Subj : St. Gerald 10
To   : All
From : Dave Drum
Date : Sun Apr 04 2021 12:43:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Cutlet, Crushed Garden Peas w/Red Pepper Relish
 Categories: Pork, Vegetables, Herbs, Chilies
      Yield: 2 Servings
 
      2    (10 oz ea) pork cutlets;
           - French trimmed
    250 g  Garden peas
    1/4 bn Mint chopped leaves; stalks
           - reserved
    100 g  Butter
      4    Red bell peppers; in strips
      1 lg White onion; sliced
      2 cl Garlic; sliced
      2 tb Caster sugar
      1    Red chile; seeded
    100 ml Chicken jus

MMMMM----------------------------JUS---------------------------------
      1 kg Chicken wings
      6    Shallots; peeled, chopped
      1    Bouquet garni; thyme,
           - rosemary, bay leaves
    300 ml White wine
           Sea salt
  1 1/2 l  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: Heat your oven to 200ºC/400ºF.
  
  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 190ºc/375ºF
  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.
  
  December 15, 2015, By Gerald Mirey
  
  RECIPE FROM: https://chefspencil.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I was gratified to be able to answer promptly. I said "I don't know".
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