We at CookAbility love trying new ideas and recipes with our students during the courses.
Every month we would like to share a popular recipe with you. We hope that you will enjoy these as much as our students do.
Pork medallions with chilli
lemon and chive créme fraiche (4)
500g (1lb 2oz) pork fillet
2 tablespoons olive oil
1 red chilli finely chopped
150 ml ( 5floz ) white wine
Juice of half a lemon
200ml (7 floz ) half fat créme fraiche
Chives
Slice pork into rounds and flatten with a rolling pin.
Season and fry quickly to brown on both sides, remove and keep warm.
Fry chilli then add the wine and reduce by half.
Add the lemon juice, chives and créme fraiche and allow to thicken slightly about 5 minutes.
Return pork to the pan and simmer for a further 2-3 minutes.
lemon and chive créme fraiche (4)
500g (1lb 2oz) pork fillet
2 tablespoons olive oil
1 red chilli finely chopped
150 ml ( 5floz ) white wine
Juice of half a lemon
200ml (7 floz ) half fat créme fraiche
Chives
Slice pork into rounds and flatten with a rolling pin.
Season and fry quickly to brown on both sides, remove and keep warm.
Fry chilli then add the wine and reduce by half.
Add the lemon juice, chives and créme fraiche and allow to thicken slightly about 5 minutes.
Return pork to the pan and simmer for a further 2-3 minutes.
