Been doing a bit of test driving over the weekend with the quince paste I made from last autumn's fruit, and I think I've found a winner with this quince glaze.
It's got a lovely flavour which goes well with the pork, but could be equally as good with chicken. While this meal is pretty simple, I love the addition of celeriac which gives an interesting texture & taste to the mash.
Hope you enjoy!
P.S. Go the All Blacks - again!
PORK CUTLET WITH CELERIAC MASH & QUINCE GLAZE
By Emma Knowles
1 tbsp olive oil
4 pork cutlets (about 200gm each)
80 gm quince paste, coarsely chopped
50 ml dry white wine
250 ml beef stock
2 tsp Sherry vinegar
salt & pepper to season
To serve: thyme sprigs and rocket salad (tossed in vinaigrette)
Celeriac Mash
1 litre (4 cups) milk
1 celeriac (approx 600gm), peeled & coarsely chopped
400g potato, peeled & coarsely chopped
50 gm butter, coarsely chopped
salt & pepper to season
For celeriac mash, bring milk and celeriac to the boil in a saucepan over medium-high heat. After 5 mins add the potato, and cook until celeriac and potato are tender (15-20 minutes). Drain off milk (reserve), add butter to celeriac mixture and coarsely mash with a fork or potato masher. Add enough reserved milk to form a soft mash consistency, season to taste and keep warm.
Meanwhile, preheat oven to 200C. Heat oil in a large frying pan over medium-high heat, add pork and cook, turning once, until well browned (1-2 minutes each side). Transfer to a baking dish and roast until just cooked through (2-3 minutes), then set aside to rest (5 minutes).
Return pan to the heat, add quince paste and wine and stir until smooth. Add stock, boil until reduced to a glaze, then add vinegar and thyme, and season to taste.
Serve cutlets with celeriac mash and rocket salad, with quince sauce spooned over cutlets.
Serves 4
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All Images © Deborah Aspray - Motif Lifestyle Images Ltd 2015
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