I have recreated this recipe from +June d’Arville. Original recipe attached below.
Ingredient for 2 persons
2 pork fillets
zest of ½ orange
juice of ½ orange
1 red onion
1 small garlic clove
¼ cup (60 ml) brandy
1 tbsp white wine vinegar
½ cup (120 ml) water
a handful fresh parsley, chopped
Pour a little splash of olive oil in large non-stick pan and place it over high heat. As soon as the oil is hot, add the pork fillets to the pan.
Quickly sear them on both sides until browned and golden. This should only take a minute or 2. Then transfer the fillets to a clean plate and let them rest for now. Don’t discard the hot oil. Peel the red onion and the garlic clove and chop them finely. Turn the heat to medium and add the onion and garlic to the hot pan.
Stir well. Season with a pinch of pepper and salt. Cook for 3 to 4 minutes until the onion starts to brown a little. Then add the orange zest. Stir again. The pour in the brandy, the white wine vinegar, the water and the orange juice.
Stir the sauce well and cover the pan then. Let the sauce simmer and reduce by half for a couple of minutes. It should thicken a little. Then add the freshly chopped parsley. Stir and check the seasoning. Add extra pepper, salt or white wine vinegar to taste if necessary. Then add the fried pork fillets back to the hot pan.
Cover again and leave the pork simmer in the sauce for an extra 2 to 3 minutes until warmed through again. Place the pork fillets onto warm plates and drizzle with the orange sauce. Serve immediately.
June D’Arville recipe: https://www.junedarville.com/orange-sauce-recipe.html
300g fusilli pasta spirals – or you can use farfalle (butterflies) or penne (quill tubes)
225g bag prepared fresh baby spinach
250g punnet cherry tomatoes, halved
100g black olives (we bought kalamata from the deli counter)
200g feta cheese, broken into rough chunks
3 tbsp olive oil
Tip the fusilli into a large pan of boiling salted water and boil for 10 minutes. Throw in the spinach, stir well and boil for another 2 minutes. Drain into a colander or sieve and leave to drip-dry.
Tip the tomatoes, olives and feta into a big bowl, grind lots of black pepper over and then drizzle with the olive oil.
Toss in the drained pasta and spinach, and let everyone help themselves.
Note: use grated cheese instead of feta.Only spiral pasta use.
I have recreated this recipe from masterchef series, link at the bottom.
200 g flour
2 egg yolks
65 ml olive oil
1 carrot, roughly chopped
½ bunch coriander, roughly chopped plus more leaves for garnish
1 lobster, tail removed and peeled, head, legs, shells reserved
180 ml white port
salt and pepper, to taste
Place flour, yolks, 1 teaspoon oil and salt in a food processor and pulse to combine. Slowly add enough water (about ¼ cup) to make it come together. Transfer to a floured bench and knead until a smooth dough. Wrap in plastic wrap and set aside to rest.
Place 1 tablespoon olive oil in a saucepan and set over high heat. Add carrot and coriander and fry for 1-2 minutes. Add lobster head and shells and fry until orange. Add port and cook for 1 minute to cook off alcohol. Add 4 tomatoes, roughly chopped, and fry for 1 minute. Add 1.5 litres water and bring to a boil. Allow to boil until reduced, about 45 minutes. Remove from heat, strain and set aside, keeping warm.
Finely dice lobster tail meat. Place 2 tablespoons olive oil in a frypan and set over medium heat. Add chopped lobster meat, remaining 2 tomatoes, finely chopped, season and cook until lobster is cooked through. Remove from heat and set aside to cool.
Roll pasta dough through a pasta machine to the thinnest setting. Lay one sheet of dough on a floured bench. Place tablespoons of lobster filling along dough, top with another layer of dough and gently press around filling to seal. Using a 6.5 cm pastry cutter, cut out ravioli. Repeat with remaining dough and filling until 20 ravioli have been made.
Bring a large saucepan of water to a boil over high heat. Add ravioli and cook until al dente, about 3 minutes. Remove from water.
To serve place ravioli in a bowl. Add lobster broth to the bowl. Garnish with coriander leaves and season.
Note: Use freshly made and sold in supermarket pasta as I dont have pasta machine; prawns head and shells instead of lobster. Also use tawny port instead of white port with orange juice.
