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COCOA CUMIN RUBBED PORK TENDERLOIN
Pork roast
French bread, cut into thin slices
Garlic fused olive oil
Sprigs of fresh Thyme
Cocoa Cumin Rub
1/4 cup sea salt
2 tsp unsweetened cocoa powder
1 tbsp white sugar
2 tbsp brown sugar
3 tbsp garlic powder
1 tbsp onion powder
3 tbsp ground cumin
2 tbsp chilli powder
2 tbsp ground black pepper
Combine all ingredients, rub over the pork, and let stand at least
10 minutes before cooking. Grill pork until medium and allow to rest
for five minutes before slicing into thin medallions.
Apple Berry Compote
2 Spartan apples medium diced
1/2 bag mixed frozen berries
1/4 cup brown sugar
1 tbsp sesame oil
1/4 tsp cinnamon
1/2 cup water
Combine ingredients and bring to a boil. Cook until berries are
tender. Puree mixture until smooth. Refrigerate for 24 hours to
allow flavours to blend and serve chilled.
Appetizer Arrangement
Drizzle bread slices with olive oil. Layer with pork and top with
Compote. Garnish with sprigs of Thyme. Serve hot or chilled. |
SAGE, THYME & LEMONGRASS TURKEY
3 - 4 turkey breasts
French bread
Cream cheese
Sage Thyme and Lemongrass Oil
2 tbsp chopped fresh Thyme
2 tbsp chopped fresh Sage
2 tbsp chopped fresh Lemongrass
1 cup Olive Oil
Combine all of the ingredients in a blender and puree until smooth.
Cover turkey breasts with oil and slow roast at 3250 until done.
Cranberry Fig Chutney
1 bag fresh cranberries
1 pkg dried figs cut in quarters
1 cup sugar in the raw
1/2 cup white wine vinegar
1/2 medium red onion diced fine
Combine all of the ingredients in a saucepan and bring to a boil,
simmering until the cranberries begin to pop. Remove from the heat
and chill.
Balsamic Reduction
1 cup balsamic vinegar
In a saucepan, bring balsamic vinegar to a boil and simmer until
reduced by 3/4. Chill and use to drizzle on the top of your turkey
appetizers as a garnish.
Appetizer Arrangement
Slice French bread into thin slices and spread each slice with cream
cheese and a tablespoon of chutney. Top with thin slices of turkey
and drizzle with balsamic reduction.
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