Loin of pork with blueberry and red onion marmalade

This is such a lovely combination of flavours and goes really well the a good pile of garlicky, creamy dauphinoise potatoes.  I used to think pork was quite gross actually but after living with Steve for 6 years(he adores the stuff!) i kinda had to get used to it! I like pork loin too because its lovely and lean which allows you to pile on the really indulgent dauphinoise! I will post the potato recipe soon....

Oven 200c/gas 6.....Serves 4....
What you need........
Good quality pork loin, about 800grams, i have the fat removed but if you want you can leave it on, salt it loads and have nice crackling...up to you
Sea salt
For the marmalade...
4 red onions, halved and sliced thinly
3 tablespoons of olive oil
1 tablespoon of cumin seeds
1 tablespoon of paprika
1 teaspoon of chilli flakes


4 tablespoons of sugar
3 tablespoons of balsamic vinegar
250ml of red wine
3 tablespoons of good quality blueberry jam
What you do......
First of all make the marmalade. You can always double this recipe and eat it cold with cheese, its lush!
Heat the oil in a heavy bottomed small pan over a medium heat and add the cumin seeds and chilli flakes.
Cook gently for 5 mins to release the lovely flavours then add the paprika.
Mix well and put the onions in the pan,
Cook for about 20 minutes, stirring frequently, until the onions are all caramelised and soft and see through. You may need to add a little wine during this time if the onions start to stick.
Add the sugar, vinegar, wine, jam, and mix well.
Carry on cooking until the everything is reduced and the onions are completely cooked. You will need to add a few tablespoons of water during this stage, about 3 or 4 tablespoons.
Taste and season with salt, no pepper.
Turn off the heat and next cook the pork.
Preheat the oven!
Place the lovely loin into a nice big oven dish and salt it well, all over the top.
Put into the hot oven on the centre shelf and cook for about 25 minutes until the middle of the loin is just pink and juicy.
Loosely cover with foil and leave to stand for 5 minutes to rest while you gently warm the marmalade through.
To serve, slice the pork into inch thick slices and arrange on the plate with a ruddy great dollop of sticky marmalade on the top! Yum yum piggy heaven :-)

Duck legs with homemade 5 spice cooked in red wine and rosemary...

serves 4...... oven 200c/fan 180/gas 6

What you need...
4 duck legs
A bunch of fresh rosemary sprigs
...4 fat cloves of garlic
about 1/2 bottle of red wine
3 tablespoons of blueberry jam(or a similar flavour)
1 teaspoon of 5 spice powder... i make my own....its just 1 tablespoon each of fennel, star anise, black or sezchuan pepper, cinnamon and 1 teaspoon of cloves. grind altogether in a processor...
4 whole star anise to garnish
sea salt

What you do.......
put the rosemary and garlic cloves on the bottom of a roasting tin,
salt the duck legs skin
rub the 5 spice powder all over the legs
place them skin side up on top of the rosemary and garlic
roast in the oven for about an hour until the skin is all crispy and lovely
take out and drain the fat off(save it for roast potatoes, lush!)
pour the red wine into the tin, add the jam...spreading a little over the duck legs and the rest just stir into the wine
put it back in the oven and cook for a further 40 minutes until the sauce has reduced...taste...if its not sweet enough add more jam or a little honey to taste
serve with the sauce poured over the leg and some of the rosemary on top. Garnish with a star anise... lush!

Thai pork with coconut and lime rice

My favourite flavour combination is that of spicy chilli, zesty lime juice, salty fish sauce and the lovely sweet balance of sugar. I adore Thai food!!
Steve and i have been living in Bansko, Bulgaria since December and whilst we have loved every minute of it and really enjoyed the traditional cuisine...we couldnt wait any longer! We had to satisfy our massive Asian food cravings!!
Its almost impossible to get hold of Thai ingredients here but we managed to find some fish sauce in the city of Sofia, (courtesy of a lovely Bulgarian friend Svetlana). The chillis were bought last Sunday from the local market...they were actually pickled in a jar and not too spicy so i used enough of them, seeds too, and managed to get that good old chilli kick i love so much.
Coconut milk isn't available here either so i used dessicated for the rice...it actually worked so well i think i will use this in the future...i loved the texture it gave.The pork available in Bansko is probably the best pork i have ever eaten. It is so fresh and tender and after being left to marinate all day in these wonderful flavours it filled our hungry mouths with juicy yumminess!!

Serves 4....
What you need........
800grams of lean pork(i used pork loin) cut into chunky strips
4 medium sized carrots, peeled and cut into thin batons
a thumb size piece of fresh root ginger, peeled and finely diced
a ladle full of chicken stock
2 tablespoons of plain flour
For the marinade.....
3 garlic cloves crushed
8 tablespoons of fish sauce
5-6 tablespoons of sugar
3 limes, juiced...maybe a little more depending on the size
2 birdseye chillis(this is what i would normally use if they were available)sliced...add the seeds if you want it hotter
a big handful of fresh roughly chopped coriander leaves
For the rice....
300grams of Jasmine rice if available, if not just use good long grain
3 limes juiced
4 tablespoons of dessicated coconut
sea salt

What you do......
mix together all the marinade ingredients and stir like crazy to dissolve the sugar and combine everything.
Taste it!! add more sugar if its too salty, more limes if too sweet etc etc ...its all about personal taste.
Prepare the pork into strips and chop your carrots. Put into an oven proof dish and pour the marinade all over, using you hands mix it altogether making sure all the meat is coated.
Cover with clingfilm and leave it to marinade in the fridge for as long as you can.

When you are ready to eat, take out the pork and leave it at room temperature while you prepare the rice.
Wash the rice in cold water until the water is almost clear then cover the rice with enough water so that when you place your hand on the top the water comes up to your wrist.
Salt the water to taste and put a lid on.
Heat a little oil in a big pot and throw in the pork and carrots, stir around a bit then pour over the marinade.
Cook like this for 5 minutes then add the flour and stir well to coat all the meat.
Pour on the hot stock and mix...adding more if this seems too thick. You don't want a soup consistency, just a slightly saucy dish.
Turn the heat really low, put a lid on and leave to cook until the meat is ready...this wont take long at all.
Meanwhile cook your rice......
Bring it to the boil with the lid on then turn the heat down and simmer, lid off for about 15 minutes until cooked.
When its almost cooked i put the lid back on and turn it down even lower so the rice steams at the end.....
 Squeeze in the lime juice and add the coconut...mix it through but dont stir it too much, you will ruin the rice and make it a stodgy mess! 
The pork should be lovely and tender now, serve on top of the sweet rice and enjoy! mmm mmm