Tag Archives: Blue Cheese

A guest post by Anneli from Delicieux – Slow Cooked Blue Cheese Pulled Pork with a Cider and Apple Sauce

Pork with Roquefort

Comfort Food Makes You Feel Good!

After the fun we had on our last blog challenge (Traditional French Christmas), Louisa and I decided to embark upon round two! We settled on the theme of ‘Comfort Food’ this time as it seemed fitting for this time of year and the kind of food we have been wanting to eat.

Comfort food is a great phrase. It can mean many things to many people. Ultimately, for me it represents food that makes me feel snuggly and happy. Food I like to eat in front of the TV whilst cosy on my sofa. It’s not fancy or frilly, it’s hearty and honest and leaves you feeling satisfied and content.

I have been cooking a lot in my Slow Cooker this year, lots of delicious stews and curries. Meat cooked in the slow cooker becomes incredibly soft and tender which I find very comforting. I also appreciate that it does not take much effort, I love having popped dinner on in the morning and just forgetting about it until the evening. Fantastic food, fuss free, that makes me very happy indeed!

The dish I have decided to share with you was one that I made on a Sunday (officially the best day for comfort food!) whilst I was actually not feeling particularly well. I was wearing my comfy trousers and had spent a fair chunk of the day curled up on the sofa under a blanket snuggling with my kids. The fire was roaring whilst outside the wind was blowing and it had been raining all day. I just about managed to throw a few things into the slow cooker that morning so I had a minimal amount of work to do to get dinner onto a plate. Oh yes, this was a day when comfort food was exactly what the doctor ordered.

Slow Cooked Blue Cheese Pulled Pork with Cider & Apple Sauce served with soft buttery mash and garlicky courgettes was my finished dish and my oh my, it was a heavenly combination. I think mashed potatoes might actually be compulsory with all comfort food, not much can beat them when served with a lovely hot sauce or gravy.

For this dish, pork shoulder is cooked in the slow cooker covered with cider on a bed of apple and onion for 8 hours, or even longer if you like. This creates such tender pork that you can take a fork to it and just pull it apart into juicy strands, super succulent and delicious. The sauce is simplicity itself, the apple and onions are just blitzed into the cider with a hand held blender and then boiled to reduce a little. Meanwhile, some roquefort cheese is crumbled over the pork and melted under the grill before serving with that wonderful mashed potato and lashings of hot cidery sauce. This takes comfort food to a whole new level of contentedness!

So if you are feeling under the weather or out of sorts, then I have the remedy for you. Just follow these instructions and you will be on the road to recovery in no time…

Slow Cooked Blue Cheese Pulled Pork with Cider & Apple Sauce

Serves 4

Ingredients:

  • 1 small shoulder of pork around 1kg
  • 1 onion, chopped
  • 1 apple, peeled, cored and chopped
  • 500-600ml of cider
  • 150g Roquefort cheese
  • 1 tbsp cornflour
  • 1 tbsp creme fraiche

Method:

  • Place your chopped onion and apple in the bottom of your slow cooker. Cut any string off from your pork shoulder and lay it on top of the onion and apple.Pork Shoulder in slow cooker
  • Pour over enough cider to go half way up your pork shoulder. Don’t be mean, the more cider, the more moist!
  • Put your slow cooker on to high and cook for 8 hours or low and cook for 12 hours.
  • Once cooked, remove the pork and take two forks and ‘pull’ the pork apart, tearing it into shreds. Place on a baking tray and crumble your Roquefort all over liberally. Put under the grill for 5 minutes or until all your cheese has melted over the pork

Pork with Roquefort

  • Whilst your pork is under the grill, pour the remaining cider, apple and onion into another saucepan and using a handheld blender, blitz until smooth. Then spoon a little of the sauce in to a small bowl and add your corn flour and mix to combine.
  • Meanwhile, bring the sauce to a simmer then stir in the cornflour mixture to help thicken. Let the sauce bubble away and reduce until you are happy with the consistency. You may find you have a lot of sauce…just freeze what you do not use for the next time you have pork. Just before serving, stir in a tablespoon of creme fraiche
  • Cider sauce
  • Finally serve the pork with some creamy mash and vegetables and pour the cider sauce all over the pulled pork and bubbling blue cheese
  • Finished Dish - Slow Cooked Blue Cheese Pulled Pork with Cider & Apple Sauce

And you will surely be comforted!

If you enjoyed this post then be sure to hop over to check out Louisa’s take on comfort food on www.delicieux.eu

Thanks for having me over again Louisa. Always a pleasure and I look forward to ‘Round Three’!

