Cajun Pork with Pineapple Salsa

Ingredients
1x227g Can Pineapple Slices (drained)
1 Lime (juiced)
4x200g Pork Loin Steaks
1 1/2 teaspoons Cajun Spice Mix
1/2 Red pepper (de seeded and diced)
2 Spring Onions (chopped)
1 Green Chilli (de seeded and sliced)
Sunflower Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Griddle Pan
1 Pastry Brush

The Good Bit

1. Dry the pineapple on kitchen towel and brush with sunflower oil, griddle for 2 minutes on each side and set aside.
2. Drizzle half the lime juice onto the pork and rub in the cajun spice mix, griddle on both sides for 7 minutes.
3. Chop the pineapple and place in a mixing bowl along with the pepper, onion, chilli and the rest of the lime juice. Serve the pork with a dollop of the salsa on top and with rice.

Serves 4

Steaks en Crout

Ingredients
4 Fillet Steaks (trim the fat off)
2 Small Onions (finely chopped)
1 Clove Garlic (crushed)
125g Mushrooms (finely chopped)
250g Ready Rolled Frozen Puff Pastry (defrosted obviously)
1 Egg (beaten)
4 Slices Ham
40g Butter
Oil
Pinch of Ground Nutmeg

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Frying Pan
1 Bowl
1 Pastry Cutter
1 Pastry Brush

The Good Bit

1. Pre heat your oven too 220c 425f gas 7. Heat 2/3rds of the butter in the frying pan along with a splash of oil, then cook the onion and garlic for a couple of minutes until soft, add in the mushrooms and the nutmeg and season with salt and pepper, cook over a nice gentle heat until the mushrooms are cooked and there is no more liquid left in your pan, remove from the pan and place in a bowl.
2. Heat the last of the butter in the frying pan then quickly sear the steaks on both sides and then remove them from the heat too.
3. Flour your work surface lightly then spread out the puff pastry, cut out 8 rounds that are slightly larger than the steaks, now go round the outside inch of the rounds with the pastry brush well dipped in the beaten egg.
4. Cut the ham into 8 rounds about the same size as the steaks. Place 4 ham rounds onto 4 pastry rounds then use half the mushroom mixture to cover these four servings, now top with a steak each, then divide the last of the mushroom mixture onto the top of that, finally add the remaining 4 ham rounds and then the four pastry rounds. Press the edges of the pastry together to make nice neat parcels and stick a fork in top to air to escape, using some more of the beaten egg, brush the tops of each a little then stick them in the oven for 20 minutes or until they are golden brown.
   

Serves 4

Mushrooms in Red Wine

Ingredients
1 Onion (thinly chopped)
1 Clove Garlic (crushed)
375g Button Mushrooms (cleaned and bottom of stalks cut off)
125g Smoked Ham (cooked, cut into strips)
1 Teaspoon Dried Mixed Herbs
150ml Red Wine
Olive Oil
Salt and Pepper
1 Baguette to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
4 Ramekin Dishes
1 Sauce Pan

The Good Bit

1. Heat a splash of oil in the sauce pan and cook the garlic and onion until it goes soft but don't colour it, about 3 minutes, add in the herbs, ham, mushrooms and red wine, season to taste the bring to the boil then turn off the heat and leave for 30 minutes.
2. With about 10 minutes to go, pre heat your oven to 220c 425f gas 7, Divide the mixture between the four ramekin dishes and place in the oven for 15 minutes, serve with the French bread.
   

Serves 4

Figs with Ham (starter)

Ingredients
4 Figs
1 Lemon (juiced)
Handful Fresh Basil (roughly chopped)
12 Slices Parma Ham (treat yourself to the freshly cut ham from the charcuterie/delicatessen counter rather than the pre packed stuff, it'll taste so much better)
Olive Oil
Salt and Pepper to Season

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Wooden Spoon

The Good Bit

1. Start by removing the stems from the figs then cutting them into quarters, drop them in the bowl along with 2 tablespoons of the lemon juice and 4 tablespoons of the oil and the basil, then season with salt and pepper and mix well.
2. Arrange 3 Slices of ham on each plate then spoon the fig mixture over and enjoy.
   

