COOK DAD GORDON RAMSAY\u2019S
\nSUCCULENT PORK TENDERLOIN\u00a0MAIN
\nAND RICOTTA SEMIFREDDO DESSERT<\/h2>\n\n\n\nCircle your calendar on September 2nd and treat your Dad this Father’s Day to a delicious Italian two course menu
\n\u2013 in collaboration with the talented chefs at Gordon Ramsay\u2019s Union Street Caf\u00e9 restaurant in London.<\/p>\n
![](\"https:\/\/www.royaldoulton.com.au\/uploads\/images\/gr_union_street.jpg\")
<\/p>\n
\nTreat Dad to a beautiful Italian meal this Father’s Day!<\/span><\/h4>\n <\/p>\n
\n<\/div>\n<\/h2>\nMAIN COURSE:<\/h2>\nSUCCULENT PORK TENDERLOIN\u00a0WITH SPECK,
\nAUBERGINE, PICKLED ONION AND DRIED TOMATO<\/h3>\n\n\nA succulent pork tenderloin is perfect for a Sunday roast alternative or for a special occasion like a Father\u2019s Day lunch.
\nDelicious and easy to prepare \u2013 it\u2019ll be an instant crowd pleaser!<\/p>\n
![](\"https:\/\/www.royaldoulton.com.au\/uploads\/images\/mothers_day_menu.jpg\")
<\/p>\n
\n\n\nINGREDIENTS<\/strong><\/h3>\nFOR THE AUBERGINE<\/span>
\n5 aubergines
\n1 bunch chives, chopped
\n2-4 tbsp garlic
\nPinch of coffee powder
\nExtra virgin olive oil
\nSalt and pepper<\/p>\nFOR THE PORK<\/span>
\n300g speck, thinly sliced
\n2 pork tenderloins
\n10 sage leaves
\nKnob of butter<\/p>\nTO SERVE
\n<\/span>4 dried tomato halves
\n<\/span>200ml reduced veal stock
\n<\/span>70g pickled red onions
\n<\/span>100g dried ricotta (ricotta salata)<\/span><\/p>\n<\/div>\n<\/div>\n\n\nMETHOD<\/strong><\/h3>\n1.<\/strong>\u00a0 \u00a0Preheat an oven to 250\u00b0C. Place the aubergines directly on the oven rack and roast for 20 minutes or until they are charred on the outside. Remove and set aside to cool.
\nScrape the aubergine flesh from the skin (which you can discard). Chop the aubergine flesh roughly and season with garlic oil, a pinch of coffee powder (to give a smoky flavour),
\nsalt and pepper, and chopped chives.
\n2.<\/strong>\u00a0 \u00a0Meanwhile, lay half the speck on a work surface, overlapping the slices to form a rectangle. Put 5 of the sage leaves at regular intervals on top then place one pork
\ntenderloin on top and wrap it up in the speck. Repeat with the remaining speck, sage and pork.
\n<\/span>3.<\/strong>\u00a0 \u00a0Place the pork in the fridge to chill for 10 mins
\n<\/span>4.<\/strong>\u00a0 \u00a0Reduce the oven temperature to 180\u00b0C. Heat a non-stick frying pan with a glug of extra virgin olive oil. Sear the pork bundles for 5 minutes, then take them off the
\nheat and add a knob of butter. Transfer the pork to the oven to cook for 10 minutes. Remove from the oven and leave to rest on a tray for 10 minutes.
\n<\/span>5.<\/strong>\u00a0 \u00a0Heat the veal stock in a small pan ready to serve.
\n<\/span>6.<\/strong>\u00a0 \u00a0Carve the meat in thick slices and arrange on a long plate with scoops of the aubergine mixture. Dress with the dried tomatoes, picked onions and spoon over
\nsome hot veal stock. Finish with shavings of ricotta.<\/span><\/p>\n <\/p>\n
\n<\/div>\n<\/div>\n<\/div>\n<\/h2>\nDESSERT:<\/h2>\nRICOTTA SEMIFREDDO<\/h3>\n\n\n\u2018Semifreddo\u2019 is an Italian term that refers to any number of half-frozen or chilled desserts. This recipe uses ricotta to make it a lighter, yet deliciously different dessert for Father\u2019s Day.
