Dining

❤ Digital

Pork Chops with Cherry Sauce


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Pork

An aromatic, slightly piquant spice rub breathes new life into pork chops, but the sweet-sour cherry sauce is what makes this recipe a keeper.

The cherry sauce would be equally delicious served with lamb or duck. A bonus is that the sauce can be prepared while the chops cook, making for a quick weeknight meal.

The spice rub can be made ahead and stored at room temperature for up to 3 months. It’s also great rubbed on lamb or beef.

For the cherry sauce:
  • 1 teaspoon olive oil
  • 1/2 medium shallot, finely chopped
  • Kosher salt
  • 1 cup fresh Bing cherries, pitted and halved
  • 1/3 cup ruby port
  • 1 teaspoon balsamic vinegar
For the pork chops:
  • 2 (1-inch-thick) bone-in pork loin chops
  • 1 1/4 teaspoons kosher salt
  • 1 teaspoon coriander seeds, lightly crushed
  • 3/4 teaspoon ground mustard
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil
INSTRUCTIONS
  1. Heat the oven to 400°F and arrange a rack in the middle.

For the cherry sauce:

  1. Heat the oil in a small saucepan over medium heat until shimmering. Add the shallot and season with salt. Cook, stirring occasionally, until softened and golden brown, about 3 minutes.
  2. Stir in the cherries, port, and vinegar and cook until the cherries begin to soften and the port has reduced by half, about 10 minutes. While the sauce reduces, start cooking the pork chops. When the sauce is finished, remove it from the heat and set it aside.

For the pork chops:

  1. Rinse the chops and pat them dry with paper towels. Place the salt, coriander, mustard, and pepper in a small bowl and mix until evenly combined. Rub all of the spice mixture all over the pork chops.
  2. Heat the oil in a large, oven-safe frying pan over medium-high heat until shimmering. Add the chops and cook, undisturbed, until the bottoms are golden brown, about 4 minutes.
  3. Flip the chops over and place the pan in the oven. Bake until the chops are golden brown on the second side and the temperature registers 145°F on an instant-read thermometer inserted into the thickest part of each chop, about 7 to 10 minutes.
  4. Place the chops on warm plates and let them rest 2 to 3 minutes. Spoon the reserved sauce over top and serve.

Want dessert? Check out these yummy crunchies.

❤ Banting, South Africa

The Banting Diet: What it’s About + How it Works


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The Banting Diet has taken South Africa by storm. It means eating low carbs and high fat (LCHF). Whenever you eat, choose more fatty stuff to fill you up and little or no carbs at all. You’re allowed between 25 to 50g/100g carbs a day, so you can have some carbs (list of foods in this bracket below). There are no portion sizes to stick to. You pretty much eat as much as you want until you’re full. The idea is that your body knows when it’s full and it will tell you. You don’t have to overeat, and by no means should you undereat. Below are foods you can eat and can’t eat. I also give the Cape Townians places which serve Banting dishes.

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My Life in Africa

Simon’s In Constantia


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Fil & Mom in Cape Town3

I like eating food at nice places with good service, a great wine list and a cosy atmosphere. I recently went to a restaurant here in Cape Town called “Simon’s”. It’s situated at a beautiful wine farm called “Groot Constantiaand during the day, the views of the vineyards are heavenly. My mom and I ordered a steak with cooked veggies and our friend ordered the duck. Together we shared a bottle of Merlot and it was the perfect evening. The food there is very good and I can highly recommend it! For dessert we had a cheeseboard. I must say, it’s my new all-time favourite. It got me thinking about some of the best places I’ve been for dinner here in Cape Town, South Africa. If you live here, here’s a list of places I would recommend (I also include some coffee places that offer light lunches because we all love a good coffee and it’s nice to try somewhere new): 

For Dinner

1. The Brass Bell along the Main Road in Kalk Bay

2. Top of The Ritz Revolving Restaurant  at The Ritz Hotel along the Main Road in Seapoint

3. Aubergine at 39 Barnet Street in Gardens

4. Duchess of Wisbeach at 3 Wisbeach Road in Seapoint

5. Carne at 70 Keerom Street in the City Centre

For light lunch and coffee

1. Jason Bakery at 185 Bree Street in the City Centre

2. Birds Cafe at 127 Church Street in the City Centre

3. Clarke’s at 133 Bree Street in the City Centre

4. Cafe Nood at The Quadrant Square, Wilderness Road in Claremont

5. O’ways Tea Cafe at 20 Dreyer Street  in Claremont

How about you? What’s your favourite thing to order when you eat out? Leave a comment below or tweet me at @TamikaScripps. 

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Creative Inspiration

Orange Muffins Are What’s Up!


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Orange

I have been going crazy for orange anything lately. Papaya, spiced orange hot chocolate, orange muffins, orange cakes!  If it has anything to do with orange, chances are I’ll be eating it. Why this sudden obsession? I have no idea. So what I decided to do was get to the recipe books and find the perfect orange muffin recipe.  The great thing about these is that they are only 322 cal each 😉 

Here it is, Enjoy! 

  • Prep: 15 min. Bake: 20 min.
  • Yield: 12 Servings

Ingredients:

  • 1 orange, quartered and seeds removed (with peel)
  • 1/2 cup orange juice
  • 1 large egg
  • 1/2 cup butter or 1/2 cup margarine
  • 1 3/4 cups all-purpose flour
  • 3/4 cup white sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda

Directions:

  1. Preheat oven to 400 F (200 Celsius) ; spray a muffin tin (12) with non-stick cooking spray and set aside.
  2. Put orange quarters in food processor (or blender) along with orange juice and process or blend until pureed.
  3. Add egg and butter to food processor and combine; pour into large bowl.
  4. Combine dry ingredients together in a separate bowl, then add all at once to orange mixture.
  5. Stir to combine.
  6. Fill muffin cups about 3/4 full.
  7. Bake in preheated oven for 20 minutes; remove from oven and let stand in tin for 5 minutes before removing muffins.

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