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Pear and hazelnut muffins

Muffins are a little bit passe these days. Like Friends and Snapple, they’re just a bit nineties. They have been overtaken by their brash, rather disgusting, cupcake cousin.

But I still have a lot of affection for them. I think muffins are nice. And I came across this very straightforward looking recipe in a newspaper, but which utilised American cup measurements.

I was annoyed about this, just as I am always annoyed when a recipe specifies some sort of wildly exotic spice, cut of meat or fruit in an offhand manner, which implies that of course you ought to know where to source it from. I fucking don’t!! And even if I did, I am not going to spend one of my three child-free mornings a week tracking it down. If you can’t get it in Waitrose I am. Not. Interested.

Of course these days I DO, however, have a set of cup measurements, which I bought in Waitrose, so can convert the measurements for you.

On a whim, I decided to make these muffins with some pear and hazelnut because those were some things I had knocking about. I also used soured cream instead of buttermilk, (buttermilk!! we are in ENGLAND, nowhere sells it except big branches of Waitrose and I’m not always near one of those), which worked just fine.

You do not have to use pear and hazelnut in these – pretty much anything works: apple, chocolate, sultanas, banana, whatever. It’s a very flexible vehicle, muffin mix. Having said that, the pear and hazelnut combination was really terrific and I recommend it to you.

Pear and hazelnut muffins – makes 8

2.5 cups plain flour – 340g
1.5 tsp baking powder
3/4 cup sugar – 160g
1/4 tsp salt
2 eggs
1 cup soured cream or buttermilk – 120ml
3 drops vanilla essence
1/cup melted butter – 75g butter, melted
2 ripe pears, diced
2 lady-handfuls of hazelnuts, chopped and toasted in a dry frying pan for about 10 mins

1 In one bowl combine the flour, baking powder, sugar and salt. You do not have to sieve this but you could swizzle it about with a whisk for a bit.

2 In another bowl mix the beaten egg with the soured cream, vanilla extract and melted butter. Someone like Raymond Blanc would separate the eggs first, beat the whites and then add them separately, to make the muffins lighter.

3 Add the flour to the egg mixture and mix just until there is still about 10% flour showing, then tip in your pear and hazelnuts (or whatever you are using) and mix to combine.

4 Spoon immediately into muffin cases. Fill these to just below the brim. This is important, as these will not rise that much on cooking and you want that big luscious, over-spilt look.

5 Bake at 200C for 16-20 mins. Keep an eye on them if you have a light on in your oven. Mine were slightly underdone as I put them in at 180 (because of fan nuke horror panic) but if you have a normal oven I think you’ll be okay at 200C for 16 mins. Bake in the middle shelf.

 

Stuffed Turkey Breasts with Butternut Squash and Figs

A wonderful Fall dish – turkey tenderloins are stuffed with sauteed butternut squash, spinach and figs, a meal in one with savory and sweet flavors. Figs are seasonal, so if you can’t find them, you could use another fruit such as pears or even apples.

Covering the skillet while it roasts in the oven prevents the turkey from drying out, and also gives you some pan juices to spoon on top just before serving.

Stuffed Turkey Breasts with Butternut Squash and Figs
gordon-ramsay-recipe.com
Servings: 4 • Size: 2 slices • Old Points: 5 • Points+: 6 pt
Calories: 258 • Fat: 8 g • Carb: 25 g • Fiber: 5 g • Protein: 22 g • Sugar: 12 g
Sodium: 878 mg  • Cholest: 51 mg

Ingredients:

  • 2 boneless turkey tenderloins (1 lb total)
  • 1 tsp kosher salt (diamond crystal)
  • 1 tbsp light olive oil
  • 1 small (1/3 cup) white onion, chopped
  • (6 oz) 1 1/4 cups diced butternut squash, 1/2-inch dice
  • 5 black mission figs, chopped
  • 2 garlic cloves, finely chopped
  • 1 cup baby spinach
  • 3 sage leaves, chopped
  • 1/4 tsp crushed black pepper
  • cooking twine – 6 to 8 pieces
  • cooking spray

Directions:

Heat a large skillet over medium-high heat and add olive oil.  Add onions and sauté for two minutes, or until golden. Add butternut squash and 2 tablespoons water and cover; cook on low for 10 minutes.  Remove lid and add figs, garlic, spinach, salt, sage, and pepper and cook for another 3-4 minutes. Set aside to cool.

