I am a real fan of sweet breads . . . or tea breads as they are called back home. They're always a welcome guest at my breakfast or tea table . . . and they're always handy things to have tucked away in the freezer, ready to bring out when unexpected company drops by.
More often than not they are fabulous just on their own, but when you spread them with butter, well baby, that's when they really come into their own. I am afraid I am a glutton and this is the way I enjoy them the most.
The husband of my boss at the Manor loved my Banana bread and he especially loved it if I sliced it and toasted it for him in the toaster oven until the edges were just this side of burnt . . . all crispy and golden brown . . . gilded with lots of butter soaking into it's nooks and crannies.
This is one of my favourite loaves right here today . . . Coconut Bread. I can no longer remember where I got the recipe from . . . the ingredients are scribbled onto a scrap of paper . . . I expect it was gleaned from a magazine or some such in the Dentist's office. No, I am not a bad person who rips the recipes out. I leave em where they belong and just scribble them down.
This bread is delicious plain and buttered, but it really, REALLY shines when you toast it until it's golden brown and crisp on the outsides . . . the insides remaining sweetly soft. Then you spread with softened butter . . . oh my . . . and then you dust it with some icing sugar. Wowsa!
It uses a lot of coconut, and the flavour comes shining through. I add a mixture of flavourings to enhance it and give it almost a tropical feel . . . vanilla paste, lemon, orange and cinnamon extracts . . . ground cinnamon. I am almost tempted to add some sultanas soaked in a bit of rum . . . but I haven't done so yet. One of these days . . . I will. Enjoy!
*Coconut Bread*
Makes one 9 by 5 loaf
Printable Recipe
Moist and chock full of nutty coconut flavours. We like it toasted and spread with softened butter. Delicious!
2 large free range eggs, beaten
1/2 tsp vanilla paste
1/2 tsp lemon extract
1/2 tsp orange extract
1/4 tsp cinnamon extract (optional, but nice if you want a real cinnamon flavour)
300ml whole milk (10 fluid ounces)
75g butter, melted (1/3 cup)
250g of plain flour (2 1/2 cups)
2 tsp baking powder
2 tsp ground cinnamon
190g of golden caster sugar ( 1 cup)
150g of flaked coconut (scant 2 cups)
Optional to serve (softened butter, sifted icing sugar)
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 by 5 inch loaf tin and dust it lightly with flour. Set it aside.
Whisk the flour, baking powder, cinnamon, sugar and coconut together in a large bowl. Whisk the eggs, vanilla, lemon, orange and cinnamon extracts, milk and butter together in a large beaker. Add all at once to the dry ingredients. Gently fold together just until the dry ingredients are evenly moistened. Scrape the batter into the prepared pan, smoothing the top over.
Bake in the heated oven for 55 to 60 minutes, or until well risen, golden brown and a toothpick inserted in the middle comes out clean.
Let stand in the pan for 10 minutes before tipping out onto a wire rack to finish cooling completely.
Cut into slices to serve, spread with softened butter if desired. Store wrapped tightly. Cuts into 8 to 10 thick slices.
Note - This delicious bread really comes into it's own toasted, buttered and dusted with icing sugar. Fabulous!
Chicken Cutlets with Sage, Lemon & Butter. This is a delicious recipe to make using fried chicken cutlets.
We eat a lot of chicken in this house. It's fairly in-expensive, and we just like it. We don't eat a lot of red meat actually, saving it for a rare treat like the odd pork chop, lamb chop or steak . . .
I only buy free range chicken. I made a conscious decision several years back that I would only eat responsibly reared and sourced meat, fish and poultry.
I only buy free range chicken. I made a conscious decision several years back that I would only eat responsibly reared and sourced meat, fish and poultry.
It means that we have really cut down our consumption of those things because well . . . responsibly reared and sourced products cost more, and I would rather pay a bit more and eat protein like that a little less often.
This is a chicken that has really come home to roost in recent weeks (no pun intended) as we have come to learn that a great deal of our meat products, specifically those used in ready meals, beef burgers, etc. have been contaminated with horse meat and who knows what else . . .
This is a chicken that has really come home to roost in recent weeks (no pun intended) as we have come to learn that a great deal of our meat products, specifically those used in ready meals, beef burgers, etc. have been contaminated with horse meat and who knows what else . . .
Its a nasty business all round. I have nothing against eating horse if that is what you choose to do . . . but when I pay for beef, I expect to be eating beef. In France you see dedicated horse meat sections in the grocery shops. That's great if that's what you want to eat.
