Recipe,Dish (food),Black pepper,Cheese,Fat,Salt,Mustard (condiment),Apple,Olive oil,Cooking

The 20 best one-pot recipes: part 3

January 25, 2017

Blanche Vaughan’s pork chops with apple and fennel A very French style dish, rich with butter and cream but sharp with tangy apple and mustard. Try to find good quality pork loin chops with plenty of fat, which keeps the meat succulent. Serves 2 butter 10g oil 1 tbsp pork chops 400g sea salt and pepper fennel 200g, sliced thinly apple 200g, peeled, cored and cut into eighths thyme a few sprigs, leaves picked from the stalk cream 2 tbsp dijon mustard 1 tbsp In a large, heavy bottomed frying pan on a fairly high heat, melt the butter and oil until it starts to foam. Put in the chops, season well with salt and pepper and cook for a few minutes on each side, including the skin side, until they are nicely brown and the flesh feels firm when you press it. Remove to a plate and cover with foil to keep warm. Turn the heat down to medium. Add the fennel, apple and thyme leaves to the pan and another pinch of salt and stir well to coat with the remaining butter. Allow this to cook for about 5 minutes so it begins to soften and lightly colour. Add the cream and mustard and about 100ml of water and continue to cook for another few minutes. The fennel and apple should have become soft and slightly brown and saucy. Return the chops to the pan and pour over any liquid from their resting plate. Serve straight from the pan with the fennel, apple and juices spooned over and mustard on the table. From In One Pot by Blanche Vaughan (Weidenfeld & Nicolson, £18.99. To order a copy for £15.19 go to bookshop.theguardian.com or call 0330 333 6846. Free UK p&p over £10, online orders only. Phone orders min p&p of £1.99 Nigel Slater’s lentils, sausages, rocket and pecorino Enough for 2 Warm a couple of glugs of olive oil in a deepish casserole, then add six fat, herby sausages and brown them evenly on all sides. Peel and finely slice two cloves of garlic, add to the pan and cook for a minute or two until they turn pale gold. Pour in a litre of stock, vegetable or chicken, and bring to the boil. Tip in 400g of small brown or green lentils (I used le puy), let the stock return to the boil, then lower the heat and leave to simmer, partially covered with a lid, for about 35-40 minutes until the lentils are tender but just short of soft. Correct the seasoning with salt and black pepper. Blitz 50g of rocket leaves and 75g of pecorino together in a food processor until you have coarse, green and white crumbs. Spoon the lentils and sausages on to deep plates, then scatter the rocket and pecorino over the top, letting the cheese soften slightly with the heat of the lentils....

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