\nServe on\u00a0Union Street<\/a>\u00a0plates and top with berries of your choice. It\u2019s a perfect Father\u2019s Day dessert recipe for two or more.<\/p>\n![\"\"](\"https:\/\/www.royaldoulton.com.au\/uploads\/images\/mothers_day_dessert.jpg\")
<\/p>\n
\n\nINGREDIENTS<\/strong><\/h3>\n100g white chocolate
\n60g caster sugar
\n120g egg whites
\n170g ricotta
\n170g cream cheese
\nZest of half a lemon
\n50g honey<\/p>\n<\/div>\n<\/div>\n
\n\nMETHOD<\/strong><\/h3>\n1. \u00a0 Gently melt the white chocolate in a heatproof bowl over a pan of steaming water. Do not let the base of the bowl touch the water or the chocolate will seize.
\n2. \u00a0 Next, make the Italian meringue: this will be the base of the semifreddo. Put the sugar in a saucepan with a splash of water and using a sugar thermometer, bring it to 118\u00b0C.
\nWhisk the egg whites in an electric mixer and, once ready, slowly add the sugar syrup down the side of the bowl. Whisk on high speed until the meringue has cooled.
\n<\/span>3. \u00a0 In a separate bowl, beat the ricotta, cream cheese and lemon zest together. Beat in the melted white chocolate. Fold the Italian meringue into the ricotta and white
\nchocolate mixture.\u00a0Set in a mould of your choice in the freezer overnight.
\n<\/span>4. \u00a0 To serve, remove from freezer and decorate with seasonal fruit as you wish.<\/span><\/p>\n![\"\"](\"https:\/\/www.royaldoulton.com.au\/uploads\/images\/union_street.jpg\")
<\/p>\n
Circle your calendar on September 2nd and treat your Dad this Father’s Day to a delicious Italian two course menu
\n\u2013 in collaboration with the talented chefs at Gordon Ramsay\u2019s Union Street Caf\u00e9 restaurant in London.<\/p>\n
<\/p>\n
Treat Dad to a beautiful Italian meal this Father’s Day!<\/span><\/h4>\n <\/p>\n
\n<\/div>\n<\/h2>\nMAIN COURSE:<\/h2>\nSUCCULENT PORK TENDERLOIN\u00a0WITH SPECK,
\nAUBERGINE, PICKLED ONION AND DRIED TOMATO<\/h3>\n\n\nA succulent pork tenderloin is perfect for a Sunday roast alternative or for a special occasion like a Father\u2019s Day lunch.
\nDelicious and easy to prepare \u2013 it\u2019ll be an instant crowd pleaser!<\/p>\n
<\/p>\n
\n\n\nINGREDIENTS<\/strong><\/h3>\nFOR THE AUBERGINE<\/span>
\n5 aubergines
\n1 bunch chives, chopped
\n2-4 tbsp garlic
\nPinch of coffee powder
\nExtra virgin olive oil
\nSalt and pepper<\/p>\nFOR THE PORK<\/span>
\n300g speck, thinly sliced
\n2 pork tenderloins
\n10 sage leaves
\nKnob of butter<\/p>\nTO SERVE
\n<\/span>4 dried tomato halves
\n<\/span>200ml reduced veal stock
\n<\/span>70g pickled red onions
\n<\/span>100g dried ricotta (ricotta salata)<\/span><\/p>\n<\/div>\n<\/div>\n\n\nMETHOD<\/strong><\/h3>\n1.<\/strong>\u00a0 \u00a0Preheat an oven to 250\u00b0C. Place the aubergines directly on the oven rack and roast for 20 minutes or until they are charred on the outside. Remove and set aside to cool.
\nScrape the aubergine flesh from the skin (which you can discard). Chop the aubergine flesh roughly and season with garlic oil, a pinch of coffee powder (to give a smoky flavour),
\nsalt and pepper, and chopped chives.
\n2.<\/strong>\u00a0 \u00a0Meanwhile, lay half the speck on a work surface, overlapping the slices to form a rectangle. Put 5 of the sage leaves at regular intervals on top then place one pork
\ntenderloin on top and wrap it up in the speck. Repeat with the remaining speck, sage and pork.
