A Gorgeously Scrummy Assortment of Christmas Lunch Sides

Source: veryvintageimages.blogspot.com via Marie on Pinterest

As promised here is a delicious assortment of fabulous side dishes that go very nicely with your Christmas turkey, ham or roast beast! None are hard and with careful planning most can be done ahead of time and warmed up on the day once the main dish comes out of the oven and is resting.

There is still time to get in any ingredients that you are lacking! Two more sleeps! Enjoy!



*Brussels Sprouts with Buttered Chestnuts*
Serves 4
Printable Recipe

Another delicious way of preparing your sprouts.

350g of brussels sprouts, trimmed (3/4 of a pound)
3 TBS butter
100g of tinned whole chestnuts (3 1/2 ounces)
pinch of freshly grated nutmeg
sea salt and freshly ground black pepper
50g flaked almonds to garnish, toasted lightly ( about 1/4 cup)

Bring a large saucepan of lightly salted water to the boil. Add the sprouts and cook for 5 minutes, then drain thoroughly.

Melt the butter in the saucepan over medium heat. Add the drained sprouts and cook, stirring for about 3 minutes or so, then add the chestnuts and nutmeg. Season to taste with salt and pepper, stirring all together well. Cook and heat through for a further 2 to 3 minutes, stirring. Transfer to a warm serving dish, sprinkle with the almonds and serve.



*Sugar Glazed Parsnips*
Serves 8
Printable Recipe

One of our favourite side dishes!

24 small parsnips, peeled
scant tsp of fine seasalt
4 ounces butter (1/2 cup)
115g of soft light brown sugar (1/2 cup)

Place the parsnips in a saucepan with lightly salted water just to cover. Bring to the boil, then reduce the heat, cover and simmer for 20 to 25 minutes until tender. Drain well.

Melt the butter in a heavy skillet. Add the parsnips and toss together well. Sprinkle with the sugar. Cook, stirring frequently to help prevent the sugar from sticking to the pan or burning. Cook for a further 10 to 15 minutes until golden and glazed. Transfer to a warmed serving dish and serve immediately.



*Spring Onions and Baby Peas*
Serves 6
Printable Recipe

A delicious and easy way to prepare and serve peas that is most impressive.

60g of unsalted butter (1/4 cup)
12 small bulbed spring onions (green or salad onions, or scallions as they are sometimes called)
trimmed (cut the bulbs off and discard the green bits or save for another use)
1 large bag of frozen petit pois (about 4 cups)
1 TBS caster sugar
4 sprigs of mint
3 or 4 large iceberg lettuce leaves

Melt the butter in a saucepan over medium heat. Add the onion bulbs and cook for about 2 minutes or so. Stir in the peas and season to taste with some seasalt and freshly ground black pepper. Sprinkle on the sugar and mint. cover with the lettuce leaves and 2 fluid ounces of water (1/4 cup). Place a tight fitting lid over all, reduce the heat to low and simmer for 10 to 15 minutes, until the peas are tender. Discard the lettuce and mint. Place into a heated serving dish and serve immediately.



*Braised Red Cabbage*
Serves 6 to 8
Printable Recipe

Wonderful with pork, goose, turkey. Spicy and slightly sweet.

2 TBS olive oil
500g (1 pound 2 ounces) red cabbage, sliced
1/2 medium red onion, peeled and thinly sliced
2 cloves garlic, crushed
1 tsp sea salt
1 granny smith apple, peeled and grated
100ml (3.5 fluid ounces) red wine vinegar
60g (1/3 cup packed) soft light brown sugar
250ml of dry white wine (1 cup)
250ml chicken stock (1 cup)

Heat the oil in a large skillet over medium heat. Add the cabbage, onion, garlic and salt. Cook, stirring for several minutes, then stir in the apple, vinegar and brown sugar. Cook for a further 3 to 5 minutes. Pour in the wine and stock. Allow to simmer over low heat for a further 40 to 45 minutes, stirring occasionally, until the cabbage is quite tender and the liquid reduced. Serve warm.



*Spiced and Roasted Winter Vegetables*
Serves 4
Printable Recipe

These are perfect for Christmas lunch because they offer a nice variety of vegetables without taking up most of the hob and dirtying a bunch of saucepans!

