26/01/2007

Henderson's Leek Croustade

Henderson's Bistro and Salad Table has been catering for the growing vegetarian and vegan scene in Edinburgh for some 40 years ago. Founder, Janet Henderson, set up the shop in 1962 as an outlet for natural food from her family farm in East Lothian and, today, her motto – ‘eat better, live better’ – remains strong. The vegetables for this recipe come from Mcleod Organics, in Kylerona Farm, Ardersier; Phantassie Organic Vegetable Boxes, East Linton; and George Anderson wholesalers, in Market Street, Musselburgh.

Serves 4-6

Ingredients

Base
60g (2oz) grated Scottish cheddar
3tbsp sunflower oil
120g (4oz) wholemeal breadcrumbs
Salt & pepper

Topping
4 big leeks
Little sunflower oil
1/2 dozen mushrooms
1 medium onion
2 medium tomatoes
Little plain flour
600ml (20fl oz) milk

Start with the base and mix all the ingredients together. Press firmly into an ovenproof dish and bake at 200C/400F/Gas mark 6 until golden brown.
 
For the topping, wash and slice the leeks, halve the mushrooms, roughly chop the onion and quarter the tomatoes. Sauté the leeks, mushrooms and onions in a little sunflower oil until soft and keep warm.

Make a roux using the flour and gradually adding the milk, stirring constantly until it thickens. Reduce the heat and add the leeks, mushrooms, onions and tomatoes. Pour on to the base and bake in a moderate oven until golden brown.

Pork Tenderloin with a Creamy Mustard Sauce

The Puddledub Pork Co van is a familiar site at Saturday farmers' markets across Scotland's central belt and chef, Nick Nairn, is among those who swear by Tom and Camilla Mitchell's fine pork and Fifeshire bacon. Their Clentrie Farm, in Auchtertool, boasts some 70 white-cross Landrace sows, a white boar and a Durco boar. Here is their recipe for pork tenderloin:

Serves 4

Ingredients

1tbsp groundnut oil
500g (1lb 9oz) pork tenderloin (pork fillet) cut into 2cm slices.
15g (1/2oz) butter
1 onion
1 small, red-skinned eating apple cored and cut into eighths, then tossed in the juice of 1/2 lemon
1tsp light muscovado sugar
100ml (4fl oz) each dry cider and chicken stock
100ml (4fl oz) half-fat crème fraîche
1tsp Dijon mustard
1tbsp chopped fresh tarragon
   
Heat the oil in a nonstick frying pan and cook the tenderloin slices in two batches over a high heat for 5 minutes or until golden all over. Put to one side. Add butter to the pan, add the onion and cook for 1-2 minutes. Add the apple with the lemon juice and sauté over a medium heat for 5 minutes. Turn up the heat, add the sugar and stir-fry until everything is just golden – about 3 minutes. Add cider and bring to the boil. Add the stock and return meat to the pan. Lower heat and simmer, uncovered, for 1-2 minutes. Add crème fraîche, mustard and tarragon, season and cook for 1-2 minutes until the sauce is heated through. Serve.