|
Pork
recipes: >>
|
Country:
|Ingredients:
2 tb whole black peppercorns
1 tb coriander seeds
1/2 ts salt
2 tb oil
2 heart shaped pork steaks
50 g shallots; chopped (2oz)
1 tb dijon mustard
2 tb brandy
300 ml single cream; ( 1/2 pint)
Crush the peppercorns and coriander
seeds separately using a pestle and mortar or with the back of a
frying pan on a chopping board. Crush until cracked but do not take as
far as powder. Season the pork steaks and coat
in the crushed spices.
Heat the oil in a frying pan until hot and cook the pork steaks for
3-4 minutes on each side. Remove from the pan and keep to one side.
In the same pan add the chopped shallots and continue to cook over a
moderate heat until soft (approximately 2 minutes).
Add the mustard and brandy. (SEE NOTE).
Finally add the cream, bring to the boil and reduce the heat to a
simmer, season if necessary.
Return the steaks to the pan for 1 minute to warm through. Remove and
quickly heat the sauce on a high heat for 30 seconds.
Place steaks on a plate and pour over the sauce.
Notes: At this stage you can flambe the brandy by igniting it, this
will burn out the alcohol.Be careful when doing this as it must be
done as soon as you add the brandy.
NOTES : A classic simple version with added coriander for sweetness
and cream for naughtiness.
|
Print:
|
Pork
recipes: >>
|
Country:
| |