4 parsnips, scrubbed and trimmed, but unpeeled
4 carrots, scrummed and trimmed, but unpeeled
2 brown onions, peeled and quartered
1 red onion, peeled and quartered
3 leeks, trimmed and cut into 2 1/2 inch slices
6 garlic cloves, unpeeled and left whole
6 TBS extra virgin olive oil
1/2 tsp mild chili powder
pinch of sweet paprika
sea salt and freshly ground black pepper to taste

Preheat the oven to 220*C/425*F/ gas mark 7. Bring a large saucepan of water to the boil.

Cut the parsnips and carrots into wedges of similar size. Add them to the boiling water and cook for about 5 minutes. Drain well and place into an ovenproof dish along with the onions, leeks and garlic. Pour over the oil, sprinkle with the spices and salt and pepper to taste. Mix together to coat the vegetables.

Roast in the preheated oven for about an hour, stirring occasionally from time to time, until they are tender and starting to colour.

Remove to a warmed serving dish and serve immediately.



*Chestnut and Sausage Stuffing*
Serves 6 to 8
Printable Recipe

One of our favourite stuffings. You may either use to stuff the bird, or shape into balls and baked separately. This is a delicious stuffing which goes very well with the richness of turkey or goose. It smells fabulous when baking.

225g of pork sausage meat (1/2 pound)
225g of unsweetened chestnut puree (1/2 pound)
85g of toasted walnuts, chopped (a scant 1/4 pound
115g of ready to eat dried apricots, chopped (1/4 pound)
2 TBs chopped fresh parsley
2 TBS snipped fresh chives
2 tsp chopped fresh sage leaves
4 to 5 TBS double cream
sea salt and freshly ground black pepper to taste

Combine the sausage meat and chestnut puree in a bowl. Stir in the walnuts, apricots, parsley, chives and sage. Stir in enough cream to make a firm, but not dry mixture. Season to taste with some salt and black pepper. (I cook a tiny bit in a frying pan to have a taste.) If you are planning on stuffing a turkey or a goose, fill the neck cavity only to ensure that the bird cooks all the way through. It is safer and more reliable to cook the stuffing separately, either rolled into small balls and places on a baking sheet, or spooned into an ovenproof dish.

Cook the separate stuffing in a preheated oven for 30 to 40 minutes at 190*C/375*F/ gas mark 5. If you are cooking a bird at a lower temperature in the same oven, then it may take longer.



*Sprouts with Chestnuts and Pancetta*
Serves 6
Printable Recipe

One of my favourite ways to have sprouts!! Everyone seems to like these!

1 pound roasted chestnuts, peeled ( 2 cups)
300g of brussels sprouts (about 3/4 pound)
100g piece of pancetta, finely diced (about 1/4 poud)
50g of butter (3 TBS)
1 small red onion, peeled and finely chopped
1 TBS fresh thyme leaves
1 clove of garlic, peeled and crushed
sea salt and freshly ground black pepper

Remove and discard the tough outer leaves from the brussels sprouts. Trim the bases and peel the leaves away, one at a time, continuing to peel and trim until all the leaves have been removed. Set aside.

Saute the pancetta in a nonstick skillet over medium heat, until the fat has been rendered and the pancetta is crisp. Scoop the pancetta out of the pan with a slotted spoon to a plate. Melt half of the butter in with the fat from the pancetta. Add the onion and saute until softened, but not browned. Add the chestnuts and toss to warm through. Transfer to a plate and set aside.

Melt the remaining butter in the pan. Toss in the brussels sprout leaves, thyme and garlic. Cook, tossing together, until the leaves are crispy tender and bright green. Season to taste with seasalt and freshly ground black pepper. Return the pancetta, onion and chestnuts to the pan and heat through gently. Place into a warmed serving dish and serve immediately.



*Cranberry Sauce*
Serves 8
Printable Recipe

The flavour of citrus and cranberry go very well together. Delicious with roasted turkey, game, duck or chicken. This can be made ahead.

the thinly pared zest and juice of one unwaxed lemon
the thinly pared zest and juice of 1 large orange
350g (about 3/4 pound) of cranberries, thawed if frozen
140g of caster sugar (1 cup)
2 TBS cornflour mixed with 3 TBS cold water

Cut the peels of the lemon and orange rind into thin shreds and place in a heavy based saucepan. If you are using fresh cranberries, rinse well and remove any bits of leaf and stem. Add the berries, citrus juices and sugar to the saucepan and cook over medium heat, stirring occasionally for about 5 to 8 minutes, until the berries begin to burst. Strain the juice into a clean saucepan. Reserve the cranberries. Stir the cornflour mixture into the juice and then bring to the boil, stirring constantly, until the sauce is smooth and thickened. Remove from the heat and stir in the reserved cranberries. Transfer to a bowl and allow to cool completely before covering with some plastic cling film and refrigerating.



