Pre-heat oven to 400˚F. Place feta into the centre of an ovenproof baking dish. Add cherry tomatoes around feta and pour olive oil on top of the tomates and cheese. Season tomatoes with salt and pepper. Gently mix tomatoes to coat.
Bake for approximately 40 minutes until tomatoes are bursting and feta is slightly golden on top. Remove baking dish from oven, add parsley and garlic and mix everything together. Add cooked pasta and reserved pasta water to baking dish and mix until pasta is coated with sauce.
1. Preheat the oven to 375°
2. For the spice rub, stir together the brown sugar, smoked paprika, cumin and chili powder in a medium bowl and set aside.
3. For the chimichurri, in a small bowl, stir together the red wine vinegar, chili, olive oil, garlic and shallot. Let sit for 10 minutes until the shallot has softened slightly then stir through the chopped parsley and oregano. Scoop out ¼ cup of the chimichurri to use to stuff the pork, reserving the rest to serve alongside the roast.
4. Trim the pork tenderloin of any silver skin and lay it on a large cutting board long side up. With a slicing knife, starting at the long side of the pork tenderloin begin to slice and open the meat making long sweeping cuts rolling open until it lays flat and even on the board about ½” thick.
5. With a spatula, spread ¼ cup of chimichurri evenly across the surface of the meat and then sprinkle with the feta pressing down with your hand to adhere. Roll back up the pork tenderloin so that the filling is enclosed in a tight spiral and rub all over the outside of the loin with the spice rub.
6. Place prosciutto on a clean surface slightly overlapping the slices lengthwise to form a row as long as the pork. Place pork close to the edge of the prosciutto and roll it up to enclose. Place pork in the centre of a large rimmed baking sheet prosciutto seam side down.
7. Cut the potatoes in half and place in a large bowl. Cut any large brussels sprouts in half, leaving the smaller ones whole. Toss the vegetables with the olive oil and season lightly with salt and pepper. Scatter the vegetables around the pork.
8. Bake for 25 to 27 minutes or until the internal temperature of the pork is 145° Let rest for 12 minutes before slicing the pork on a cutting board into inch thick slices. Serve the sliced pork along with the vegetables and the extra chimichurri for drizzling.
Prepare the terrine
Fill a pot large enough to hold the leek with water and bring to a boil. Trim off root and dark green end of leek and set aside for shrimp poaching liquid. Remove two outer layers of remaining leek. Wash the outer layers and the remaining leek and add to simmering pot of water. Cook outer leaves until tender – 4 minutes, and whole leek until tender when a knife is inserted. Remove from water and cool until you can handle.
Poach shrimp
Place shrimp in a bowl. Bring all the poaching ingredients to a simmer and pour over shrimp. Check shrimp after
2 minutes for doneness (this will depend on size). They should be transparent in centre and opaque around
edges of shrimp. Remove shrimp from liquid. Cool and peel. Set aside in fridge.
Prepare the terrine
Cut off two lengths of plastic wrap and lay directly onto one another- each 12” long ( make sure it is at least 4” longer than your leek). On a cutting board cut you leek down the length to it’s centre point and unroll the layers of the leek. Start by placing the two outer layers down on plastic wrap and lightly season with salt. Place a line of crumbled feta down the length ( about 1 Tbsp ). Lay another piece of leek on top of feta and lay another line of feta slightly forward of the previous one on the new leek layer. Repeat 2 times. Starting at the edge closest to you, roll the leek terrine up into a tight cylinder and seal with the plastic wrap, twisting ends. Refrigerate until ready to use.
Garden Herb Salad
Choose a selection of herbs from your garden like catmint, parsley, mint, oregano, arugula, fennel, tarragon, chive flowers. Wash, dry and pick to create a flavourful salad. Or use baby arugula for the salad.
Plating
2 tbsps olive oil
2 tbsps feta
Slice terrine into 6 pieces. Remove plastic wrap and place on 2 plates. Place 3 shrimp per (plate over and around terrine). Arrange herbs around shrimp and drizzle with olive oil and finish with sprinkle of feta.
1. In a blender add half the corn kernels and blend until fine. Pass the mixture through a fine strainer and use the back of a ladle to press the pulp and extract as much juice as possible. Reserve the juice and discard the pulp.
2. In a small pot over high heat carefully add the farro, water, 1 Tbsp olive oil, & bay leaves. Take the reserved clean corn cob and chop carefully into 3 pieces and add it to the pot with the farro to infuse some corn flavour. Once the pot comes to a boil reduce the heat to a simmer and slightly cover, cook for approx. 45 min until all the liquid is absorbed. Discard the corn cob and bay leaves. Taste and adjust seasoning.
3. Using a wide shallow pan set over medium high heat, add remaining olive oil (it should smoke slightly if hot enough), then add mushrooms and zucchini. Once you get some colour on the vegetables add the remaining corn kernels, then toss in the cooked farro. Reduce the heat to a simmer and cook for about 3 minutes, then add in the corn juice and cook for another 2-3min. The corn juice will thicken and make the mixture cream as if you added butter!
4. Toss the diced Krinos Feta in a bowl with the spicy chilies, the last Tbsp of olive oil & lemon zest.
5. Finish the farro now, add in the green onions, adjust the consistency with water and salt to taste. Plate the farro into 2 bowls and arrange the feta on top and garnish with the greens. Serve immediately!!
1. Preheat oven to 350F.
2. Steam carrots and green beans al dente. Set aside, let cool down.
3. With a meat tenderizer, slightly flatten each pork medallion. Season with salt and pepper. In a large skillet, heat oil over medium-high heat. Sauté pork 1 min per side. Transfer to a plate. Reserve.
4. Lower to medium heat, add wine, let simmer until it is reduced to half. Add butter, garlic, sun-dried tomato and honey, stir. Add carrots and green beans, cook 5 min or until the sauce thickens.
5. To construct your bouquet: Place one medallion in the center of the phyllo, top with on piece of feta, add another piece of pork, top with 1 spoon of tomato mixture. Lift ends of the phyllo and squeeze to create a bouquet.
6. Place bouquet on a baking sheet and bake for 10 min or until golden.
