Pork Dijonaise
Ingredients
Pork
- 2 pork steaks
- 2 or 3 tablespoons of dijon mustard
- 150g single cream
- 1/2 glass dry white wine
- butter
Accompanying vegetables
- about 10 new potatos
- green beans
- 2 cloves garlic, finely chopped
- salt and pepper
- butter
Method
Put 2 saucepans of water on to boil for the vegetables. Heat a little butter in a frying pan.
Fry the pork in the oil for about 8 to 10 minutes on each side. Meanwhile, put the new potatos in one of the saucepans to cook.
When the pork is done, take it out of the pan and leave it somewhere to keep warm. Add the cream, mustard and wine to the frying pan, stirring continuously. When thoroughly mixed, put the green beans into the second saucepan.
After about 4 minutes cooking, drain the beans. Put them back into the dry sauce pan with some butter and the garlic and fry for about 30 seconds. Put the beans and pork onto a plate. Pour the mustard sauce over the pork. Drain the potatos and put them on the plates as well. Put a large knob of butter onto the potatos and then season them with salt and pepper. Serve immediately.
Pork a'l'Orange
This can be served with the same accompanying vegetables mentioned in my recipe for Pork Dijonaise or with some crusty French bread.
Ingredients
- 2 pork steaks
- 1 orange
- 250mL orange juice
- 2 sprigs of parsley
- thyme
- salt and pepper
- butter
Method
Heat a little butter in a frying pan. Fry the pork in the oil for about 8 to 10 minutes on each side. When the pork is done, take it out of the pan and leave it somewhere to keep warm.
Add the orange juice and a little thyme, salt and pepper to the frying pan. Heat ferociously, stirring occasionally.
Meanwhile cut thin cresent-shaped slices of orange. Arrange them on serving plates with the pork.
When the volume of orange sauce has reduced to approximately half, pour it over the top of the pork. Decorate with a sprig of parsley and serve immediately.
Quiche Lorraine
Leave out the bacon for a vegitarian option! This recipe is based on one by Andreas W�hr.
Ingredients
Pastry
- 200g flour
- 150g butter/margerine (not low fat!)
- 1 teaspoon baking powder
- salt
- 6 tablespoons water
Filling
- 250g - 300g medium chedder
- 4 - 6 rashers smoked bacon, grilled and chopped
- 4 - 6 eggs
- 30g butter, melted
- 1 small onion, finely chopped
- 2 - 4 mushrooms, chopped
- 125mL milk
- salt and pepper
- ground nutmeg
Method
Preheat the oven to 200oC. Mix together the flour, butter, baking power, salt and water in a bowl into a doughy pastry. Put this into a flan dish and blind bake it until it is golden brown.
While it is cooking, stir the eggs, cheese, bacon, butter, mushrooms and milk in a second bowl until thoroughly mixed. When the shell is cooked, spoon the filling into it and smooth it down. Sprinkle it with salt, pepper and nutmeg. Place back in the oven.
The quiche will probably take between 30 and 45 minutes to cook. When done, it should be golden brown on top and set (it shouldn't wobble too much!). A final check is to put a knife into the quiche and withdraw it - if the knife is clean, then the quiche is cooked!