Em & Em’s Dinner Party 2013!

Em & Em's Dinner Party 2013!It’s that time again! Me and my good friend Emma decided to throw another dinner party for us and the fella’s. On the menu this time are some fantastic recipes and, of course, I’m going to share them with you lovely lot!

The main course we selected was adapted from This gorgeous ensemble by Raymond Blanc – pork chops with onion fried potatoes & roast carrots. And for the dessert, we made an insatiably indulgent Reese’s Peanut Butter Cup cheesecake!

So, without further ado, here is what you will need for the main course – serves 4.

Main Course

‘Pork Chops with Sautéd Potato Cubes and Syrup Glazed Carrots’

  • 4 Pork Chops, (on the bone) 1″ thick
  • Sea Salt
  • Coarse/Freshly Ground Black Pepper
  • 40g Unsalted Butter

For the Potatoes

  • 6 Maris Piper Potatoes, medium sized
  • 2 tbsp Olive Oil
  • Sea Salt
  • Coarse/Freshly Ground Black Pepper
  • 40g Unsalted Butter
  • 2 Shallots, finely chopped
  • 2 Garlic Cloves, finely chopped
  • Half a Bunch of Fresh Parsley, chopped
  • Half a Bunch of Fresh Sage Leaves, chopped

For the Carrots

  • 5 Large Carrots, peeled & sliced at an angle
  • 1 tbsp Olive Oil
  • 1 tbsp Golden Syrup
  • Handful of Fresh Sage Leaves, roughly chopped
  • Sea Salt

To Serve

  • Honey Mustard (I used Maille)

Preheat your oven to 200°C/180°C Fan.

First thing’s first, get your pork chops out the fridge. Season both sides with a good helping of sea salt & coarse black pepper and press firmly into the meat. Leave to one side for about 30-60 minutes before cooking. (This helps the seasoning get into the meat.)

Place the peeled, sliced carrots in a large roasting tray along with the olive oil, golden syrup and sage leaves. Season with a generous amount of sea salt then get your hands in and give it a good mix. Place into the centre of the preheated oven for about 40-45 minutes until slightly charred and cooked through. (Mix once halfway through the cooking time.)

Em & Em's Dinner Party 2013!Meanwhile, chop the potatoes into 1cm cubes and place in a bowl of cold water. Leave to one side. Then bring a large saucepan of salted water to the boil.

For the chops, heat a heavy, non stick frying pan over a medium heat and melt the butter until foaming.

Crank the heat up to medium/high and fry the chops for about 4 minutes on each side. (If you need to cook them in batches, as I did, add 10g of butter per chop to the pan each time.)

When cooked, wrap them in foil and leave to rest until serving.

Em & Em's Dinner Party 2013!

Em & Em's Dinner Party 2013!Drain the potatoes and add to the saucepan of boiling water. Cook for about 30 seconds then drain and tip onto a baking sheet. Allow to steam for a minute or two.

Heat the olive oil in a clean, non stick frying pan and add the potatoes. (In batches if necessary, you don’t want to overcrowd the pan.) Season with a little sea salt & black pepper then cook over a medium/high heat for about 10 minutes until lightly browned.

Mix the shallots, garlic, parsley & sage together and add to the pan along with the butter. Fry for a further 2-3 minutes until the butter has melted and the potatoes are evenly coated.

Em & Em's Dinner Party 2013!Now you are ready to plate up. Serve the pork, potatoes & carrots on warmed plates with lashings of honey mustard and eat your heart out!

Em & Em's Dinner Party 2013!Before this meal, both Emma and I admitted that Pork Chops wouldn’t be at the top of our favourite meats list. But after this? It’s definitely climbed it’s way up the ladder! All the flavours work so incredibly well together. From the sweetness of the carrots to the crispy onion potatoes, and that beautiful buttery, meaty pork chop. Absolutely delicious!!

