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Recipe Inspiration from Waitrose




 

Here at LaterLife we have compiled some recipes in association with Waitrose for you to enjoy at home.

Why not try something different with recipes using this Month's Health Food, Mascarpone?

 


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Pork Wrapped in Parma Ham with Mascarpone, Sage and Black PepperPork Wrapped in Parma Ham with Mascarpone, Sage and Black Pepper

For this recipe buy the free-range pork tenderloin from the service meat counter, although tenderloin is also available pre-packed. An ideal dish for entertaining served with polenta mixed with Parmesan cheese.

  • Preparation time: 15 minutes
  • Cooking time: 30 minutes
  • Total time: 45 minutes

Serves: 4

Ingredients

  • 2 x 225g Waitrose English Free Range Pork Tenderloin
  • 250g tub Galbani Mascarpone Italiano
  • Rind and juice of 1 large lemon
  • 1/2 punnet fresh sage, chopped or 2tsp Bart Spices Freeze Dried Sage
  • Salt and freshly ground black pepper
  • 80g packet Waitrose Parma Ham
  • Sage leaves to garnish

Method

  1. Cut incisions along the pork tenderloins, approximately 1.25cm apart, from the top to the bottom, but do not cut all the way through.

  2. In a small bowl, mix together the mascarpone, lemon rind, sage and seasoning.

  3. Fill the pockets with half of the mascarpone mixture, then wrap the pork with Parma ham.

  4. Place the tenderloins in a small roasting tin and roast in a preheated oven 200ºC, gas mark 6, for 30 minutes.

  5. Remove the tenderloins and allow to stand while making the sauce. Place the roasting tin over a medium heat and add the remaining mascarpone mixture with the lemon juice. Stir until well combined and heated through.

  6. Cut the pork into slices, pour the sauce over the top and garnish with sage leaves.

Variation

To make pork in a pastry crust, heat 1tbsp oil in a frying pan and seal the tenderloins. Cut 375g packet Saxby's Ready Rolled Puff Pastry in half, place a tenderloin in the centre of each and brush the pastry edges with beaten egg. Divide 100g soft goat's cheese between the tenderloins and spread with pesto, made in a food processor from 3tbsp olive oil, 2tbsp each of freshly chopped basil, parsley and toasted chopped hazelnuts (or use ready made pesto). Fold the pastry to seal and brush with beaten egg. Bake as above for 20 minutes then reduce the heat to 180C, gas mark 4 for a further 20 minutes.

 



Poggio Castagno Chianti Classico


Complex and persistent nose with marked notes of spicy and wild berries. On the palate is well-structured, elegant, round and smooth with fruity notes and soft tannins.

 


 

Baked Gnocchi With Spinach And PancettaBaked Gnocchi With Spinach And Pancetta

Don't be snooty about using frozen spinach – it's an incredibly useful shortcut in situations where you want your spinach to be well cooked and squeezed dry. Mascarpone cheese is another crafty shortcut, getting you out of making a proper bechamel sauce. With salty pockets of pancetta, this dish produces a really warming supper. If you want a meat-free version, leave out the pancetta and replace with Gorgonzola.

  • Preparation time: 10 minutes
  • Cooking time: 3-5 minutes
  • Total time: 13-15 minutes

Serves: 4

Ingredients

  • ½ tbsp olive oil
  • 140g packet pancetta cubes
  • 500g packet gnocchi
  • 350g frozen spinach, defrosted, drained and chopped
  • 100g semi-dried or sun-blush tomatoes, drained and roughly chopped
  • 250g tub mascarpone cheese
  • A little nutmeg, grated
  • 50g parmesan, grated

Method

  1. Boil a large saucepan of salted water over a really high heat with the lid on. Preheat the grill to high. Pour the olive oil and put the pancetta into a frying pan and fry over a high heat for 3 minutes until brown and crisp. Pop the gnocchi into the boiling water and wait until they are bobbing on the surface, which should take 2–3 minutes, then drain and transfer to a baking dish.

  2. Add the spinach and tomatoes to the pancetta and stir-fry for 1–2 minutes to get rid of any excess water, then add the Mascarpone and heat for a minute until melted. Season with black pepper and a little nutmeg – it won't need any salt because the pancetta will provide that – and stir in half the Parmesan. Pour the spinach sauce over the gnocchi and scatter over the grated Parmesan. Place under the grill for 3–5 minutes until the cheese on top is really golden and the sauce underneath is bubbling up around the edges. Scoop out a healthy portion onto each plate and, if you want something fresh to go with it, serve with a simple green salad.



Tre Fiori Greco di Tufo DOCG


Greco wines come from the classical and traditional area around Tufo. This wine is medium-bodied with soft apricot and pear flavours with a lovely, fresh acidity.


Squash, mushroom & ham pithivierSquash, mushroom & ham pithivier

  • Preparation time: 25 minutes
  • Cooking time: 25 minutes
  • Total time: 50 minutes

Serves: 4

Ingredients

  • 1 butternut squash, peeled, deseeded, halved and sliced
  • 30g tub Cooks’ Ingredients Dried Porcini Mushrooms
  • 100g mascarpone
  • 1 tbsp wholegrain mustard
  • 500g block puff pastry
  • 120g pack ham, roughly torn
  • 1 medium Waitrose British Blacktail Free Range
  • Egg, beaten

Method

  1. Preheat the oven to 200°C, gas mark 6. Cook the squash in boiling water for 5 minutes until just tender. Drain and cool. Meanwhile, soak the mushrooms in boiling water for 5 minutes, then drain and chop.

  2. Mix the mascarpone, mustard and mushrooms together and season well.

  3. Roll out ⅓ of the pastry to a rough 26cm square, spread ⅓ of the mascarpone mixture over it, leaving a 2cm border and place on a baking tray. Layer up with the squash, ham and spoonfuls of the remaining mascarpone, seasoning as you go.

  4. Roll out the remaining pastry to a 28cm square and place on top of the filling. Wet the edges of the base pastry and fold over to seal.

  5. Brush the pastry with the beaten egg and bake for 35 minutes until golden.

To freeze ahead, cook to the end of Step 4 and allow to cool completely, do not brush with the egg. Cover with clingfilm and freeze. To reheat, defrost thoroughly, brush the pastry with beaten egg and cook in a preheated oven at 200°C, gas mark 6 for 35 minutes, or until golden and cooked through.



Terre di Faiano Organic Primitivo


Complex aromas reminiscent of cherries, raspberries and redcurrants. The oak ageing adds a pleasant roasted and spicy aroma. It is full-bodied, supple and smooth, with a long finish. It’s ideal with rich meat dishes.

 


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