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Sunday, April 20, 2008

Pork Millefeuille



Pretentious? Moi?

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.

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