Fast Ed Halmagyi from Better Homes and Gardens has just released a beautiful cookbook unlike any other I’ve seen before. Jam packed with recipes “The Food Clock”(Harper Collins) also tells a whimsical tale about Ed’s fictional alter-ego, a French country gentleman Henri Petit-Pois.
Ed is an ambassador for fresh seasonal food, prepared simply without much fuss. “The Food Clock” focuses on what to cook with during the different seasons but in a clever narrative way. You’re encouraged to follow the story throughout the book to fully grasp the layout of the recipes, which are divided into hot, cool, cold and warm o’clocks with quarter past, half past and quarter to intervals, so that you can really get the most out of the seasons.
The home cook will find the delicious rustic French recipes, such as pan roasted duck with figs, honey madeleines and warm camembert with fricassee of mixed mushrooms, all very achievable.
I’ve used the emerging buds and blossoms on the trees in Melbourne as a guide and cooked the mustard-crusted pork loin recipe from the Quarter to Warm O’clock section of the book. Bring on Spring!
25 August 2012 from 11am at The Glen Shopping Centre Level 2 (near David Jones)
235 Springvale Road, Glen Waverley.
Anna Gare will be hosting the event and you’ll have a chance to see Fast Ed in action, cooking some recipes from the book.
- 1 kg piece pork loin (skin detached)
- sea salt and freshly ground pepper
- 60g (1/4 cup) dijon mustard
- 110g (1 cup) dry breadcrumbs
- 60ml (1/4 cup) extra virgin olive oil
Pre-heat the oven to 170C
Pat the pork dry with paper towel, then season generously with salt and pepper. rub with mustard on all sides, then roll in the breadcrumbs. Set aside for 10 minutes.
Set a large non stick frying pan over a moderate heat and sear the pork in the olive oil for 4 minutes, turning frequently, until the mustard coating forms a crust. Transfer to a wire rack in a roasting tin and bake for 18 minutes for medium well-done.
I served mine with sauteed apple and crispy crackling. If you would like my tips on how to get the perfect crispy crackling, leave a comment and I’ll fill you in.