Tag Archives: watercress

Balsamic Pork Chops with Watercress, Orange & Avocado Salad

Pork & Watercress Salad 001aAs for a previous recipe using watercress, Watercress & Zucchini Soup, the watercress I used for this salad is real watercress the kind that grows in steams has thick stems and a punchy flavour – not
micro-watercress which is popular as a garnish in fancy eateries.

This is an easy week night meal but fancy enough to double as an easy entertaining dish. For an simple accompaniment serve with homemade potato wedges.

Balsamic Pork Chops with Watercress, Orange & Avocado Salad

On this occasion I used pork scotch fillet steaks, but at other times I have used pork loin chops and medallions.

You will need two good sized, juicy oranges in total – one for the salad and one for the zest and juice.

Serves 4

olive oil
salt
BALSAMIC MARINATED PORK
1 tsp grated orange zest
¼ cup orange juice
2 tbsp balsamic vinegar
1 tbsp honey
1 clove garlic, crushed
4 pork chops or steaks
WATERCRESS, ORANGE & AVOCADO SALAD
1 orange
2 tbsp fresh orange juice
1 garlic clove, crushed
1 tsp Dijon mustard
1 avocado, cut into chunks
1 bunch watercress, washed

1              For the pork, place orange zest and juice, vinegar, honey and garlic in shallow non-reactive dish and whisk to combine. Add pork, turn to coat, cover and marinade at room temperature for at least 30 minutes – if marinating longer than a couple hours place in the refrigerator.
2              For the salad, remove skin and white pith from orange and segment the flesh. Set segments aside.
3              Place orange juice, garlic, mustard and 2 tsp olive oil in small
bowl and whisk to combine.
4              Place orange segments and avocado in a serving bowl, drizzle over a little dressing and toss to combine.
5              Pick the watercress leaves from the stems and set aside.
6              Heat a cast iron frying pan over a high heat until very hot. Add a little olive oil and continue to heat until oil is smoking. Drain pork, add to pan, cook for 30 second then turn and cook for a further 30 seconds – continue in this way until cooked to your liking, this will take 2-3 minutes in total. Remove chops from pan and set aside to rest.
7              Add watercress to bowl, toss to combine, add more dressing and toss again. Serve pork  with salad.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Watercress & Zucchini Soup

Watercress Soup 006aWelcome back everyone. We are now staying out at the beach for a few weeks and I once again have computer access – yeah:)

Using potato to thicken and give creaminess and watercress for a lovely spicy pungent flavour – the shorter the cooking time once the watercress is added the more watercress spiciness you will have – this is the perfect change of season soup.

I have used real watercress the kind that grows in streams has thick stems and a punchy flavour – not the micro-watercress you
sometimes see in the herb section of the supermarket or specialty food stores.

You might be lucky enough to have watercress growing in a stream near where you live otherwise here in Hawke’s Bay you will often see signs outside butchers shops advertising it for sale – I got the watercress for this soup at The Mad Butcher in Napier.

Watercress & Zucchini Soup

Makes about 2.5L or serves 6 as a light meal or 8-10 as a first course

1 tbsp olive oil
1 large (200g) onion, chopped
1 clove garlic, finely chopped
4 medium (500g) potatoes, chopped
4 cups vegetable stock
500g zucchini, roughly chopped
1 bunch watercress, any really coarse stems removed and discard, remaining stems and leaves, well washed
salt and freshly ground pepper

1              Place oil and onion in a saucepan over a medium heat, cover and cook, stirring occasionally, for 5-8 minutes or until onion starts to soften. Add garlic and cook, stirring, for 1-2 minutes longer.
2              Add potatoes and stock, bring to the boil, then reduce heat and simmer for 15-20 minutes or until potatoes are just tender.
3              Add zucchini, bring back to simmering and simmer for 10 minutes longer or until potatoes are very tender and zucchini is
tender.
4              Add watercress and simmer for barely 5 minutes or until just wilted.
5             Working in batches carefully transfer mixture to a blender and puree until smooth. Return soup to a clean saucepan, season to taste with salt and freshly ground pepper and gently reheat over a medium heat.

Happy cooking and eating.

Recipe by Rachel Blackmore

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