This week see the beginning of a new 6 month culinary journey with a new chef over at I Heart Cooking Clubs. Our inspiration for the next 6 months will come from Donna Hay. Donna Hay & I go way back; back to my first job here in New Zealand (13 years ago yesterday!) when I worked in magazine distribution & we launched Donna Hay the magazine. I have read every issue since then, that is quite a few issues over the last 10 years or so. I was also lucky enough to meet her a few times before moving on to my next role. I’ll always remember that first meeting at her test kitchen in Sydney where we ate a quince tart. That started me on a love affair & eventually successful search for quince here in New Zealand . And yes it was delicious, I even recreated it quite some time ago here on Toast. Thankfully quince now make a regular appearance at veggie shops & farmers markets.
I have always loved the simplicity & the way Donna show’s how easy it is to get tasty, fresh & exciting food on the table fast. Her recipes are also great basics that you can adapt & tweak to suit yourself., which I reckon is the mark of a really good recipe.
|The pasta twirl.|
I am also a huge fan of her food styling, clean & bright & light, the food always the star, no need for a multitude of props. And I do love the pasta twirl! So for me her magazine & cookbooks inspire on 2 levels; the food of course but also the photos. So I am looking forward to revisiting some of my Donna Hay cookbooks & dusting off some of those old magazines, it’s like revisiting an old friend & I am sure we can pick up exactly where we left off.
Sticky Black Pepper Pork, adapted only slightly from an old Donna Hay magazine
*I added a few chilli flakes to the pork & some fresh red chillies & spring onion to the salad for a little heat & extra freshness. Plus a little zest dressing, with rice bran oil, lime & just a splash of soy.
80ml / 1/3 cup soy sauce
60g / 1/3 cup brown sugar
2 cloves garlic, crushed
Pinch chilli flakes
1 tbsp rice bran oil & a little more for cooking.
1 tsp peppercorn, smashed in a mortar & pestle
450g / 15oz pork fillet (tenderloin)
2 Lebanese cucumbers, thinly sliced
80g / 1 cup bean sprouts
1 red chilli sliced
1 spring onion, sliced
1/2 cup mint leaves
1/2 cup coriander leaves
Salt & pepper
Lime wedges to serve
Place the soy sauce, brown sugar, garlic, rice bran oil & pepper in a medium sized bowl & mix well to combine. Drizzle a little rice bran oil in a large frying pan over a medium heat. Add the pork & cook for 4-5 minutes each side until cooked through. Set the pork aside.
Place the cucumber, bean sprouts, mint & coriander in a bowl, season with a little salt & pepper & toss to combine.
Slice the pork & serve alongside the salad with some lime wedges.
Fast & fresh this is a light & speedy dinner.
For more Donna Hay inspired creations head over here to I Heart Cooking Clubs.
If you like this you might like this Roast Pork & Golden Crispy Potatoes
One year ago Baby Spinach Salad with Dates & Almonds
Two years ago Asian Slaw
Three years ago A Little Chicken