Guilt-Free Roast Pork and Pear Salad

Perfect Pork and Pear Salad

Guilt-Free Pork and Pear Salad

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One of the real joys of live-streaming cooking is answering viewer challenges. Experimenting and researching food combinations I’d not previously considered has taught me a great deal about how food and the human body works. I get to play .. and learn in the process. Were it not for one such challenge, I may just have saved my German Volkhorn bread for toast .. and Leberwurst and Walnußkase .. anyway (*cough*) I’d never have discovered this gem. The Pork is nice, especially with roasted pears, but the stuffing is a whole ‘nother level of bliss. Rich, nutty and satisfying, without blowing my blood sugar through the roof. Definitely try this at home 🙂

Luscious Peach and Raspberry Conserve

Luscious Peach and Raspberry Conserve

Luscious Peach and Raspberry Conserve

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True confessions time.  Peaches and Raspberries are fruits low in pectin, so even the addition of lemon makes it difficult to achieve a set much firmer than a thick, chunky sauce .. which is just fine by me. I reach for a jar anytime I am making Berry Nutty Tart or Apple Berry Flan. I fill muffins with it. I beat it into thick cream to fill sponges or cup-cakes. I put it into smoothies and stir it into yoghurt. However by far the most common fate is poured over ice-cream. Try it, you’ll see I am right.

Turkey Like a Boss

Turkey Like a Boss. Perfect, succulent meat

Turkey Like a Boss. Perfect, succulent meat

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This is it. This is the Big One. My signature dish. A Totally-Showing-Off party piece. Ever looked in dismay at a dry piece of baked turkey and thought it as appetising as shoe leather? I’ve had so many disappointing results, especially with turkey breast. I consigned turkey to casseroles until a very elderly, very sympathetic client of mine listened to my plaintive heartbreak following one such disaster and gave me the following advice; “When cooking turkey breast, wrap it in streaky bacon and foil, cook it slowly in it’s own juices then crisp the bacon up quickly once the meat is cooked.” The fats from the streaky bacon not only flavour the meat, they lend it much needed moisture. She also suggested the brandied prunes in the stuffing for a little extra decadence. The result is melt-in-the-mouth tender meat with a gorgeous, crispy bacon “crackling” and sweet, delicate stuffing. 

Nutty Spiced Banana Muffins

Nutty Spiced Banana Muffins

Nutty Spiced Banana Muffins

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There are always a few lonely bananas that hide at the bottom of the fruit bowl for a day or two longer than it takes to ripen, or a few with skins blotchy enough that even the Fruit Monsters shun them.  These poor forlorn ‘nanas have a delicious destiny as these particular muffins are best made with soft, very ripe fruit. They make a good lunch-box treat, midnight snack or after-school filler-upper. They can just as easily take pride of place on a fancy platter for tea parties. 

Spiced Plum Sauce

Spiced Plum Sauce

Spiced Plum Sauce

After Christmas, the first of the true Blood Plums become available. Once I have gorged myself to the point of looking like some sort of unkempt vampire, all claret coloured drool, stained shirt fronts and fingers, this sauce is high on my To-Do list. It’s a good way to use up windfall fruit or any that have been bird pecked or sunburned. It is also rich, spicy and delicious, especially with pork. No rib-feast is complete without a bowlful on the table. I glaze pork fillet with it for warm salads. I put dollops of it in gravy and stuffings. I even drizzle it on vanilla icecream ..