\n<\/span>3.<\/strong>\u00a0 \u00a0Place the pork in the fridge to chill for 10 mins
\n<\/span>4.<\/strong>\u00a0 \u00a0Reduce the oven temperature to 180\u00b0C. Heat a non-stick frying pan with a glug of extra virgin olive oil. Sear the pork bundles for 5 minutes, then take them off the
\nheat and add a knob of butter. Transfer the pork to the oven to cook for 10 minutes. Remove from the oven and leave to rest on a tray for 10 minutes.
\n<\/span>5.<\/strong>\u00a0 \u00a0Heat the veal stock in a small pan ready to serve.
\n<\/span>6.<\/strong>\u00a0 \u00a0Carve the meat in thick slices and arrange on a long plate with scoops of the aubergine mixture. Dress with the dried tomatoes, picked onions and spoon over
\nsome hot veal stock. Finish with shavings of ricotta.<\/span><\/p>\n <\/p>\n
\n<\/div>\n<\/div>\n<\/div>\n<\/h2>\nDESSERT:<\/h2>\nRICOTTA SEMIFREDDO<\/h3>\n\n\n\u2018Semifreddo\u2019 is an Italian term that refers to any number of half-frozen or chilled desserts. This recipe uses ricotta to make it a lighter, yet deliciously different dessert for Father\u2019s Day.
\nServe on\u00a0Union Street<\/a>\u00a0plates and top with berries of your choice. It\u2019s a perfect Father\u2019s Day dessert recipe for two or more.<\/p>\n<\/p>\n
\n\nINGREDIENTS<\/strong><\/h3>\n100g white chocolate
\n60g caster sugar
\n120g egg whites
\n170g ricotta
\n170g cream cheese
\nZest of half a lemon
\n50g honey<\/p>\n<\/div>\n<\/div>\n
\n\nMETHOD<\/strong><\/h3>\n1. \u00a0 Gently melt the white chocolate in a heatproof bowl over a pan of steaming water. Do not let the base of the bowl touch the water or the chocolate will seize.
\n2. \u00a0 Next, make the Italian meringue: this will be the base of the semifreddo. Put the sugar in a saucepan with a splash of water and using a sugar thermometer, bring it to 118\u00b0C.
\nWhisk the egg whites in an electric mixer and, once ready, slowly add the sugar syrup down the side of the bowl. Whisk on high speed until the meringue has cooled.
\n<\/span>3. \u00a0 In a separate bowl, beat the ricotta, cream cheese and lemon zest together. Beat in the melted white chocolate. Fold the Italian meringue into the ricotta and white
\nchocolate mixture.\u00a0Set in a mould of your choice in the freezer overnight.
\n<\/span>4. \u00a0 To serve, remove from freezer and decorate with seasonal fruit as you wish.<\/span><\/p>\n<\/p>\n
MAIN COURSE:<\/h2>\nSUCCULENT PORK TENDERLOIN\u00a0WITH SPECK,
\nAUBERGINE, PICKLED ONION AND DRIED TOMATO<\/h3>\n\n\nA succulent pork tenderloin is perfect for a Sunday roast alternative or for a special occasion like a Father\u2019s Day lunch.
\nDelicious and easy to prepare \u2013 it\u2019ll be an instant crowd pleaser!<\/p>\n
<\/p>\n
\n\n\nINGREDIENTS<\/strong><\/h3>\nFOR THE AUBERGINE<\/span>
\n5 aubergines
\n1 bunch chives, chopped
\n2-4 tbsp garlic
\nPinch of coffee powder
\nExtra virgin olive oil
\nSalt and pepper<\/p>\nFOR THE PORK<\/span>
\n300g speck, thinly sliced
\n2 pork tenderloins
\n10 sage leaves
\nKnob of butter<\/p>\nTO SERVE
\n<\/span>4 dried tomato halves
\n<\/span>200ml reduced veal stock
\n<\/span>70g pickled red onions
\n<\/span>100g dried ricotta (ricotta salata)<\/span><\/p>\n<\/div>\n<\/div>\n\n\nMETHOD<\/strong><\/h3>\n1.<\/strong>\u00a0 \u00a0Preheat an oven to 250\u00b0C. Place the aubergines directly on the oven rack and roast for 20 minutes or until they are charred on the outside. Remove and set aside to cool.
