Normandy Pork
Recipe by Jean-Christophe Novelli
This delicious dish, with its rich use of butter, cream and cider, is typical of the region of Normandy. Jean-Christophe adds his own flourish with a flamb? before serving on a portobello mushroom.
Serves 1
Ingredients
- 1 large Portobello mushroom
- 5g cumin seeds
- Splash of olive oil
- 200g fillet of pork, sliced
- 2 level tbsp seasoned flour
- 10g butter
- 80-100g shallots, sliced
- 1 clove garlic, crushed
- 100ml Calvados (optional)
- 100ml cider
- 1 Granny Smith apple, peeled and sliced
- 2 tbsp fresh parsley, chopped
- 100g double cream
- Salt and pepper
- Chervil, to garnish
Method
- Peel the Portobello mushroom and place in a hot pan with a little water and some cumin seeds for 20 seconds. Then cover the pan and put in the oven for 3-4 minutes.
- Heat the butter in a medium frying pan and gently fry (sweat) the shallots and garlic until soft and translucent.
- Coat the pork in the seasoned flour. Add the pork to another pan and cook over a medium heat until browned and cooked through. Then remove the pork from the pan and set aside and keep warm.
- In the pork pan add some sliced apples, add the calvados and tip the pan to one side so the alcohol ignites (flambé) and then cook until the flame disappears.
- Add the cider to the shallots and garlic and bring to a simmer.Then add the apples and cover the pan.
- BEFORE you add the parsley, carefully open the lid away from you. This is in case any flames remain in the pan.
- Add the parsley and cream to the apples in the pan and season to taste.
- Simmer without boiling until the sauce thickens.
- Place the pork on top of the mushroom. Pour the sauce over the top and garnish with chervil.
