However, if like us, you’re a busy family who wants to mark this special occasion, WITHOUT slaving away at a stove for about two days, then we might have the answer for you!
After a little bit of research and planning with the kids, we’re pretty sure that we’ve got something that everyone will love, that won’t take all day to cook and will allow us to spend the rest of the afternoon together doing the things that we love.
This month our menu will be simple and tasty Garlic and Rosemary Pork Chops with a helping of creamy truffle mash and for dessert, hot lemon drizzle loaf served with Braemar Vanilla ice cream from our neighbours, The Pollock family in Castlerock. Pork chops tend to get a bit of a bad rap, but I promise, they do have the potential to be juicy, tender, and super tasty. We use an oven-baked method that promises fantastic results.
Just follow our top 5 tips for the perfectly cooked pork chop!
- Buy them bone-in chops, these tend to be thicker than those with the bone removed and it allows for a nice golden sear on both sides and a perfectly cooked tender centre.
- Get your skillet HOT. What we are looking for is a golden, crisp crust without cooking the centre. A hot pan is really important here. Let it cook a couple of minutes undisturbed. When you're happy with your sear, flip the chop over and give it a chance to get golden on the other side.
- Brush with our delicious garlic and rosemary oil and some melted butter.
- Use a meat thermometer. Look for 140o-150o. Pork chops at this temperature will still be juicy, but anything past 145° means that we’re starting to dry things out, so keep a close watch.
- Give the meat some time to rest. (Five to ten minutes should be ideal.)
Ingredients: (meal serves 4)
- 4 pork loin chops
- Sea salt
- Freshly ground black pepper
- 1 tbsp. freshly minced rosemary
- 2 cloves crushed garlic
- A good glug of Broighter Gold Garlic & Rosemary Infused Rapeseed Oil
- 2 tbsps butter
- Preheat oven to 375°. Season pork chops with salt and pepper.
- In a small bowl mix together butter, rosemary, and garlic. Set aside.
- In an oven-safe pan over medium-high heat, heat olive oil then add pork chops. Sear until golden, 4 minutes, flip and cook 4 minutes more. Brush pork chops generously with garlic butter.
- Place skillet in oven and cook until cooked through (10-12 minutes). Serve with more garlic butter.
CREAMY TRUFFLE MASH
- 750g potatoes, such as Desirée or Maris Piper
- 50-70g butter (into small cubes)
- 150ml hot full-fat milk
- 3tbsp double cream
- ½ tsp Broighter Gold Black Truffle Infused Rapeseed Oil, or to taste
- Peel the potatoes and cut into even size cubes. Cook for approx 12-15 minutes in boiling salted water. Drain well then return to the pan and cook for 1-2 minutes over a dry heat.
- Mash the potatoes very thoroughly or press them through a potato ricer. They should be completely lump free.
- Gradually beat in the small cubes of butter until it starts to look shiny.
- Heat the milk & cream in a small pan until on the point of boiling, then slowly mix into the potato with some salt and freshly ground pepper. The potato should become a soft velvety purée. You may not need all the creamy milk. Add the truffle oil and seasoning to taste.
- Keep warm until required or, if making ahead, cool and chill. When reheating, add a little extra creamy milk to soften the texture, and the last of the butter if you like.
HOT LEMON DRIZZLE LOAF
- 180g self-raising flour
- 1 teaspoon baking powder
- 180g caster sugar
- 2 large eggs
- 50ml milk
- 150ml Broighter Gold Lemon Infused Rapeseed Oil
- 1 lemon
- 4 tablespoons lemon juice (for the syrup)
- Butter for greasing
- 65g icing sugar
- Preheat the oven to 160oC (Gas mark 3)
- Lightly grease a 2lb loaf tin and line with greaseproof paper.
- Grate the rind of the lemon into a small clean bowl.
- Break the eggs into a small jug and beat well.
- Sift the flour and baking powder into a large mixing bowl, add the caster sugar and mix together.
- In another bowl, add the Broighter Gold Lemon Infused Rapeseed Oil, milk, eggs and lemon zest and mix together well. Add this mixture to the bowl containing the flour and mix until smooth.
- Spoon the cake mixture into the loaf tin. Place the tin on a baking tray and put in the pre-heated oven for about 45-50 minutes until golden brown and firm to touch.
- While the lemon cake is baking, make the syrup by mixing the icing sugar with 4tbs of lemon juice. Place in a saucepan over a low heat, stirring from time to time, until it forms a sticky syrup. Remove from the heat and keep warm until needed.
- Remove the lemon cake from the oven – pierce the surface of the lemon cake with a metal skewer while still warm. Brush over evenly with the syrup, allowing it to soak into the cake.
- Sprinkle over the lemon sponge cake with caster sugar to give a sweet, sticky top.
- Allow to cool slightly then remove the lemon sponge cake from the tin.
- Cut the lemon sponge cake into slices and serve with a big scoop of delicious Braemar vanilla ice-cream.