How To Cook For Your Lady Like A Boss

There is really nothing sweeter and more attractive than a guy making dinner for his girlfriend. This is especially true if it’s a first date, and taking the time to prepare a home-cooked meal shows that you are interested in more than just taking her to dinner and paying the bill at the end of the night.

Even if your kitchen has nothing but boxes of cereal and take-out boxes, it’s east to make her a meal that could help win her over.

Rekorderlig, a new Swedish cider, encourages you to try something new this month – and make that particular Beautifully Swedish.

We’re also giving away four cases of Rekorderlig cider, so be sure to check out those competition details.

Main:

Pork fillet with pear, with Perry sauce and asparagus

Ingredients

For the pork

•  400g Pork loin fillet
•  6 – 7 strips of streaky bacon, stretched thin with the edge of a knife
•  1 sage leaf, cut into strips
•  salt and freshly ground black pepper
•  1 tbsp olive oil, plus extra for greasing

For the Perry sauce

•  25g butter
•  1 Tbsp muscovado sugar
•  3 pears, peeled, cores removed, quartered
•  1 tbsp olive oil
•  1 onion, peeled, finely chopped
•  150g button mushrooms, finely sliced
•  1 bay leaf and
•  1 dprig of thyme
•  2 tsp Dijon mustard
•  250ml Rekorderlig Pear Perry
•  200ml double cream
•  2 tbsp roughly chopped parsley

Method: 

•  Preheat the oven to 180C
•  Place a sheet of cling film onto the table. Lay out the thinned out bacon or pancetta, to form a rectangular sheet.
•  Lay the loin onto the sheet of bacon, across the end of the rashers. Lay the sage leaf strips over the top of the pork. Season with salt and freshly ground black pepper, then roll the loin up, wrapping it in the bacon. Gently roll the wrapped pork loin onto an oiled baking sheet, with the ends of the bacon tucked underneath the roll, removing the cling film in the process.
•  Heat the oil in a frying pan and place the pork loin roll into the pan. Sear for 3-4 minutes all over, then cook in the oven for 20-25 minutes, or until cooked through. Remove from the oven and set aside to rest.
•  For the Perry sauce, melt the butter in a frying pan over a medium heat until foaming, then add the sugar and cook for 1-2 minutes, or until the sugar is melted and starting to form a golden-brown caramel.
•  Add the pears to the pan and cook for about ten minutes, turning the pears over occasionally to coat in the caramel, until tender. Remove from the heat and set aside.
•  Heat another frying pan until hot, add the olive oil and fry the onion for 3-4 minutes, or until softened. Add the mushrooms and cook for a further 1-2 minutes, or until the mushrooms have softened. Add the thyme, perry and mustard and season with salt and freshly ground black pepper.
•  Add the pears to the pan and cook for about ten minutes, turning the pears over occasionally to coat in the caramel, until tender. Remove from the heat and set aside.
•  Bring to the boil, then reduce to a simmer and cook for 10-12 minutes, or until the liquid has reduced by half. Stir in the cream, parsley and any juices from cooking the pork. Add the caramelised pears and heat through. Keep warm.
•  To serve, slice the pork thickly and lay three slices per serving onto each plate. Place vegetables of your choice alongside the sliced pork (Potatoes and asparagus are suggested), and then spoon the pears and perry sauce around and serve.

Dessert:

Rekorderlig Strawberry Lime soaked Strawberries

Ingredients:

•  240ml Strawberry-Lime Rekorderlig
•  500g Strawberries, stemmed and quartered
•  1 small bottle of cream

Method:

•  Poke holes in the strawberries with a fork, this will allow them to soak up the cider
•  Place the strawberries inside a jar, pour the cider of the strawberries and store in the jar for 24 hours
•  Pour the Strawberries through a coffee filter into a clean container (using a strainer will make this easier) Straining the cider through the coffee filter will remove any strawberry seeds or other debris from the fruit
•  Store the berries for up to three days in the refrigerator, freeze them in an airtight container or use them immediately!
•  Serve with a helping of whipped cream