Home Made Cook of the Year finalists: Yvonne Bailey

24/07/2012 | Posted in Kitchen, Home Made Cook of the Year

Following our hugely successful Home Made Cook of the Year competition, we thought it would be nice to profile each of the finalists on the blog. Here’s Yvonne Bailey’s story…

Yvonne’s recipe for Pork with Orange and Ginger impressed our panel of judges, beating off hundreds of entries to reach the final of the competition, held at the WI’s Denman College.

 

Yvonne Bailey with Brian Turner

A tasty combination of boneless shoulder chops and a sweet orange sauce, Yvonne perfected the recipe over 30 years ago when she was in her first job as a cook.

She decided the recipe would be a perfect entry to the competition as it  combines taste with value for money, using cheaper cuts of meat while mainstaining a delicious flavour.

 

Yvonne hard at work preparing her dish

 

Yvonne narrowly missed out on the top prize following a tense cook off judged by celeb chef Brian Turner and top food blogger Helen Best-Shaw, but was delighted to be part of the experience.

 

How the dish was presented to the judges

 

 

 

 

Brian Turner tasting Yvonne's dish

 

If you’re interested in trying out Yvonne’s recipe, you can check it out below.

Yvonne Bailey – Pork with Orange and Ginger

Cost: £7.20

Ingredients:

  • 4 Pork Boneless Shoulder Chops
  • 1/2 ounce of butter
  • 3 tbspns of white wine vinegar
  • 2 oz soft brown sugar
  • 1/2 tsp ground ginger
  • Salt and Pepper
  • 1 small orange
  • 1/4 pint of orange juice
  • 2 tbspns cornflower

Method:

  1. Fry chops in butter until browned on each side
  2. Put in oven proof dish
  3. Mix sugar, vinegar, ginger and some salt and pepper and pour over the chops
  4. Slice the orange thinly into 4 slices and place a slice onto each chop
  5. Squeeze over any extra juice from the ends of the oranges and the remaining orange juice
  6. Cover with either a lid or foil and bake in an oven at 180 degrees for approximately 30-40 mins.
  7. Remove from the oven and pour off the juice, returning the chops to the oven to brown a bit more and thicken the liquid with the cornflower mixed with a little water.
  8. Stir until thickened and pour over the chops
  9. Serve with new potatoes and vegetables

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