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Weekdays 10am-12:30pm ITV

Phil Vickery's Mother's Day menu

Phil’s serving up the perfect meal to treat your mum this Mother’s Day.

He’ll be showing you how to make his tasty herb stuffed pork loin, and pear chocolate pudding - both guaranteed to put a smile on your mum’s face this Sunday.

Mother's Day roast loin of pork with harissa and pine nuts

Serves 6-8

Ingredients

1.5-2kg boned piece loin of pork, with a little more belly attached if possible

2 tbsp harissa

6 tbsp fresh coriander, roughly chopped

4 cloves garlic, pasted really well

200g semi dried prunes, finely chopped

100g pine nuts, toasted 

Salt

Black pepper

4 onions, roughly chopped

2 carrots, roughly chopped

4 sticks celery, roughly chopped

1 leek, washed well and roughly chopped

500mls water

1 x pork stock cube, broken up

Plain flour


Method

1. Preheat the oven to 180, gas 4. 2. Lay the pork onto a chopping board and using a sharp knife gently cut the eye of the loin away from the fat and skin but making sure you do not cut off completely. Then make an incision into the belly section and fold back slightly, again making sure you don’t cut off completely, so you leave the belly ‘opened’ out. Score the fat well with a sharp or Stanley knife. Season well with salt and pepper.

3. Next, onto the exposed loin, spread evenly the harissa, coriander and pasted garlic. Add the finely chopped prunes and pine nuts evenly, then roll up the loin so all the ingredients are inside nice and tightly. Next, tie the roll up at even spacing, but not too tightly, just enough to hold together firmly, otherwise the stuffing will squeeze out during the cooking process.

4. Place the veg into a baking tray and top with the pork, then season with salt and pepper. Add 500mls water and the stock cube. Pop the pork into the oven. 

5. After 1 hour 45 to 2 hours, remove the pork from the oven and check the pork is cooked by inserting a meat thermometer, skewer, or thin bladed knife into the thickest part of the meat, the juices will run clear, if not then pop back in the oven for a further 15-30 minutes. Do not overcook.

6. Next remove the skin with a long bladed knife making sure that you keep most of the fat left on the loin. Pop the crispy skin back into the oven on a baking tray, fat side up, to crispen up further. Take care as the crackling will burn quickly.

7. Meanwhile, wrap the pork well in silver foil in a warm place, to let the juices settle and the meat tenderise. Leave to rest for a good 30-40 minutes.

8. Place the tray on the stove, and scrape off all the bits stuck to the bottom and fry the veg. Spoon off a little of the fat, then add a little flour to soak up the remaining fat. Add boiling water and stir well until thickened, simmer for a few minutes. Strain well and keep warm. Slice the pork, top with the gravy and a bit of crackling.


Pear and chocolate one pan pudding

Serves 4

Ingredients

400g can pears, drained and sliced

4 egg whites, at room temperature, separated

Pinch of cream of tartar

150g caster sugar 

4 egg yolks

1 tbsp sifted cocoa powder, plus extra to serve

2 tbsp sifted corn flour 

100g dark chocolate, melted

To serve

Cream or ice cream

Icing sugar, for dusting


Method

1. Preheat the oven to 220C/gas mark 7. Lightly oil a 24cm ovenproof, non-stick frying pan.

2. Place the pears into the prepared pan and set aside. 

3. In the bowl of a stand mixer, whisk the egg whites with the cream of tartar for 3-4 minutes until thick and foamy. Add the sugar and whisk until thick and glossy. 

4. Remove from the machine, then carefully fold in the egg yolks, cocoa and cornflour. 

5. Evenly spoon the meringue over the pears, then place the pan into the oven and cook for 10-12 minutes, or until risen and just undercooked in the middle. 

6. Remove from the oven and pour the melted chocolate all over. Serve with the cream or ice cream, and dust with icing sugar and cocoa. Eat straight from the pan.

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Weekdays 10am-12:30pm ITV