[SIZE=5]what tony and jon cooked[/SIZE]
[SIZE=4]Food Bag from Jon[/SIZE]
[COLOR=red]pork filet, baking potato, red onion, beef tomato, green pepper, farmhouse mature cheddar[/COLOR]
Roast Pork Fillet on Mustard Mash Roast Pork Fillet on Mustard Mash
Ingredients
For the pork:
2 tbsp olive oil
275g/9¾oz pork fillet
salt and freshly ground black pepper
For the mash:
1 large baking potato, peeled and cubed
1 splash full fat milk
1 knob unsalted butter
1 tbsp wholegrain mustard
salt
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Heat the oil in an ovenproof sauté pan.
3. Season the pork then fry for 4 minutes to seal all over.
4. Half fill a medium saucepan with water. Season with salt and bring to the boil.
5. Boil the potato for 8-10 minutes.
6. Transfer the pork to the oven and roast for 8-10 minutes.
7. Drain the potato then return it to the pan off the heat.
8. Remove the pork from the oven and allow to rest.
9. Mash the potato with the milk and butter, then stir in the mustard.
10. Slice the pork on the diagonal and serve alongside the mash.
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Cheese Soufflé with Chive Cream Sauce
Ingredients
For the souffle:
225g/8oz farmhouse mature cheddar, grated
150ml/½ pint double cream
2 large eggs, separated
1 pinch of paprika
salt and freshly ground black pepper
butter, for greasing
For the sauce:
2 tsp snipped fresh chives
85ml/3fl oz double cream
salt and freshly ground black pepper
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Grease a 10cm/4in blini pan with butter.
3. In a small saucepan, gently bring the cream for the soufflé to the boil.
4. Stir the cheese into the cream until melted and thickened.
5. Quickly mix in the egg yolks then season with the paprika, salt and pepper.
6. In a medium grease-free mixing bowl, whisk the egg whites until stiff.
7. Fold the egg white into the cheese mixture, then spoon it into the blini pan.
8. Bake the soufflé for 6-8 minutes or until cooked through, risen and golden.
9. Meanwhile, gently reduce the cream in a small saucepan with the remaining sauce ingredients.
10. Serve the soufflé drizzled with the sauce.
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Spicy Pork on a bed of Sweet and Sour Ratatouille
Ingredients
For the spicy pork:
275g/9¾oz pork fillet
½ tsp coriander seeds
½ tsp dried oregano
½ tsp crushed dried chilli flakes
½ tsp medium curry powder
1 garlic clove, peeled and roughly chopped
1 orange, zest and juice only
1 tbsp clear runny honey
1 tbsp olive oil
For the ratatouille:
1 tbsp olive oil
1 small red onion, peeled and finely diced
1 garlic clove, peeled and finely chopped
½ large baking potato, peeled and diced
1 small green pepper, de-seeded and diced
1 beef tomato, diced
1 tbsp tomato purée
2 tbsp red wine vinegar
1 tsp caster sugar
10g/½ fresh basil, torn
salt
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Using a pestle and mortle, crush together the spices and garlic for the pork.
3. Stir in the orange zest, juice, honey and oil.
4. Lay the pork fillet in a shallow dish and pour over the marinade. If you have time, marinate for 1 hour.
5. Half fill a small saucepan with water, season with salt and bring to the boil.
6. Par boil the potatoes for 4-5 minutes, then drain.
7. In an ovenproof medium pan, fry the pork for 4 minutes to seal all over, then transfer to the oven and roast
for 8-10 minutes.
8. Heat the oil for the ratatouille in a small saucepan.
9. Sauté the onion for 2-3 minutes.
10. Add the garlic, drained potato and pepper and sauté for a further 2-3 minutes.
11. Stir in the tomato, tomato purée, vinegar and sugar and simmer for 2 minutes.
12. Remove the pork from the oven and allow to rest.
13. Fold the basil into the ratatouille.
14. Slice the roasted pork fillet into two and serve each portion on a bed of ratatouille
There is no accounting for taste.
i just c+ped whats on the bbc webpage 2day for future reference 
