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.

Russian Chutney

This is smashing served with cold meats or as a side to something big, dark warming and Eastern European. It's quick to make, stores well and will freeze.

Ingredients

• 1 onion, finely diced
• 1 apple, finely diced
• 1 red chilli, finely diced
• 2” fresh ginger, roughly grated
• 1 clove garlic, roughly grated
• 1 tbsp brown sugar
• 60ml red wine
• 2 tbsp olive oil
• 1/2 tsp salt
• Pepper
  

In a small pan, fry off the onions in the oil to soften, then add the sugar, ginger, garlic and chilli. Fry this lot up for a couple of minutes then add the apple and the wine. Cook for a further 10 minutes or so, with the occasional stir, until everything’s combined and the liquid has reduced to just a moistness.