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PORK CUTLET, CRUSHED GARDEN PEAS WITH RED PEPPER RELISH

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PORK CUTLET, CRUSHED GARDEN PEAS WITH RED PEPPER RELISH

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Ingredients

2 x 10 ounce pork cutlet French trimmed (ideally Dingley Dell pork)
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 millilitres chicken jus
For the Jus
1 kilogram chicken wings
6 shallots peeled and chopped
1 bouquet garni (thyme, rosemary and bay leaves)
300 millilitres White Wine
Sea Salt
1.5 litre Chicken Stock
1 head Garlic
Features:
  • Gluten Free
Cuisine:
  • Medium

Ingredients

  • For the Jus

Directions

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For the Pork

  1. 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.
  2. Remove the cutlet onto a rack to allow the meat to rest.
  3. 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

  1. Pre heat your oven to 200 degrees Celsius.
  2. Bring water to boil in a saucepan and salt to taste, add butter, mint stalks and the peas.
  3. Cook for 5 minutes.
  4. When boiled, crush the peas with a fork, add chicken jus till consistency required.

For the Relish

  1. Melt the butter in the pan and gently fry the garlic and onions for 5 minutes, being careful not to colour either.
  2. Add the red peppers stripes and the sugar to the pan  (it works just as well to add honey).
  3. 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

  1. Roast the chicken wings at 190 degrees Celcius for 1 hour, or until cooked through.
  2. Deglaze white wine in a saucepan by adding 300ml of wine into a hot ban pan, bring to boil, lower heat and stir until syrupy.
  3. Place the wings in a separate saucepan with 1.5ltrs water, shallots, garlic, add deglazed white wine.
  4. Reduce this by half.
  5. Add chicken stock and thyme, rosemary and bay leaves.
  6. Bring to the boil and reduce by half.
  7. Strain off the liquid and reduce again until desired consistency.

Gerald Mirey

Gerald is a classically trained French chef born and raised in Normandy, France. Gerald has been cooking delicious French food influenced by the British traditions and ingredients for two decades. Gerald has been working for The Boisdale (a traditional Scottish restaurant), The Garrison (a gastro pub), and most recently at The Narrow (Gordon Ramsay restaurant).

Established in October 2016, Mirey’s Restaurant is a culinary partnership between Gerald Mirey and Ko Ito. Our plan is to introduce as many people as possible to our culinary experience through a number of supper clubs and kitchen residencies in and around London, with a view to eventually open our own small restaurant in 2017.

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