Sweet Potato Pudding

Nov 6, 2013

Recipe from Chef Renato, The Mid-Ocean Club

Fresh, fall season sweet potatoes are combined with eggs, butter, heavy cream, coconut, pecans and raisins and then baked until the potato mixture is cooked through and the brown sugar crumble topping is bubbly and golden brown.

Ingredients:

  • 80g raisins
  • 2 eggs, lightly beaten
  • 100g coconut flakes
  • 150g pecan nuts, chopped
  • 200g granulated sugar
  • 200g brown sugar
  • 1 tsp vanilla extract
  • 60 ml heavy cream
  • 70g self-raising flour
  • 125g butter melted
  • 600g cooked sweet potatoes, mashed

Directions:
Combine the sweet potatoes, granulated sugar, coconut, raisins,
eggs and the vanilla extract.  Beat until smooth, then add half
the butter and the heavy cream. Spoon into the base of a large
well greased casserole dish.

Meanwhile make a topping by combining the brown sugar, nuts,
flour and half the melted butter.  Stir with a fork to combine, then
using your fingers, scatter this over the top of the sweet potato
mixture in the casserole.

Place in a 350 F preheated oven and bake for about 25 minutes
or until the sweet potato mixture has cooked and the topping is
slightly golden brown.

Gosling’s Wine of The Week

DOW’s TAWNY PORT 10 YEAR OLD N/V
Dow’s Tawny Port 10 year old N/V is  Gosling’s  perfect choice for Chef Renato’s pudding.

This wine from Portugal has a nose brimming with aromas of candied fruit and toffee, beautifully combined with some mature ripe fruit.

On the palate there are vibrant nutty  flavours, perfect balance and a lovely long finish.

The retail price is $38.50 and is available at Lindo’s and Gosling’s stores.

Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on November 5th, 2013

 

Menu

Nov 5, 2013

Fish Chowder
Baked Tilapia
Bangers & Mash
Leg of Lamb
Salisbury Steaks
Garlic Chicken
Chicken Stir-Fry
BBQ Beef Meatballs
Fried Chicken
Chicken Nuggets
Honey Chicken Wings
Mac-n-Cheese
Starches & Veggies
Salad Bar

Menu

Nov 4, 2013

Fried Chicken
Baked Salmon
Curry Chicken
Roast Pork Loin
Beef Pot Roast
Baked Chicken Legs
Lamb Shoulder
Honey Chicken Wings
Chicken Tenders
Fish Cakes
Fish Chowder
Mac-n-Cheese
Starches & Veggies
Salad Bar

Pork Loin Roulade stuffed with Spinach, Peppers & Feta Cheese

Nov 4, 2013

Don’t let the name of this recipe intimidate you – roulade simply means “to roll” – like a jelly roll or Christmas Yule log! Perfect for holiday entertaining, and easy to do, any meat – chicken, pork, beef or turkey, can be rolled around a a variety of fillings. Cheese, vegetables, nuts, sausage, or other meats are often used.

In this recipe, a pork loin is rolled around a tasty filling of tangy feta cheese, peppers and spinach and then roasted to perfection.

This dish requires the pork loin be prepared for rolling up, technically referred to as butterflying, which means the meat should be cut thinly into one large piece. If you are unfamiliar with preparing meat for roulade, simply explain to the butcher you intend to use the pork loin for rolling up and he will be happy to trim it for you.

Prep time: 10 mins   Cook time: 40-50 mins   Servings: 8

Ingredients:

  • 2 scallions, sliced
  • 3 ounces feta cheese, crumbled
  • 2 tablespoons roasted red & yellow peppers, chopped
  • 2 tablespoons sun-dried tomatoes
  • 2 cups fresh spinach, chopped
  • 1 tablespoon Italian seasoning, divided
  • 3 lbs boneless pork loin, butterflied
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Cooking twine

Directions:

  1. Heat oven to 425°F
  2. Season the inside of the pork loin with the Italian seasoning mix, salt and pepper.
  3. Layer the first 5 ingredients on pork loin. Roll lengthwise; tie at 1-inch intervals with cooking twine. If in doubt on how to truss the pork loin with butcher’s twine, watch this video from About.com
  4. Sprinkle the outside of the trussed roast with remaining seasoning, salt, and pepper. Place seam side down in pan.
  5. Roast for 40-50 minutes or until interior temperature reaches about 150-155°F degrees (don’t forget meat continues to cook, or rise in temperature after removing from oven, or as it rests).  Cover the roast loosely with foil and allow to rest for 10 minutes before slicing.
  6. To serve, remove twine from roast, then slice into 1/2″ thick slices.

Tip: For even more intense flavour, before stuffing, try marinating the pork loin overnight in the refrigerator. Simply mix the Italian seasoning, a few chopped garlic cloves, salt and pepper with a little olive oil to make a paste. Spread the paste evenly over pork loin and marinate in refrigerator 2-3 hours or overnight.