Tag: gordon ramsay’s mashed potato recipe

Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin

Pork tenderloin stuffed with prosciutto, mozzarella, baby spinach and sun dried tomatoes; a wonderful dish for the Holidays. Serve this with potato parsnip mash[1], skinny garlic mashed potatoes[2], or creamy cauliflower puree[3] and some roasted vegetables on the side.

Are you ready for the holidays? I’m so behind but I did get around to seeing Santa this weekend. A very excited Madison didn’t cry and even gave Santa a list of what she wanted (which included a pony). I just love this innocent age, I wish I could freeze time.

These next few weeks I’m going to focus on Holiday dishes, sides, appetizers and desserts. I’m still running my mile a day until the New Year (lost track of how many days it’s been), it’s a nice balance to some of the baking that’s happening around here.

Pork tenderloin is perfect for the holidays, and it’s just as lean as chicken breast. I love how the colors of the spinach and sundried tomatoes look so festive when you cut it open. You can easily double this recipe to serve eight. If you’ve never butterflied a tenderloin, it’s not very hard. I found this video on how to cut a pork tenderloin [4]which you may find helpful, although I cut mine a little different as described below. Either way is fine.

Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin
gordon-ramsay-recipe.com
Servings:
4 • Size: 2 slices • Old Points: 5 pts • Points+: 5 pt
Calories:
208 • Fat: 8.5 g • Carb: 3 g • Fiber: 1 g • Protein: 29 g • Sugar: 1 g
Sodium:
219 mg  (without salt) 

Ingredients:

  • 3 cloves garlic, crushed
  • 2 tbsp lemon juice, freshly squeezed
  • 2 tsp Dijon mustard
  • 1 tsp olive oil
  • 1/4 tsp fresh ground black pepper
  • 1 (1 lb) pork tenderloin
  • 1 1/2 oz reduced fat mozzarella cheese (Polly-o)
  • 2 cups fresh baby spinach
  • 2 tbsp chopped sun dried tomatoes
  • 1 oz thin sliced prosciutto
  • salt and fresh cracked pepper, to taste

Directions:

Combine crushed garlic, lemon juice, mustard, olive oil, and pepper; mix well.

Cut a lengthwise slit down the center of the tenderloin to within 1/2- inch of bottom (careful not to cut all the way through). Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2-inch of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness with a mallet.

Remove plastic wrap; spread 1/2 of the garlic/Dijon mixture on the inside of the pork. Layer the cheese, spinach, sun dried tomatoes and proscuitto on top, press down gently.

Roll up pork jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string.

Season lightly with salt, and remaining garlic/Dijon mixture. Place on a rack in a shallow baking pan.

Bake, uncovered, at 425° for 25-30 minutes or until a meat thermometer reads 160°. Place under the broiler to brown the top for 5 minutes, then transfer to a serving platter or cutting board. Let stand 10 minutes before removing string and slicing. Slice in 8 pieces.

References

  1. ^ potato parsnip mash (www.gordon-ramsay-recipe.com)
  2. ^ skinny garlic mashed potatoes (www.gordon-ramsay-recipe.com)
  3. ^ creamy cauliflower puree (www.gordon-ramsay-recipe.com)
  4. ^ video on how to cut a pork tenderloin (www.youtube.com)

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Mash potato

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

The golden rule for making perfect mash is to choose the right variety of potatoes. Usually called floury potatoes they have a drier more starchy flesh which after boiling will produce a lovely fluffy mash. Some of the most popular floury potatoes are Desiree, Maris Piper and King Edwards. It’s also essential not to overcook the potatoes or they will become water logged – if this does happen return the drained potatoes to the pan and heat very gently, shaking the pan occasionally until the excess moisture has evaporated.

  • Serves: 4

  • Prep time: 10 mins

  • Cooking time: 15 mins

  • Total time: 25 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

That’s goodtoknow

Flavour your basic mash with grated cheese, smooth or wholegrain mustard, horseradish sauce or soured cream, if you like.

Ingredients

  • 900g floury potatoes, peeled
  • Salt and freshly ground black pepper
  • 50g butter
  • 2-4tbsp hot milk

Method

  1. Cut the peeled potatoes into even-sized chunks and cook in a large pan of salted boiling water for 10-15 mins until just tender. Drain the potatoes into a large colander and leave for 3-4 mins.
  2. Return the potatoes to the pan with the butter and 2 tbsp of the hot milk. Mash thoroughly until smooth, adding a little more hot milk for a softer mash. Season to taste with salt and freshly ground black pepper.

By Nichola Palmer

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Potato Parsnip Mash





Potatoes and parsnips mashed together with a little garlic, sour cream and butter make a surprisingly tasty side dish. The parsnips add a slightly sweet and spicy taste to the potatoes that I really enjoyed.


Hurricane Sandy is keeping most of us New Yorkers indoors today. So far I haven’t lost power so I figured I would share this recipe in case I do later (crossing fingers I won’t).


I had bought these parsnips the other day with no real plans for them, and decided I would try them mixed into my mashed potatoes. Parsnips, quite honestly are not a vegetable I grew up eating, so I never really know what to do with them. In the past, I’ve added them to stews and soups but I was pleasantly surprised how well they tasted mixed in with potatoes. My husband agreed, and they made a wonderful side dish to the roast beef[1] I prepared in the oven.


Do you have a favorite way you enjoy parsnips? Would love to hear how you prepare them!





Potato Parsnip Puree
gordon-ramsay-recipe.com
Servings: 6 • Size: over 3/4 cup • Old Points: 2 pt • Points+: 4 pts 
Calories: 142 • Fat: 3.5 g • Protein: 4 g • Carb: 27 g • Fiber: 4 g  Sugar: 5.5 g
Sodium597.8 mg

Ingredients:

  • 1 lbs russet (baking) potatoes, peeled and cut into 2-inch pieces
  • 1 lb parsnips, peeled and cut into 1-inch pieces
  • 3 cloves garlic
  • 1 sprig rosemary
  • 1/2 tbsp salt, plus more to taste
  • 1/4 cup light sour cream
  • 1/4 cup 2% milk
  • 1 tbsp unsalted butter
  • pinch of black pepper



Directions:





Cover potatoes, parsnips and garlic with 1 inch of water in a 4 to 6-quart pot, then add sprig of rosemary and salt and bring to a boil, partially covered. Reduce heat and simmer vegetables, partially covered, until very tender but not falling apart, 30 to 40 minutes.
 

Drain vegetables in a colander. Discard rosemary and mash warm vegetables along with sour cream, butter, pepper, and remaining pinch of salt, to taste; stir to combine well.

Makes 5 cups.

References

  1. ^ roast beef (www.gordon-ramsay-recipe.com)

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