Louisa: I’m entering this gorgeous guest blog to a couple of challenges for Anneli. Firstly, being a slow cooker wonder recipe, to Credit Crunch Munch, an event co-hosted by Helen from Fuss Free Flavours and this month by Camilla from Fab Food 4 All. And secondly, being a made from scratch lovliness, to Javelin Warrior’s Made with Love Mondays.

Credit-Crunch-Munch

Made with Love Mondays

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Lou’s Blue Cheese Barbecue Burgers

….or my fat b*****d burgers as I usually call them in less polite company. I’ve been making these barbecue burgers for years and they always go down a storm. So incredibly quick and easy to put together yet worlds apart from any commercial burgers. And more importantly you know exactly what meat’s gone into them which is always a concern of mine. They can handily be made in advance and stored for a few days in the fridge, or even frozen.

My blue cheese of preference is definitely Gorgonzola as it has a nice little kick to it without being overbearing, and is perfectly creamy and a good melter.  For a slightly mellower flavour use Dolcelatte or Cambozola. Or for added kick go for Stilton or Roquefort.

The quality of the beef is crucial, use the best mince you can get hold of and preferably minced in front of you by a butcher.

Enough for four very large burgers!

a medium onion, finely sliced

2 tablespoons of sunflower oil

650g of very good quality lean beef mince

a teaspoon of salt

a teaspoon of coarsely ground black pepper

80g of blue cheese, divided into 4 equal cubes

4 large burger baps

Cook the onion in the oil for about 10 minutes until very soft, stirring regularly so the onions don’t catch and burn. Allow to cool.

Once cool mix the onions, beef, salt and pepper in a large bowl. This really is a job best done with your hands, unglamorously squelching everything together through your fingers.

Divide into four and shape each quarter into a patty shape. Press a cube of cheese into each and shape the beef around it so it’s buried and sealed within.

Place in the fridge until you’re ready to barbecue.

Cook over hot coals for about 4 minutes on each side. The meat should be a teeny weeny bit pink towards the middle and the cheese just oozing. Cook a minute or so more on each side for well done.

Serve in big floury baps with all the normal sauces and sides. Enjoy! You will.

How about trying my Pork & Veggie Kebabs on your barbie too? Or some of my other summery recipes, Chicken, Asparagus & Lemon Cassoulet or Asparagus, Lemon & Pea Risotto


A couple of Pizzas: Salami, Courgette & Blue Cheese, Griddled Veggies & Goats Cheese

Griddled Veggies & Goats Cheese Pizza

We had our first pizza night in ages at Chez Foti last night. We’re very lucky to have an original bread oven in the house that makes the most excellent wood fired pizzas, though I have yet to use it to actually make bread – it’ll be this Winter’s challenge!  Over the summer it’s just too hot to fire up as it’s stays warm for days, so homemade pizza is a cold weather treat for us.  And the still hot oven is great the next day for warming up bread and croissants for breakfast, plus any lucky leftover pizza slices (an amazing hangover cure I find!).  I think we gorged ourselves on pizza virtually every Saturday night last winter!  It’s such a fun thing to do, and really not at all tricky.  I would say it’s great for kids too, but it doesn’t really work for ours, at least not yet anyway!  Francesca who’s three doesn’t like pizza, a very strange phenomenon for a child I know!  And little Jacques’s in bed by the time the oven’s hot and ready to bake (it takes about two hours of wood burning). I’m sure almost all other kids would love to help with the kneading, topping and scoffing though.

The roaring inside of our pizza oven

Obviously you can make pizzas equally well in a domestic oven, just make sure the oven is set to the highest temperature it will go it and has been preheated for a good while before.   Also important is that you bake the pizza on a pre-heated baking tray or special pizza stone….so that the dough starts cooking during assembly.

The great thing with pizzas is that you can put almost anything on them; you can keep them as simple or be as inventive as you want.  I find sticking to just two or three key ingredients in the toppings however usually works best.
Last night I made a couple of pizzas, the first a Salami, Courgette & Blue Cheese Pizza and the second Griddled Veggies & Goats Cheese – see my previous blog  for some blurb on griddled veggies.  If you don’t have a griddle pan, just roast the veggies in the oven instead.  I’ll blog lots more pizza topping suggestions after I’ve made and eaten them over the winter!