I don't really want to eat it and I don't like thinking that we have been tricked into doing so without our knowledge. Not that I eat a lot of grocery store beef. I don't. All the more reason not to.
This recipe here today is a delicious way to make two large single chicken breasts stretch to deliciously feed four people.
This recipe here today is a delicious way to make two large single chicken breasts stretch to deliciously feed four people.
Yes, four people, and nobody will feel like they have been shortchanged, just so long as you use decently sized chicken breasts.
The magic happens when you slice each breast into two pieces and then gently pound them out flat.
The magic happens when you slice each breast into two pieces and then gently pound them out flat.
They are then simply pan grilled and a delicious sauce is made using quite simply . . . sage, butter and lemon.
Delicious served with rice and peas. I cheated today and used a pouch of mushroom rice, but any rice will do.
Delicious served with rice and peas. I cheated today and used a pouch of mushroom rice, but any rice will do.
Really I'd love to have them with pasta, but you know . . . the Toddster, he's not so fond . . .
*Chicken Cutlets with Sage, Lemon & Butter*
Serves 4
Printable Recipe
Quick, simple and delicious. One of my favourite ways to prepare chicken.
4 TBS plain flour
2 large chicken breasts cut into 4 escallopes
(Cut them in half lengthwise through the middle into two
long thin pieces)
fine sea salt and freshly ground black pepper to taste
1 TBS olive oil
2 TBS butter
1 fat clove of garlic, peeled and bruised
1 tsp freeze dried sage leaves
the juice of half a lemon
Place your chicken cutlets between two sheets of cling film and bash them gently to flatten them out a bit. Dust them lightly with flour, patting it on and shaking off any excess. Heat the oil and 1/2 of the butter in a large nonstick skillet over medium high heat.
*Chicken Cutlets with Sage, Lemon & Butter*
Serves 4
Printable Recipe
Quick, simple and delicious. One of my favourite ways to prepare chicken.
4 TBS plain flour
2 large chicken breasts cut into 4 escallopes
(Cut them in half lengthwise through the middle into two
long thin pieces)
fine sea salt and freshly ground black pepper to taste
1 TBS olive oil
2 TBS butter
1 fat clove of garlic, peeled and bruised
1 tsp freeze dried sage leaves
the juice of half a lemon
Place your chicken cutlets between two sheets of cling film and bash them gently to flatten them out a bit. Dust them lightly with flour, patting it on and shaking off any excess. Heat the oil and 1/2 of the butter in a large nonstick skillet over medium high heat.
Once it begins to
foam, add the chicken and brown lightly on both sides, seasoning it to
taste with some salt and black pepper.
Add the garlic and the sage to
the pan along with the remaining butter. Squeeze in the lemon juice
and let it bubble up a minute. Serve immediately with some of the
lemony juices spooned over each cutlet.
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.
I think sometimes that we try to complicate things too much . . . tis the simple things that often seem to bring us the most pleasure.
Things like these scones . . . simple ingredients, easy to make . . . and even easier to eat.
Not much to look at . . . but simple things seldom are . . . there is a beauty in their simplicity that is somewhat mystical . . . and hard to put your finger on.
You only know they work in the most magical way, and bring joy to all those lucky enough to partake of them . . . no matter what or who they be.
These are lovely served warm from the oven . . . split and spread with lots of cold butter and honey . . . or with a nice slab of cold Cranberry Wensleydale Cheese.
Yummo! This is bliss. Just perfect in the late afternoon with a nice hot drink of whatever plucks your heart strings!
*Brown Scones*
makes 12
Printable Recipe
Sometimes the simple things are the best things of all.
6 1/2 ounces flour (1 1/2 cups)
1 ounce bran cereal, ground fine (1/2 cup)
2 tsp baking powder
1/2 tsp salt
3 TBS caster sugar
4 TBS butter, cold and cut into bits
1 large free range egg
4 fluid ounces milk (1/2 cup)
Glaze:
2 TBS milk
2 TBS soft light brown sugar, packed
Preheat the oven to 220*C/450*F/ gas mark 7. Line a baking sheet with some baking parchment. Set aside.
Whisk the flour, bran, baking powder, salt and sugar together in a bowl. Rub in the butter with your fingertips until the mixture resembles bread crumbs. Beat together the milk and egg. Add all at once to the crumb mixture, stirring it together with a fork. Turn out onto a lightly floured board and knead about a dozen times. Pat out into a 9 inch circle, about 1/2 inch thick. Cut into 12 equal wedges. Place onto the prepared baking sheet.
