Flaming Janes Pop-up at Blighty’s Bistro this week!
Here is an opportunity to enjoy some awesome Flaming Janes’ eats!
This week Flaming Janes is guest chef at Blighty’s Bistro.
Thurs-Sun, May 20-23, from 11am to 2 pm.
Lilac Lemon Prosecco Fizz
Servings
Varied
Ready In:
30 minutes
Good For:
Beverage
Lilac Lemon Prosecco Fizz
About this Recipe
By: Morgana Jane
This is absolutely a perfect patio cocktail. Out on the deck on a warm, sunny day – this, right here, is what you need in your hand.
Cocktail or Mocktail – both are divinely refreshing.
[the_ad id="10686"]
Ingredients
Cocktail
- 1 bottle Prosecco (substitute San Pellegrino for a mocktail!)
- 1 lemon, cut into thin wheels
- grenadine
- 1/4 c pomegranate arils
- ice
Lilac Syrup
- 2 c white sugar
- 2 c water
- 1 heaping cup lilac flowers
(flowers only – all stems removed)
[the_ad id="10686"]
Step by Step Instructions
[the_ad id='10778']
Subtle Flavor
The infusion below lends a very subtle essence of lilac to the syrup. You can bump it up a bit by letting the lilacs steep for about an hour before you strain the syrup. It’s still quite subtle, but giving it extra time to steep does seem to round out the flavor.
Step 1
Add the sugar to the water in a heavy pot and bring to a boil.
[the_ad id="10640"]
Step 2
Add the lilacs and boil for 3 minutes, then lower the heat to a simmer for 5 minutes.
Step 3
Remove from heat and let the syrup steep for about 15 minutes, then strain lilacs from the syrup and pour it into a glass bottle. Be sure to use the back of a spoon to press all the liquid from the blossoms. Let the syrup cool a bit before you make your cocktails (or mocktails!)
Step 4
When the syrup has cooled fill 4 large wine glasses (any glass will do) with ice. Add 6 oz of prosecco (or San Pelligrino) to each glass. Slide a lemon wheel down the side of the glass so that the wheel is between the side of the glass and the ice and gently press the wheel using the back of a spoon to release a little juice.
Add 1 oz of Lilac Syrup to the mix and stir gently. Drizzle a tsp of grenadine over top and garnish with pomegranate arils and fresh lilac blooms – then sit back and enjoy this delightfully refreshing beverage!
[the_ad id='10692']
Honey Lime Marinated Pork Tenderloin with Roasted Celeriac & Fresh Greens
Honey Lime Marinated Pork Tenderloin with Roasted Celeriac & Fresh Greens
Servings
4
Ready In:
about 1 hr
Good For:
dinner
About this Recipe
By: Morgana Jane
Savory, delicious, and so easy! This dinner takes about an hour to prepare, but most of that time is downtime, so you can get cooking and then put your feet up.
[the_ad id="10686"]
Ingredients
-
1 ¼ lb pork tenderloin, sliced into half inch rounds
-
¼ c olive oil
-
1 tbsp garlic granules
-
2 tbsp honey
-
1 lime, zested, then juiced
-
¼ c cilantro, roughly chopped
-
½ – 1 tsp chili flakes
-
1 tsp salt
-
15 cracks black pepper
Roasted Celeriac Root
-
1 large celeriac root, cubed (1” or smaller)
-
Drizzle of olive oil
-
Sprinkle of salt & pepper
Tomato Onion Walnut Salad
- 1 c cherry tomatoes, each one sliced into 3 or 4 rounds
- ½ red onion, finely chopped
- ½ c parsley, roughly chopped
- ¼ c walnuts, roughly chopped
- Drizzle of olive oil
- Splash of balsamic vinegar
- ½ tsp salt
- 10 cracks black pepper
- Sprinkle of garlic granules
To finish:
- 2 c salad greens
[the_ad id='10778']
So Tender!
This marinated tenderloin is tender, flavorful, and satisfying, and the meal features roasted celeriac rather than potatoes – always amazing and a great way to change things up.
Step by Step Instructions
Step 1
Place the pork rounds, salt, pepper, garlic granules, olive oil, honey, lime juice and zest, chili flakes, and chopped cilantro into a large bowl. Toss to combine until the pork is evenly coated, then set aside and let the pork marinate while the celeriac is in the oven.
[the_ad id="10640"]
Step 2
Set the oven to 350° and line a baking sheet with parchment. Place the celeriac cubes into a bowl with a drizzle of olive oil, a sprinkle of garlic granules and a generous sprinkle of salt and pepper. Toss until the celeriac is evenly coated then turn the cubes onto the baking sheet in a single layer and pop them into the oven for 35 – 45 minutes, until they are tender and golden. Roasting time will vary depending on the size of the cubes.
Step 3
Once the celeriac is in the oven give the pork a stir and get the tomato salad going.
Place all salad ingredients into a bowl and mix until evenly combined. Set aside.
When there are about 10 minutes remaining for the celeriac place a large cast iron pan over medium high heat. When the pan is good and hot add the pork rounds in a single layer along with any excess marinate left in the bowl and cook the pork for 5 -6 minutes per side until it is crispy on the edges and cooked through to an internal temperature of at least 145°.
