PH Cooking Competition No . 26 - Fruit
Discussion
So fellow foodies, what can we do with fruit ? The fruit has to be a defining flavour in the dish - it does not need to be the majority ingredient.
Upto 4 photos can be submitted but 3 of them must cover the following
Ingredients;
Cooking; and
Plated meal.
Only the plated meal will be posted for voting.
Entries to be posted by 24:00 GMT on the 19th September 2012 (or about 09:00 on the 20th for those of us in Aus).
Starter, main or dessert or a theme - what will you submit to be the winner ?
Upto 4 photos can be submitted but 3 of them must cover the following
Ingredients;
Cooking; and
Plated meal.
Only the plated meal will be posted for voting.
Entries to be posted by 24:00 GMT on the 19th September 2012 (or about 09:00 on the 20th for those of us in Aus).
Starter, main or dessert or a theme - what will you submit to be the winner ?
Bob the Planner said:
PeanutHead, its starter or main or desert. All three certainly would be a challenge but go for it if you wish !
I know, what if a few makes a starter and some make a main and couple make a pudding.You can't possibly pitch either course against the other it would be like duck and orange sauce V strawberry tart or melon starter up against a banana split.
Surely you need to set out which one you want, so all do a starter or main or dessert.
Pork Chops with Nectarine Salsa & Stir fry veg
Ingredients by ali_kat_xx, on Flickr
Prepared to cook by ali_kat_xx, on Flickr
On the plate by ali_kat_xx, on Flickr
James complained that the salsa was a little too fresh for his tastes
but he doesn't like mint in food...
I wolfed mine down it was
!!!
Ingredients by ali_kat_xx, on Flickr
Prepared to cook by ali_kat_xx, on Flickr
On the plate by ali_kat_xx, on Flickr
James complained that the salsa was a little too fresh for his tastes
but he doesn't like mint in food...I wolfed mine down it was
!!!
So here's my entry this month.
Rolled tenderloin of pork stuffed with cider apple and pears. With garlic roast potatos, wilted spring greens and a cider reduction sauce.
Cooking as I forgot to take a photo of the ingredients.
Tenderloin pork, apples, pears, pancetta, cider, potatos, garlic, spring greens and butter.
Plated on 80's throw back dinner tray.
And and Instagram shot.
Rolled tenderloin of pork stuffed with cider apple and pears. With garlic roast potatos, wilted spring greens and a cider reduction sauce.
Cooking as I forgot to take a photo of the ingredients.
Tenderloin pork, apples, pears, pancetta, cider, potatos, garlic, spring greens and butter.
Plated on 80's throw back dinner tray.
And and Instagram shot.
Here is my entry for this cooking competition
Pavlova with Raspberries and home made Lemon Curd
Ingredients
Ready for assembly
The finished article
Ready to eat
The taste was really good, the tartness of the lemon curd and raspberries complimented the sweetness of the meringue and whipped cream.
Pavlova with Raspberries and home made Lemon Curd
Ingredients
Ready for assembly
The finished article
Ready to eat
The taste was really good, the tartness of the lemon curd and raspberries complimented the sweetness of the meringue and whipped cream.
the lamb looks lovely! also bonus points must surely be awarded for using the nectarine 
kept things simple this time. please excuse the commentary if it's not the done thing on the comp.
tapas style pork belly with sherried apple compote
i find individual strips work well to soak the juice during cooking but it would work just as well as a slab for a main meal. pork skin was scalded, salted and left in the fridge overnight. must say the fat layer was disappointingly thin but i am limited to what waitrose have - unfortunately usually flown in from kenya.
if you are reading oily is there a better source for pork out here?
simply roast the meat on a bed of cored/skinned apple wedges and very finely sliced onion, with a generous amount of fennel seat, a dash of olive oil and seasoning. after 40mins, pour in sherry until it covers the bed and cook long and low until the juice disappears. pic taken just before the slow cooking.
when it's done, mash the bed with a fork for the best apple sauce you have ever had in your life. worth experimenting with apple and sherry types. i favour oloroso and the good old granny smith for a rich crisp taste but limited choice out here in the sandpit so this time it was a berry bros amontillado and 'green' apples. no idea how long the sauce lasts, it goes well with everything and i tend to find myself eating it warm with a spoon!
plated up with fresh bread to scoop up any remaining appley goodness! best actually plated cubed with a fork and bowl of 'dip' but this looks more photogenic
skipping spuds/veg also allows for second helpings, nom nom nom 
kept things simple this time. please excuse the commentary if it's not the done thing on the comp.
tapas style pork belly with sherried apple compote
i find individual strips work well to soak the juice during cooking but it would work just as well as a slab for a main meal. pork skin was scalded, salted and left in the fridge overnight. must say the fat layer was disappointingly thin but i am limited to what waitrose have - unfortunately usually flown in from kenya.
if you are reading oily is there a better source for pork out here?simply roast the meat on a bed of cored/skinned apple wedges and very finely sliced onion, with a generous amount of fennel seat, a dash of olive oil and seasoning. after 40mins, pour in sherry until it covers the bed and cook long and low until the juice disappears. pic taken just before the slow cooking.
when it's done, mash the bed with a fork for the best apple sauce you have ever had in your life. worth experimenting with apple and sherry types. i favour oloroso and the good old granny smith for a rich crisp taste but limited choice out here in the sandpit so this time it was a berry bros amontillado and 'green' apples. no idea how long the sauce lasts, it goes well with everything and i tend to find myself eating it warm with a spoon!
plated up with fresh bread to scoop up any remaining appley goodness! best actually plated cubed with a fork and bowl of 'dip' but this looks more photogenic
skipping spuds/veg also allows for second helpings, nom nom nom Edited by shirt on Monday 17th September 23:00
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