- 2 x 10 ounce pork cutletFrench trimmed (ideally Dingley Dell pork)
- 250 grams garden peas
- 1/4 bunch mintchopped leaves, keep stalks
- 100 grams Butter
- 4 red peppercut into strips
- 1 large white onionsliced
- 2 whole cloves garlicsliced
- 2 tablespoons Caster Sugar
- 1 red chillideseeded
- 100 millilitres chicken jus
For the Jus
- 1 kilogram chicken wings
- 6 shallotspeeled and chopped
- 1 bouquet garni(thyme, rosemary and bay leaves)
- 300 millilitres White Wine
- Sea Salt
- 1.5 litre Chicken Stock
- 1 head Garlic
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 degrees Celcius for 1 hour, or until cooked through.
- 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.
- 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.