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I have been converted.

After years of generally avoiding having to cook pork fillets at home, this recipe changed my mind. I cannot believe that following such simple steps, with only few ingredients, has made such a big change in the result. This is the original recipe from Jamie Oliver’s site (link above):

  • 4 higher-welfare pork neck fillet steaks
  • olive oil
  • 2 cloves garlic , peeled and crushed
  • 1 handful fresh sage leaves , chopped
  • sea salt
  • freshly ground black pepper
  • 1 lemon
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Instead of using sage, as in the original recipe, I decided to use Rosemary (about a teaspoon of leaves).

Obviously we all know how it goes with Maltese lemons, they’re much juicier than the ones in the UK, so the fillets will be quite lemony. I think it works with the strong taste of pork and the fillets taste great when you get the timing right. I like to generally follow the rules as follows, but you may need to adjust if you use bone-in fillets as these will need a longer cooking time:

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  • in a hot pan, lay the fillets out so that there is plenty of space between them. There’s no need to add more oil since the fillets have been marinating in some.
  • turn after 2 minutes, then turn every minute for a total of 8 minutes. Switch the hob off and let the fillet rest for 1 minute before serving.


IMG_20151220_161253I was invited to a friend’s house just before Christmas for a secret santa pot luck party. After some internet searches for something new and fun, because I get bored making something I’m used to making, I decided to go for a ravioli bake (also an excuse to try out some new ravioli, because I don’t eat pasta often!)

I purchased two packs of ravioli, one was filled with ricotta and the other with porcini mushrooms and they were both rather delicious. Since the porcini mushroom ones were slightly overpowering, I mixed the two types for this recipe.

The most important part of this recipe, aside from selecting good ravioli or making your own, is to make a tomato sauce that your grandmother would’ve been proud of (or would be, if you’re lucky enough to have a living grandmother :)).

For the tomato sauce you will need:

2-3 cloves of garlic, minced

400g tomato sauce

oregano

1 cup water

apple cider vinegar

salt and pepper

For the dish:

Ravioli

1/2 cup or to taste grated Parmesan or mozzarella slices

To make:

Cook the ravioli for a few minutes in boiling water, then drain and carefully add a tiny amount of olive oil and stir through. You want to be gentle so as not to break the ravioli up.

Heat up some olive oil or coconut oil in a pan and start to fry the garlic, being careful not to burn. Then add the rest of the ingredients and bring to a boil. Reduce to a simmer and let it cook for about 20 minutes or until the consistency has thickened. You might want to add some tomato paste to help it along.

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Mix the tomato sauce with enough ravioli to fill your baking dish, then top up with grated Parmesan or mozzarella. You may even want to include some of this within the mixture for a cheesy, chewy, delicious surprise!


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I like making stuffed courgettes, the possibilities are endless, and I cannot understand why some people don’t appreciate the versatility of courgettes. So here I am, sticking up for the green vegetable, and presenting you with different ways to get them onto your plates! My go-to method is to stuff them with ricotta/cheese/parsley or sometimes minced meat, but this time I didn’t have either of those things in my fridge, so I opted to use what I already had.

You will need (2 portions):

1 round courgette per person

1 red bell pepper

1/2 a bulb of funnel (or according to taste)

1/2 cup spinach

2-4 sundried tomatoes

1/2 cup chopped cheddar or grated Parmesan (I used some chunks of Scamorza)

1 egg

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Trim the edges from your courgettes so that they can sit flat. Cut in half across the wider part.

Place in a deep pan with boiling water for about 20 minutes until soft. Fish them out and let them cool until they are cool enough to handle.

Preheat your oven to 180 C.

In the meantime the spinach, red bell pepper, sundried tomatoes, and fennel need to be chopped finely. Whisk the 2 eggs in a bowl and add all the ingredients, reserving some cheese for later, and add a pinch of salt & pepper to taste.

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Scoop out the insides of the courgettes, leaving a 1cm border all around, and being careful not to cut through the sides.

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Fill the courgettes with several spoonfuls of your mixture till the top and place in an oven-proof dish (a deep one is better as sometimes they will leak). Cook for about 30 minutes until they are browning at the top.

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