Edited extract from Fruit by Bernadette Worndl, published by Smith Street Books, $55. Photography © Gunda Dittrich. Out November 2018
PORK CUTLETS WITH CARAMELISED PEARS AND SAGE
“Roast and caramel flavours combine here with smoky wooden-barrel notes of Cognac and creamy, sour crème fraîche.” p. 157
4 pork cutlets
salt and freshly ground black pepper
1 bunch sage
2 tablespoons clarified butter
4 small pears
6 French shallots
1 garlic clove
5 juniper berries
1 bay leaf
40 ml (1¼ fl oz) Cognac
100 g (3½ oz) crème fraiche
Preheat the oven to 120°C (250°F) (conventional). Season the cutlets with salt and pepper. Pick the sage leaves. Heat half the clarified butter in a frying pan over high heat. Add the sage leaves and cutlets, and quickly sear the meat on both sides. Transfer the cutlets and sage to an ovenproof dish and cook in the oven for 15 minutes.
Halve or quarters the pears. Peel and halve the shallots, and bruise the garlic clove. Heat the remaining clarified butter in the same pan and cook the pear, shallot and garlic until golden brown. Add the juniper berries, peppercorns, bay leaf and cognac, and very carefully set alight to burn off the alcohol. Stir in the crème fraîche. Remove the cutlets from the oven and transfer them to the sauce. Spoon the sauce over the cutlets for the flavours to combine, then season with salt and pepper and serve.
This goes well with creamy polenta or fresh white bread.
By Dr Clare Bailey with Dr Sarah Schenker, foreword by Dr Michael Mosley
Pear and Brazil Nut Chocolate Brownies
“The pear and Brazil nuts give these brownies a lovely subtle flavour. And what’s more, Brazil nuts are an excellent source of minerals, particularly selenium (important for thyroid function and the immune system). Cut the brownies small and freeze any left over. They make a great after-dinner treat.” p. 191
60g pitted dates, finely chopped
60g coconut oil (or unsalted butter, softened), plus extra to grease
100g ground almonds
1 pear, quartered and cored, skin on
140g dark chocolate (70% cocoa solids)
25g Brazil nuts, chopped
Pinch of salt
- CALORIES 155
- PROTEIN 3G
- FAT 12G
- FIBRE 1G
- CARBS 10G
Preheat the oven to 180°C and grease a 20cm square cake tin. Put the dates in a small saucepan with a splash of water. Cover and gently simmer for 3-5 minutes or until they soften. Allow them to cool, then blend them with the coconut oil in a food processor or with a hand blender. Transfer the mixture to a large bowl and add the eggs, then the ground almonds, and beat until everything is incorporated. Dice the pear into ½cm squares and stir it into the mixture too.
Melt the dark chocolate in a heatproof bowl set over, but not touching, a pan of steaming water (or microwave it on a medium heat for 1-2 minutes). Allow it to cool a bit before stirring it into the brownie mixture. Pour the mixture into the tin and bake it for 15-20 minutes, or until a knife comes out clean.
Delicious with a dollop of crème fraîche (adds 90 calories).