Dessert

‘Reese’s Peanut Butter Cup Cheesecake’

10 Generous Servings

* Needs to chill for at least 4 Hours *

For the Crust

  • 225g Oreos
  • 50g Honey Roast Peanuts
  • 50g Unsalted Butter

For the Filling

  • 600g Philadelphia Original Cream Cheese
  • 3 x Eggs, room temperature
  • 200g Soft Light Brown Sugar
  • 160g Smooth Peanut Butter
  • 80ml Double Cream
  • 1 tsp Vanilla Extract
  • 8 x Reese’s Peanut Butter Cups

For the Topping

  • 100ml Sour Cream
  • 100g Golden Caster Sugar

For Decoration (Optional)

  • 75g Milk Chocolate, chopped into small pieces
  • 75ml Double Cream
  • 1 tsp Vanilla Extract
  • 8 x Reese’s Peanut Butter Cups

Special Equipment

  • 9″ Springform Tin
  • Large Roasting Tray (Bigger than the springform tin)

Grease and line the base & sides of the 9″ springform tin with baking/parchment paper. Preheat your oven to 160°C/140°C Fan.

Em & Em's Dinner Party 2013!In a blender, blitz the Oreos & peanuts to fine crumbs. Melt the butter, pour it into the biscuits and combine. Press the mixture, with the back of a metal spoon, into the base and slightly up the sides of the prepared tin. Refrigerate until needed.

Em & Em's Dinner Party 2013!Either using a stand mixer & paddle attachment or an electric hand whisk & large bowl, mix the cream cheese until smooth.

Lightly beat the eggs with a fork and add to the cream cheese in thirds. Beat well after each addition.

Add in the brown sugar, peanut butter, double cream & vanilla extract and continue to mix until smooth.

Em & Em's Dinner Party 2013!Chop the Peanut Butter Cups into 8ths and gently fold them into the filling. Pour the mixture into the tin and smooth over the top.

Wrap the base & sides of the tin with a double layer of foil and set into the roasting tray. Place onto the middle shelf in the oven and pour boiling water into the roasting tray so it sits 1″ up the sides of the springform tin.

Chop the Peanut Butter Cups into 8ths and gently fold them into the mix.Bake for approx 75-90 minutes until it’s firm to the touch and lightly golden on top.

Chop the Peanut Butter Cups into 8ths and gently fold them into the mix.In a bowl, mix together the sour cream and the golden caster sugar. Pour this over the top of the cheesecake and return to the oven for a further 10 minutes.

Em & Em's Dinner Party 2013!Remove the tin from the oven & roasting tray and place on a wire rack to cool for an hour.

Once cooled, refrigerate for at least 4 hours to set.

When (at long last!) the cheesecake has set, make a chocolate ganache by heating the double cream until hot (but not boiling.) Remove from the heat & add the chopped chocolate. Leave to stand for 2 minutes then stir until the chocolate has completely melted and the mixture is smooth & shiny. Add in the vanilla extract then pour into a piping bag.

Chop the Peanut Butter Cups into 8ths and pipe ganache in lines (or whatever takes your fancy) over the cheesecake. Pile the chopped Peanut Butter Cups around the edge.

Keep refrigerated until you are ready to serve.

Em & Em's Dinner Party 2013!

Em & Em's Dinner Party 2013!Oh my god, I have made quite a few cheesecakes in my time but this one is right up there with the greats! It’s nowhere near as heavy as it looks and considering how many ‘peanut butter’ ingredients there are in it, it’s not overwhelming at all. Neither me nor Emma were too sure about the sour cream topping, but it works very well indeed. If gluttony is one of the seven deadly sins then I would definitely go to hell for this baby, It’s totally worth it!

Well that’s all for this edition of ‘Em & Em’s Dinner Party.’ Which just leaves me to say a massive thank you to Emma for accompanying me in the KitchenMason kitchen, yet again, to create culinary magic!

I hope you all enjoyed the post lovelies.

Miss KitchenMason

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