Stir the milk and sugar for the glaze together until the sugar is melted. Brush over the tops of the scones, without letting any drip down the sides. Bake for 12 to 15 minutes until well risen and nicely browned. Serve warm.
One of my children's favourite meals when they were growing up was enchiladas. It was not something we had very often, but a rare Tex Mex treat.
I always made Turkey ones after Thanksgiving and Christmas and occasionally I would make these delicious beef ones. They loved them both.
I have seen a lot of recipes through the years for beef enchiladas which use ground beef, but this tasty recipe uses cubed stewing beef, which makes it that little bit different.
The beef is browned on top of the stove and mixed with a variety of spices, onions, garlic and tomato passatta (tomato sauce) and then roasted in a slow oven until the beef is meltingly tender . . . so tender you can tear it apart with a couple of forks.
You then remove all of the cooked beef from the sauce and shred it. Mix it with a few spoonfuls of the sauce and some cheddar cheese, and you have your delicious enchilada filling. Very easy and very tasty.
The remainder of the sauce can then be strained if you wish a smoother sauce. I don't bother to do this as I don't mind the bits. Sometimes if it is too thick I think it a bit with some boiling water. You want the sauce to be thick, but also pourable.
I always use soft corn tortillas because I like them, but you can use the regular corn tortillas if you like, but you will have to soften them before they can be easily rolled.
Just use the directions on the packet. Filled and topped with the sauce and then baked, these are like a tex mex version of Italian Cannelloni.
I think it's so fascinating that most cultures have their own form of rolled and stuffed things . . . and they are all tasty.
The Italians have their Cannelloni, the Chinese have their duck pancakes, Europeans have stuffed cabbage and strudels . . . and then there are these lovely Tex Mex Enchiladas.
As a North American/Brit . . . I embrace them all quite happily. I think our cuisine here in the UK is becoming a happy fusion of the traditional and the not so traditional.
It matters not what you bring to the table as long as it looks and tastes good . . . and these certainly fit the bill on all counts.
*Granny's Beef Enchiladas*
Serves 6
Printable Recipe
I'm not sure whose Granny this recipe belongs to but they are delicious. I've been making these for years. They are a bit time intensive, but worth every minute. Do plan ahead as you will need to start the beef filling about 3 hours or so before you need it.
3 pounds well trimmed stewing beef, cut into 1 inch cubes
salt and black pepper
2 TBS vegetable oil
2 medium brown onions, peeled and minced
3 TBS mild Chili Powder (I think the chili powder over here in the UK is ultra strong, so I only use about half that amount or even less when
I am reduced to using it. Normally I bring North American Chili powder back with me when I return from visiting there, and that is what I use.)
2 tsp ground cumin
2 tsp ground coriander
1/4 tsp ground cayenne pepper
4 cloves of garlic, peeled and minced
900ml of tomato passata (30-ounces tomato sauce)
60ml of dry red wine (1/4 cup)
1 TBS brown sugar
250g of medium cheddar cheese, grated (2 cups)
12 (6-inch soft corn tortillas)
Serves 6
Printable Recipe
I'm not sure whose Granny this recipe belongs to but they are delicious. I've been making these for years. They are a bit time intensive, but worth every minute. Do plan ahead as you will need to start the beef filling about 3 hours or so before you need it.
3 pounds well trimmed stewing beef, cut into 1 inch cubes
salt and black pepper
2 TBS vegetable oil
2 medium brown onions, peeled and minced
3 TBS mild Chili Powder (I think the chili powder over here in the UK is ultra strong, so I only use about half that amount or even less when
I am reduced to using it. Normally I bring North American Chili powder back with me when I return from visiting there, and that is what I use.)
2 tsp ground cumin
2 tsp ground coriander
1/4 tsp ground cayenne pepper
4 cloves of garlic, peeled and minced
900ml of tomato passata (30-ounces tomato sauce)
60ml of dry red wine (1/4 cup)
1 TBS brown sugar
250g of medium cheddar cheese, grated (2 cups)
12 (6-inch soft corn tortillas)
Preheat the oven to 160*C/300*F/ gas mark 3. Pat the beef dry with paper kitchen toweling. Season well with salt and pepper.
