Savoury Apple, Cranberry, and Walnut Stuffed Pork Loin

Here's a delicious recipe with an unbelievable, savoury stuffing that is to die for. It's got incredible texture and amazing flavours... it's a must try. I promise you, your guests will leave satisfied!
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Savoury Apple, Cranberry & Walnut Stuffed Pork Loin

Serves: 6-8

Ingredients:
1 boneless pork loin roast
3 apples, peeled, cored and diced
½ cup chopped walnuts
½ cup chopped dried cranberries
⅔ cup bread crumbs
⅓ cup melted butter
2 tsp fresh thyme, minced
Salt and pepper, to taste

Instructions:
In a large bowl, make the stuffing by stirring together the diced apples, chopped walnuts, cranberries, bread crumbs, melted butter and thyme. Set aside.
Butterfly the pork loin by following the pictures and instructions above.
Spread the stuffing across the butterflied pork loin, leaving about ½ inch edge on all sides. Roll up the pork loin and tie it up using kitchen string (refer to the pictures above to see how to roll up a stuffed pork loin).
Place in the fridge until ready to cook.
Preheat oven to 350F.
Place stuffed pork loin on a roasting pan or baking sheet with a rack. Sprinkle with a little bit of salt and fresh ground pepper.
Cook in the oven for about 1 hour 15 minutes. The internal temperature of the pork should be 145-150F.
Remove from the oven and let rest for 10-15 minutes.
Slice and serve.

Tom Green Beer Battered Fish & Chips

I absolutely love beer battered fish & chips, so I thought I would pay homage to the Canadian legend Tom Green and use his beer in this recipe. I tried it and loved it. I ask all of you to try it out and let me know what you think...
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The Tom Green Beer Battered Fish & Chips

Makes: 4

INGREDIENTS:

Tartar Sauce:
1 cup mayonnaise
2 tablespoons chopped parsley
1 tablespoon drained capers, chopped
1 teaspoon Dijon mustard
6 French gherkins or pickles, finely chopped
1 lemon, juice and grated zest
Coarse salt and freshly cracked black pepper

Fish and Chips:
4 cups vegetable oil, for frying
2 pounds Yukon Gold potatoes, peeled and cut into 3-inch long, 1/3-inch wide sticks, soaked in cold water overnight and patted dry
Salt to taste
1 ¾ cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Large pinch cayenne
2 egg whites
1 bottle of Tom Green's Beer
8 2 ounce pieces boneless cod fillets
Coarse salt and freshly cracked black pepper
¼ cup cornstarch
1 Lemon, wedges for garnish

DIRECTIONS:

Tartar Sauce:
1. Combine all the sauce ingredients in a small bowl.
2. Cover and refrigerate until needed. (Tartar sauce can be made several days ahead.)

Fish and Chips:
1. To make the chips, in a large, heavy-bottomed pot with high sides, heat vegetable oil to 320 degrees F.
2. Working in small batches, cook the chips until soft and cooked through but not browned, about 3 minutes.
3. Make sure oil returns to 320 degrees F between batches.
4. Drain on paper towels and let cool to room temperature.
5. Preheat oven to 150 degrees F.
6. To make the batter, whisk together the flour, baking powder, salt, cayenne, egg whites and beer until smooth.
7. Heat oil to 375 degrees F. and fry chips in small batches until crisp and golden, about 1 to 2 minutes.
8. Drain on a rack over a baking sheet and immediately season with salt.
9. Keep the chips warm in the oven.
10. Make sure the oil returns to 375 degrees F between batches.
11. Reduce oil to 350 degrees F.
12. Season the cod fillets with salt and pepper.
13. Put the cornstarch in a shallow dish.
14. Working with a few pieces at a time, dip the cod fillets in the cornstarch and then in the batter and fry until golden and cooked through, turning once halfway through the cooking time, about 8 minutes total.
15. Drain on paper towels and season immediately with salt.
16. Make sure oil returns to 350 degrees F between batches.
17. Serve fish with the chips, tartar sauce, green peas, & a lemon wedge.

One on One: Efren Penaflorida

This week's One On One was a lot of fun... Efren Penaflorida is a hero.
Efren is a teacher and social worker in the Philippines. He is the founder and head of the Dynamic Teen Company which offers Filipino youth an alternative to street gangs through education, recreating school settings in unconventional locations such as cemeteries and trash dumps.

 

In March 2009, Efren was featured as a CNN Hero as part of the news network's program to honour individuals who make extraordinary contributions to help others. On November 22, 2009, he was named CNN Hero of the Year for 2009.

