This week we will be making – Herb crusted pork tenderloin with apples in a cider cream sauce served with sweet potato mash.

This is very much an autumn /winter dish.  Pork and apple is a match made in heaven. Topped with the decadent sauce and served with sweet potato mash it is the ultimate comfort food.

Apples are one of the most widely cultivated tree fruits. There are over 7,000 varieties in existence, many of which are grown in Britain but, despite that, only around 12 varieties are commonly sold in UK supermarkets, of which many are imported.

Availability; All year round, though British apples are at their best from September to November. When buying select firm fruit, with no blemishes, bruising or wrinkles. The fragrance of an apple is a good indicator of freshness and quality.

All ‘eating’ apples can be used in cooking but the opposite is not the case.  Bramley is the definitive English cooking apple.  For cooked dishes requiring a firmer texture Cox, Braeburn or Granny Smith are a good choice.

We will be using Braeburn apples which is a tart, tangy apple. It has a crisp, firm white flesh. It is red over a green background.  It has a firm crisp texture with a unique combination of sweet and tart flavour.

Fruits are traditionally served with pork to offset its richness.  The pork tenderloin, also called pork fillet, is a long thin cut of pork which can be roasted or braised.  This cut is the eye fillet that comes from within the loin. It’s a lazy muscle and as such is lean and very tender.

The key to cooking pork well is an understanding of which cooking method is appropriate for each cut.  Another important tip to remember when cooking pork is that the meat needs to be seasoned well with an array of ingredients to choose from like herbs, spices or a brine to impart flavour, or simply salt and pepper, or in our case a herb crust.

Overcooked pork is dry and tough, so care needs to be taken when cooking.  The cuts of pork most suited to rapid cooking include loin and tenderloin fillet.

Skills used include:

Weighing, measuring, peeling, squeezing, zesting, cutting, slicing, mixing/combining, blending, simmering, boiling, reducing,  Trimming and preparing a pork fillet, cooking the pork fillet to the required temperature and making a sauce by deglazing, searing, sautéing and roasting,  resting.

See you Saturday Teen Chefs!

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This week our Junior Chefs will be making – Butternut Squash, and Rosemary Lasagne

Winter creates a deep need for nourishing food; lasagne is a popular family favourite. This vegetarian version is packed with roasted butternut squash, rosemary and a garlicky tomato sauce then baked with a crunchy top and melted salty parmesan.

The creamy sweetness of squash is tamed by savoury rosemary in this comforting dish. Butternut squash is an orange-fleshed winter squash, celebrated for its versatility and sweet, nutty flavour.

Though commonly thought of as a vegetable, butternut squash is technically a fruit. It has many culinary uses and makes a great addition to many sweet and savoury recipes.

Butternut squash is not only tasty but also packs a punch of vitamins, minerals and fibre.

In this week’s dish we will be using the following skills:

Weighing, measuring, chopping, crushing, grating, mixing/combining, boiling/simmering, frying and baking.

See you at the weekend Junior Chefs.

This week our Mini Chefs will be making – Courgette Caponata with Chicken

Caponata is a classic Sicilian dish the basil and tomato go together well and give the dish an Italian flavour.  This is a hearty meal when served with pasta and it makes a fantastic vegetable-based sauce.  Simple to whip up and it packs three of your 5-a-day into one meal

Courgette also known as zucchini to some, is the most popular of the squash family, its culinary uses are many and it is an easy ingredient to cook providing you don’t boil them which turns them mushy and flavourless, instead pan fry or steam, or eat raw.

When buying select small courgettes that are firm to touch with a glossy, unblemished skin. Avoid soft and oversized courgettes.  Courgettes do not need peeling. Slice off each end and prepare as recipe directs.

In this week’s dish we will be using the following skills:

Weighing, measuring, chopping, cutting, boiling/simmering and frying.

See you Saturday Mini Chefs.