Cooking in The Cottage today, some scrumdiddlyumptious Portugese Custard Tarts!

Delicious Mains for Your Christmas Lunch part Deux

Source: flickr.com via Sally on Pinterest

With only 10 days left beforethe big day it's down to crunch time for most of us. I wanted to share the second part of my delicious alternate mains with you today.

These are somewhat traditional but each has a bit of an interesting twist added . . . all are, once again, simple and easy to execute, oh . . . and quite, quite delicious!



*Herb Crusted Rib of Beef*
Serves 6
Printable Recipe

In my opinion the rib of beef is the tastiest cut. This recipe provides for a tasty herbed crust and a delicious red wine sauce for serving.

For the herb crust:
4 slices of sturdy bread, crusts removed, torn into pieces
2 large handfuls of flat leaf parsley
1 TBS fresh thyme leaves
2 TBS olive oil

For the beef and sauce:
a six bone standing rib beef roast (3.5 kg or 7 lb. 14 ounces) trimmed of any excess fat
3 cloves of garlic, peeled and cut into slivers
1 carrot, peeled and cut into 1 1/4 inch pieces
1 leek, white part only, cut into 1 1/2 inch pieces
1 onion, peeled and quartered
1 celery stalk, trimmed and cut into 2 inch lengths
6 garlic cloves, peeled
2 TBS olive oil
sea salt and freshly ground black pepper
60g Dijon mustard (1/4 cup)
2 bay leaves, torn
250ml red wine (1 cup. Always use a wine that you would enjoy drinking!)
500ml of chicken stock ( 2 cups)


Preheat the oven to 220*C/425*F/ gas mark 7.

Remove the beef from the refrigerator at least 30 minutes before cooking. Cut narrow slits with a sharp knife in between the rib bones and slice the garlic slivers into these.

To make the herb crust, place all the crust ingredients into a food processor and blend until finely chopped and well combines. Set aside.

Scatter the carrot, leek, onion, celery and peeled garlic on the bottom of a roasting tin. Place the roast beef on top. Drizzle with the oil and season with sea salt and freshly ground black pepper. Roast for 25 minutes. Remove from the oven and spread the fat surface with the mustard. Press the herb crust onto this. Reduce the oven temperature to 180*C/350*F/ gas mark 4. Return the beef to the oven and roast for a further 1 1/2 to 2 hours for medium doneness, based on cooking for 20 minutes per 500g (1 lb 2 ounces) of meat. Transfer to a place, cover loosely with foil and let rest in a warm place for at least 20 minutes.

To prepare the red wine sauce,lace the roasting tin on top of the stove over medium heat. Add the bayleaves and wine, scraping any residue up from the bottom along with any caramelized vegetables. Bring to a simmer and then reduce to 80ml or 1/3 cup. Add the stock and any meat juices which have collected on the plate where your meat is resting. Bring to the simmer and cook for about 10 minutes or until reduced in half. Strain into a serving jug, discarding any solids. Cover and keep warm until ready to serve.

Slice the beef into six ribs and serve on heated plates along with your desired vegetables and the red wine sauce.



*Mustard and Orange Glazed Ham*
Serves 12
Printable Recipe

I don't know anyone who is not fond of glazed ham. It's pretty and tastes fabulous. It's also really easy to do, and the leftovers are great served cold as well as in sandwiches and casseroles.

6 kg cooked ham (13 1/2 pounds)
250ml of freshly squeezed orange juice (1 cup)
140g of soft light brown sugar (3/4 cup packed)
1 TBS Dijon mustard
175g honey (1/2 cup)
2 tsp soy sauce
2 TBS Grand Marnier
whole cloves

Preheat the oven to 200*C/400*F/ gas mark 6.

Combine the orange juice, sugar, mustard, honey, soy sauce and Grand Marnier in a bowl, mixing all together well.

Using a small sharp knife, cut through the rind around the shank end of the ham. Remove by running your thumb around the edge of the cut under the rind, and then easing your hand in between the rind and the fat. Carefully lift the rind from the fat in one piece. Score diagonal cuts into the fat at 1 1/2 inch intervals, forming a diamond pattern. (Try not to cut all the way though to the ham.) Spread half of the glaze over the ham with a palette knife and press a whole clove into the centre of each diamond.

