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Easter promise
Treat friends over the bank holiday weekend with this impressive but easy entertaining menu
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Recipes Jennifer Joyce
Photographs Michael Paul
Watercress salad with orange, asparagus and parmesan
30 minutes
Easy
Use non-stick or silicon-coated baking paper for the parmesan wafers or they will stick.
Parmesan 50g, grated
Watercress 150g, woody stems removed
Red chicory or radicchio 2 handfuls of leaves
Asparagus 1 bunch, blanched for 2-3 minutes
Oranges 2, segmented over a bowl to collect the juice
Pitted black olives 12
Dressing
Sherry vinegar 1 tbsp
Orange juice 2 tbsp
Dijon mustard 1 tsp
Extra-virgin olive oil 4 tbsp
Sugar 1 tsp
- Heat the oven to 200C/fan 180C/gas 6. Cover a baking sheet with non-stick baking paper. Divide the parmesan into 6 evenly spaced small piles on the baking sheet and flatten them into circles. Bake for 6-8 minutes until golden. Remove from the oven, let them sit for 1 minute to set then put on a rack to cool.
- Put all the dressing ingredients into a small bowl, season and whisk well.
- Arrange the watercress, red chicory, asparagus, orange segments and olives on each plate. Just before serving, trickle a little dressing over and top with a parmesan wafer. Serves 6
Pork loin with apricot, sage and pine nut stuffing
2½ hours
Easy
Butter
Celery 2 sticks, diced
Onion 1 medium, chopped
Sage chopped to make 3 tbsp
Thyme chopped to make 2 tbsp
French bread 30g, cubed
Pine nuts 30g
Dried apricots 10, chopped
Boned pork loin 2 kg, butterflied flat
- Heat the oven to 180C/fan 160C/gas 4. Melt a knob of butter in a frying pan then add the celery, onion, 1 tbsp sage and 1 tbsp thyme. Season and cook until soft, about 5 minutes. Tip the bread, pine nuts and apricots into a bowl and pour the onion mixture over. Season again and mix well. Lay the meat out flat and spread the stuffing over it. Roll up and tie with string.
- Sprinkle the outside of the joint with the remaining thyme, sage and some seasoning. Put in a baking tin and cook for 2 hours. Leave to rest for 20 minutes, remove string then cut into thick slices. Serves 6
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