Kathy's Menu for April 2001

Starter : Prawn and Ricotta Terrine

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Main Course : Pork Chop Casserole

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Pudding : Pineapple Salad

Prawn and Ricotta Terrine
Serves 4

Ingredients

12oz (350g) peeled prawns
6oz (175g) ricotta cheese
3 tablespoons creme fraiche
2 tablespoons lemon juice
2.5 tablespoons fresh dill, chopped
dash of tabasco sauce
salt and freshly ground black pepper

For the Garnish :
a few unpeeled prawns
sprigs of fresh dill

Method

1. Put the prawns, ricotta cheese, creme fraiche, lemon juice and salt and pepper to taste in a liquidiser, puree until smooth
2. Add the dill and tabasco sauce. Liquidise again until well mixed. Spoon into 4 individual ramekin dishes (or one large serving dish) and chill thoroughly.
3. Just before serving garnish with the reserved unpeeled prawns and sprigs of dill. Serve with brown fingers of toast or crispbreads.

Pork Chop Casserole
Serves 4

Ingredients

4 lean pork chops (about 6oz/175g each)
1oz (25g) butter
1 tablespoon olive oil
2 onions, peeled and sliced
8oz (225g) button mushrooms
2 tablespoons plain flour
0.75 pints (450ml) chicken stock
1 tablespoon sherry
1 teaspoon sage
finely grated rind of half a lemon
2 tablespoons cream
salt and freshly ground black pepper

For the garnish :
fresh sage leaves
lemon slices

Method

1. Heat the butter and oil in a flameproof casserole and quickly fry the pork chops until browned on both sides. Drain the chops and put on a plate lined with kitchen roll. Add the onions to the frying pan and cook gently for about 5 minutes until softened and lightly browned.
2. Reserve 2oz (50g) of the mushrooms, slice the rest and add to the cooked onion. Stir together over a gentle heat for 2 minutes. Sprinkle in the flour and stir well. Remove from the heat and gradually blend in the chicken stock, sherry, sage and lemon rind. Return to the heat, bring to the boil and simmer for one minute, stirring all the time. Season with salt and pepper to taste.
3. Return the pork chops to the casserole and cover closely with a lid. Cook in a pre-heated oven at 160C (325F, gas mark 3) for 45 minutes. Add the reserved mushrooms, then cover and cook for a further 25 minutes or until the pork is tender.
4. Arrange the pork chops on a hot serving dish. Stir the cream in to the sauce, adjust the seasoning as necessary and pour the sauce over the pork. Garnish with fresh sage leaves and lemon slices.
5. Serve with colourful seasonal vegetables (for example baby carrots and fresh peas).

Pineapple Salad
Serves 4

Ingredients

2 small pineapples
1 apple
3 pears
8oz (225g) seedless white grapes
caster sugar
2 tablespoon cointreau

Method

1. Cut the pineapples in half lengthways. Scoop out the flesh and remove the core. Cut the flesh into small pieces and place in a bowl.
2. Peel core and slice the apple and pears and add to the pieces of pineapple along with the grapes. Sprinkle with caster sugar to taste and add the cointreau. Cover the bowl and leave in a cool place until the sugar has dissolved.
3. When you are ready to serve, pile the fruit mixture back in the pineapple shells and serve.

Cookery Book Recommendation of the Month

Rosemary Conley's Low Fat Cookbook 2 by Rosemary Conley
Eat healthily and eat delicious food and meals at the same time, with this second helping of treats from Rosemary Conley. She covers the complete range of cooking, from snacks to family meals, and from dinner parties to summer barbecues.

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