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Legends of the fall

October is upon us now and the weather has become noticeably cooler. And with cooler weather comes heartier meals, as we all feel that we can over- indulge a bit more. This week, I decided to share with you a delicious pork loin roast, along with my sweet potato fries and my delectable double-nut chocolate brownies.

Roasted pork tenderloin

Serves 4-6


>1 2lb pork fillet

>2 tsp coarse sea salt

>1 tsp black pepper

>1 tbsp extra virgin olive oil

>2 tbsp unsalted butter

>3 garlic cloves, minced

>100ml red wine, Cabernet is good

>60ml beef stock

>Extra salt and pepper


>Preheat oven to 200°C.

Sprinkle pork with salt and pepper and rub in with hands.

>Heat oil in a 10-inch non-stick skillet over a high heat until hot but not smoking, then brown pork, turning it for about 4 minutes. >Transfer to an oiled shallow baking pan.

>Roast in the oven for 20--25 minutes.

>While the pork is roasting, in a non-stick skillet, heat butter and sauté garlic for 1 minute. Add the wine to the pot with the beef stock, season with salt and pepper and let reduce for 10 minutes. Set aside.

>Remove pork from the oven and let stand for 10 minutes.

>Slice and serve with sauce.

Sweet potato fries

Serves 4-6


>5 large sweet potatoes

>65ml extra virgin olive oil

>1 1/2 tbsp coarse sea salt

>2 tbsp caster sugar

>1 tbsp garam marsala powder

>1 tbsp chipotle powder


>Preheat your oven to 200°C

>Peel potatoes and cut off the ends.

>Cut potatoes in half lengthwise. >Cut each piece into wedges.

>Put the potatoes into a large bowl and add the oil, toss.

>Sprinkle with salt, sugar and spices.

>Using your hands, mix well.

>Spread the sweet potatoes in a single layer on a baking sheet, they will not stick as they are already oiled up.

>Bake for 25--30 minutes, midway through cooking, remove from oven and turn over and cook further for the last 15 minutes or until browned.

Double nut chewy chocolate brownies

Serves 6-8


>90g unsalted butter, cut into pieces, plus more for the pan

>300g semi-sweet chocolate, chopped

>200g sugar

>1 tsp vanilla extract

>2 large eggs, at room temperature

>70g all-purpose flour

>100g walnuts, coarsely chopped

>100g slivered almonds, coarsely chopped


>Preheat the oven to 350°F (175°C).

>Line the inside of an 8-inch square pan with 2 lengths of parchment paper.

>Lightly butter the foil or parchment paper.

>In a medium saucepan over a low heat, melt the butter. Add the chocolate and stir by hand until it is melted and smooth. Stand over it, you do not want the chocolate to get grainy and burn.

>Remove the pan from the heat and stir in the sugar and vanilla until combined. Add the chocolate mixture to a mixer.

>In the mixer, beat in the eggs one at a time. Add the flour and mix on a medium speed for one minute until the batter loses its graininess. Add in the chopped nuts at a stir speed.

>Scrape the batter into the prepared pan and bake until the centre feels almost set, about 30 minutes.

>Let the brownie cool completely in the pan.