Pork Cutlet w/ Crushed Garden Peas & Red Pepper Relish
User Reviews
4.9
144 reviews
Excellent
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Prep Time
15 mins
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Cook Time
2 hrs 15 mins
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Total Time
2 hrs 30 mins
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Servings
2 servings
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Course
Main Course
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Cuisine
French
Pork Cutlet w/ Crushed Garden Peas & Red Pepper Relish
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 300 g pork cutlet x2, French trimmed
- 250 grams garden peas
- 1/4 bunch mint chopped leaves, keep stalks
- 100 grams butter
- 4 red pepper cut into strips
- 1 large white onion sliced
- 2 whole cloves garlic sliced
- 2 tablespoons caster sugar
- 1 red chilli deseeded
- 100 milliliters chicken jus
FOR THE JUS
- 1 kilogram chicken wings
- 6 shallots peeled and chopped
- 1 bouquet garni thyme, rosemary and bay leaves
- 300 milliliters white wine
- sea salt
- 1.5 liter chicken stock
- 1 head garlic
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Instructions
For the Pork
- Sear the seasoned pork cutlet till nice golden brown colour. Place the cutlet into a roasting tray and place in the oven for 15-20 minutes. Enough to cook through but keep the meat juicy.
- Remove the cutlet onto a rack to allow the meat to rest.
- Place a large spoon of minted crushed peas on plate, place the cutlet on the same plate top with the relish, drizzle the jus around it.
For the Peas
- Pre heat your oven to 200 degrees Celsius.
- Bring water to boil in a saucepan and salt to taste, add butter, mint stalks and the peas.
- Cook for 5 minutes.
- When boiled, crush the peas with a fork, add chicken jus till consistency required.
For the Relish
- Melt the butter in the pan and gently fry the garlic and onions for 5 minutes, being careful not to colour either.
- Add the red peppers stripes and the sugar to the pan (it works just as well to add honey).
- Place parchment paper on top and cook slowly for 10 minutes. All ingredients will cook into their own juice to maximise the flavour.
For the Jus
- Roast the chicken wings at 190 °C/ 375° F for 1 hour, or until cooked through.
- Deglaze white wine in a saucepan by adding 300ml (1 ⅓ cup) of wine into a hot ban pan, bring to boil, lower heat and stir until syrupy.
- Place the wings in a separate saucepan with 1.5ltrs water, shallots, garlic, add deglazed white wine.
- Reduce this by half.
- Add chicken stock and thyme, rosemary and bay leaves.
- Bring to the boil and reduce by half.
- Strain off the liquid and reduce again until desired consistency.
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
144 reviews
Excellent
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