Friday, 19 August 2011
Pork in a Red Wine Jus served with Crushed Minted Potatoes & Julienne Carrots
This makes a beautiful meal & is a great dinner party dish & a wonderful comfort food. You can make it with chops, chunks, ribs etc its flexible.
Fry light or olive oil, just a little
4 x Pork chops no bone,
3 x Garlic cloves, large. Crushed & chopped
2 x Red or Green Peppers (Red if poss) Seeded & chopped
Mushrooms, can be left out. Sliced
Soy sauce or Balsamic vinegar
2 x Oxo cubes, beef
Ground black pepper
Little salt to taste, if you wish. Personally I don't think its needed
Aprox 1/2 pint water, depending
Spray a large fry pan with fry light or add just a little olive or sunflower oil, its just to stop the meat from sticking, we don't need all that unnecessary fat! Add garlic & saute lightly. Add meat & seal. Pour over some soy sauce or balsamic & cook for a min. Add peppers cook for a min then add mushrooms if using. Sprinkle over the oxo cubes & stir into mix then pour on a good amount of red wine aprox quarter to half a pint, stir mix & add ground black pepper, to taste & little salt if you wish, I leave out the salt. Cook this on simmer till it has reduced by half or more add water 1.4 pint to start then continue to cook till reduced. You may need to add the rest of water but its personal taste, dependant on how you want your sauce. I cook this so it is enough to give enough jus to have with every mouthful :-)
While you are waiting for this to reduce;
Wash & rub some new potatoes, do not peel unless you hate them this way. Pick some fresh mint from the garden, if you have it, & cook when you have added the water to the jus. Peel & slice the carrots into julienne strips, again cook when you are on the second reduction.
When everything is cooked, crush the new potatoes slightly on the plate, not in the saucepan.