Heat 1 TBS of the oil in a large Dutch oven over medium high heat. Add half of the beef and brown it well on all sides. Scoop out and set aside. Add the remaining oil and beef, and repeat. Add the onions to the pot along with 1/2 tsp salt. Cook, stirring occasionally, until they have softened. Return the beef to the dutch oven, along with any juices which may have gathered. Add the spices along with 1/4 tsp of black pepper. Cook, stirring, until the mixture becomes very fragrant and the spices darken slightly. Stir in the garlic and cook for about a minute. Add the tomato sauce and the wine and bring to the boil, scraping up any browned bits from the bottom of the pan. Cover tightly and roast in the heated oven until the meat is very tender, 2 to 2 1/2 hours in cooking time.
When the meat is very tender, remove the casserole from the oven. Scoop the meat out of the sauce to a large bowl and shred it with two forks. If desired strain the sauce, discarding any solids. I don't mind the bits myself. You should have about 500ml (2 cups). Add a couple of spoonfuls of the sauce to the beef. If you think the sauce is too thick you may thin it a bit with some boiling water.
Increase the oven temperature to 190*C/375*F/ gas mark 5. Spoon a large dessertspoonful of the sauce into the bottom of a 9 by 13 inch glass baking dish. Spread it out to cover.
Stir half of the grated cheese into the shredded beef. Spread the tortillas out on the counter. Spoon 1/12 of the beef filling down the centre of each tortilla. Roll them up tightly and place them seam side down in the prepared baking dish. Once all of the filled tortillas have been put into the dish, spoon the remaining sauce over top to cover. sprinkle with the rest of the cheese. Cover tightly with foil. Bake for 20 minutes, uncover and bake for 5 to 10 minutes longer, until the cheese is melted and they are well heated through. Serve hot, with or without sour cream for topping.
I like to serve this with a mixed salad.
Heat 1 TBS of the oil in a large Dutch oven over medium high heat. Add half of the beef and brown it well on all sides. Scoop out and set aside. Add the remaining oil and beef, and repeat. Add the onions to the pot along with 1/2 tsp salt. Cook, stirring occasionally, until they have softened. Return the beef to the dutch oven, along with any juices which may have gathered. Add the spices along with 1/4 tsp of black pepper. Cook, stirring, until the mixture becomes very fragrant and the spices darken slightly. Stir in the garlic and cook for about a minute. Add the tomato sauce and the wine and bring to the boil, scraping up any browned bits from the bottom of the pan. Cover tightly and roast in the heated oven until the meat is very tender, 2 to 2 1/2 hours in cooking time.
When the meat is very tender, remove the casserole from the oven. Scoop the meat out of the sauce to a large bowl and shred it with two forks. If desired strain the sauce, discarding any solids. I don't mind the bits myself. You should have about 500ml (2 cups). Add a couple of spoonfuls of the sauce to the beef. If you think the sauce is too thick you may thin it a bit with some boiling water.
Increase the oven temperature to 190*C/375*F/ gas mark 5. Spoon a large dessertspoonful of the sauce into the bottom of a 9 by 13 inch glass baking dish. Spread it out to cover.
Stir half of the grated cheese into the shredded beef. Spread the tortillas out on the counter. Spoon 1/12 of the beef filling down the centre of each tortilla. Roll them up tightly and place them seam side down in the prepared baking dish. Once all of the filled tortillas have been put into the dish, spoon the remaining sauce over top to cover. sprinkle with the rest of the cheese. Cover tightly with foil. Bake for 20 minutes, uncover and bake for 5 to 10 minutes longer, until the cheese is melted and they are well heated through. Serve hot, with or without sour cream for topping.
I like to serve this with a mixed salad.
The cat was away in town today so this mouse thought she would take advantage of his absence and make herself some Pasta that she doesn't get to indulge in very often.
(I am not really a mouse actually and if I was I am a mouse that roars, so no worries on that front!)
I took a boo in the refrigerator and decided to make myself a dish that used up some of the bits and bobs that I had hanging in there . . . some spinach, a few TBS of sun-dried tomato pesto.
I took a boo in the refrigerator and decided to make myself a dish that used up some of the bits and bobs that I had hanging in there . . . some spinach, a few TBS of sun-dried tomato pesto.
I also used a handful of button mushrooms, some leftover seasoned tinned chopped tomatoes and a rather tired looking banana shallot in the vegetable drawer.
This is the type of cooking that I really like to do most of all . . . being inventive with what I have on hand.
This is the type of cooking that I really like to do most of all . . . being inventive with what I have on hand.
When I first moved over here to the UK there used to be a show on every afternoon at about 4 pm called Ready Steady Cook.
There would be two guests and two celebrity chef's, a moderator/presenter and a studio audience.