Serves 4

Pork Balcho

Ingredients
4 Tablespoons Vegetable Oil
1 Tablespoon Grated Fresh Ginger
1 Tablespoon Crushed Garlic
1in Cinnamon Stick (broken up)
3 Dried Red Chillies (chopped)
4 Cloves
2 Teaspoons Cumin Seeds
10 Black Pepper Corns
675g Pork (cubed)
1 Teaspoon Ground Turmeric
200ml Warm Water
25ml Tomato Purée
1/2 Teaspoon Chilli Powder
1 Large Onion (finely chopped)
1 Teaspoon Salt
1 Teaspoon Sugar
2 Tablespoons Cider Vinegar

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan/Wok
1 Pestle and Mortar
1 Spatula

The Good Bit

1. Heat the oil in the frying pan and add the ginger and garlic and fry for 30 seconds, grind together the cinnamon, chillies, cloves, cumin seeds and peppercorns in to a fine powder then add to the frying pan for a further 30 seconds.
2. Add in the pork and turmeric and turn the heat up a little, cook for 5 minutes until the juices start to come out from the pork, add in the water, tomato purée and chilli powder, cover and heat for 30 minutes.
3. In another pan with a splash of oil in, fry off the onion until it is well browned then add that to the pork along with the salt, sugar and vinegar, stir well and cook for another 30 minutes.
4. Serve
   

Serves 4

French Pork With Mash

Ingredients
450g Potato
450g Parsnips
2 Tablespoons of Flour
Milk
Butter
Salt+Pepper
4 Pork Fillets cut into slices
100g Butter
16 Prunes (soaked in White wine 300ml for 30mins, 8hrs is better if you have time to soak them before you go out to work)
1 Jar Redcurrant Jelly
300ml (or there abouts) Double Cream
1 Lemon

Equipment
1 SHARP Knife
1 Chopping Board
Juicer
Masher
1 Large Frying Pan
1 Large Pan

The Good Bit

1. Chop the parsnips and potato into small cubes and cook for 10-12 minutes in the large pan with salted water in (when you shake the pan (with a lid on minus the water) the potatoes should just begin to break against the sides, add a tablespoon of flour and shake well.
2. Season the remaining flour with salt and pepper and dust the pork with it, shaking off any excess (if you need more flour here don't be afraid to add)
3. Heat half the butter in the frying pan and cook the pork for 2mins each side then remove and set aside, pour the wine into this pan (minus the prunes) and add a good couple of spoonfuls of redcurrant jelly and heat until dissolved.
4. Add your cream prunes and the pork back to this mixture and and simmer whilst you mash the potatoes.
5. Drain the water (if you haven't already) from your spuds and parsnips, and give a really good mashing, add a good knob of butter and a good splash of milk (add a little at a time, it's easier to do this than take it out) we're going for a consistency not dissimilar to baby food, Season.
   
6. Add the lemon juice to the pork mixture then serve on a bed of the purée.

Serves 4

Croque Monsieur/Madame

Ingredients
8 Slices of Bread (a toastie loaf is great for this)
125g Cooked Sliced Ham
125g Grated Cheese
Dijon Mustard
Butter
Salad Leaves, Tomatoes and Chips to serve
For The Madame Version You'll Also Need
4 Eggs
A Splash Of Oil
A Jar of Bechamel Sauce (optional)


Equipment
1 Frying Pan
2 Knifes for spreading butter and mustard

The Good Bit

1. Spread a little mustard over 4 slices of bread and then place 1/4 of the ham on each slice, cover this with a helping of the grated cheese (you should use up only half the cheese at this stage)
2. Top these four slices with the remaining bread, making four nice thick sandwiches, butter the top slice and place under a grill until brown then turn over, sprinkle on the rest of the grated cheese and grill until the cheese is bubbling and beginning to brown.
   
3. You can serve at this point but if you are going for croque madame you need to fry your four eggs in a little oil then place on top of the toasted sandwich and drizzle a little bechamel sauce over the top.
4. Serve with the salad leaves, a few cherry tomatoes and a helping of chips.

Serves 4