Sunday, 27 January 2013

Eat: Pork with petit pois française {ish}

This was a pretty simple mid week dinner with a fancy name that makes it seem like you put in far more effort! I'd seen the petit pois recipe in/on Jamie's 15minute meals and played around with it a little bit. As usual, this is a pretty ad hoc recipe but if you like blue cheese, it's definitely worth a shot!

Blue cheese {the blue-er the better in my book!}
creme fraiche
Pork loin
1 tin of peas
Bacon lardons
Iceberg/Romaine lettuce
Chicken stock {I just used cubes}

I fried the pork on a medium heat {follow the instructions on the pack!}. In a pan, fry off the lardons and then add about 100-150ml of chicken stock. Let this come to the boil and then add the peas, turn the heat down and let it simmer away gently. Keep an eye on it whilst you're cooking - if it doesn't seem to be reducing down, you can always stir through some cornflour to thicken it up.

Meanwhile, heat a few tablespoons of creme fraiche over a medium heat and crumble in some blue cheese. Stronger flavoured cheese means you have to add less, but I love the stuff so tend to go a little overboard. I could probably eat this stuff with a spoon if it wouldn't send me into a cheese coma and/or to an early grave. 

When the pork is cooked through, take it off the heat and let it rest for a couple of minutes. Meanwhile, roughly chop a handful or so of lettuce and chuck it in with the peas. You want it to be just wilted. Plate up all together and devour accordingly.

Bon Appetit!


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