Place the ham, fat side up, on a rack in a roasting tin and pour the water into the roasting tin. Cover securely with a layer of foil (make sure it doesn't touch the ham). Roast for 30 to 40 minutes. Remove from the oven and brush with the remaining glaze. Increase the oven temperature to 201*C/415*F/ gas mark 6 -7. Bake uncovered for about 20 minutes longer, or until the surface is lightly caramelized and the ham is golden brown. Allow to rest for 15 minutes before carving.



*Roast Loin of Pork with a Gingered Fruit Compote*
serves 6
Printable Recipe

Succulent pork with crisp crackling and a delicious fig and ginger compote on the side.

1 tsp cumin seeds
1 tsp fennel seeds
1 tsp coriander seeds
1 tsp sea salt
2 kg pork loin (4 1/2 pounds)
500ml chicken stock (2 cups)

For the compote:
1 TBS olive oil
1 red onion, peeled and finely chopped
1 TBS fresh ginger, cut into thin matchsticks
125ml of medium dry sherry (1/2 cup)
8 dried figs, finely diced
80g soft light brown sugar (1/3 cup packed)
1 tsp ground allspice
125ml of water (1/2 cup)
1 TBS balsamic vinegar.

Preheat the oven to 220*C/425*F/ gas mark 7.

Lightly crush the cumin, fennel and coriander seeds with a pestal and mortar or the back of a knife. Rub them all over the pork. and put the pork onto a rack in a roasting tin. Pour the chicken stock into the bottom. Bake for 20 minutes. Reduce the oven temperature to 180*C/350*F/ gas mark 4. Cook for a further 1 3/4 hours, or until a skewer inserted into the thickest portion of the roast produces clear juices. Cover loosely with foil and allow to rest in a warm place for 20 minutes.

To make the fig and ginger compote, heat the oil in a saucepan. Add the onion and ginger and cook over medium heat until the onion is softened without browning. Pour in the sherry and cook for about 5 minutes, until reduced. Add the figs, sugar, allspice and the water. Cook and simmer for about 15 minutes. Stir in the vinegar and simmer for a further 5 minutes, or until reduced and syrupy.

Slice the pork to serve and pass the compote.



*Roast Turkey with Sage and Onion Butter*
Serves 8 with leftovers
Printable Recipe

Moist and delicious turkey with traditional flavours.

15 1/2 pound fresh turkey
2 onions, peeled and halved
1 lemon quartered
sea salt and freshly ground black pepper
2 1/2 ounces soft butter (a generous 1/4 cup)
3 TBS finely chopped fresh sage
2 TBS plain flour
200ml (7 fluid ounces) Marsala wine
(can use Madiera)
14 to 18 fluid ounces of hot chicken stock (a generous 2 cups)
1 dessertspoon of cranberry jelly

Heat the oven to 170*C/325*F/gas mark 304. Place the turkey in a large roasting tin. Tuck 3 of the onion halves and the lemon into the cavity. Season inside well with salt and pepper. Cover the roasting tin tightly with foil, making sure you leave plenty of space for the air to circulate around the turkey, but making sure the foil is tightly placed so that no steam can escape. Roast for 4 hours.

While the turkey is roasting, finely chop the remaining onion half and mix it with the butter and sage. Remove the turkey at the end of the 4 hours. Increase the oven temperature to 200*C/400*F/ gas mark 6. Brush the turkey all over with the sage and onion butter. Return to the oven and roast for an additional 45 minutes, uncovered, until crisp and golden brown. Transfer to a serving platter and loosely tent with foil to keep warm. Allow to rest for half an hour while you make the gravy.

Tip the juices out of the pan into a bowl. Allow to settle. Skim any fat off the top, reserving 2 TBS of it. Place the 2 TBS of fat back in the roasting tin. Place the tin over medium low heat. Cook and stir to scrap up the solids from the bottom. Stir in the flour, continuing to scrape the bottom of the pan for about 2 minutes. Add the marsala or Madiera and bring to the boil. Measure the reserved turkey juices. You should have about 500ml (about 2 cups). Make up with hot chicken stock to give you the required amount. Pour into the tin with the cooked flour. Cook and stir, bringing it to a boil. Reduce the heat and simmer for several minutes, then whisk in the cranberry jelly. Keep warm until ready to serve.

Tommorrow, we'll do Vegetarian Alternatives!

