A GLOBALISED GUIDE TO THE BEST IN FOOD: COOKING IT, EATING IT AND ENJOYING IT!
Sunday, April 20, 2008
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.