REV UP YOUR MID-WINTER MEALS
It’s that time of the year where everyone has had enough of winter and its meals, you know what I mean; casseroles, stews and slow cooks. These two dishes are rich and comforting and I promise will warm you up as well as getting your taste buds going.
Potato, leek and kale gratin with smoked provolone Serves: 6
Prep time: 30 mins Cook time: 40 mins
1 Tbsp olive oil
1 bunch deveined kale
1 large leek, white & green thinly sliced 1.5 kg Agria potatoes, peeled 300ml cream
2 Tbsp Italian seasoning
2 Tbsp olive paste (or ¼ cup black pitted olives, blitzed to a paste) 50g salted butter
1 tsp herb salt
150g smoked provolone, grated (or any smoked cheese)
Preheat oven to 200C.
Heat the olive oil in a pan and cook the kale until pliable. Remove and set aside to cool.
Add the leeks and cook, continually stirring until soft, being careful not to brown. This takes about 5 minutes.
In a pot bring the cream, Italian seasoning, olive paste and butter together then season with herb salt.
Slice potatoes on a mandolin.
Layer all the ingredients into a baking dish. Start with the potatoes, then scatter the kale, leeks and cheese between layers, ensuring some cheese remains for the last layer after the cream mixture is evenly poured over.
Cover and bake in the oven for about 40 minutes or till cooked through.
Savoury Pork Chops with Pear and Sage Crumble Serves: 6
Prep time: 30 mins Cook time: 40 mins
6 pork loin chops
3 Tbsp extra virgin olive oil
4 pears, peeled, quartered and cored 1 onion, finely chopped
100ml water
120g fresh breadcrumbs
8 large sage leaves Chopped fresh lemon to serve Lemon Dill Dressing 90ml extra virgin olive oil
2 Tbsp lemon juice
Grated zest of 1 lemon
¼ tsp freshly ground black pepper 3 tsp chopped fresh dill
Salt to taste
Preheat the oven to 190C.
Season the chops and fry gently in the olive oil on each side to brown and partly cooked. Place in a small baking dish.
Meanwhile, place the pears, onion and water in a saucepan and simmer until tender.
Mash well together with the breadcrumbs and sage and season with salt and pepper.
Spread the stuffing mixture on top of the chops and bake in the oven for 12-13 minutes until the crumble browns and the pork is cooked through. To make the lemon dill dressing: Combine all the ingredients in a bowl and mix with a whisk.
Drizzle over the pork chops and serve.