Step 4
When everything is done share the salad greens over 4 plates. Serve the tomato salad over the greens and share the pork and roasted celeriac along side, then sit down and enjoy the fabulous savory flavors of tonight’s amazing dinner!
[the_ad id='10692']
Creamy Baked Corn Chowder
Creamy Baked Corn Chowder
Servings
4
Ready In:
< 1 hour
Good For:
dinner
About this Recipe
By: Morgana Jane
If you are a fan of mac n’ cheese, then you will love this gluten-free alternative!
It’s smooth, creamy, cheesy, and delicious without all the carbs.
[the_ad id="10686"]
Ingredients
-
1 lb boneless pork chop (about ¾” thick Is nice)
-
1 onion, cubed
-
2 c whipping cream
-
1 tbsp garlic granules
-
½ tsp salt
-
20 cracks black pepper
-
Drizzle of Sriracha (as much or little as you like)
-
3 c frozen corn
-
¾ c grated mozzarella cheese
-
¾ c grated Monterey Jack cheese
-
½ c parsley, roughly chopped
-
Butter to sauté
[the_ad id='10778']
Smooth & Cheesy!
Smooth, creamy, and cheesy – it’s just a big bowl of comfort. Perfect for wet and chilly days and absolutely delicious!
Step by Step Instructions
Step 1
Place the pork into a bowl, drizzle with olive oil, sprinkle generously with salt, pepper, and garlic granules, then use your hands to massage the oil and seasoning into the chops. Melt a bit of butter in a large cast iron pan over medium high heat and sear the chops on both sides, 3 – 5 minutes per side, then remove the pork from the pan and set aside.
[the_ad id="10640"]
Step 2
Add a bit more butter to the pan if needed and sauté the onion until translucent, then add the cream, salt, pepper, garlic granules, and sriracha. Bring the cream to a hard boil and let it reduce by about ½, then add the corn to the pan and continue a moderate boil.
Step 3
When the pork is cool enough to handle cut it into cubes (about ½”) and add it back to the pan with the corn and cream. The frozen corn will bring more liquid to the pan and the cream sauce will need to reduce again so that it’s nice and thick. Keep the pan on a moderate boil until the pork is cooked through and the chowder is a good consistency. Taste and correct seasoning to your preference.
Step 4
While the chowder is reducing again, set the oven to 350°.
When the chowder has reached a good consistency turn off the heat and sprinkle the mozzarella and jack cheeses overtop, then pop the pan into the oven for 15 minutes, until the cheese is golden. You may wish to turn on the broiler for a minute to help finish the cheese to golden and a bit crisp.
Step 5
When the cheese is golden and a bit crisp remove the pan from the oven and let it rest for a few minutes, then scatter the chopped parsley overtop, serve into shallow bowls, then sit down and enjoy the subtle flavors of pure comfort that you have created for dinner!
[the_ad id='10692']
Saucy Beef Tikka Masala
Saucy Beef Tikka Masala
Servings
4
Ready In:
45 minutes
Good For:
dinner
Ingredients
-
1 lb beef steak, cubed
-
½ tsp cumin
-
1 tsp coriander
-
¾ tsp salt
-
Butter for sauté
-
1 onion
-
3 garlic cloves, minced
-
1” fresh ginger, minced
-
1 c cherry tomatoes, quartered
-
3 tbsp tomato paste
-
Splash of water
-
1 – 2 tbsp garam masala, divided (you may not use both)
-
1 tsp paprika
-
½ tsp chili flakes (more if you like)
-
½ c whip cream
-
½ c plain yogurt
-
Handful cilantro, roughly chopped
-
1 c basmati rice
[the_ad id="10686"]
[the_ad id='10778']
So Saucy!
A saucy dish loaded with flavor!
There are many regional variations of Tikka Masala – here’s our take on this traditional dish!
Step by Step Instructions
Step 1
Place the beef cubes into a bowl with a drizzle of olive oil, the cumin, coriander, and salt. Use your hands to toss the beef through the seasoning until evenly coated. Melt about 1 tbsp butter in a heavy skillet over medium high heat and sear the cubed beef on all sides then remove the beef from the pan and set aside.
[the_ad id="10640"]
Step 2
Add a little more butter to the pan and sauté the onion until golden, about 5 minutes. Once the onion is done, start the rice and cook it to package instructions.
When the rice is on the go add the ginger and garlic to the pan with the onion and sauté for 30 seconds, then add 1 tbsp of garam masala, paprika, chili flakes, and tomato paste and sauté 1 minute more.
Step 3
Add the cherry tomatoes and a splash of water to the pan and bring to a gentle boil for about 10 minutes, until the sauce begins to thicken. Next add the beef back to the pan along with the whip cream and yogurt and continue a gentle boil for about 5 minutes. Correct the seasoning to your taste with a bit more garam masala ( if needed), salt, and pepper. If the sauce seems too thin bring the heat up for a few minutes and let the sauce reduce.
Step 4
Once the consistency of the sauce and the seasoning are to your liking stir in most of the chopped cilantro (reserve a bit to garnish). Share the rice over 4 shallow bowls and top each bowl with the Tikka Masala. Garnish with a smattering of fresh cilantro, then sit down and enjoy the exotic eastern flavors that you have pulled together for this amazing dinner!
[the_ad id='10692']