Roast pork, quick, but how impressive is it ?
This recipe is adapted from July’s delicious magazine, one of Jamie Oliver’s recipe - Pork chops with proscuitto, apple and stilton (not your average cheese). Well, with just the name, you could imagine what type of food it would be.
served with salad leaves and blanched carrots with balsamic vinegar
Recipe (modified to serve 1-2)
2 pork cutlets,
2 bacon rashes (substituted 6 proscuitto)
1/2 red apple, cored, sliced,
40g Stilton Cheese, crumbled
handful or rosemary
olive oil
Preheat oven to 200 C. Lay bacon / proscuitto on a work surface so they overlap. Repeat with the rest of the bacon / proscuitto. Heat a spasl of olive oil in a frypan over high heat. Season the chops well with salt and pepper, then sear in the hot pan for 2-3 minutes on both sides. Place a seared chop on top of each portion of proscuitto. Place some apple and Stilton on top of each shop. Wrap the bacon / proscuitto around each shop to hold all in place, then secure with rosemary sprigs. (I coudn;t get sprigs, so I just sprinkle the herbs over) Place the parcels on a baking tray and roast for 15 minutes or until pork is cooked through. Serve with mashed potato and cooking juices from the baking tray
*Bacon might give the whole taste a lil saltier than proscuitto, I think. The texture of this dish was great, tender pork, soft yet firm apple and cheesy blue cheese. Oh gosh, I could eat that again!*
So, what is Stilton ??
It’s a type of strong blue cheese that’s only produced in the three counties from local milk which is pasteurized before use. It has delicate blue veins radiating from the centre. It may be to strong to eat just the Stilton for people that are not fond of blue cheese. So incorporating it in a dish will even out the strong taste a little.
I still have some. heh.. what should I do with it ……..
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