✿•*¨`*•.☆ Stay Tuned! ☆.•*¨`*•✿





Over in The Cottage today a delicious Portugese Gumdrop Cake, a real Christmas tradition in our home and family.

Alternative Christmas Lunch Main Courses Part 1

Source: victoriantradingco.com via Susan on Pinterest

With less than two weeks to go you have probably already decided on what you are going to cook for the main course. Most people, of course, will probably have turkey, especially over here in the UK. (We don't do Thanksgiving over here so we aren't all turkied out!)

Not everyone likes turkey though . . . and where Christmas Day falls on a Sunday this year, there are a lot of us who will be going to church Christmas morning and are looking for something which we can cook easily and quickly, but will still be festive and special enough for a celebratory lunch.

I ordered a Simplest Turkey package from Piper's Farm, which is now sitting in my freezer and waiting for the day. My Christmas Lunch is pretty much all sorted, except for any sides that I may want to cook, and the dessert. I thought I would present a variety of alternative ideas from my vast repertoire that I've collected through the years for any of you who are looking for something just a little bit different than the usual Turkey with all the trimmings feast.

I can promise you that all are impressive. All are delicious, and all are very easily executed and require not a whole lot of work. (The most important factor in my books!) Who wants to spend the whole day sweating over a hot stove while everyone else spends the day lounging around cracking nuts and sipping sherry!

I've quite a few ideas for you to choose from, and so I am doing it in two lots. Today I present you with Part 1. Enjoy!



*Roasted Turkey Breast with an Orange, Cranberry and Fig Stuffing*
Serves 6 to 8
Printable Recipe

Cooking just a breast of the turkey is a lot quicker than roasting a whole bird. This tasty roast is spread with a deliciously fruity stuffing, rolled, tied and then roasted to perfection.

1.5 KG boneless turkey breast, with skin intact (a generous 3 pounds)
1 TBS olive oil
125ml dry white wine (1/2 cup)
500ml of chicken stock (2 cups)
80g red currant jelly (1/4 cup)
2 tsp cornflour (cornstarch)
1 quantity of orange, cranberry and fig stuffing (see below)

Preheat the oven to 180*C/350*F/ gas mark 4.

Pat the turkey breast dry with some paper toweling and place, skin side down, onto a large plastic chopping board. Slice through the thickest part of the breast meat and open it up like a book. (This is called butterflying. Do not cut all the way through to separate completely!) Cover with cling film and bash lightly until it is an even thickness throughout. Spread the prepared stuffing along the centre, leaving a 2 inch border at the outer edge uncovered. Roll up firmly from the short end, tucking in the ends and covering over with the skin. Tie at regular intervals with some butcher's twine.

Place skin side up in a roasting tin and rub with the olive oil. Pour in the wine and 250ml (1 cup) of the stock. Roast for 45 minutes. Pour in the remainder of the stock and roast for a further 20 to 25 minutes, until browned and cooked through. Remove, cover loosely with foil and allow to rest in a warm place for about 20 minutes, while you make the gravy.

Pour any accumulated juices from the roasting tin into a saucepan. Add the red currant jelly and cook, over medium heat, whisking to dissolve the jelly. Stir the cornflour into 1 TBS of cold water to dissolve and then whisk this into the saucepan as well, cooking and stirring for 2 to 3 minutes until slightly thickened.

Remove the string from the turkey breast and cut into thick slices to serve. Serve hot with some of the gravy spooned over each serving.

*Orange, Cranberry and Fig Stuffing*
Makes enough for one chicken,
double the recipe to stuff a turkey

Fruity and delicious!

125ml of freshly squeezed orange juice (1/2 cup)
80g of dried cranberries (2/3 cup)
2 TBS olive oil
1 red onion, peeled and finely chopped
1 clove of garlic, peeled and minced
1/2 tsp ground cinnamon
1/2 bunch of chopped fresh sage
2 TBS chopped fresh tarragon
50g butter (1 3/4 ounces)
80g of chopped dried figs (2 3/4 ounces)
160g fresh coarse bread crumbs (2 cups)
(You want to use crumbs from a sturdy loaf such as a sour dough bread)
salt and black pepper to taste
1 small free range egg, beaten

Combine the orange juice and cranberries in a small saucepan over medium high heat. Bring to the boil, then reduce the heat to low and simmer until the cranberries are tender. Set aside.

