Pork Cordon Bleu

9:07 PM

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Pork Cordon Bleu

Ingredients :

4 boneless pork chops, each about 4 ounces
2 ounces of proscuitto or wafer-thin ham
2 ounces of swiss cheese, cut into 2 x 1/4 inch rectangles
1 teaspoon of dried thyme leaves
1/2 cup of flour
1 large egg, beaten with 1 teaspoon of water
1/2 cup of fine dry bread crumbs
2 teaspoons of butter

Preparation :

Slice each chop lengthwise almost in half to butterfly.

Between two pieces of plastic wrap, pound each butterflied chop to 1/8-inch thickness.

On half of each chop, place 1/2-ounce proscuitto and 1 piece of cheese.

Sprinkle with 1/4 teaspoon thyme.

Roll the chops to enclose filling.

Coat with flour, dip in egg wash and roll in bread crumbs.

In a large frying pan, melt the butter.

Add the pork and cook 10 to 12 minutes, turning frequently to brown all sides.

Garnish with lemon wedges and parsley sprigs.

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Chicken and Corn Soup

9:32 PM

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soup

Chicken and Sweet Corn soup is always a favourite and so easy to do at home.

Ingredients

2 teaspoons of oil
4 spring of onions, chopped
2 slices short lean bacon, chopped
1 chicken breast, cut into 2cm dice
420g can of Creamed Corn
3 cups of chicken stock
1 egg, lightly beaten
1 tablespoon of chopped fresh parsley for garnish

Preparation :

Heat oil in a saucepan.

Add spring onions, bacon and chicken and cook for 3 minutes.

Stir in chicken stock and the creamed corn and simmer gently for 10 minutes.

Gradually whisk in beaten egg and season with salt and pepper.

Sprinkle with parsley and serve.

For a more authentic taste, remove bacon and garnish with chopped spring onions.

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Fried plantains with powdered sugar and rum

3:25 PM

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Fried plantains with powdered sugar and rum

Ingredients:

3 ripe plantains, peeled, sliced 5 long slices each plantain
3 -4 tablespoons of olive oil
powdered sugar
3 -4 tablespoons of rum (optional)
Nutmeg
Salt
Toothpick
Whipped cream (optional) or Cool Whip (optional)

Preparation :

In large fry pan, add 1 tblsp of oil.

Heat the oil to medium stage and lay each strip in the pan.(Fry 1 plantain in each batch).

When the strips start to turn a golden brown, flip then over and add a little more oil.

Fry the other side until golden and brown.

There will not be much oil left in the pan.

Sprinkle a little rum over the strips if desired.

Sprinkle a little nutmeg on one side.

A dash of salt on the strips.

Take out the strips and place on a warm plate.

Keep warm in a 250° oven.

Fry the second batch. Follow the steps.

Fry the third batch. Follow the steps.

When the frying is completed, take out the plates.

Cut the strips in half of the length.

Roll up and secure with toothpick.

Place back on plate.

Let the strips cool, then take out the toothpicks.

The plantains will hold the rolled shape.

Sprinkle with powdered sugar right before serving.

You can serve warm or cold, but if you serve warm the powdered sugar will soak in and you have have to pass separate powdered sugar, I pass a separate sifter after serving and each person can sift their own sugar on their serving.

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Black beans with bacon

5:33 PM

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Black beans with bacon

Ingredients :

1 (8 ounce) package dry black beans
2 1/2 quarts water
3 tablespoons olive oil
3 cloves garlic, peeled and minced
1 large onion, chopped
1 tomato, cubed
1 carrot, cubed
1/2 pound bacon strips, diced
1 tablespoon chopped fresh parsley
Salt and pepper to taste

Preparation :

Place beans in a pressure cooker with enough water to cover, and soak 12 hours, or overnight.

Add 2 1/2 quarts water to the beans, or enough to fill pressure cooker about 2/3 full.

Cover, and cook 30 minutes at 10 pounds pressure. Remove from heat, and set aside.
 

Heat the oil in a medium saucepan over medium heat, and saute the garlic and onion until tender.

Stir in the tomato and carrot. 

 

Cook about 5 minutes, and mix in the bacon.

Cook and stir until bacon is crisp and evenly browned.

Mix the vegetable and bacon mixture into the pressure cooker with the black beans.

Cover, and continue cooking approximately 10 minutes at 10 pounds pressure.

Garnish with parsley, and season with salt and pepper to serve.

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