Seared Pork with Kumquat or Golden Berry Glaze with roasted Brussel Spouts (Cuisinart Conventional Steam Oven)

Seared Pork with Kumquat or Golden Berry Glaze with roasted Brussel Spouts (Cuisinart Conventional Steam Oven)
If you do not have a Cuisinart Conventional & steam Oven direction for a standard oven are below. Kumquats may look like tiny golden oranges but sink your teeth into one of the fresh fruits, and you will notice they are quite a bit tarter. Remarkably similar is the superfood golden berries. Which are also Tart and a little bit sweet, when cooked with honey and rice vinegar, they create a rich glaze for the seared pork chops
Source:
Recipe type: Main
Serves: 2 servings
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 150g (5 oz)Pork Chops
  • 2 cups of Brussel Sprouts cut in half
  • 7ml Rice vinegar 1 ½ tsp.
  • 80g Kumquats 3 oz or golden berries
  • 7g Honey or Stevia
  • 1 tbsp butter
  • pork spice blend
  • 1 tablespoon brown sugar,
  • ½ tablespoon paprika,
  • ¾ teaspoon mustard powder, 1
  • teaspoon ground coriander,
  • ½ teaspoon kosher salt]
  • garnish
  • Fresh Cilantro chopped
Directions
  1. Mix the spice in a small bowl set aside
  2. In a large pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with the spice blend and S&P. Add the pork chops* to the pan and cook, 3 to 5 minutes per side,
  3. On a lined sheet pan, toss the halved Brussels Sprouts with a drizzle of oil; season with the spice blend and S&P. Arrange in a single, even layer on a foil or parchment paper lined baking pan place the browned pork chops on same pan and place on lower rack of convection steam oven Set to bake and steam, set the temp to 450 F, and time to 25
  4. Make the kumquat glaze
  5. While the veggies and pork chops are in the oven made the Kumquat or golden berry glaze. In the same pan, heat a drizzle of oil on medium-high. Add the kumquats, or golden berries the honey, the vinegar and ½ a cup of water; season with S&P.
  6. Cook, scraping the browned bits (or fond) from the bottom of the pan, 3 to 5 minutes until the kumquats or Golden Berries have softened, and the liquid has thickened. Whisk in 1 tbsp of butter
  7. Divide the roasted brussels sprouts between the plates and finished pork. Top the pork with the glaze. Garnish with the cilantro. Season with S&P to taste.


  8. Directions for Standard Oven
  9. Preheat the oven to 450°F.
  10. Cut the Brussels sprouts into ½.
  11. On a lined sheet pan, toss the Brussels with a drizzle of oil; season with the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
  12. In a large pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with spice blend and S&P. Add the pork chops* to the pan and cook, 3 to 5 minutes per side, until nicely browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan and set aside in a warm spot.
  13. Make the kumquat glaze
  14. The same as above.
Notes
Golden-berriesWhat are Golden Berries? The golden Berry, also known as the Incan/Aztec berry or Cape gooseberry, is one of the many newly-discovered “superfoods” that offers a host of health benefitsin a small fruit about the size of a marble.
Golden Berries boast an impressive number of vitamins, minerals, and fiber — with only 74 calories per cup (140 grams).
Where to buy Golden Berries. I found these berries in Co-op and at Costco here in Calgary would also see them in a farmer’s market. They come out in early spring to summer.

 

Roasted Za’atar Chicken Thighs (Cuisinart steam oven)

Roasted Za’atar Chicken Thighs (Cuisinart steam oven)
Za’atar is a Middle Eastern spice that is a combination of different herbs and spices which gives a unique Mediterranean flavor to any dish. Baking the thighs with onions, carrots, or any root vegetable (or a mixture) and you have a full meal. Using the steam bake feature ensures a moist and tender chicken.
Source:
Serves: 2-3
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 4 small boneless, skinless chicken thighs
  • 1 tablespoon olive oil
  • ½ tablespoon fresh lemon
  • 1 teaspoon Za’atar
  • ½ teaspoon sesame seeds
  • ¼ teaspoon sea salt
  • Onion, quartet
  • Add Any other root Vegetable (See note**)
  • Salt & Pepper

Directions
  1. Cover the baking pan with foil (easier cleaning)
  2. In a medium bowl add the onions and cut up root vegetable(s) and add 2 teaspoon oil. Season with salt and freshly ground pepper. Mix until vegetables until coated. Place the veggies on the foil covered baking pan.
  3. Pat chicken thighs dry with a paper towel and in the same bowl add the chicken thighs, 3 tsp. Of olive oil, lemon juice, Za’atar, sesame seeds, and sea salt. Mix, so the chicken thighs are coated evenly with the spices.
  4. Add the Chicken thighs to the baking pan with the vegetables. You may have to tuck in the vegetables around the thighs to fit.
  5. Place the baking pan in the oven and turn oven to bake & steam, 450 F, 20-25 minutes.
Notes
No Za’atar you can use thyme, oregano, and rosemary
Replace the olive oil with sesame oil for an Asian-inspired recipe and rich, nutty flavor
Although Za’atar already tends to be a little smoky and zesty, you can try adding some crushed red pepper flakes to kick things up


Root vegetables**Root vegetables[/b] Beet,Carrot,Celeriac (a.k.a. Celery Root),Onion,Parsnip,Potato,Radish,Rutabaga,Sweet Potato,Turnip

 

 

 

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