Mustard Orange Pork Chops-Chuletas De Cerdo Con Mostaza Y Naranja

This is yet another pork dish that uses orange flavours,with subtle and earthy spicing.. And only takes around an hour to make! Try this for a change to the Sunday Roast. This served around 8 people.

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1 kg of Pork Chops or to be specific,4 Large Shoulder Chops of Pork,washed in salt water and drained.
Juice and Zest of 2 Oranges
4 Cloves of Garlic,crushed
Salt and White Pepper to taste-2 level teaspoons should season this to perfection.
Around 1/2 Teaspoon each of: Fenugreek, Fennel Seeds, and Brown Mustard Seeds.
1 Teaspoon of Chilli Powder-Or half a teaspoon if you use the extra hot    


Firstly,wash and drain the meat in a colander. Do not trim the fat,as this will help cook the meat during the cooking process.
*Score the meat.

Grind the seasonings except the chilli,in a spice grinder.Crush the garlic,and add this and the ground spices,chilli,salt and pepper in a bowl. Grate the zest of the orange and squeeze the juice,adding it to the spices. Mix well,and add the mix to the meat,massaging it into the meat and making sure it gets into the incisions in the meat.

Place the meat into a baking dish, and cover with foil. Bake for 30 minutes on 180 degrees. After this elapsed time,take off the foil and bake for the remaining half hour on 200 degrees,basting every 10 minutes or so. When the meat is tender and has absorbed most of the cooking liquid,serve hot with roast potatoes and peas. If the meat isn’t tender add another 20 minutes to the cooking time. Enjoy!!

*TO SCORE THE MEAT- In order to do this, use a sharp knife, and make a cut into the meat, not too deep, otherwise it will cut totally through the meat. Make the cut so that it makes slits/little pockets in the meat, which you can stuff herbs, garlic and seasoning into the meat. I hope this helped!

Roasted Fennel, Onion,Tomato, and Marinated Cheese Salad/Ensalada de Hinojo,Cebolla, Tomate, y Queso Marinado/Erva-Doce Assada, Cebola, Tomate e Salada De Queijo Marinado

Not an ordinary booooring salad!!

This salad was one that I did, because the idea of just another boring salad became too much, and as a way of improving the flavour of Green Tomatoes. I used Cherry Tomatoes, Buffalo Mozzarella, and Cheddar Cheese.


One ball of Mozzarella Cheese,

100 Grams of Cheddar Cheese or any that you have or prefer

25o Grams of Green and Red Cherry Tomatoes

1/2 Iceberg Lettuce or use Lollo Rosso, Friseé

2-3 bulbs of Fennel or less/more if preferred

1 Red Bell Pepper

1-1/2 of a Yellow Onion

Dried  or fresh Sage/Mixed Herbs

6 Garlic Cloves


Salt to taste

Black Pepper to taste

1 Teaspoon of Sugar


Olive Oil

Lemon Juice



Firstly peel the outer skin of the fennel, and chop away the root. Then chop it sideways, in other words, widthwise of the fennel, and then reserve in a colander. Slice the bell pepper into slivers-but not too thin, after cutting it in half and removing the seeds, and leave in the colander. Wash and chop the Tomatoes in half, and reserve them separately, and do the same with the onion.

. Wash qll vegetables being careful to drain the water. In a bowl, place the vegetablesand sprinkle salt, black pepper,a teaspoon of dried sage, and 6 cloves of garlic uncrushed-Omit if you hate it, but I can assure you roasted garlic has a flavour that is sweeter and more rounded than crushed raw garlic!, teaspoon of sugar, and vegetable oil-This can be any oil you desire to use… Mix together with clean hands, and then place seasoned vegetables,in a baking dish, and set the oven to 180 degrees or equivalent. Leave to roast for 25-30 minutes.

Whilst this is roasting,chop the lettuces, in to shreds or by all means, rip it!! Then cut the cheddar cheese into small thin squares, and rip the mozzarella into small pieces. Place in a bowl, and pour the juice of half a lemon, vegetable oil, oregano, a little salt and black pepper and using a spoon gently mix the ingredients together, and leave to absorb the flavours.Turn the vegetables, after 15 minutes.

The vegtables when fully cooked should have a lovely golden, and caramelised. In a small bowl, place the roasted garlic bulbs and crush with a fork, into a creamy mush and mix into the bowl of marinated cheese. Place some lettuce on the plate, then the warm vegetables, and then scatter the cheese mixture, drizzling the marinade over the salad. And there you have it! Roasted Fennel, Green Tomato and Marinated cheese salad!!! Divertais!