I had the chance to meet Efren when I visited the Philippines a few years ago, and found him to be a incredible man. When I started this blog I knew I had to have Efren take part and share his story with you all...

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Chef D: Can you tell us a little bit about yourself and your family... Who inspired you to be the person you are today..

Efren: I grew up in a slum. My parents are poor. I was bullied in school. I met my mentor. He taught me to be brave and study well. Here I am now.

Chef D: What gave you the idea at such a young age to start up a incredible company "Dynamic Teen Company"

Efren: My mentor told me that i could get even with the bullies by forming a team or group that would protect bullied students.

Chef D: Are you working on any upcoming projects that you can share with us... Also do you have plans on expanding your company, go worldwide?

Efren: Currently raising funds for mobile schooling in Temporary Learning Spaces in Central Philippines.Temporary Learning Spaces will be alternative to classrooms that were destroyed by the Super typhoon. We are raising 10 Million Pesos!

Chef D: Can you tell us something about Efren Penaflorida that we might not know about you. Also is there a city or country that you haven't Visited or a person that you haven't had the chance to meet but would love to one day.

Efren: I love to dance! A country? England or UK. Person; Obama.

Chef D: And finally when at home with your family what is the one dish or recipe you all enjoy to have, can you share that with us today...,

 Efren: We all love Kare-kare, but will trade it for a big plump stuffed TURKEY! hahaha
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Kare Kare Recipe

Serves: 6

Ingredients:
3 lbs oxtail (cut in 2 inch slices) you an also use tripe or beef slices
1 small banana flower bud (sliced)
1 bundle of pechay or bok choy
1 bundle of string beans (cut into 2 inch slices)
4 pcs eggplants (sliced)
1 cup ground peanuts
1/2 cup peanut butter
1/2 cup shrimp paste
34 Ounces water (about 1 Liter)
1/2 cup annatto seeds (soaked in a cup of water)
1/2 cup toasted ground rice
1 tbsp garlic, minced
1 large onion, chopped
salt and pepper

Directions:
In a large pot, bring the water to a boil
Put in the oxtail followed by the onions and simmer for 2.5 to 3 hrs or until tender (35 minutes if using a pressure cooker)
Once the meat is tender, add the ground peanuts, peanut butter, and coloring (water from the annatto seed mixture) and simmer for 5 to 7 minutes
Add the toasted ground rice and simmer for 5 minutes
On a separate pan, saute the garlic then add the banana flower, eggplant, and string beans and cook for 5 minutes
Transfer the cooked vegetables to the large pot (where the rest of the ingredients are)
Add salt and pepper to taste
Serve hot with shrimp paste. Enjoy!
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Thanks again to Efren for taking part in this week's One on One!

Follow Efren on Twitter!
Follow on Instagram!
Dynamic Teen Company:

Chewy Blueberry Oatmeal Cookies

Here's a recipe I came up with... I took my grandmother's oatmeal cookie recipe and pimped the recipe up a bit. It's always fun to take recipes and change a few things and make it your own. My grandma's chewy oatmeal cookies were always good but  had some dried blueberries in the cabinet and thought let's put them in the batter. Delicious!!!

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Chewy Blueberry Oatmeal Cookies

Makes: 1 1/2 to 2 Dozen

1/4 cup butter, softened
1/4 cup canola oil
1 cup packed brown sugar
1 large egg
1 tsp. vanilla
1 cup all-purpose flour
1 1/2 cups old-fashioned oats
1 tsp. baking soda
1/4 tsp. salt
1 cup (or so) dried blueberries

Preheat the oven to 350°F. In a large bowl beat the butter, oil and brown sugar until creamy; beat in the egg ad vanilla.

Add the flour, oats, baking soda and salt and stir until almost combined; add the blueberries and stir just until blended. Drop large blobs on an ungreased baking sheet and bake for about 15 minutes, until set around the edges but still soft in the middle.

Gingerbread Waffles w/ Apple Walnut Compote

We love waffles at our house, but served like this, they are especially good. All the sweet spiciness of gingerbread rings through, and though these are wonderful during the holidays, they're great any time you want an extra special breakfast.

