Mothers Day Sunday lunch recipes

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Mothers Day falls on 30th March this year, and below is a suggested menu for you to either cook yourself, or delegate to someone who would like to make your day special too!

Savoury baked Pink Lady apples with Sunday roast pork shoulder

Pink Lady apples, stuffed with herbs and nuts, a savoury version of the more classic sweet baked apples. A great, slightly posher take on apple sauce for a celebration Sunday roast pork dinner.

Serves: 4 – 6

Prep time: 25 minutes

Cooking time: for the apples – 40 minutes / for the pork – 2 hours & 10 minutes, plus 20 minutes resting.

You will need:

For the pork:

Approx. 2kg pork shoulder joint (bone out)

A little olive oil

Salt & freshly ground black pepper

For the baked apples:

1 onion, finely chopped

1 tbsp olive oil

25g butter

2 rashers smoked streaky bacon, finely diced

2 tbsp finely chopped sage leaves

Salt & freshly ground black pepper

40g walnuts, chopped

4 small-medium Pink Lady apples

What to do

Pre-heat the oven to 220°C. Lay the pork joint in a roasting tin and rub all over with a little olive oil. Season with salt and pepper. Roast in the hot oven for 30 minutes.

Turn the heat down to 160°C and continue to roast for further 1 hour and 40 minutes (for a 2 kg joint). If your joint weighs more or less, simply roast at the hot temperature for 30 minutes, then roast at the lower temperature for 25 minutes per kg. Once cooking time has finished, remove the pork, wrap loosely in tin foil and allow to rest for 20 minutes before carving.

Once the pork is roasting in the oven, start the apples. In a small frying pan, gently sweat the onion with the olive oil, butter, bacon and sage, seasoning well with salt & freshly ground black pepper. Allow to soften over a low heat for around 15 minutes, stirring occasionally until the onion is lightly caramelised.

While the onion is cooking, prepare the apples. Slice the top off each apple, cutting about 1 cm from the top, and score a fine line through the skin all around the middle of each. Using a melon baller, sturdy teaspoon or small knife, carefully scoop and hollow out the core and a little of the surround apple, leaving you with a walnut-sized cavity. Finely chop the excess apple from the core and add to the frying pan, along with the walnuts and fry for a further 5 minutes.

Place the apples in a snug cluster in a small baking dish and spoon the filling into the hollows, packing it down quite firmly. Top each with the cut off apple top, creating a lid. 20 minutes before the pork is due to be done, slide the apples into the oven and bake 40 minutes until soft when pierced with a skewer.

Recipe by www.pinkladyapples.co.uk

 

Beetroot Dauphinoise Potato

Beetroot Potato Dauphinoise

Beetroot Potato Dauphinoise

This is absolutely delicious with roast pork, beef or salmon. You can add about 3 tsp of creamed horseradish if you want (just spread it out between the layers). It’s also good with the addition of flaked smoked mackerel, in which case it makes a good main course for 4.

Serves 6 as a side dish

Preparation time: 20 minutes

Cooking time: 1 hour

You’ll need:

1kg potatoes, preferably waxy ones

500g cooked beetroot

425ml double cream

140ml sour cream

85ml full fat milk

salt and pepper

3tsp creamed horseradish (optional)

What to do:

  1. Pre-heat the oven to 180oC
  2. Peel the potatoes and slice very finely – a mandoline is the best way to do this. Cut the beetroot into fine slices as well – they don’t have to be as thin. You can cut them with a knife.
  3. In a large saucepan, mix together the creams and the milk and bring the liquid to just under the boil. Add the sliced potatoes and cook gently for 5 minutes.
  4. Season really well and spoon ½ the potatoes into a buttered gratin dish. Put a layer of beetroot on top – seasoning as you go, then top with the rest of the potatoes and their cream. Put in the oven for 1 hour, or until the vegetables are completely tender. You may need to cover the top with foil after 45 minutes to stop the top becoming too dark in colour.

Recipe by: www.lovebeetroot.co.uk

 

Tenderstem Broccoli with Mustard Seeds & Lemon

 

Tenderstem Broccoli with Mustard Seeds & Lemon

Tenderstem Broccoli with Mustard Seeds & Lemon

The tender, succulent stems-sweet and nutty-provide a satisfying crunch to any dish. The rich green tones of the florets provide an elegant deep counterpoint to the stems. Tenderstem being a robust, spring vegetable holds its own flavours when spiced. It works well with the toasted citrus notes from the mustard seeds and lemon in this dish. The earthy foundation of turmeric only accentuates the sweetness of the Tenderstem.

Serves 4

Cooking & preparation time: 10 minutes

You’ll need:

2 Tbsp olive oil

2 tsp mustard seeds

1/2 tsp turmeric

1/4 tsp chili powder

200g Tenderstem broccoli cut into separate florets and the stem, into inch long diagonal spears

Juice of half a lemon

Salt to taste

What to do:

Heat the oil in a pan, add the mustard seeds.

Once all the seeds have popped, add in the broccoli stems.

Sauté the stems for 2 minutes, then add in the florets.

After 5 minutes on a medium heat, add the turmeric, salt and chili powder

Sauté gently until the broccoli is tender. Add the lemon juice and heat through.

Serve hot as a main or side dish

Recipe by: www.tenderstem.co.uk

 

Viva Strawberries and Vanilla cheesecake, with a warm Strawberry Compote

 

Viva Strawberries and Vanilla cheesecake, with a warm Strawberry Compote

Viva Strawberries and Vanilla cheesecake, with a warm Strawberry Compote

A warm, sweet, Viva strawberry compote is the perfect match for this creamy vanilla cheesecake recipe.

Serves: 6-8

Preparation time: 20 minutes plus 1 hour to set

You will need:

200g digestive biscuits crushed

100g melted butter

400g cream cheese

100g icing sugar

500g double cream whipped

1 vanilla pod split

300g Viva Strawberries, halved

For the compote

100g Viva Strawberries chopped

25g sugar

What to do:

Line a 9” springform cake tin with greaseproof paper. Mix the biscuits and melted butter together, and pat into the base of the cake tin. Place in the fridge to set.

Beat the cream cheese with the icing sugar then fold in the whipped cream and the seeds from the vanilla pod.

To construct the cheesecake, spread a spoonful of the cream cheese on the base, and then place the strawberries all around the sides, standing up with the cut side facing out. Use the cream cheese on the base to stand them in so they are stable. Then fill in with the rest of the cream cheese mix, and level off the top. Place in the fridge to set.

Meanwhile make your compote. Put the chopped strawberries and sugar in a pan over a medium heat. Stir constantly until the sugar has dissolved and the strawberries have begun to break down.

To serve, carefully remove the cake tin, and peel off the paper. Cut into slices and serve with the warm compote.

Recipe by: www.vivastrawberry.co.uk

 

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