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7
MUSTARD AND HONEY PORK LOIN WITH ROASTED VEGETABLES
• 1 piece pork loin, about the thickness of 4
chops
• 2 carrots, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks
• 2 red onions, quartered
• 6 large cherry tomatoes
• 2 courgettes, cut into chunks
• 2 tbsp grainy mustard
• 1 tbsp runny honey
• 1 tbsp oil
• salt and pepper
Preheat to 170ºC.
Stir the vegetables in a bowl with the oil, salt and pepper, ensuring all are well coated.
Mix the mustard and honey in a dish, then smear all over the loin.
Put the loin in the centre of the basket, and spoon the vegetables round it. Cook at 170 for 40 minutes to 1
hour, depending upon the size of the loin. Turn the loin after 15 minutes and stir the vegetables. Check
again at 30 minutes.
CHICKEN SCHNITZEL
• 2 large chicken breasts
• 1 large egg
• 2 tbsp seasoned flour
• 75g breadcrumbs
• dried zest of ½ a lemon
• 15g parmesan, grated
• 1 heaped tbsp parsley, finely chopped
• 1 tbsp oil
• salt and freshly ground black pepper
Preheat to 180ºC.
Slice each chicken breast along the long edge (don’t cut completely in half) and open into a butterfly
shape. Cover with cling film and hit with a rolling pin to flatten slightly.
Beat the egg in a bowl. Sprinkle the seasoned flour on a plate. Mix the breadcrumbs with the lemon zest,
parmesan and parsley. Coat each piece of chicken in flour, then beaten egg, then the breadcrumb mixture.
Drizzle a little oil over the schnitzels and cook at 180 for 15-20 minutes.
VEAL/PORK SCHNITZEL
Follow the recipe for chicken schnitzel, but substitute 2 pieces of breast of veal or two pieces of pork,
bones and fat removed.
YORKSHIRE PUDDING BATTER
• 1 egg
• 85g plain flour
• 25ml milk
• 1 tsp oil
• 1 tsp butter
• salt and pepper
Whisk the egg, then whisk in the flour, oil, butter, salt and pepper to create a thick paste. Whisk in the milk
till it becomes a thin batter. Rest in the fridge for a couple of hours, or overnight if possible. This allows the
batter to thicken, however if it is too thick when it comes out of the fridge, you can add a drop of milk.
Preheat to 200ºC.
Pour a little oil into small metal cake containers or foil pastry cases and heat in the basket for 2 minutes.
Carefully pour the batter into the containers, till they are about a third full. Cook for 10-15 minutes,
depending upon the size and number in the fryer. Turn to 165 after 5 minutes. They should be golden
brown and double in size.
Top tip: Freeze the Yorkshire puddings and bring out when required. Just pop them in the fryer for a
couple of minutes to heat through.
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