To make the pizza dough, enough for two largish pizzas:
350g strong white bread flour, plus a little extra for kneading and dusting
1 tsp salt
6g dried yeast
1 desert spoon of honey
about 220ml warm water

Place the salt and flour in a large bowl and combine.  Add the yeast, honey and water to a jug and mix. Leave for a few minutes for the yeast to act.  Once the yeast is bubbling start to add the wet mix to the flour, at first stirring with a fork, then using your hands.  Once the dough starts to come together place on a floured board or work surface and knead.  Knead until the dough is soft and springy, about 10 minutes.   Flour the dough all over and place in a bowl to rest.  Cover with cling film and put in a warm place for about 30 – 60 minutes.  The dough should be about double it’s original size.  Once risen divide in two and either immediately roll out into your pizza shapes, or place the dough in the fridge until you’re ready.

Salami, Courgette & Blue Cheese Pizza



To make the tomato sauce, enough for two large pizzas:
olive oil
1 clove of garlic, peeled and finely chopped
1 400g tin of chopped tomatoes
a handful of fresh basil leaves
a pinch of sugar
salt and pepper

Add the oil and garlic to a saucepan and cook very gently for a moment or two, ensuring you do not burn the garlic.  Add the tomatoes and stir well. Cook for about 10 minutes then stir in the basil, sugar, a good grinding of pepper and a pinch of salt.  Taste and adjust seasoning to suit.

Salami, Courgette & Blue Cheese Pizza
½ the above pizza dough quantity
½ the above tomato sauce quantity
90g salami or french saucisse seche, sliced thinly
60g strongish blue cheese (Gorgonzola, Saint Agur, Roquefort, Stilton for example), cut or torn into small chunks
½ ball of Mozzarella, sliced thinly
1 small courgette, cut lengthways into 4mm strips (if griddling), or halfed lengthways and sliced into  4mm pieces (if roasting)
handful of black olives
olive oil
salt and pepper

Preheat the oven to 250°C/gas 9, or as hot as it will go.  Once hot preheat your pizza stone or baking sheet.

Firstly prep your courgette by cooking the strips in a very hot griddle pan.  Cook on both sides until they are charred.  Marinade the courgette in a little olive oil, good grinding of pepper and a pinch of salt.  If you’re roasting the courgette instead, rub the slices with a little oil, salt and pepper and place on a baking sheet in a hot oven for about 10 minutes or so.

Roll out your pizza dough to form a large circle.  Place either on the pre-heated pizza stone or tray, it should sizzle a little as the dough starts to cook.  You should now quickly assemble your pizza, as you don’t want the stone or tray to cool down much.

Spread the tomato sauce, evenly place the salami, then the courgette and finally the cheeses and olives.  Add some extra pepper if you wish.  Place in the hot oven for about 5 to 7 minutes until the pizza looks golden and crispy.   The underside of the pizza should look a little golden.  Slice and serve immediately!

Griddled Veggies and Goats Cheese Pizza

½ the above pizza dough quantity
½ the above tomato sauce quantity
1 small courgette, cut lengthways into 4mm strips (if griddling), or halfed lengthways and sliced into 4mm pieces (if roasting)
½ small aubergine, cut lengthways into 4mm strips (if griddling ), or quartered lengthways an sliced into 4mm pieces (if roasting)
½ red pepper, cut lengthways into narrow strips (if griddling or roasting)
90g goats cheese, sliced thinly
½ ball of Mozzarella, sliced thinly
olive oil
a good squeeze of lemon
salt and pepper
a few torn basil leaves
Preheat the oven to 250°C/gas 9, or as hot as it will go.  Once hot preheat your pizza stone or baking sheet.
Firstly prep your veggies by cooking the strips in a very hot griddle pan.  Cook on both sides until you have charred stripes. Marinade them in a little olive oil, a good squeeze of lemon, a large pinch of freshly ground pepper and a pinch of salt.  If you’re roasting the veggies instead, rub them with a little oil, salt and pepper and place on a baking sheet in a hot oven for about 15 minutes or so.  Add a squeeze of lemon once roasted
Roll out your pizza dough to form a large circle.  Place either on the pre-heated pizza stone or tray, it should sizzle a little as the dough starts to cook.  You should now quickly assemble your pizza, as you don’t want the stone or tray to cool down much.
Spread the tomato sauce, evenly place the veggies and cheeses, and then scatter the basil leaves.  Add some extra pepper if you wish.  Place in the hot oven for about 5 to 7 minutes until the pizza looks golden and crispy.   The underside of the pizza should look a little golden.  Slice and serve immediately.

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