Pineapple creamy pork

A superfast way to cook pork and a very tasty one too. Pork meat pairs exceptionally well with fruit and today's choice is juicy ripe pineapple, soaked in a luscious sweet and sour sauce.

Pineapple creamy pork for two
4 - 6 lean pork fillets (tenderloin is best)

1 onion, diced
1 knob of butter

1/2 ripe pineapple, diced

1 - 2 tbsp sultanas or dried plums (optional)

1/2 glass sherry/white port
1 tbsp fresh thyme

200ml cream

salt & pepper

Heat the butter in a skillet until it foams. Pat dry the pork fillets with a paper towel and sprinkle on both sides with salt & pepper. Sear on medium heat until brown, about 5 minutes on each side. Remove from pan and set aside.

In the same skillet add the onion (you might need a bit more butter). Turn the heat down to low. Gently fry the onion until it turns very soft, sweet and sticky, like an onion confit.

When the onion is meltingly soft, deglaze by adding sherry. Use a spatula to scrap the pan and displace any tasty bits that might have stuck to the bottom. Add the pinneaple dices and sultanas. Scatter thyme leaves on top. Return the pork to the pan with its juices and cook for 15 - 20 minutes. Add some water if the liquid evaporates too quickly.

Last thing is to add the cream, stir and taste. If strangely not sweet enough, you can drop in a dollop of honey.

Serve with rice, vegetables of your choice and lots of sauce. Delicious.

This recipe makes 0.4kilos/person of pure goodness.

Bacon cups with gorgonzola & caramelized pears

When I first saw on the instructables website that you can make cute cups out of bacon I just knew I had to make them. Bacon might not be the healthiest option out there, but you can make an exception from time to time. Especially if used in such a creative way. And paired with a crunchy fresh salad.


Bacon cups for four
16 thin bacon strips
150g gorgonzola
2 pears
1 tbsp sugar
1 tbsp butter
some spinach leaves
toasted walnuts

Salad
4 gem lettuces
1 red shallot
2 tbsp walnut oil (or olive oil)
2 tbsp sherry
1 tbsp honey
1 tbsp vinegar
freshly ground black pepper
parsley

Probably the most intimidating part of this recipe is making the bacon cups. Well, don't worry, they will be ready before you realise. Now go and preheat your oven at 220°C.

Take a muffin tray (one made out of silicone is best) and turn it upside down. Wrap two strips of bacon around each cup, making sure you don't leave any big holes. Tuck the ends of the bacon strips inside - otherwise they will curl while cooking.

Place your muffin tray in a bigger oven tray (to prevent grease dripping all over) and pop in the oven for a few minutes. Watch closely. You want the bacon to brown, not to burn.

When your cups look appetising enough, take them out of the oven and let cool. Remove carefully from the muffin tray.


Slice the pears and sprinkle the tablespoon of sugar over them. This will help them caramelize more quickly. Heat the butter in a skillet, wait until it foams and add the pear slices. Saute until golden on both sides. Set aside.

Go back to the bacon cups now. Line each cup with a thin strip of spinach. Arrange some pear slices on the sides and fill with crumbled gorgonzola. Sprinkle toasted walnuts on top. Warm for two minutes in the oven, to soften the cheese.

For the salad, torn the lettuce and finely cut the shallot. Mix the rest of ingredients in a jar and give it a good shake. Toss everything together.

Arrange two bacon cups and salad on each plate and prepare to hear surprised "wows" from your guests.


P.S.: the flowers I used for decoration are nasturtiums. They're probably the easiest and quickest edible plants you can grow. I have some spare seeds if you're willing to give them a try.

This recipe makes 0.2kilos/person of pure goodness.