Thursday, 30 October 2014

TV3 Cooking Debut

Tuesday past seen my cooking debut on Late Lunch Live on TV3.
What a really relaxed and fun experience it was. The hosts Martin king and Lucy Kennedy made me feel really at ease as did the background staff and the shows guests. I cooked up my a few new dishes.. Roast Butternut squash Salad along with Chilli-Maple Glazed Pork Medallions.

Roasted Butternut Squash Salad

I just love the versatility of a Butternut squash, I use at least one per week, it is beautiful simply roasted like in this recipe, it can also be a great substitute for meat in a curry and it makes a beautiful soup.
This recipe has a great natural protein base coming from the squash, broccoli and lentils and minimal carbs from the brown rice so is ideal meal for after a training session… it also fills a lunchbox very well for the next day’s smash and grab lunch. It is a great recipe for kids as it is full of wonderful nutrients for growth.

Serves 4:

1 butternut squash, peeled, deseeded and diced (reserve seeds)
2 tsp olive oil
60g wild and brown rice
60g Puy lentils
1 head broccoli, cut into florets
50g dried cranberries
juice 1 lemon

Heat oven to 200c. Clean off the stringy membrane from the seeds, wash them in a sieve and dry using kitchen paper, lightly oil a flat baking sheet and spread the seeds on it. Spread the squash over a large baking tray, drizzle over the oil and bake for 35 mins or until tender. Bake the seeds for about 10 mins until they start to pop.

Meanwhile, cook the rice and lentils in boiling salted water for 20 mins, adding the broccoli for the final 4 mins of cooking. Drain well, then stir in the cranberries and add some seasoning. Add the squash seeds and squeeze over the lemon juice and serve.

Chilli-Maple Glazed Pork Medallions

Pork medallions are so easy and quick to cook… and with this sticky sweet, yet fiery glaze on them, they come alive in our taste buds.

Serves 2:

4 pork medallions
1 teaspoon of chilli powder
Sea salt
2 teaspoons of rapeseed oil
1 tablespoon of cider vinegar
1 tablespoon of maple syrup

·         Pat dry and season both sides of the pork medallions with chilli powder and sea salt
·         Heat a large pan over a medium/high heat, heat the oil and carefully add the seasoned pork, cook until golden, about2 mins either side.

·         Add the cider vinegar and maple syrup to the pan. Move the pork around on both sides in the glaze until sticky and caramelised on the outside and tender on the inside.

You can watch the show on this link (while it remains up)

I will be returning to cook live on the show next Thursday 6th November... Stay tuned!!

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