Avocado and Watercress Cream
• A bunch of watercress
• A few sprigs of parsley
• A few scallions
• 1 clove garlic
• 1 lemon
• A few basil leaves
• 4 tbsp (60 ml) olive oil
• 2 large avocados
• Salt and black pepper
• 1 tbsp (15 ml) green peppercorns in brine
Discard stalks from watercress, then rinse and dry leaves. Rinse and dry parsley and strip leaves from stems.
Rinse scallions, chop off green tops, leaving whites for another dish, and put greens into blender or food processor with parsley and watercress.
Peel garlic and crush into parsley and watercress. Wash wax from lemon, grate rind, squeeze out juice and add both to blender. Rinse and dry basil leaves, then chop some and set aside for garnish. Add remaining leaves to mixture with olive oil.
Halve and pit avocados. Leaving shells intact, spoon flesh into blender and season. Process until smooth.
Spoon purée into shells, sprinkle with peppercorns and reserved basil, and serve.
Pork Fillet with Apple Mustard Sauce
• 3/4 cup (175 ml) chicken stock
• 1 1/3 lb (600 g) pork fillet
• 2 small dessert apples
• 4 scallions
• 2 tbsp (25 ml) olive oil
• 1 tbsp (15 ml) all-purpose flour
• 1 sprig of fresh thyme
• 3 tbsp (45 ml) wholegrain mustard
• Salt and black pepper
• 5 tbsp (75 ml) heavy cream
• 2 tbsp (25 ml) Calvados or brandy
• 4 sprigs of thyme
Put chicken stock on to warm through. Trim off fat and tissue from pork fillet, then cut into 1/2 in. (1 cm) slices.
Rinse, quarter, core and slice apples, and rinse, trim and chop scallions. Set aside.
Heat oil in large frying pan, add pork fillet slices and fry over high heat 1 minute per side or until meat is very lightly browned.
Stir flour into pan and cook 2 minutes, stirring. Then add onions and stock and bring to boil, still stirring.
Rinse and dry 1 sprig of thyme, then strip leaves and add to pan with apples and mustard, salt and pepper. Continue cooking over moderate heat 4 minutes, or until pork is cooked through.
Stir cream into sauce, then simmer gently 2 minutes. Pour in Calvados or brandy, increase heat slightly and cook gently 2 minutes, then transfer onto four individual plates to serve, and garnish each with sprig of thyme.
Welsh Hot Butter Cake
• 1/4 lb (125 g) salted butter, at room temperature
• 1/3 cup (75 ml) sugar
• 3 large eggs
• 1 cup plus 1 tbsp (265 ml) self-raising flour
• 4 tbsp (60 ml) golden raisins
• 1 tbsp (15 ml) milk
• 2 1/2 tbsp (30 ml) salted butter, at room temperature
• 2 tbsp (25 ml) brown sugar
• 1/2 tsp (2 ml) ground cinnamon
Preheat oven to 375 F (190 C). Grease 8 in. (20 cm) round non-stick cake pan with a little of the butter and line base with baking paper.
Using an electric whisk, cream remaining butter and sugar in bowl, until light and fluffy. Beat in eggs, one at time, then fold in flour. Add raisins and milk and mix. Spread mixture in pan. Bake cake in centre of oven 15–20 minutes, until is well risen, firm and golden.
For spiced butter topping, put butter into mixing bowl with brown sugar and cinnamon and mash together.
When cake is done, remove from oven and spread butter over top. Leave to stand until butter has soaked in, then remove from tin, cut into wedges and serve.
– For nutritional information on this and other great recipes, go to www.rd.ca
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