We are the cooks at Incredibly Fed and we like to think of ourselves as foodies. Food topics of one form or another do indeed tend to dominate much of the consciousness of our waking hours. This blog relates a highly personal view on food related issues, recipes, restaurant and eating experiences, health, shops, markets, ideas, influences and memories. We welcome comments which you can submit by clicking on the 'comments' link below each post.
29 November 2013
Porc Normande with lumache and sugar snaps
Forever you'll stay in my heart"
Stevie Wonder 1973
Similar to Kent in South-East England Normandy just across "Le Manche" in France is famous for its apple orchards which are mentioned as far back as Charlemagne in the eighth century. It doesn't take a PhD to work out that in French cuisine the term "Normande" is generally used to denote a dish with apples! But perhaps the best known products from this fruit crop are not a food but drinks - apple cider and the liqueur distilled from it.. Calvados. Both of these are used to great effect in this recipe.
Pork and apple is a classic match made in heaven and this unctuous creamy sauce with apple is no different. Here we serve it with lumache and sugar snaps. If you wish you can substitute the pork with chicken or veal escallop or even a meaty white fish which will work very well.
2 Pork cutlets (flattened to form escallops)
200 - 250 ml apple cider (approx)
2 - 3 Tbsps Calvados
100 ml Cream
Season the pork escallops and heat a little oil and butter in non-stick pan. Fry the pork for for one to two minutes on each side. Remove and set aside. Slice the apple and place on the pan. Fry until soft and then deglaze the pan with the Calvados then add about 250 ml of apple cider and allow to reduce. When about a third of the original quantity remains switch off the heat and add the cream and mix. Return any juices from the pork to the mix. Place the pork on a serving dish and pour over the apple slices and cream.
Here we show the dish served with lumache pasta shells and sugar snaps. Boil the pasta as per the packet instructions and add the sugar snaps one and a half minutes before draining. Drizzle olive oil over and serve as a bed under the meat.
Posted by incredibly fed
Subscribe to: Post Comments (Atom)
Post a Comment