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BAKED CRUMBED PORK CHOPS

August 29th, 2013 No comments

This dish tastes much better if you use free range pork.

Serves 4

1 large or 2 small pork chops per person, rind on (works better if you use smaller, thinner chops)

1½ cups Panko bread crumbs

1½ tablespoons chopped fresh sage leaves

About 3 tablespoons other chopped fresh herbs. Thyme and oregano work well in this dish

Salt and pepper to season crumbs

2 tablespoons milk

 

Preheat oven to 180° fan bake.

Mix together the chopped herbs, crumbs and seasoning in a shallow dish.  Put the milk in another shallow dish.

Line a large shallow baking dish with cooking paper.  The dish should be large enough to hold all the chops in a single layer.

Dip each chop in milk on both sides, then dip in the crumbs, pressing down to ensure crumbs stick to both sides.

Put the chops in the prepared baking dish, ensuring they don’t overlap.

Cover the dish tightly with aluminium foil and bake in the oven for about 40 minutes.

Remove the foil and increase the heat to 200° and bake uncovered for a further 15 – 20 minutes or until the chops are well browned.

IMG_0125

 

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BAKED BRIE WITH WALNUTS (GRUESOME CHEESE)

August 12th, 2013 No comments

 

Gruesome cheese

Gruesome cheese

My mother when first presented with this dish, commented “Oh no thanks, I couldn’t eat that, it’s GRUESOME” Gruesome cheese has since become a family favourite, with the exception of Mom.

1 large round Brie

½ cup walnuts, roughly chopped

¼ cup brown sugar

Splash of brandy

Preheat oven to 180° fanbake

Put brie on a small baking tray and bake for 5 minutes.  Meanwhile, mix the walnuts, sugar and brandy together.  Remove brie from oven and cover with the walnut mixture.  Return to oven for a further 10 minutes or until the walnuts have browned.

Serve with crackers

 

 

 

 

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