So you see, food explorations is not my thing, though i love cooking since i learned how to. Yet with my daughter (given that i was not into web world at that time) child-rearing information and updates and any idealistic guides on feeding (raising) your child was not my thing too. My knowledge was based on previous experiences of the Moms ahead of me, so I played hard on the safe side (always) and I despise running to the ER(hospital). My son on the other hand is a food lover. Ever since he learned to eat, he eats everything. Yes! you read me right, he still a baby but he eats grown up food. I learned my lessons with baby bottled food, so with my son, baby bottled food is a NO! Because he always sits with us during meals, he explores grown up food until one day, he never liked any of the "baby food" that i made for him. He abandoned his infant milk voluntarily and he prefers our food instead. This made it easy for me though 😁.
As they are growing up, this allergic thingy with my daughter never developed. Thank goodness! Then i started from a clean slate. Beginning with our "own food culture" -- the usual filipino food that we get used to. At the start, there were dislikes. But given that travelling started to be in our menu, I begun to sort of "educate them" by incorporating travel with food, and an explanation that should they become picky, they will go hungry and will never enjoy any of our trips. Their favorite food may not always available at the place we'll visit so its best if they will try eating variety now and be flexible with food on site.
As we go along, i kept reminding my kids that food exploration is always part of every trip. For my daughter, it's a step for cultural integration. For my son, he'll never go hungrey😂. And they will appreciate the place more if they know the food, and of course we'll never leave the place hungry, something to bank in their (our) memory.
Kids now get used to varieties. They never complained about food rather give their critique instead so I will know which recipe worth keeping and which one is on the trash 😊. Now you know this one is for keeps!
Ingredients:
1 pork loin (you can use beef or chicken)
about 4 slices of Prosciutto (you can use turkey bacon or simply bacon)
Apple stuffing
Strawberry sauce
Apple stuffing:
1 apple sliced (cubes)
1 small onion
EVOO
pinch of salt
minced black pepper
Place EVOO on a pan then sauté onion. Add apples til half done.
Add pinch of salt and some black pepper.
Remove from heat, cool a little and RTU.
Strawberry sauce:
1 cup fresh strawberries
1/2 c balsamic vinegar
1 tsbp brown sugar or you may use honey
salt and pepper to taste
Place strawberries, balsamic vinegar in a pan and bring it to boil.
Add sugar, salt and pepper and simmer about 5-10 minutes.
Remove from heat and place in a mini blender.
Puree and strain.
RTU.
Assembly:
Lay down your prosciutto on a tray lined with parchment or cling wrap.
Place the loin on the prosciutto and slit half open the loin to form a cavity.
Place the cooked apples on the cavity then close the loin.
Hold one end of the cling wrap or parchment and blanket the loin.
Pull the wrap loin towards you to tighten it and continue to roll over to complete cover the loin with your prosciutto. Tighten to prevent it from reopening during baking.
Remove the cling wrap if you used this and fix the parchment on the center of the baking tray without disturbing your rolled loin. Brush the loin with EVOO.
Place in a pre-heated oven at 175℃.
Bake for about 30-45 minutes depending on the size and thickness of your loin. or until prosciutto is invitingly brownish.
When done, remove from oven, blanket with foil and rest for 10 minutes.
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