\nScrape the aubergine flesh from the skin (which you can discard). Chop the aubergine flesh roughly and season with garlic oil, a pinch of coffee powder (to give a smoky flavour),
\nsalt and pepper, and chopped chives.
\n2.<\/strong>\u00a0 \u00a0Meanwhile, lay half the speck on a work surface, overlapping the slices to form a rectangle. Put 5 of the sage leaves at regular intervals on top then place one pork
\ntenderloin on top and wrap it up in the speck. Repeat with the remaining speck, sage and pork.
\n<\/span>3.<\/strong>\u00a0 \u00a0Place the pork in the fridge to chill for 10 mins
\n<\/span>4.<\/strong>\u00a0 \u00a0Reduce the oven temperature to 180\u00b0C. Heat a non-stick frying pan with a glug of extra virgin olive oil. Sear the pork bundles for 5 minutes, then take them off the
\nheat and add a knob of butter. Transfer the pork to the oven to cook for 10 minutes. Remove from the oven and leave to rest on a tray for 10 minutes.
\n<\/span>5.<\/strong>\u00a0 \u00a0Heat the veal stock in a small pan ready to serve.
\n<\/span>6.<\/strong>\u00a0 \u00a0Carve the meat in thick slices and arrange on a long plate with scoops of the aubergine mixture. Dress with the dried tomatoes, picked onions and spoon over
\nsome hot veal stock. Finish with shavings of ricotta.<\/span><\/p>\n <\/p>\n
\n<\/div>\n<\/div>\n<\/div>\n<\/h2>\nDESSERT:<\/h2>\nRICOTTA SEMIFREDDO<\/h3>\n\n\n\u2018Semifreddo\u2019 is an Italian term that refers to any number of half-frozen or chilled desserts. This recipe uses ricotta to make it a lighter, yet deliciously different dessert for Father\u2019s Day.
\nServe on\u00a0Union Street<\/a>\u00a0plates and top with berries of your choice. It\u2019s a perfect Father\u2019s Day dessert recipe for two or more.<\/p>\n<\/p>\n
\n\nINGREDIENTS<\/strong><\/h3>\n100g white chocolate
\n60g caster sugar
\n120g egg whites
\n170g ricotta
\n170g cream cheese
\nZest of half a lemon
\n50g honey<\/p>\n<\/div>\n<\/div>\n
\n\nMETHOD<\/strong><\/h3>\n1. \u00a0 Gently melt the white chocolate in a heatproof bowl over a pan of steaming water. Do not let the base of the bowl touch the water or the chocolate will seize.
\n2. \u00a0 Next, make the Italian meringue: this will be the base of the semifreddo. Put the sugar in a saucepan with a splash of water and using a sugar thermometer, bring it to 118\u00b0C.
\nWhisk the egg whites in an electric mixer and, once ready, slowly add the sugar syrup down the side of the bowl. Whisk on high speed until the meringue has cooled.
\n<\/span>3. \u00a0 In a separate bowl, beat the ricotta, cream cheese and lemon zest together. Beat in the melted white chocolate. Fold the Italian meringue into the ricotta and white
\nchocolate mixture.\u00a0Set in a mould of your choice in the freezer overnight.
\n<\/span>4. \u00a0 To serve, remove from freezer and decorate with seasonal fruit as you wish.<\/span><\/p>\n<\/p>\n
\nAUBERGINE, PICKLED ONION AND DRIED TOMATO<\/h3>\n
A succulent pork tenderloin is perfect for a Sunday roast alternative or for a special occasion like a Father\u2019s Day lunch.
