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Summer Solstice SauteÚ

 
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Gareth



Joined: 29 Jun 2007
Posts: 85
Location: Norwich, Norfolk, UK

PostPosted: Mon Jun 22, 2009 2:17 pm    Post subject: Summer Solstice SauteÚ Reply with quote

Summer Solstice SauteÚ

This is one that Lois & I concocted for dinner last night.


Serves two:

Two Pork chops

300 ml Elderflower champagne; we used some of our Honey based Elderflower Champagne.

Red, Green & Yellow Peppers ~~~ Diced.

4 spring onions ~~~ Finely diced.

2 sticks of celery ~~~ Diced.

4 tomatoes Diced (whole or halved cherry tomatoes would be good).

Marinade the Pork chops In the Elderflower Champagne for a few hours.

Oil a frying pan and bring up to heat. Meanwhile lift the Pork chops from the marinade, allow to drain and pat dry. Retain the marinade liquor.

Place the pork chops into the hot frying pan, fry off quickly and seal the meat, Add the peppers, Spring onions, celery and tomatoes and fry off ~~~ allowing them to just caramalise. Add the Eldeflower Champagne marinade, and bring to the boil. It will bubble up and a sort of scum (Lois says creamy froth) will appear, but do not skim this off, it will disappear as the liquid reduces: it is just the honey. Cover the frying pan with a lid and carry on cooking for about 20-25 minutes.

Meanwhile: boil and mash some potatoes, and steam some juliened carrots and Broccolli florets.

As the liquid in the main course reduces, add a vegetable stock cube to thicken, and then serve.

This really does have a summery taste that is befitting of a meal on the Solstice; the taste of the Elderlowers permanates thoughout the Pork chops.

We are going to do some pork chops in Elderflower champagne for my friend Mandy's birthday BBQ next week.

Pheasent, Duck and other game birds would be excellent cooked in Elderflower Champagne.

Nicely bubbling away in the pan;

[img][/img]


On the plate and ready to eat;

[img][/img]
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