There would be two guests and two celebrity chef's, a moderator/presenter and a studio audience.
Each of the guests would give their chef a bag filled with a few ingredients and the chef would then have to live up to the challenge of creating as many tasty dishes as they could with these ingredients in 20 minutes of cooking time.
Oh how I loved that show. I was always so amazed at what the chef's came up with and in such a short time.
Oh how I loved that show. I was always so amazed at what the chef's came up with and in such a short time.
Truth be told, they probably had somewhat of an inkling ahead of time what was going to be in the bag . . . but it made for interesting viewing at any rate!
Anyways, that is what I like to do here at home. Take what I have and then try to create something tasty out of it.
Anyways, that is what I like to do here at home. Take what I have and then try to create something tasty out of it.
I also like it to look good. Sometimes I am successful, and sometimes I am not.
Today I think I was. I loved all of the colours and flavours of this dish. It was simple and yet it tasted divine . . . and I got to indulge in a a tasty rare treat of pasta.
Today I think I was. I loved all of the colours and flavours of this dish. It was simple and yet it tasted divine . . . and I got to indulge in a a tasty rare treat of pasta.
I called it Kitchen Sink Pasta because it has a bit of everything in it . . . all but the kitchen sink!
*Kitchen Sink Pasta*
Serves 2
Printable Recipe
One of those quick and easy meals for when you are short on ingredients, except for little dabs of this and little dabs of that. Quick, simple and delicious.
130g (6 ounces) dry pasta (1 1/3 cup)
1 TBS olive oil
1 banana shallot, peeled and chopped
1 small clove garlic, chopped
1 handful of fresh button mushrooms, sliced
1 TBS sun dried tomato pesto
370g of chopped tomatoes with oregano and basil (a generous cup ful)
1 TBS Balsamic Vinegar
fine sea salt and freshly ground black pepper to taste
a couple handfuls of baby spinach leaves
Finely grated Parmesan Cheese to serve
Bring a pot of lightly salted water to the boil. Add your pasta and cook as per package directions. (Today I used a cup shaped pasta that would hold the sauce well.) Drain well. Rinse with hot water. Drain again and keep warm
Heat the olive oil over medium high heat. Add the shallot and cook, stirring until golden brown. Add the mushrooms and garlic, Cook until the mushrooms begin to brown, stirring occasionally. Stir in the pesto, tinned tomatoes and vinegar.
*Kitchen Sink Pasta*
Serves 2
Printable Recipe
One of those quick and easy meals for when you are short on ingredients, except for little dabs of this and little dabs of that. Quick, simple and delicious.
130g (6 ounces) dry pasta (1 1/3 cup)
1 TBS olive oil
1 banana shallot, peeled and chopped
1 small clove garlic, chopped
1 handful of fresh button mushrooms, sliced
1 TBS sun dried tomato pesto
370g of chopped tomatoes with oregano and basil (a generous cup ful)
1 TBS Balsamic Vinegar
fine sea salt and freshly ground black pepper to taste
a couple handfuls of baby spinach leaves
Finely grated Parmesan Cheese to serve
Bring a pot of lightly salted water to the boil. Add your pasta and cook as per package directions. (Today I used a cup shaped pasta that would hold the sauce well.) Drain well. Rinse with hot water. Drain again and keep warm
Heat the olive oil over medium high heat. Add the shallot and cook, stirring until golden brown. Add the mushrooms and garlic, Cook until the mushrooms begin to brown, stirring occasionally. Stir in the pesto, tinned tomatoes and vinegar.
Bring to
the boil and cook rapidly until the sauce reduces substantially.
Season to taste with salt and pepper. Stir in the spinach leaves
allowing them to just wilt. Add the cooked pasta and toss together.
Divide amongst two serving bowls, topping each with a grating of cheese.
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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Once again the people at Lindt sent me some chocolate goodies to try out and I must say I was very impressed with what arrived in my post box the other morning! These are a part of their new Hello Range and I was quite quite delighted with them! These would make the perfect gift for Mother's Day and that special mom of yours, or for any other occasion. I know the gift of good chocolate always sweetens my day!
First up was the Hello Chocolate Bits, which came in a really cute box. I loved the colours and the presentation. "Nice to Sweet You!" You just got to love that! So adorable . . .
And the cuteness didn't end with the outside of the box, look at the sweet adorable colourful liner . . . and then the best bits of all . . .
