Thursday, 22 October 2009
Today is TBH's birthday. He is definitely heading back down the scale now!
The day started with prezzies, well one actually. A scale cobra sportscar, he had a real one in a previous life. We found one in the local supermarket toy section. Needless to say he was thrilled and has been going 'brmm-brmm' up and down the saloon table ever since. Worrying or what!
All the offspring and relatives called with best wishes and he is currently wearing a face-splitting grin.
He chose the menu for this evenings dinner a deux.
Chicken liver pate.
Pork tenderloin with poached plums in a wine sauce
Bread and butter pudding
I must say the aroma through the boat as the plums cooked in their spicy sauce was amazing...very dribble making. It's such a good dish that I have written out the recipe for anyone who wants to give it a go, highly recommended.
• 6 sweet firm red or black plums, quartered, pitted
• 2 cups white wine
• 1 cup dry red wine
• 2 whole star anise
• cinnamon stick
• 1/4 cup plus 1 1/4 teaspoons sugar, divided(I used honey 1tbsp and 1tsp)
• 2 cups chicken broth
• 5 fresh thyme sprigs plus 1 teaspoon finely chopped thyme, divided
• 2 tablespoons chopped shallot
• 1 1/4-pound pork tenderloin
• 3 tablespoons olive oil
• 2 teaspoons chopped fresh thyme(I used dried)
• 2 garlic cloves, minced
Combine first 5 ingredients and 1tbsp honey in heavy large saucepan; bring to boil, stirring until honey dissolves. Reduce heat; simmer until plums are tender, about 20 minutes. Transfer plums to platter. Strain wine mixture.
Return strained liquid to same saucepan. Add broth, thyme sprigs, and shallot. Boil until mixture is reduced to 1 cup, about 25 minutes. Strain sauce; stir in 1 teaspoons honey and chopped thyme. Season with salt and pepper.
Preheat oven to 400°F. Brush pork with 1 tablespoon oil; sprinkle with thyme, garlic, salt, and pepper. Heat remaining 2 tablespoons oil in large ovenproof skillet over medium-high heat. Add pork and cook until brown on all sides, turning often, about 5 minutes. Transfer skillet to oven, and roast pork about 20 minutes. Remove skillet from oven and let pork stand 10 minutes. Cut pork crosswise into 1/2-inch-thick slices. Serve with poached plums and sauce.