At Home with Marco Pierre White 2011 - (Page 104)

made Marco easy Impress your dinner guests with these gloriously simple, flavoursome dishes. Marco guides you, step-by-step double Pork choPs roasted with black PePPer and ManGos ‘A double pork chop is two chops joined together. Ask your butcher to remove the chine bone and skin, but to leave a layer of fat.’ Serves 2 You will need: ● 1 double pork chop ● Clarified butter (or extra virgin olive oil) ● 1tsp extra virgin olive oil ● 2 whole star anise ● 2 large slices of mango, skin on ● Fresh coriander, to garnish For the honey glaze: ● 100ml honey ● 10ml vinegar ● 10ml dark soy sauce ● Freshly ground black pepper Pre-heat the oven to 170°C/Gas 3. First brown the chops, skin-side down, for a few minutes in a hot pan of clarified butter (or extra virgin olive oil). Then transfer the chops to an ovenproof dish and roast for 30-40 minutes. Remove the chops from the oven and allow the meat to rest for 10 minutes in a warm part of the kitchen. Meanwhile, in a saucepan, mix all the ingredients for the honey glaze together and bring to the boil. In a separate pan, heat 1tsp extra virgin olive oil and add the star anise and mango slices. Fry until the mango is golden brown. When it comes to serving, slice the double chop in half and spoon over the hot glaze, letting the juices of the meat mix with the sweetness of the glaze. Place a star anise on each chop, put the caramelised mango on the plate next to it and scatter over the fresh coriander. Serve immediately. ‘The sweetness of the pear contrasts with the bitterness of the cheese,’ says Marco. ‘Roquefort can be used instead of Gorgonzola, although I prefer the latter. Similarly, I like comice pears, but you can use your favourite variety – just make sure that the fruit is perfectly ripe. When mixing the salad with your fingers, gentleness is crucial.’ Pear and endive salad with GorGonzola 1 2 Serves 2 You will need: ● 1 endive ● 1 pear ● 1 walnut, chopped into small pieces ● 1dsp walnut oil ● 1tsp sherry vinegar ● Pinch of sea salt ● 80g Gorgonzola, cut into cubes ● Fresh flat-leaf parsley, to garnish Finely slice the endive lengthways. Slice the pear lengthways into quarters, and then slice each quarter 104 | october 2011 1 into matchsticks. Chop the walnut into a dozen or so little pieces. Put the pear matchsticks and sliced endive into a mixing bowl and pour over the walnut oil, followed by the sherry vinegar. Sprinkle with a pinch of sea salt. Mix gently so the pear and endive are coated in the flavours of the walnut oil and sherry vinegar. Now build the salad on the plates: first the endive and pear, then the cubes of Gorgonzola, then scatter with chopped walnut, a little more endive and pear, more Gorgonzola… and continue to build. Finish by scattering with parsley. 2 3 3 4 5

Table of Contents for the Digital Edition of At Home with Marco Pierre White 2011

EDITOR’S LETTER
HELLO FROM MARCO
NOTEBOOK
DIARY DATES
SEASONAL FARE
MUG SHOT
WIDGET WATCH
SUNDAY LUNCH
MODERN DAY MARCO
MASTERCLASS
IN THE KNOW
COMFORT FOOD
GO GLOBAL
THE FAME GAME
A GLASS AND A HALF
ECO EATING
FANCY A PINT?
BOOZY BITES
TICK-TOCK TUCKER
CUISINE BY COMPASS
LAY THE TABLE
THROW THE PERFECT PARTY
MARCO’S MENU
PRAWN POWER
CHOCS AWAY
COCKTAIL O’CLOCK
BOTTOMS UP
BOOK THE BEST TABLE IN TOWN
THE GREAT WHITE GALLERY
WILD WITH MARCO
FOOD FADS
COMING SOON
RECIPE ROUND-UP

At Home with Marco Pierre White 2011