The following recipes are from Chatelaine's Modern Classics Cookbook.
Puff Pastry-Wrapped Pork Tenderloin
(Page 188)
- Prep Time 20 minutes
- Baking time 45 minutes
- Standing time 5 minutes
- Makes 6 to 8 servings
Ingredients:
- 397 g pkg frozen puff pastry, thawed
- 8 slices prosciutto
- 2 pork tenderloins, each about ¾ to 1lb (375 g to 500 g)
- 2 tsp (10 ml) Dijon or grainy mustard
- Generous pinches of dried rosemary leaves, salt and freshly ground black pepper
- 1 egg
Directions:
Preheat oven to 350F (180C). Have an ungreased baking sheet ready. Cut a 1/2 inch (1 cm) strip from both ends of pastry. Set aside for decorations. Slice pastry in half. Place half on a lightly floured surface. Using a lightly floured rolling pin, roll dough into a 12-inch (30 cm) square. Edges don't need to be perfect.
Vertically lay four slices of prosciutto in centre of pastry, overlapping slightly. Place one tenderloin horizontally across prosciutto, tucking in thin end of pork so meat is of even thickness. Spread meat with 1 tsp (5 mL) Dijon. Crumble rosemary overtop, then sprinkle with salt and pepper. In a bowl whisk egg with 1 tbsp (15 mL) water, then lightly brush edges of pastry. Fold bottom part of pastry and prosciutto over pork. Fold in pastry edges. Roll pastry around pork to form a log. Pinch edges to completely seal. Place log, seam-side down, on baking sheet. Repeat with remaining ingredients.
With a knife make three small holes in top of each log for steam to escape. Thinly roll out pastry for decorations. Cut half into leaf or petal shapes and roll half into slim strips to use as "stalks" Brush logs with egg mixture. Press pastry decorations on top of logs and gently press into pastry. Brush decorations with egg mixture. Bake in centre of preheated oven until pastry is deep golden, 45 to 50 minutes. Turn baking sheet halfway through baking time. Let stand five minutes before slicing.
Nutrients per serving:
- 25G Protein
- 22 G Fat
- 23 G Carbohydrates
- 1 G Fibre
- 2 MG Iron
- 14 MG Calcium
- 273 MG Sodium
- 395 Calories
Velvety Chocolate Pudding
(page 355)
- Prep Time: 10 minutes
- Cooking Time: 4 minutes
- Refrigeration Time: 2 Hours (optional)
- Makes 3 cups (750 mL)
Ingredients:
- 3 oz (90g) Semi-sweet chocolate
- 2 cups (500 mL) milk, preferably homogenized or half and half cream
- 1/2 cup (125 mL) granulated sugar
- 1/4 cup (50 mL) cocoa powder
- 3 tbsp (45 mL) cornstarch
- Pinch of Salt
- 2 tsp (10 mL) vanilla extract
Directions:
Finely chop chocolate. Pour 1 1/2 cups (375 mL) milk into a saucepan and set over medium heat. Bring almost to a boil. Meanwhile in a bowl whisk sugar with cocoa, cornstarch and salt. Whisk remaining 1/2 cup (125 mL) milk into sugar mixture until no lumps remain
When milk just starts to boil, gradually whisk in sugar mixture. Using a wooden spoon stir constantly until pudding thickens and just comes to a boil, three to four minutes. Reduce heat if pudding is sticking to the pan bottom. Once thickened remove from heat. Stir in chocolate, then vanilla. Continue stirring until chocolate is completely melted and mixture is smooth, about one minute.
Serve warm. Or pour into a large bowl and press a piece of plastic wrap onto surface of pudding and refrigerate about two hours. Pudding thickens as it cools. Just before serving, add a dollop of whipped cream if you wish.
**Pudding will keep well, covered and refrigerated for up to 3 days
Nutrients per ½ cup (125 mL) 4 G Protein 7G Fat 36 G Carbohydrates 2 G Fibre 1 MG Iron 106 MG Calcium 41 MG Sodium 211 Calories.