Those delectably adorable little bits of chocolates! Nine in all . . . three each of three different designs. I loved them! It was so fun popping up behind Todd and passing him a Hello! The Hello's were Caramel Brownie flavour (Slurp!), the Nice to Sweet You were Nougat Crunch (Scrummo!) and the sweet little two toned hearts were Cookies & Cream (Faint!). All were of the usual high quality you would expect from the Lindt Chocolatiers. We quite quite enjoyed!
The other little box was quite cute as well . . . called Mini Chocolates with Nougat Crunch.
It opened up like a little cardboard envelope, and inside were six lovely mini bars of chocolate with nougat crunch. Also very, very moreishly delectable. We quite enjoyed these as well.
They are also very reasonably priced and would make nice surprise gifts for someone you care about or someone you want to pass on a little cheer to. The Chocolate bits sell for £4.99 and the bars for £1.99.
Clever packaging, containing the high quality one would expect from Lindt Chocolate!
They got a ten out of ten from both of us!
Many thanks to Lindt and Kia for sending it to me!
I was sent this chocolate for free to try out, but the opinions are my own.
True Confessions time here people. The whole time I was growing up I would never touch a slice of cheese any stronger than a Kraft Singles slice . . . tis true. I turned my nose up at anything else other than plastic cheese. My mother would buy some cracker barrel around the holidays, but for the most part only plastic cheese existed in my childhood, or processed cheese. You know Velveeta and the like.
I think the only macaroni and cheese I ever tasted as a child was the stuff from the box. It just wasn't something which got made or eaten in our home. As a result I was very suspicious of any cheese that wasn't bright orange or mildly flavoured.
That all changed somewhat when I grew up and started cooking for my own family. I got a bit more adventurous and sometimes bought real cheddar to make homemade macaroni and cheese for my family and slowly but surely other cheeses crept into my palate. For a while I had myself convinced that I only liked cheese when it was cooked . . . and perhaps that was true for a time . . .
Then one day I had a chance encounter with blue cheese salad dressing when served some hot chicken wings at a restaurant and I fell in love with blue cheese . . . I liked the richness and the slight tang of it . . . it didn't taste mouldy at all. I had grown up thinking it would taste a bit like the smell of mildew . . . but it didn't!
And I know it was only Salad Dressing . . . but to a girl who had only ever eaten processed cheese, this was a life changing revelation! I got braver and braver . . . and even went so far as to buy blue cheese and make my own blue cheese dressing. I loved it . . .
And then I started shopping and cooking for rich people. It's a well known fact that rich people like stinky things to eat . . . they like their game almost rank . . . and their cheeses the same. They would call it well aged . . . it's kind of hard to cook for people unless you are willing to taste what you are cooking . . .I had to branch out. I finally learned what I had been missing all those years . . . stinky cheese tastes good, really good!
It also goes very well with fruit . . . and fruit goes really well with pork, and so that makes these pork chops here today a fabulous combination. You get the rich almost sweet flavour of the pork, combined with the sweet caramelized pears . . . and that wonderful tangy and creamy blue cheese. A wonderful trinity of fabulous flavours. I do hope you will give them a try!
*Pork Chops with Pears and Blue Cheese*
Serves 4
Printable Recipe
Browned chops served with caramelized pears, pungent and creamy blue cheese and a flavorful sauce. They all work beautifully together.
4 bone in pork chops, 3/4 to 1 inch thick
(Use a pair of kitchen scissors, to cut nips along
the fat side of the chops. This keeps them from curling up
when cooking)
fine sea salt and freshly ground black pepper
vegetable oil
1 large, firm pear, peeled, cored and cut into 1/2 inch wedges
1 tsp brown sugar
6 fluid ounces of chicken stock (3/4 cup)
2 TBS unsalted butter
1 TBS good quality Balsamic Vinegar
4 TBS crumbled blue cheese
Pat the chops dry and season them well on both sides with salt and pepper. Heat about 1 TBS oil in a large skillet over medium high heat and brown the chops on both sides, about five minutes per side. Remove, tent with foil and keep warm. (The juices should run clear.)
Toss the pears with the sugar, and a light seasoning of salt and pepper. Add them to the pan, cut side down. Cook, turning, until golden brown. Scoop out and lay on top of the chops.
Add the broth to the pan. Cook, stirring up any drippings, until the sauce thickens somewhat. Remove from the heat and whisk in the Balsamic vinegar and the butter ( a little bit at a time.) Taste and adjust seasoning. Spoon sauce over pears and sauce. Sprinkle with the cheese. Serve immediately.
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