Guest recipes with Tonia Buxton

What’s for dinner?

Marinated Pork Chops with Edamame Mash

This is a jazzed up version of a simple pork recipe, with some lovely oriental elements

 

4 pork chops, about 140g each

2 tsp sesame oil

2 chillies, chopped (optional)

For the marinade

2 tbsp oregano leaves, chopped

3 tbsp thyme sprigs

1 tsp fennel seeds, crushed

1 tbsp salt

2 garlic cloves

zest and juice of 1 orange

zest and juice of 2 limes

½ tsp caster sugar

For the edamame mash

200g frozen edamame beans

250g frozen peas

1 tbsp olive oil

1 red onion, finely chopped

2 chillies, chopped

1 thumb-sized piece of ginger, grated

½ bunch of mint, finely chopped

50g Greek yogurt

zest and juice of 1 lime

salt and freshly ground black pepper

 

Mix all the marinade ingredients together in a bowl large enough to hold the pork chops. Add the chops and rub well with the marinade. Cover and leave for 4 hours, or overnight.

Bring a large pan of water to the boil. Add the edamame beans and cook for 4 minutes, then add the peas and cook for a further 2 minutes. Drain in a sieve and set aside.

Return the pan to the heat, add the olive oil, onion, chillies and ginger and cook for 4–5 minutes.

Tip the edamame beans and peas back into the pan and roughly mash with a potato masher. Turn off the heat and stir in the mint, yogurt and lime zest and juice, then season to taste.

Cover to keep warm.

Heat a stovetop griddle pan until hot.

Drizzle the chops with the sesame oil and cook on the griddle pan for 5 minutes on each side, or until cooked through. Remove from the pan, cover with foil and allow to rest.

Serve the chops on top of the edamame mash, sprinkled with chilli.

 

Pot Roast Chicken with Red Wine and Wild Mushrooms

This succulent and moist chicken stew is a really simple and delicious dish.

 

Serves 4

1.6kg free-range organic chicken

olive oil

salt and freshly ground black pepper

150ml red wine

150ml chicken stock

8 garlic cloves, peeled

1 bay leaf

300-400g mixed mushrooms, chopped

25g unsalted butter

1 tsp fresh oregano

50g crème fraîche

2 tsp fresh oregano, for sprinkling

 

Preheat the oven to 180C. Have a large lidded casserole, at least 2.5 litres capacity, ready.

Heat a medium frying pan over a high heat. Using your hands, lightly coat the chicken with oil. Season with salt and pepper, then add the chicken to the pan and brown it on all sides. Place the chicken, breast-side up, in the casserole.

Add the red wine, stock, garlic and bay leaf to the casserole. Bring the liquid to the boil, cover with the lid and cook in the oven for 1 hour.

About 10 minutes before the chicken is cooked, heat a knob of butter with 1 tsp olive oil in a large frying pan over a medium heat. Add the mushrooms and oregano and season with salt and pepper. Fry for 3–5 minutes, stirring frequently, until golden and any liquid has evaporated.

Remove the chicken from the casserole, tipping any juices from inside it back into the pot, and set aside on a warm plate to rest for 15–20 minutes. Discard the bay leaf and skim off any fat on the surface. Add the mushrooms to the casserole and simmer for a few minutes.

Ladle one-third of the mushrooms and a little of the cooking liquor into a liquidiser and purée, then stir back into the casserole. Add the crème fraîche and gently reheat.

Carve the chicken and serve with the mushroom sauce and a sprinkling of oregano.

 

Tonia Buxton has written four cookbooks and is a well-known TV celebrity and chef. For more information visit toniabuxton.co.uk