Heat the olive oil in a frying pan and add the onion and cook, stirring occasionally until softened without browning Stir in the garlic, cinnamon, sage and tarragon Cook for one minute and then add the butter, dried figs and the cranberry mixture. Cook until the figs are tender. Remove from the heat and stir in the breadcrumbs. Season to taste with some salt and pepper. Set aside to cool. Once cool, lightly stir in the beaten egg. use to stuff a small chicken, or double the recipe to stuff a turkey.



*Roasted Poussin (Cornish Hen) with a Marmalade and Whisky Sauce*
Serves 6
Printable Recipe

Tasty tender little roasted poussin served with a delicious sauce flavoured with whisky, mustard and orange.

250g Orange marmalade (9 ounces)
2 TBS Whiskey
1 TBS Dijon mustard
1 naval orange, cut into 6 wedges
6 small fresh rosemary sprigs
6 poussins (500g each or 1 pound 2 ounces) (cornish hens)
salt and black pepper
500ml of chicken stock (2 cups)
125ml boiling water (1/2 cup)

Preheat the oven to 180*C/350*F/ gas mark 4. Rinse the birds, pat dry and trim the necks flush with the bodies.

Make the glaze by combining the marmalade, whiskey and mustard in a small saucepan. Cook, stirring, over low heat for about 5 minutes, until the marmalade has completely melted and they are all mixed together well. Set aside and keep warm.

Place a wedge of orange and a spring of rosemary into the cavity of each poussin. Truss with butcher's twine and season well with salt and black pepper. Brush the birds with roughly 2/3 of the glaze, reserving the remainder. Place the birds onto a rack in a roasting tin. Pour half of the chicken stock and the boiling water into the bottom of the tin. Roast for 40 to 45 minutes, covering loosely with foil if they begin to brown too quickly. When done the juices should run clear when a skewer is inserted into the thickest part of the flesh. Remove from the oven and set aside to rest whils you make the sauce, keeping them loosely covered with foil to keep warm.

Pour the juices from the roasting tin into a small saucepan along with the remaining stock and the reserved glaze. Simmer for 10 minutes, or until reduced to a sauce like consistency. Transfer the hot poussins to heated plates, drizzling each with some of the sauce. Serve immediately.



*Roasted Rack of Pork with a Pear Sauce and Rosemary Au Jus*
Serves 6
Printable Recipe

Moist and tender rack of pork succulently roasted and served with a delicious pear sauce.

one 6 rib standing rack of pork, about 4 1/2 pounds in weight)
2 TBS olive oil
2 tsp roughly chopped fresh rosemary
1 TBS sea salt
1 onion, peeled and sliced thick
5 springs rosemary
4 conference pears, peeled and quartered (Bosc pears)
80ml of port (1/3 cup)
1/2 tsp finely chopped rosemary
375ml chicken stock (1 1/2 cups)

Preheat the oven to 230*C/450*F/ gas mark 8.

Score the rind of the prok with a sharp utility knife, or ask your butcher to do this for you. Combine the oil, roughly chopped rosemary, and seasalt in a small bowl. Rub all over the pork, rubbing it into the rind really well. Scatter the onion and four of the rosemary springs into the bottom of a roasting tin. Place the pork on top. Roast for 20 minutes, then remove from the oven.

Scatter the slices of pear around the base of the pork. Retutn to the oven and roast for a further 1 3/4 to 2 hours, or until the juices of the pork run clear when pricked with a skewer in the thickest part. Remove from the oven. Place the pork on a heated serving platter. Cover with foil and set aside to keep warm.

To make the pear puree, blend all but six quarter slices of the pears until smooth. Set aside and keep warm.

To make the rosemary au jus, drain off all but 2 TBs of the juices in the roasting tin. Place over medium heat and add the port. Heat through, scraping up all the crispy bits and sediment in the bottom of the tin. Add the remaining rosemary spring and the stock. Bring to the boil and then reduce the heat to low and simmer for about 5 minutes, until reduced to about 3/4 cup. Strain into a beaker. Stir in the finely chopped rosemary and season to taste.

To serve, slice the pork into individual cutlets. Place each onto a heated place. Top with a slice of pear, a spoonful of the puree and a drizzle of the rosemary au jus.

.•*¨`*•. ☆ .•*¨`*•. Tune in tommorrow I'll bring you part two, along with and a few Vegetarian alternatives! .•*¨`*•. ☆ .•*¨`*•.




Over in The Cottage today a delicious Plum Streusal!