PORK FILLET WITH APRICOT AND MUSTARD SAUCE

500 - 600 gram pork fillet (approx. 1.3 - 1.5 pound)
salt and pepper
2 tablespoons olive oil

SAUCE
1 tablespoon olive oil
1 tablespoon butter
1 onion, finely diced
1/2 cup water
1 oxo chicken stock cube
1/2 cup apricot jam
1/2 teaspoon ground ginger
1 tablespoon wholegrain mustard
salt and pepper to taste

1 tablespoon cornflour, to thicken
1 tablespoon cold water, to thicken

preheat oven to 190 c. (375 f.)

sprinkle both sides of the pork with salt and pepper.

in an oven proof, stove top frypan, heat the oil and brown each side of the pork for 5 minutes.  place frypan in oven and cook the pork, uncovered, for 20 minutes or until cooked through.  remove from oven and rest for at least 5 minutes.

SAUCE
when the pork is almost ready, in a frypan, melt the butter and oil together.  add the onion and cook, stirring, until onion is just turning golden.

add the water, stock cube, jam, ginger and mustard. stir to combine. bring to the boil then simmer on low for 10 minutes.

mix the cornflour and water together and stir into sauce until thickened. add salt and pepper.

slice pork and serve with the sauce and vegetables of choice.

LEMON BLUEBERRY POPPY SEED MUFFINS....gluten free

56 grams butter, soft (1/4 cup)
1/4 cup canola oil
1 1/4 cups sugar
2 eggs
1 1/2 cups sour cream
1/3 cup milk
finely grated rind 2 small lemons
2 1/3 cups gluten free self raising flour
1/2 teaspoon bicarb soda
1/2 teaspoon salt
2 tablespoons poppy seeds

51 fresh or frozen (thawed) blueberries

preheat oven to 180 c. (350 f.) line 2 x large 12 hole muffin tins with 17 paper patty pans.

in a large bowl, using an electric mixer, beat the butter, sugar and oil together until combined.

add the eggs, sour cream, milk and rind beating until well combined.

add the flour, bicarb and salt in 3 additions beating until just combined.

stir in the poppy seeds.

evenly fill the pattypans.

place 3 blueberries on top of each muffin batter.

cook for approx. 30 -35 minutes or until golden and a skewer comes out clean.

cool in tin for 5 minutes then remove to wire rack to cool completely.

ice.

ICING

150 grams butter, soft (2/3 cup)
2 cups icing sugar
1 tablespoon lemon juice

mix all together and spoon or pipe icing onto cold muffins.  decorate as desired.

CONDENSED MILK COCONUT MACAROONS....gluten free

75 grams butter, soft (1/3 cup)
3/4 cup sugar
2 eggs
1 can condensed milk
1/2 teaspoon vanilla
1/2 cup gluten free plain flour
2 1/2 cups desiccated coconut

preheat oven to 180 c. (350 f.)  line 2 x 12 hole muffin tins with 18 paper patty pans.

in a large bowl, using an electric mixer, cream butter.  add sugar and beat until well combined.

add eggs, one at a time, beating well after each addition.

add condensed milk and vanilla, beating until well combined.

add flour and coconut and beat until well combined.

3/4 fill each patty pan.

cook for approx. 25 minutes or until golden.

cool in tin for 5 minutes then remove to wire rack to cool completely.

CONDENSED MILK COCONUT MACAROONS

75 grams butter, soft (1/3 cup)
3/4 cup sugar
2 eggs
1 can condensed milk
1/2 teaspoon vanilla
1/2 cup plain flour
2 cups desiccated coconut

preheat oven to 180 c. (350 f.)  line 2 x 12 hole muffin tins
with 18 paper patty pans.

in a large bowl, using an electric mixer, cream butter.  add
sugar and beat until well combined.

add eggs, one at a time, beating well after each addition.

add condensed milk and vanilla, beating until well combined.

add flour and coconut and beat until well combined.

3/4 fill each patty pan.

cook for approx. 25 minutes or until golden.

cool in tin for 5 minutes then remove to wire rack to cool
completely.