozen chopped spinach, thawed and squeezed dry
- Tortilla chips, crisp breads, crackers, etc. to serve
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter an attractive baking dish.
- Measure 1 1/2 cups (195g) of the mozzarella cheese into a bowl. Add the sour cream, both cream cheeses and 2 TBS of the grated Parmesan cheese. Stir together to combine well.
- Stir in the garlic, pepper, artichokes, and spinach. Mix well to combine.
- Scrape into the prepped baking dish. Sprinkle the remaining mozzarella and Parmesan cheese over the top.
- Bake for 30 minutes until bubbly and golden brown. Serve warm with your favorite dippers for dipping.
All rights reserved The English Kitchen
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
With the holidays fast looming over us, I thought it would be fun to share a recipe with you today that is not the usual turkey or ham. Maybe you are wanting something decidedly different for your holiday meal.
If you are an American, you will have just had turkey only a few weeks ago, so more than likely are not wanting to have it again so soon.
Perhaps, like me, you are just wanting a change. Classic Steak Diane is a fabulous entree that would go perfectly on the holiday table. It works well as a celebratory dinner be it Christmas or New Year's Eve.
Not only is it delicious, but it is very simple to make and can be on the table in about half an hour tops!
Steak Diane is one of those vintage type of recipes that is very much coming back into vogue these days. My recipe was taken from Chatelaine's Adventures in Cooking, which was published in 1968, but the recipe is really much older than that.
The original recipe is reported to have been invented in the city of London, England, in the 1930's, and from the forties to the sixties was considered to be haute Cuisine! Very continental.
It is very similar to Steak Au Poivre actually, which also boasts a creamy rich sauce, with the main difference being in Steak Au Poivre the brandy is not ignited and in Steak Diane it is.
If you are afraid of fire, simply boil the cognac to reduce it to a stick glaze, rather than ignite. (I, myself don't really like igniting anything in my home.)
You will get all the lovely flavors of a good brandy without any of the fear.
WHAT YOU NEED TO MAKE CLASSIC STEAK DIANE
Nothing is extraordinary. Just simple ingredients of the best quality.
- 4 (4 ounce/115g each) beef tenderloin steaks
- 3 TBS light olive oil
- 10 medium sized button mushrooms, wiped clean
- 2 TBS butter
- 1 small shallot, peeled and finely diced
- 3 cloves garlic, peeled and minced
- 1/4 cup (60ml) cognac (can use a good brandy)
- 1 1/2 cups (360ml) good beef stock
- 1/3 cup (80ml) heavy or whipping cream
- 1 TBS Worcestershire sauce
- 2 tsp good Dijon mustard
- 2 TBS finely minced fresh flat leaf parsley
- 1 1/2 tsp fresh lemon juice
- fine sea salt and freshly ground black pepper to taste
- thyme sprigs, chopped spring onions or chopped parsley to garnish (optional)
Of course, the most important element of this dish is the steak. I have chosen to use beef tenderloin steaks. What my sister and I do is when they put the whole tenderloin on offer at the store, we will buy it and cut half into steaks and leave the other half for a roast.
Its win/win.
You can also use other steaks such as ribeye, sirloin, flank, skirt or hanger steaks. The trick is not to overcook any of the steaks so as to ensure a nice tender finish.
You will need to pound the steaks lightly to flatten them out slightly. Don't bash them.
The only mushroom I would not use are portabella mushrooms. They have a tendency to color the sauces you put them in a ghastly color and you want the sauce for this dish to be a lovely color of creamy brown.
If you only have banana shallots, then only use half the shallots. Also use smaller cloves of garlic unless you really enjoy the flavor of garlic.
HOW TO MAKE CLASSIC STEAK DIANE
This is really very simple to make and if you have everything in place (mise-en-place) before you start, it goes together very quickly!
Pound your steaks lightly to flatten them out slightly and then season your steaks generously on both sides with salt and black pepper.
Heat the oil in a heavy bottomed skillet over high heat until it almost smokes. Add the steaks. (Don't crowd the pan. Work in batches if necessary.) Sear for two minutes on one side, flip over and sear for one minute longer (medium rare) on the other side. Remove, set aside, and keep warm.
Add the mushrooms to the pan. Sauté for 6 to 8 minutes until they are golden brown. Push them to one side in the pan.
Add the garlic and shallots to the other side of the pan. Cook, stirring frequently, until they have softened and are starting to brown. Stir everything together and remove the pan from the heat.
Stir in the cognac, scraping up any brown bits. Return the pan to high heat and carefully ignite. (Stand back.) Leave until the flames die down and the alcohol is cooked out. Pour in the beef stock.
Bring to the boil, then reduce to a simmer and simmer gently until the stock reduces by half. Pour in the cream, Worcestershire sauce, mustard, lemon juice and parsley. Taste and adjust seasoning.
Return the steaks to the pan and heat through for one to two minutes.
Serve the steaks immediately with some of the sauce spooned over top of each. Garnish as desired.
This really is delicious. Juicy and tender, perfectly cooked steak in a lush and creamy sauce that is to die for. It doesn't really get much better than this.
I don't really recommend that you make this too far ahead of time. It is meant to be cooked and then eaten almost right after you cook it. To do anything else would really ruin a beautiful piece of meat and a spectacular sauce!
A salad would also be very nice on the side and, if you are a drinking person, a bottle of really nice red wine. Enjoy and Happy Holidays!
All of the content you see here on this page, both photography and written, are the sole property of The English Kitchen, Marie Rayner. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Yield: 4
Classic Steak Diane
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
This quick and easy steak dish from the 1960's is very simple to make and most impressive. It is perfect for a special meal or occasion. You can have it on the table in less than half an hour as well.
Ingredients
- 4 (4 ounce/115g each) beef tenderloin steaks
- 3 TBS light olive oil
- 10 medium sized button mushrooms, wiped clean
- 2 TBS butter
- 1 small shallot, peeled and finely diced
- 3 cloves garlic, peeled and minced
- 1/4 cup (60ml) cognac (can use a good brandy)
- 1 1/2 cups (360ml) good beef stock
- 1/3 cup (80ml) heavy or whipping cream
- 1 TBS Worcestershire sauce
- 2 tsp good Dijon mustard
- 2 TBS finely minced fresh flat leaf parsley
- 1 1/2 tsp fresh lemon juice
- fine sea salt and freshly ground black pepper to taste
- thyme sprigs, chopped spring onions or chopped parsley to garnish (optional)
Instructions
- Pound your steaks lightly to flatten them out slightly and then season your steaks generously on both sides with salt and black pepper.
- Heat the oil in a heavy bottomed skillet over high heat until it almost smokes. Add the steaks. (Don't crowd the pan. Work in batches if necessary.) Sear for two minutes on one side, flip over and sear for one minute longer (medium rare) on the other side. Remove, set aside, and keep warm.
- Add the mushrooms to the pan. Sauté for 6 to 8 minutes until they are golden brown. Push them to one side in the pan.
- Add the garlic and shallots to the other side of the pan. Cook, stirring frequently, until they have softened and are starting to brown. Stir everything together and remove the pan from the heat.
- Stir in the cognac, scraping up any brown bits. Return the pan to high heat and carefully ignite. (Stand back.) Leave until the flames die down and the alcohol is cooked out. Pour in the beef stock.
- Bring to the boil, then reduce to a simmer and simmer gently until the stock reduces by half. Pour in the cream, Worcestershire sauce, mustard, lemon juice and parsley. Taste and adjust seasoning.
- Return the steaks to the pan and heat through for one to two minutes.
- Serve the steaks immediately with some of the sauce spooned over top of each. Garnish as desired.
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