\nDelicious and easy to prepare \u2013 it\u2019ll be an instant crowd pleaser!<\/p>\n
<\/p>\n
INGREDIENTS<\/strong><\/h3>\nFOR THE AUBERGINE<\/span>
\n5 aubergines
\n1 bunch chives, chopped
\n2-4 tbsp garlic
\nPinch of coffee powder
\nExtra virgin olive oil
\nSalt and pepper<\/p>\nFOR THE PORK<\/span>
\n300g speck, thinly sliced
\n2 pork tenderloins
\n10 sage leaves
\nKnob of butter<\/p>\nTO SERVE
\n<\/span>4 dried tomato halves
\n<\/span>200ml reduced veal stock
\n<\/span>70g pickled red onions
\n<\/span>100g dried ricotta (ricotta salata)<\/span><\/p>\n<\/div>\n<\/div>\n\n\nMETHOD<\/strong><\/h3>\n1.<\/strong>\u00a0 \u00a0Preheat an oven to 250\u00b0C. Place the aubergines directly on the oven rack and roast for 20 minutes or until they are charred on the outside. Remove and set aside to cool.
\nScrape the aubergine flesh from the skin (which you can discard). Chop the aubergine flesh roughly and season with garlic oil, a pinch of coffee powder (to give a smoky flavour),
\nsalt and pepper, and chopped chives.
\n2.<\/strong>\u00a0 \u00a0Meanwhile, lay half the speck on a work surface, overlapping the slices to form a rectangle. Put 5 of the sage leaves at regular intervals on top then place one pork
\ntenderloin on top and wrap it up in the speck. Repeat with the remaining speck, sage and pork.
\n<\/span>3.<\/strong>\u00a0 \u00a0Place the pork in the fridge to chill for 10 mins
\n<\/span>4.<\/strong>\u00a0 \u00a0Reduce the oven temperature to 180\u00b0C. Heat a non-stick frying pan with a glug of extra virgin olive oil. Sear the pork bundles for 5 minutes, then take them off the
\nheat and add a knob of butter. Transfer the pork to the oven to cook for 10 minutes. Remove from the oven and leave to rest on a tray for 10 minutes.
\n<\/span>5.<\/strong>\u00a0 \u00a0Heat the veal stock in a small pan ready to serve.
\n<\/span>6.<\/strong>\u00a0 \u00a0Carve the meat in thick slices and arrange on a long plate with scoops of the aubergine mixture. Dress with the dried tomatoes, picked onions and spoon over
\nsome hot veal stock. Finish with shavings of ricotta.<\/span><\/p>\n <\/p>\n
\n<\/div>\n<\/div>\n<\/div>\n<\/h2>\nDESSERT:<\/h2>\nRICOTTA SEMIFREDDO<\/h3>\n\n\n\u2018Semifreddo\u2019 is an Italian term that refers to any number of half-frozen or chilled desserts. This recipe uses ricotta to make it a lighter, yet deliciously different dessert for Father\u2019s Day.
\nServe on\u00a0Union Street<\/a>\u00a0plates and top with berries of your choice. It\u2019s a perfect Father\u2019s Day dessert recipe for two or more.<\/p>\n<\/p>\n
\n\nINGREDIENTS<\/strong><\/h3>\n100g white chocolate
\n60g caster sugar
\n120g egg whites
\n170g ricotta
\n170g cream cheese
\nZest of half a lemon
\n50g honey<\/p>\n<\/div>\n<\/div>\n
\n\nMETHOD<\/strong><\/h3>\n1. \u00a0 Gently melt the white chocolate in a heatproof bowl over a pan of steaming water. Do not let the base of the bowl touch the water or the chocolate will seize.
\n2. \u00a0 Next, make the Italian meringue: this will be the base of the semifreddo. Put the sugar in a saucepan with a splash of water and using a sugar thermometer, bring it to 118\u00b0C.
\nWhisk the egg whites in an electric mixer and, once ready, slowly add the sugar syrup down the side of the bowl. Whisk on high speed until the meringue has cooled.
\n<\/span>3. \u00a0 In a separate bowl, beat the ricotta, cream cheese and lemon zest together. Beat in the melted white chocolate. Fold the Italian meringue into the ricotta and white
\nchocolate mixture.\u00a0Set in a mould of your choice in the freezer overnight.
