Monday, 29 November 2010

Giving thanks

Yesterday´s lunch was inspired by a Food Network thanksgiving challenge. Thanksgiving chefs went head to head to produce a three course family thanksgiving dinner. One of the side dishes stuck in my memory.

It must have been the flavour combinations. The dish - Quince Dauphinoise. Quince,cream and potato, not for me - too rich, too much cholestrol, but I liked the basic idea. My first thoughts on the subject were to incorporate it into a main course and eliminate the cream. My dish became Roast loin of pork with quince, ginger, thyme and onion. I enjoyed the result immensely but for some it was too sweet. Many tagine recipes include quince with meat and Moroccan spices. My creation was more Persian. I am going to cook this again, but next time I am going to add Ras al hanout (posh spice post 30 october) at the beginning when I fry the vegetables.

Roast loin of pork with Quince ginger thyme and onion
Serves 2 with a little left over,but if you were cooking for 4 or more 
this would be a perfect dish for doubling or trebling the ingredients
Serve it with celeriac and potato cooked in equal quantities then mashed together 
A great winter warmer to share with mates.

500g piece of pork loin
olive oil
2 medium onions
small bunch of thyme
50g fresh ginger
2 medium sized quinces
350ml white wine

Pre-heat the oven to 200C/ gas mark 6.Season the pork all over with salt and pepper. Put a roasting tray over a fairly high heat and pour in 2 tablespoons of olive oil. When the oil is hot, sear and seal the pork on all sides.
Lift out and set aside. Peel the onions, halve them and cut them into thick slices. Put them in a mixing bowl. Pull the leaves from the thyme and add them to the onions. Peel the ginger and cut it into thin strips. Core, peel and roughly chop the quinces, toss them in with the onions, thyme,ginger and a little olive oi, salt and pepper. Tip into the roasting tray and let them soften over a moderate heat, until the onions start to turn a golden colour.Lay the pork back in the pan resting it on top of the vegetables.Roast for 25 minutes.
Check the pork for doneness., then lift it out onto a wooden board to rest. Cover it lightly with foil and leave in a warm place. Put the roasting tray, together with the quince and onions over a moderate heat and pour in the wine. Bring to the boil, then let it reduce by about half till you have a fruity gravy. Stir occasionally to scrape up any pan scrapings from the tin. Slice the pork, arrange on two warm plates surrounded by the quince and onions. Serve with the mash and pour the rest of the pan juices over the pork.
And, as the French would say,  "C´est succulent"


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