Cut a pocket into the sides of the tenderloins, careful not to cut all
the way through at the ends. Season the inside and outside of the turkey
with salt.

Stuff each turkey breast with about 3/4 cup of squash mixture.  Cut
cooking twine long enough to tie each breast with 3 to 4 pieces of
twine.  Cut off extra twine.

Preheat oven to 375°F.

In skillet over medium-high heat, lightly spray with cooking spray.  Carefully sear each turkey breast on each side (3 sides.  Don’t sear on stuff end.)  If your skillet is oven proof, cover with foil and place in the center of the oven  (If not, then transfer to baking dish and cover with foil), place directly into oven and cook for 30 – 35 minutes. Allow to sit 5 minutes before cutting off twine and slicing each turkey breast in 4 slices.

Asian Glazed Baby Back Ribs

Asian Glazed Baby Back Ribs

by Pam on August 5, 2014

My kids asked for ribs for dinner and I was craving Asian food so we came up with Asian glazed ribs that I baked in the oven for a couple of hours. The ribs turned out tender and really flavorful. We all loved the sauce except for my daughter, who didn’t care for it.  I served these ribs with the Spicy Zucchini and Squash Spears[1] and some fried rice for a delicious meal.

Preheat the oven to 350 degrees. Line a baking sheet with tin foil (for easier clean up).

Remove the silverskin membrane from the back of the ribs. See how to do it here[2]. Spread the minced garlic evenly over both sides of the ribs. Season, to taste, with sea salt, freshly cracked pepper, and garlic powder evenly over both sides of the ribs. Place the seasoned ribs on a large piece of foil then top with another piece of  foil and roll all of the edges to make a sealed packet. Place on the baking sheet and into the oven and bake for 1 hour and 15 minutes.

While the ribs are baking, If needed, make the hoisin sauce – click here for recipe.[3]

For the Asian sauce, stir together in a bowl the hoisin sauce, soy sauce, honey, sesame oil, vegetable oil, and cayenne. Set aside.

After the ribs have cooked for 1 hour and 15 minutes, carefully, open the tin foil packed ribs then slather with the sauce. Place back into the oven, unwrapped, for 45 minutes, basting with pan juices every 15 minutes. Remove from the oven and place on a cutting board. Let them rest for at least 5 minutes before slicing them and serving with the pan juices on the side, if desired. Enjoy.

 



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Asian Glazed Baby Back Ribs




Yield: 1 rack of baby back ribs

Total Time: 2 hours



Ingredients:

Ribs:

1 pack of baby back pork ribs
2 cloves of garlic, minced
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste

Asian Sauce:

2 tbsp hoisin sauce (click recipe link up above)
2 tbsp soy sauce
3 tbsp honey
2 tsp sesame oil
2 tsp vegetable oil
1 garlic clove, minced
2 dashes cayenne

Directions:

Preheat the oven to 350 degrees. Line a baking sheet with tin foil (for easier clean up).

Remove the silverskin membrane from the back of the ribs. See how to do it here. Spread the minced garlic evenly over both sides of the ribs. Season, to taste, with sea salt, freshly cracked pepper, and garlic powder evenly over both sides of the ribs. Place the seasoned ribs on a large piece of foil then top with another piece of foil and roll all of the edges to make a sealed packet. Place on the baking sheet and into the oven and bake for 1 hour and 15 minutes.

While the ribs are baking, If needed, make the hoisin sauce – click here for recipe.

For the Asian sauce, stir together in a bowl the hoisin sauce, soy sauce, honey, sesame oil, vegetable oil, and cayenne. Set aside.

After the ribs have cooked for 1 hour and 15 minutes, carefully, open the tin foil packed ribs then slather with the sauce. Place back into the oven, unwrapped, for 45 minutes, basting with pan juices every 15 minutes. Remove from the oven and place on a cutting board. Let them rest for at least 5 minutes before slicing them and serving with the pan juices on the side, if desired. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Spicy Zucchini and Squash Spears (www.gordon-ramsay-recipe.com)
  2. ^ here (www.finecooking.com)
  3. ^ click here for recipe. (www.gordon-ramsay-recipe.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)