4 ounces bittersweet chocolate, chopped
3 tablespoons plus 1-1/4 cups butter, softened, divided
2 cups sugar
3 teaspoons McCormick® Pure Vanilla Extract
2-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup miniature semisweet chocolate chips, optional
3/4 cup butter, softened
6-3/4 cups confectioners’ sugar
2 teaspoons McCormick® Pure Vanilla Extract
1/2 to 2/3 cup 2% milk
2 tablespoons miniature semisweet chocolate chips
In top of a double boiler or a metal bowl over barely simmering water, melt chocolate and 3 tablespoons butter; stir until smooth. Cool to room temperature.
Preheat oven to 375°. Line bottoms of three greased 8-in. round baking pans with parchment paper; grease paper.
In a large bowl, cream remaining butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition.
Remove 2 cups batter to a small bowl; stir in cooled chocolate mixture and, if desired, chocolate chips until blended. Drop plain and chocolate batters by tablespoonfuls into prepared pans, dividing batters evenly among pans. To make batter level in pans, bang cake pans several times on counter.
Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
For frosting, in a large bowl, cream butter until smooth. Gradually beat in confectioners’ sugar, vanilla and enough milk to reach desired consistency.
If cake layers have rounded tops, trim with a serrated knife to make level. In a microwave, melt chocolate chips; stir until smooth. Cool slightly.
Place one cake layer on a serving plate; spread with 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake.
Drop cooled chocolate by 1/2 teaspoonfuls over frosting. Using a large offset spatula, smear chocolate to create a marble design in frosting. Yield: 16 servings.
Preparation time: 30 minutes
Cooking time: 1 hour 45 minutes
What you need
150g unsalted butter
3/4 cup caster sugar
1 tsp vanilla extract
1 lemon, zest and juice
1 orange, zest and juice
3/4 cup Sunbeam Coconut Meal
500g Sunbeam MIxed Fruit
80g Sunbeam Pistachios
Preheat oven to 150°C.
Double line a 20cm round tin with baking paper.
Cream butter and sugar until light and fluffy. Add vanilla extract and eggs one at a time beating well after each addition.
Stir in zests, juices, coconut meal, mixed fruit and pistachios.
Bake for 1 hour 20 minutes or until a skewer inserted comes out clean.
1 1/2 cups hot water
250 gms butter
200 gms dark cooking chocolate
1/4 cups cocoa powder
2 cups caster sugar
2 egg lightly beaten
2 tsp vanilla essence
1 1/2 cups self-raising flour
STEP 1 In a saucepan over low heat melt together, butter, cocoa, chocolate, sugar, vanilla and hot water.
STEP 2 When cooled add flour and eggs and mix well. The mixture will be very runny.
STEP 3 Pour into a lined 30 cm cake tin and bake at 150C for 1 hour and 15 minutes.
STEP 4 Allow to cool for 5 minutes before turning out.
STEP 5 When cool sprinkle with icing sugar.
STEP 6 May be served re-heated in the microwave or cool with cream or ice cream.
1-1/2 cups standard flour
2 tsp baking powder
1 cup grated tasty cheese
1/2 cup (30g) fresh parseley, chopped
1 spring onion, finely chopped
3 rashers diced bacon, rind removed
3/4 cup milk (184g)
3/4 cup (188g) Natural EasiYo Yogurt (188
1/4 cup (65g) oil
1 egg, lightly beaten
Extra grated cheese for topping
Sift flour and baking powder and stir in cheese, parsley, spring onion and bacon. Make a well in the centre and pour in the combined milk, yogurt, oil and egg. Stir to combine. Pour the mixture into a greased and lined loaf tin. Sprinkle over a little extra grated cheese and bake in preheated 190°Celcius oven for approx. 40-50 minutes until golden brown, and a skewer comes out clean. Leave to cool.
1-1/2 cups Baker’s plain flour
2 tsp baking powder
1 cup grated 4 cheese cheese
1/2 cup (30g) fresh basil, coriander,oregano, parsley,rosemary,sage, spring onion, thyme chopped
12 pitted olives, finely chopped
300g diced bacon, chopped
3/4 cup skim milk (184g)
3/4 cup (188g) Natural low fat Yogurt
1/4 cup (65g) truffle infuse olive oil
1 egg, lightly beaten
Extra grated 4 cheese for topping
Sift flour and baking powder and stir in cheese, herbs and bacon. Make a well in the centre and pour in the combined milk, yogurt, oil and egg. Stir to combine. Pour the mixture into a greased and lined loaf tin. Sprinkle over a little extra grated cheese and bake in preheated 190°C oven for approx. 40-50 minutes until golden brown, and a skewer comes out clean. Leave to cool.