We've been trying out a lot of Rick Stein recipes recently, and this meal was mainly from his Venice to Istanbul book - I've started to try out recipes that don't really appeal when I first look at them, and I've been pleasantly surprised by a lot of the results.
We started the meal with some Pide - Turkish bread, served with olives.
The dough was flattened out after proving, and then drizzled with olive oil infused with garlic and chopped rosemary, before baking in a really hot oven.
We ate this while the pork was cooking. The pork was sealed in butter and olive oil, then garlic, lemon rind, fennel seeds and sage were added to the pan.
Then for the milk - the whole milk was scalded, and added to the meat along with lemon juice, and it was left to simmer slowly for a few hours - it all looked most unappealing, but the smell was wonderful.
The pork was thickly sliced, and served over polenta, along with the curdled milk sauce.
I served a salad on the side, made from chicory, watercress, walnuts and sliced pears, with a balsamic dressing
To follow, a Tiramisu from the same book - this started with a fat free sponge, which I cut to size to fit into the serving glasses
The marscapone was mixed with egg yolks and sugar, and the the whites folded in to make the creamy layers.
The sponge was then dipped in strong coffee mixed with marsala and it was all layered up and then chilled before serving.
