Anticiplate

I recently got a new cook book.  The author is an Australian Chef named Donna Hay.  Her recipes totally suit my cooking style because they are easy to create, yet elegant in presentation and flavor. I have had a wonderful time reading through her book, and learning the basics of her recipes.

Prep time: 10 minutes

Cook time: 30 minutes

Serves 2

3/4 tbsp. fennel seeds

1 1/2 tbsp. roughly chopped sage leaves

1 1/2 tbsp. roughly chopped rosemary leaves

2 tbsp. flaked sea salt

2 thick pork chops, patted dry and scored with a knife (x’s)

6 baby beets, trimmed, washed and cut with 1/2 inch of root remaining

8 cipollini onions, soaked in hot water for 5 minutes to remove outer skin

drizzle of olive oil

1 sprig rosemary

3/4 tsp. sugar

salt and pepper

Preheat oven to 425 degrees. Place fennel, sage, rosemary, and salt in a food processor and blend until a rough powder forms. Rub mixture (not all of it) in a thin layer over pork. Place on a baking sheet. On another baking sheet, combine beets, onions, rosemary, sugar, and salt and pepper. Drizzle with olive oil. 

Put pork in the preheated oven. Cook the pork and the beets on separate pans for 30 minutes or until beets are soft and the pork’s internal temperature reaches 140. 

*Adapted from a recipe in Donna Hay’s Instant Entertaining.