PORK CHOPS WITH RUSTIC MASH POTATOES

PORK

SERVES 5

PREP TIME 10 MINUTES

COOKING TIME 2 HOURS


INGREDIENTS

  • 10 thick pork loin chops
  • Season with Melissa’s Salt & Pepper
  • Season with Melissa’s Everyday Rub
  • 1 cup Melissa’s Red Wine Blend
  • half cup Melissa’s Fynbos Honey
  • half cup Melissa’s Turkish Fig Balsamic Reduction
  • 250g Miss Figgy – Sundried Fig Bites
  • 2 cups hot water
  • 2 tablespoons Nomu Chicken Stock


METHOD

  • Season pork with salt, pepper, Melissa’s Everyday Rub and place in roasting dish.
  • Place the fig bites in a large bowl, add hot water and stock to re-hydrate the figs. Stand for 30 minutes.
  • Mix Melissa’s Red Wine, Fynbos Honey and Balsamic Reduction in a bowl and keep aside.
  • Once the figs have re-hydrated, add fig liquid to the wine and honey mixture and pour this over the pork.
  • Cover and roast in oven for 1 hour at 180°C.
  • After one hour, baste pork chops with sauce and roast for a further 45-60 minutes until sauce is reduced and thick. Note: Pork should be sticky and a dark brown colour.
  • Serve with rustic mash potatoes.

MASH

SERVES 5

PREP TIME 5 MINUTES

COOKING TIME 40 MINUTES

INGREDIENTS

  • 1.5kg potatoes
  • Pinch of salt
  • hand full of chopped chives
  • 125g cream cheese
  • Melissa’s Salt & Pepper to taste
  • 2 tablespoons of Melissa’s Olive Oil

METHOD

  1. Boil potatoes skin on in salted water until just tender.
  2. Once cooked dry, mash roughly with potato masher. Add chives, cream cheese, seasoning, olive oil and mix once more.
  3. Serve with the Pork Loin Chops.

Banana Bread French Toast

Serves

1

Prep time

20min

Cook time

2-3min


Ingredients

1 x Melissa’s Banana Bread, 3 slices
2 eggs
1 tsp vanilla essence
50ml milk
crème fraiche
1 tbs Melissa’s Raspberry Jam
assorted nuts, roasted
butter


Method

  1. Mix eggs, vanilla essence and milk.
  2. Soak the bread slices in egg mixture.
  3. Heat frying pan with butter.
  4. Fry the soaked banana bread on both sides till golden brown.
  5. Place on plate and top with crème fraiche, raspberry jam and roasted nuts.

Melissa’s Style Hot Cross Buns

Serves

16

Prep time

2h 15m

Cook time

15-20min


Delicious! – Best treat this Easter, is Melissa’s style Hot Cross Buns stuffed with Melissa’s pecan nut and sultana milk chocolate bark.


Ingredients

Dough300ml milk
100g butter
2 oranges-zest only
800g bread flour
20g (2 sachets) instant yeast
260g dried fruit cake mix
2 tsp mix spice
4 eggs
2 bars Melissa’s pecan nut and sultana milk chocolate barksEgg Wash1 egg beaten with 10ml milkCross on Buns6 tbsp cake flour
1 tbsp castor sugar
60ml waterSugar Glaze4 tbsp castor sugar
4 tbsp water


Method

  1. Heat the milk, butter and orange zest in saucepan until butter just melts, then leave to infuse and cool down slightly to luke warm. Note: If the mixture is to hot it will kill the yeast.
  2. Mix the flour, yeast, cake mix and spices together in a large enough bowl.
  3. Add the eggs to the milk mixture, whisk lightly and add to the dry ingredients.
  4. Bring the ingredients together by using your fingers and hands. Start kneading the dough until you have silky, elastic dough. Note: If you find that the dough is too runny, add extra flour, if you find that the dough is to dry then add little warm milk or water.
  5. Form into a ball and place this back into the bowl. Cover with damp cloth and place in warm area of the kitchen for the dough to rise. The dough should at least double in size. It takes approximately 1 hour.
  6. Using your hands, punch the dough down and form into 16 even size dough balls. Note: Divide mixture in half, then half again until you have 16 balls.
  7. Break the chocolate barks into 16 pieces. Each bark should give 8 blocks of chocolate.
  8. Take each ball of dough and by using your thumb make a whole in the center, then push chocolate into the whole and close the ball of dough. Form a bun and place on tray. Continue this process until you have your 16 buns.
  9. The buns should be snug on the tray but not touching. Using back of knife, score the tops with an imprint of a cross.
  10. Cover with damp cloth and leave to rise again for 1 hour. The buns should have risen and almost joined.
  11. Brush the buns with egg wash.
  12. Mix the flour, sugar and water to a smooth paste (almost dough) Using your fingers roll the dough into snakes to create the cross on the buns.
  13. Bake in pre heated oven for 15 to 20 minutes.
  14. When the buns come out of the oven, mix the sugar and boiling water for glaze and brush each hot bun to glaze them.

Quick Beer Bread

Serves

8

Prep time

5min

Cook time

45min


Ingredients

500g self-raising flour
1 tsp salt
340ml Devils Peak first light golden ale
2 tbsp Melissa’s Toasted Seed Mix


Method

  1. Sift the dry ingredients.
  2. Add the toasted seed mix.
  3. Add the Beer and mix till a dough forms
  4. Place in greased bread tin.
  5. Add some seed mix on top.
  6. Bake at 180 for plus minus 45 minutes.

Savoury Breakfast Jaffles

Serves

6

Prep time

20min

Cook time

10min


Ingredients

Melissa’s Olive Oil
1 red onion, chopped
500g beef mince
350g Melissa’s Pasta Sauce with Sundried Tomatoes
1 tin red kidney beans, rinsed in colander under water, until water runs clear
Melissa’s Salt and Pepper to taste
12 slices of white or brown sliced bread buttered on out side
6 eggs, poached


Method

  1. Heat the saucepan with a little olive oil.
  2. Sauté the onions until soft.
  3. Add the mince and loosen with fork, then sauté until cooked.
  4. Add pasta sauce, cook for 5 minutes. Season to taste.
  5. Remove from heat, cool down slightly and add the beans and stir until combines.
  6. Place 6 bread slices butter side down on surface.
  7. Divide the mince between the 6 slices and flatten the mince slightly.
  8. To poach the eggs: Place enough water into a small pot with a table spoon of white vinegar. Heat water to boiling point and break the eggs one at a time into the pot. Poach 2 eggs at a time. Poach the eggs for about 3 minutes, they must be very soft. Remove from water with slotted spoon and cool slightly.
  9. Place one egg on top of the mince and top the egg with another slice of bread, butter side up.
  10. Open the jaffle iron and lace one sandwich into the iron. Close and cook over an open fire or gas top, turning continuously. Cook until it’s golden and toasted. Note: Continue with this process until all the sandwiches have been toasted.
  11. The idea is to have a soft runny egg in center of the toasted sandwich.