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Gingerbred Waffles w/Apple Walnut Compote

Ingredients:

Waffles:
1 cup all-purpose flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1-1/4 ground ginger
3/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1/3 cup packed brown sugar
1 egg + 1 egg white
3/4 cup nonfat Greek yogurt
1/4 cup molasses
1/4 cup vegetable oil
2 Tbsp milk

Compote:
2 Tbsp butter
1/4 cup maple syrup
1/4 cup brown sugar
1/8 tsp ground nutmeg
1/8 tsp ground cinnamon
1/8 tsp salt
3 apples peeled, cored and diced
1/2 cup walnuts, chopped and toasted

Preparation:
Preheat a waffle iron.
To prepare the waffles, place the flour, baking powder, baking soda, salt, and ground spices in a large bowl. Lightly whisk the ingredients until well-combined. Set aside.
Whisk together the brown sugar, egg, egg white, yogurt, molasses, oil, and milk in a medium bowl until completely combined. Pour the liquid mixture over the dry ingredients and whisk until mixture is smooth and there are no lumps.
Spray the waffle iron with nonstick cooking spray and make the waffles.

To prepare the compote, melt the butter in a large skillet over medium heat. Stir in the maple syrup, brown sugar, nutmeg, cinnamon, and salt and continue stirring until the sugar dissolves. Add the apples and walnuts, toss, and cook for 6-8 minutes, stirring occasionally. Serve warm over the waffles.

Vegetarian Moroccan Stew

This is a delicious vegetarian stew that I love to make when it's cold outside. This hearty meal really makes you feel good after having a good helping. The spices combined together make for great flavour.
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Vegetarian Moroccan Stew
Serves: 6

Ingredients

1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground turmeric
1/8 teaspoon curry powder
1 teaspoon kosher salt
1 tablespoon butter
1 sweet onion, chopped
2 cups finely shredded kale
4 (14 ounce) cans organic vegetable broth
1 (14.5 ounce) can diced tomatoes, undrained
1 tablespoon honey
4 large carrots, chopped
2 sweet potatoes, peeled and diced3
3 large potatoes, peeled and diced
1 (15 ounce) can garbanzo beans, drained
1/2 cup chopped dried apricots
1 cup dried lentils, rinsed
1 teaspoon ground black pepper, to taste
1 tablespoon cornstarch

Directions

Combine cinnamon, cumin, ginger, cloves, nutmeg, turmeric, curry powder, and salt in a large bowl, reserve.
Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Stir in the shredded kale and reserved spice mixture. Cook for 2 minutes or until kale begins to wilt and spices are fragrant.
Pour the vegetable broth into the pot. Stir in the tomatoes, honey, carrots, sweet potatoes, potatoes, garbanzo beans, dried apricots, and lentils. Bring to boil; reduce heat to low.
Simmer stew for 30 minutes or until the vegetables and lentils are cooked and tender. Season with black pepper to taste. combine cornstarch and water; stir into stew. Simmer until stew has thickened, about 5 minutes.

Christmas Stollen

Tis the season to start sharing some Christmas recipes. This is such a tasty holiday treat to share with family and friends.

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Christmas Stollen

Serves: 15

Ingredients:

2 teaspoons dried active baking yeast
175ml (6 fl oz) warm milk
1 large egg
75g (3 oz) caster sugar
1 1/2 teaspoons salt
75g (3 oz) unsalted butter, softened
350g (12 oz) bread flour
50g (2 oz) currants
50g (2 oz) sultanas
50g (2 oz) red glace cherries, quartered
175g (6 oz) diced mixed citrus peel
200g (7 oz) marzipan
1 heaped teaspoon icing sugar
1/2 tsp ground cinnamon
6 Tbsp Rum
toasted flaked almonds for sprinkling on top

Preparation method:

Soak the fruit in rum over night..
1.In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the yeast mixture with the egg, caster sugar, salt, butter, and 3/4 of the bread flour; beat well. Add the remaining flour, a little at a time, stirring well after each addition.
3. When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, sultanas, dried cherries and mixed peel. Continue kneading until smooth, about 8 minutes.
4. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
5. Lightly grease a baking tray. Deflate the dough and turn it out onto a lightly floured surface. Roll the marzipan into a rope and place it in the centre of the dough. Fold the dough over to cover it; pinch the seams together to seal.
6. Place the loaf, seam side down, on the prepared baking tray. Cover with a clean, damp tea-towel and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 180 C / Gas mark 4.
7. Bake in the preheated oven for 10 minutes, then reduce heat to 150 C / Gas mark 2 and bake for a further 30 to 40 minutes, or until golden brown.
8. Allow loaf to cool on a wire cooling rack. Dust the cooled loaf with icing sugar, sprinkle with cinnamon and finish with toasted flaked almonds.