Caramelised Figs with Balsamic Vinegar, Rosemary and Ricotta | Gordon Ramsay
Figs are caramelised and gently flavoured with balsamic vinegar and rosemary. A fantastic dinner party dish.
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Stuffed Pork Tenderloin -- Pork Tenderloin in Oven - The Frugal Chef
This stuffed pork tenderloin recipe comes from my brother William. He is a chef in Las Vegas and was kind enough to share this with us. Thank you Billy! We are going to stuff pork tenderloin with apricots and walnuts, cook it in the oven and then serve it with a beautiful and complex sauce made with mushrooms and port wine. Fantastic.
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Serves six
FOR THE SYRUP:
½ cup sugar
½ cup water
½ cup apricot marmalade
Place sugar and water in a pot over medium/low heat. Stir until sugar dissolves. Once it dissolves let it simmer until it thickens.
Remove the pot from the heat and add the marmalade. Whisk in and set aside.
FOR THE FILLING:
1 cup walnuts
1 cup dried apricots
¼ cup (62.5 ml) port wine
Place the walnuts and apricots in a food processor and pulse a few times. Add the port and process for about 30 seconds. Do not make a paste but chop everything finely.
FOR THE ONIONS AND MUSHROOMS:
½ a TBS oil
1 large shallot or 1 small yellow onion – finely chopped
4 oz. (110 grams) of Shitake or white button mushrooms – sliced
2/3rd (166 ml) cups of Port Wine
1/3rd cup (83 ml) chicken stock
Black pepper
Heat the oil and add the shallot or onion. Cook, stirring occasionally, for 5 to 6 minutes until the onion is translucent and softened. Work on medium/low heat.
Add the mushrooms and mix. Add 1/3rd cup (83 ml) of the port wine and reduce by two thirds. Add another 1/3rd cup (83 ml) of port wine and reduce by half. Add the chicken stock and reduce by half. Taste for salt and adjust as necessary. Add pepper and mix.
Add the apricot and syrup mixture to the reduced sauce and mix well. Set aside.
FOR THE TENDERLOIN:
Approximately 2 ½ pounds of pork tenderloin (these will most probably come in a package of two medium ones)
Salt & Pepper
Oil
Heat your oven to 400 degrees F (200 C).
Trim the pork loin of all excess fat and tear off any thin membrane that it might have.
We are now going to open and flatten our pork loin (butterfly it) so that we can stuff it. Using a sharp knife cut a slit along the center of the loin (lengthwise) to about ½ inch of the bottom. In other words, leave ½ inch of meat without cutting. Whatever you do, do not cut the meat all the way through.
Now do the same on the left and right side of your meat. Simply cut a slit into the pork without going all the way through.
Place the opened tenderloin in between two sheets of plastic wrap and pound the meat until it is flattened and is about ¾ of an inch thick.
Flip the loin over and season it with salt and pepper. Flip it again and season the inside as well. Make sure to wash your hands if you are touching the meat before touching your salt and pepper containers.
Place the processed apricots and walnut down the middle of the loin leaving enough room on the sides and the ends to roll.
Roll the tenderloin and tuck in the ends to prevent the filling from falling out.
Tie the tenderloin lengthwise with some twine and then five to six times around the roll. Cut off any excess twine that you might have.
Heat some oil in a large skillet and brown the tenderloin on all sides. Transfer the seared meat to a rack inside a roasting pan and place it in the oven for about 20 minutes or until a meat thermometer registers 145 degrees. If you want to cook these well done leave them in the oven for a little longer. I like my tenderloin a little pink and it is perfectly safe to it like that.
Remove the roasting pan from the oven and cover it (you can tent it with foil). Allow the pork to rest for about 15 minutes before you slice it. This will let the juices settle. Also, keep in mind that the meat will continue cooking as you just took it out of a very hot oven.
Heat your sauce while you are waiting. Let it boil a little so it thickens a bit.
Slice the tenderloins diagonally and serve with the heated sauce. Enjoy.
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Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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Cooking with Soy - Stuffed Pork Loin Roast and Whipped Broccoli & Cauliflower
Produced by the Nebraska Soybean Board
Stuffed Pork Loin Roast with edamame, fruit and pistachio nuts
Servings: 8
4 pounds boneless pork top loin
1/2 cup dried apricots
1/2 cup dried cherries
1 clove garlic
1 medium shallot
1/8 teaspoon cumin
1/8 teaspoon coriander
1/8 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/2 cup pistachio nuts, shelled 2 tablespoons olive oil
1/2 cup Edamame (shelled soybeans) 1/2 cup apricot preserves
Trim, butterfly, and pound pork loin to even 1-inch thickness with mallet or bottom of heavy skillet.
For the Stuffing and Glaze: adjust oven rack to lower- middle position and heat oven to 325 degrees. Process in workbowl of food processor fitted with steel blade process apricots, garlic, cumin, coriander, cinnamon, and cayenne until finely ground, about 30 seconds. Add onion, olive oil, cherries, pistachios, thyme, parsley, edamame, salt, and pepper to taste to apricot mixture; pulse until well distributed, breaking up any apricot clumps as necessary.
Stuff, roll, fasten, and tie pork loin. Place stuffed roast on rack, brush one-half apricot glaze evenly over exposed surface of meat and roast 20 minutes. Remove roast from oven and, with tongs, rotate roast so that bottom side faces up. Brush exposed surface with remaining apricot glaze; return roast to oven and roast 25 minutes longer (glaze should be medium golden brown and internal temperature of both meat and stuffing should register 145 to 150 degrees on instant-read thermometer). Transfer roast to carving board, tent with foil, and let rest 5 minutes. Cut off twine, slice, and serve.
Whipped cauliflower/ broccoli
Servings: 6
15 ounces cauliflower, frozen, frozen and thawed
15 ounces broccoli florets, frozen and thawed
2 tablespoons low sodium chicken paste (better than bullion)
8 ounces soy cream cheese
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
Heat water and chicken paste in a large sauce pan cook until vegetables are soft, drain well and place in food process with steel blade.
Add cream cheese salt and peppers, taste to check for Seasons. Let stand at least 20 minutes before serving.