I was fortunate to meet Hugh O'Brian. A Hollywood star most famous
for his role as Wyatt Earp in the 1960's. My favourite TV show as a
kid. He now uses one of my scooters and he invited me to his house
in Beverley Hills. He knew of this website and my passion for
cooking. So Hugh asked me to cook for him.
I thought about a dish that would suit a very aged man. Soft mushy texture with limited spices or heat that would be easy on the digestion. Hugh sat across the table from me and swore it was the best thing he had ever eaten. I protested that this couldn't be, but he insisted. A big compliment indeed. And I have to say it is really good. If you are going to make a casserole (my least favourite cooking method) make it a good one.
Combined with Milanese rice it is rich in flavour and soft in texture. The Truffle infused blue cheese sauce is fantastic. At 92 Hugh works relentlessly everyday promoting his HOBY foundation. Look it up online and help out if you can. Unfortunatley Hugh died. What a shame. I really liked the guy and he liked me.
Ingredients
300g Pork (casserole cuts)
100g Flour
1 tsp each Salt and Pepper
1 Tbs Oil
3 Tbs Butter
10 Shallot Onions
2 Tbs Brown Sugar
2 tsp Cinnamon powder
420g peeled Tomatoes and juice
20ml Marsala
240ml red wine
1 Apple
240ml white wine (lambrusco)
2 Tbs brown sugar
Truffle infused Blue cheese::
100g Blue Cheese
100g Sour Cream
1 tsp vinegar or lemon juice
1/2 tsp truffle oilB
Method::
Combine the blue cheese, sour cream, vinegar and truffle oil in a small food processor and set aside. You can do this step up to 4 days ahead to achieve a more robust flavour.
Trim the fat and rind from the pork and cut into 2 cm pieces.
Cut the pork chops along the fat lines into roughly 2 cm pieces.
Combine the flour, salt and pepper. Put the pork pieces in to coat.
Peel the shallot onions
In a fry pan cook the fat, rind and offcut pieces till crispy. 20 minutes. This will render the pork fat into an oil and create crispy nuggets. Remove the nugget pieces to a casserole dish leaving behind the oil.
Add the extra oil and the butter to the rendered pork oil and fry off the pork pieces till browned. Remove the pieces to the casserole dish.
Add the onion to the pan which still has the oil and flour from the pork pieces. Cook 1 minute and add the cinnamon and sugar.
Cook 30 seconds and add the canned tomatoes with juice and the Marsala. Cook 2 minutes.
Add this sauce to the casserole dish. Then pour over red wine. Cover and cook in a 180° oven undisturbed for 1 hour and 30 minutes.
Core and peel the apple and cut into 14 half moon pieces.
Remove the casserole from the oven and disturb to just mix. Top with apple pieces and cover with white wine. Sprinkle over 2 Tbs brown sugar.
Return to the oven uncovered for 30 minutes, Remove from the oven and gently disturb once. Let stand 10 minutes and serve with buttons of Truffle infused Blue cheese sauce.
Milanese rice is the ideal accompaniment as pictured. See this site.
I thought about a dish that would suit a very aged man. Soft mushy texture with limited spices or heat that would be easy on the digestion. Hugh sat across the table from me and swore it was the best thing he had ever eaten. I protested that this couldn't be, but he insisted. A big compliment indeed. And I have to say it is really good. If you are going to make a casserole (my least favourite cooking method) make it a good one.
Combined with Milanese rice it is rich in flavour and soft in texture. The Truffle infused blue cheese sauce is fantastic. At 92 Hugh works relentlessly everyday promoting his HOBY foundation. Look it up online and help out if you can. Unfortunatley Hugh died. What a shame. I really liked the guy and he liked me.
Ingredients
300g Pork (casserole cuts)
100g Flour
1 tsp each Salt and Pepper
1 Tbs Oil
3 Tbs Butter
10 Shallot Onions
2 Tbs Brown Sugar
2 tsp Cinnamon powder
420g peeled Tomatoes and juice
20ml Marsala
240ml red wine
1 Apple
240ml white wine (lambrusco)
2 Tbs brown sugar
Truffle infused Blue cheese::
100g Blue Cheese
100g Sour Cream
1 tsp vinegar or lemon juice
1/2 tsp truffle oilB
Method::
Combine the blue cheese, sour cream, vinegar and truffle oil in a small food processor and set aside. You can do this step up to 4 days ahead to achieve a more robust flavour.
Trim the fat and rind from the pork and cut into 2 cm pieces.
Cut the pork chops along the fat lines into roughly 2 cm pieces.
Combine the flour, salt and pepper. Put the pork pieces in to coat.
Peel the shallot onions
In a fry pan cook the fat, rind and offcut pieces till crispy. 20 minutes. This will render the pork fat into an oil and create crispy nuggets. Remove the nugget pieces to a casserole dish leaving behind the oil.
Add the extra oil and the butter to the rendered pork oil and fry off the pork pieces till browned. Remove the pieces to the casserole dish.
Add the onion to the pan which still has the oil and flour from the pork pieces. Cook 1 minute and add the cinnamon and sugar.
Cook 30 seconds and add the canned tomatoes with juice and the Marsala. Cook 2 minutes.
Add this sauce to the casserole dish. Then pour over red wine. Cover and cook in a 180° oven undisturbed for 1 hour and 30 minutes.
Core and peel the apple and cut into 14 half moon pieces.
Remove the casserole from the oven and disturb to just mix. Top with apple pieces and cover with white wine. Sprinkle over 2 Tbs brown sugar.
Return to the oven uncovered for 30 minutes, Remove from the oven and gently disturb once. Let stand 10 minutes and serve with buttons of Truffle infused Blue cheese sauce.
Milanese rice is the ideal accompaniment as pictured. See this site.
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