\n<\/span>4. \u00a0 To serve, remove from freezer and decorate with seasonal fruit as you wish.<\/span><\/p>\n<\/p>\n
\n5 aubergines
\n1 bunch chives, chopped
\n2-4 tbsp garlic
\nPinch of coffee powder
\nExtra virgin olive oil
\nSalt and pepper<\/p>\n
FOR THE PORK<\/span> TO SERVE 1.<\/strong>\u00a0 \u00a0Preheat an oven to 250\u00b0C. Place the aubergines directly on the oven rack and roast for 20 minutes or until they are charred on the outside. Remove and set aside to cool. <\/p>\n \u2018Semifreddo\u2019 is an Italian term that refers to any number of half-frozen or chilled desserts. This recipe uses ricotta to make it a lighter, yet deliciously different dessert for Father\u2019s Day. 100g white chocolate 1. \u00a0 Gently melt the white chocolate in a heatproof bowl over a pan of steaming water. Do not let the base of the bowl touch the water or the chocolate will seize.
\n300g speck, thinly sliced
\n2 pork tenderloins
\n10 sage leaves
\nKnob of butter<\/p>\n
\n<\/span>4 dried tomato halves
\n<\/span>200ml reduced veal stock
\n<\/span>70g pickled red onions
\n<\/span>100g dried ricotta (ricotta salata)<\/span><\/p>\n<\/div>\n<\/div>\nMETHOD<\/strong><\/h3>\n
\nScrape the aubergine flesh from the skin (which you can discard). Chop the aubergine flesh roughly and season with garlic oil, a pinch of coffee powder (to give a smoky flavour),
\nsalt and pepper, and chopped chives.
\n2.<\/strong>\u00a0 \u00a0Meanwhile, lay half the speck on a work surface, overlapping the slices to form a rectangle. Put 5 of the sage leaves at regular intervals on top then place one pork
\ntenderloin on top and wrap it up in the speck. Repeat with the remaining speck, sage and pork.
\n<\/span>3.<\/strong>\u00a0 \u00a0Place the pork in the fridge to chill for 10 mins
\n<\/span>4.<\/strong>\u00a0 \u00a0Reduce the oven temperature to 180\u00b0C. Heat a non-stick frying pan with a glug of extra virgin olive oil. Sear the pork bundles for 5 minutes, then take them off the
\nheat and add a knob of butter. Transfer the pork to the oven to cook for 10 minutes. Remove from the oven and leave to rest on a tray for 10 minutes.
\n<\/span>5.<\/strong>\u00a0 \u00a0Heat the veal stock in a small pan ready to serve.
\n<\/span>6.<\/strong>\u00a0 \u00a0Carve the meat in thick slices and arrange on a long plate with scoops of the aubergine mixture. Dress with the dried tomatoes, picked onions and spoon over
\nsome hot veal stock. Finish with shavings of ricotta.<\/span><\/p>\n
\n<\/div>\n<\/div>\n<\/div>\n<\/h2>\n
DESSERT:<\/h2>\n
RICOTTA SEMIFREDDO<\/h3>\n
\nServe on\u00a0Union Street<\/a>\u00a0plates and top with berries of your choice. It\u2019s a perfect Father\u2019s Day dessert recipe for two or more.<\/p>\n<\/p>\nINGREDIENTS<\/strong><\/h3>\n
\n60g caster sugar
\n120g egg whites
\n170g ricotta
\n170g cream cheese
\nZest of half a lemon
\n50g honey<\/p>\n<\/div>\n<\/div>\nMETHOD<\/strong><\/h3>\n
\n2. \u00a0 Next, make the Italian meringue: this will be the base of the semifreddo. Put the sugar in a saucepan with a splash of water and using a sugar thermometer, bring it to 118\u00b0C.
\nWhisk the egg whites in an electric mixer and, once ready, slowly add the sugar syrup down the side of the bowl. Whisk on high speed until the meringue has cooled.
\n<\/span>3. \u00a0 In a separate bowl, beat the ricotta, cream cheese and lemon zest together. Beat in the melted white chocolate. Fold the Italian meringue into the ricotta and white
\nchocolate mixture.\u00a0Set in a mould of your choice in the freezer overnight.
\n<\/span>4. \u00a0 To serve, remove from freezer and decorate with seasonal fruit as you wish.<\/span><\/p>\n<\/p>\n