Ingredients:
- 1 onion
- 1 tbsp olive oil
- 150ml soured cream
- 50g mayonnaise
- Raw vegetables, to serve
Method:
- Slice 1 onion and toss with 1 tbsp olive oil. Spread over a baking tray and grill under a high heat for 6-8 mins until nicely charred, then leave to cool. Chop and mix with 150ml soured cream and 50g mayonnaise. Season well and chill until needed. Serve with raw veg, for dipping.
Tip:
- A tasty veggie dip with a mayonnaise and soured cream base, great for raw veggies or toasted pitta bread
Ingredients:
- 140g plain flour
- 3 eggs
- 300ml milk
- 2 tsp Dijon mustard
- 2 tbsp vegetable oil
- 8 Cumberland sausage
- 8 sage leaves
- 4 rosemary sprigs
Method:
- Heat oven to 240C/220C fan/gas 9. In a food processor, combine the flour, eggs, milk, mustard and some salt and pepper, blitz until smooth, then leave to rest for 30 mins.
- Pour the oil into a metal roasting tin about 30 x 23cm and 7.5cm deep. Brush the oil all over the sides and bottom, then place in the oven. When the roasting tin is very hot and smoking, place the sausages inside, evenly spread out, and cook for 5 mins.
- Give the rested batter a stir and pour into the really hot tin – take care as it may spit. Quickly sprinkle over the sage leaves and rosemary, then place in the middle of the oven. Do not open the door for 25 mins, then check – if needed, cook for a further 5-10 mins. Cook until puffed up and brown and the batter is completely cooked through. Serve straight from the dish.
Tip:
This family favorite marries meaty sausages with robust herbs and traditional, comforting Yorkshire pudding.
Ingredients:
- 200g short-grain or sushi rice, rinsed
- 100g panko breadcrumbs
- 1 tsp turmeric
- 1 tbsp vegetable oil
- 1 egg white
- 450g pork fillet, trimmed and cut into 8 pieces
- coriander sprigs, to garnish (optional)
- pickled ginger, to serve (optional)
For The Sauce:
- 1 tbsp vegetable oil
- 1 onion, chopped
- 1 medium carrot, grated
- 2 eating apple, such as Braeburn, peeled, cored and roughly chopped
- 2 fat garlic clove, sliced
- 2 tsp medium curry powder
- ½ tsp ground ginger
- 1 tbsp tomato purée
- 2 tsp clear honey
- 1 tbsp soy sauce
- 1 tbsp cornflour
- 350ml chicken stock
- 1 tsp sesame oil
Method:
- To make the sauce, heat the oil in a large pan and add the onion, carrot and apples. Cover and cook gently for 10 mins until softened, stirring a couple of times. Uncover the pan, turn up the heat, add the garlic and cook for 1 min.
- Stir in the curry powder and ginger. Cook for 1 min more, then stir in the tomato puree, honey, soy and cornflour. Gradually stir in the stock and simmer for 5 mins until the vegetables are totally soft and the sauce has thickened. Blitz with a blender or in a liquidizer until smooth, then season to taste with the sesame oil, salt and pepper. The sauce can be made up to 3 days ahead.
- While the sauce is cooking, put the pork between 2 sheets of cling film and bash with a rolling pin until the meat is about 1cm thick. In a shallow bowl, rub together the crumbs, turmeric and oil with some seasoning. Beat the egg white with a fork until a little frothy and have a non-stick baking tray ready.
- Put the rice in a saucepan with 400ml cold water and a pinch of salt. Bring to the boil, cover, then simmer for 10 mins. Take off the heat and set aside until ready to serve the pork.
- Heat oven to 220C/200C fan/gas 7. Dip each piece of pork into the egg, then the crumbs, pressing them onto the surface before transferring the meat to the tray. Bake the pork for 10-15 mins or until golden and crisp, turning once if needed. Serve with the rice and katsu sauce, garnished with coriander, if using, plus pickled ginger, if you like.
Tip:
- Breadcrumb your pork fillet with panko, Japanese style, then serve with a sweet, spicy, light curry sauce and sushi rice.