Lets relax with simple recipes and great food - don't forget the vino.....

 

posted on 26th August 2010

Marinated Roast Pork fillet in Chilli and Ginger, Asian crunchy noodles, Chilli crème fraiche.

 

 

This pork recipe is also an ideal way of using up pork on a bbq, pork fillet is regularly on sale, cooks quickly and this recipe is absolutely gorgeous, Enjoy!

 

For the pork:

1 pork fillet, trimmed

3-4 thumb size slices fresh ginger

1 ½ red chillies

25g coriander leaf

30ml sunflower oil

1 tbsp of crème fraiche

2-3 tsp of honey

Salt and freshly cracked black pepper to taste

 

For the noodles:

150g freshly cooked egg noodles

50g shredded mange tout

2 tbsp of crushed toasted cashew nuts

2 tsp of toasted sesame seeds

2 shallots shredded

1 ½ red chillies shredded

2 garlic clove, minced

2 tbsp of toasted sesame oil

 

For the crème fraiche:

3 tbsp of crème fraiche

2 red chillies

1 tbsp of coriander leaf

2 tsp of lime juice

Salt and freshly cracked black pepper

 

For the pork:

• Trim the pork fillet of excess sinue
• Whiz up the fresh ginger, chillies, coriander, oil, crème fraiche, honey & seasoning
• Rub this into the pork fillet, cover and leave in the fridge to marinade for at least one hour
• Heat a pan and add a little light oil to prevent it sticking
• Colour the pork until nicely browned on the pan
• Place in the oven on a tray at 190c for approx 16 -18 minutes or until cooked through
• Remove and allow to rest for 8-10 minutes covered
• Reheat in the oven for just a few minutes before carving

 

For the noodles:

• Add the oil to a saucepan with the garlic and chilli and allow to just sizzle
• Now add the shallot and mange tout and just warm up, do not cook
• Add the noodles, sesame seeds, cashew nuts and season to taste

 

For the crème fraiche:

• In a mini blender whiz up the crème fraiche, chillies, coriander and lime juice
• Season to taste and I like to serve it cold

To serve:

• Place a portion of noodles on a warm plate
• Place 3-4 slices of pork neatly on top
• Drizzle with a little chilled crème fraiche
• Garnish with some coriander leaves to serve

 

This fish pie recipe is so simple, in-fact the longest part of its preparation is boiling and mashing some potatoes , its a favourite recipe of mine due to its simplicity and fabulous flavour, if you wish top the pie with some puff or short crust pastry or even raw potatoes sliced really thinly however I find the mash to best the most successful, the seafood chowder mix is available from most supermarkets that have a fresh fish counter and also most fishmongers, its generally a mixture pre mixed and free of skin and bone of salmon, haddock , cod and smoked haddock / coley

The whole pie can be made the night before then placed in the fridge oven ready for the next day!

Its ideal as most people who don’t often cook or handle fish can be a little nervous with it at the beginning so here the ‘hard work’ of preparing the fish is already done and method is simply foolproof, Enjoy!

Phelim’s Simple Fish pie

 

2 lb seafood chowder mix

2 tubs of crème fraiche

1 heaped tsp of wholegrain mustard

Juice of half a lemon

Salt and pepper

Fresh herbs

3 dsrt spoons of cornflour

 

Mashed potato for topping

Salt and pepper

 

• In a bowl whisk the cornflour, crème fraiche, lemon juice , herbs, mustard and seasoning together
• Mix into the fish
• Place the fish in a suitable sized dish
• Mash the potatoes and season , add a little cream if there dry but not too much
• Pipe or spread the mash over the top of the fish
• Place in a preheated oven at 190c for about 40- 50  minutes or until cooked
• Enjoy!

 

 

www.phelimbyrne.ie – 053 91 84995

 

 

Home made Fresh Lemonade Punch

With Vodka and Raspberries -April 2010

1 cup caster sugar

1 cup water

Juice of 4-5 lemons

1.5 litres sparkling water

2 cups ice cubes

Vodka to taste

Fresh raspberries

 

• Make a simple syrup from the one cup of sugar and the one cup of water by boiling until it reach’s a syrup
• Allow to cool
• Add the juice of the lemons which should be around half a cup and then top up with the sparkling water
• To serve add vodka to your own taste , ice cubes and fresh raspberries to garnish

 you can adjust the bitterness / sweetness of the lemonade with lemonjuice or sugar syrup