lilacwine
Full Member
Hi all
Thought I would post a few of my own recipes that I've tried and pointed. If you try them, do let me know if you like them:
Normandy Pork Fillet - 5pp (my working out)
Recipe
Spray of oil
200g pork fillet cut into medallions or lices about 1cm thick and flattened a little with a meat mallet
1/2 apple
1 shallot
1 clove garlic
125ml dry cider
2tblspns half fat creme fraiche
Heat the oil in non stick frying pan. Fry the pork pieces on both sides until they are cooked through. May need to be done in batches.
Once the pork is cooked, set aside then add shallot and apple to the pan. Cook until golden. Add the garlic. Cook until it smells fragrant. Add the cider - bubble up hard for 2-3 mins to reduce the liquid. Turn down the heat and add the creme fraiche, stirring well. Add the pork to the sauce, coating it well and season. Serve!
Thought I would post a few of my own recipes that I've tried and pointed. If you try them, do let me know if you like them:
Normandy Pork Fillet - 5pp (my working out)
Recipe
Spray of oil
200g pork fillet cut into medallions or lices about 1cm thick and flattened a little with a meat mallet
1/2 apple
1 shallot
1 clove garlic
125ml dry cider
2tblspns half fat creme fraiche
Heat the oil in non stick frying pan. Fry the pork pieces on both sides until they are cooked through. May need to be done in batches.
Once the pork is cooked, set aside then add shallot and apple to the pan. Cook until golden. Add the garlic. Cook until it smells fragrant. Add the cider - bubble up hard for 2-3 mins to reduce the liquid. Turn down the heat and add the creme fraiche, stirring well. Add the pork to the sauce, coating it well and season. Serve!