Spinneys sometimes sells pork loins that have been sliced into thin loinettes. So you drizzle them liberally with pepper and salt and a sprinkle of caraway seeds, press it all in then fry them off on a hot grill pan for a couple of minutes each side and serve them heaped up in threes with a spoon of Russian Chutney between each layer.
Chuck together a passata or an espagnole sauce and serve with braised red cabbage and fries or perhaps saute potatoes.
No comments:
Post a Comment