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PORK CUTLET, CRUSHED GARDEN PEAS WITH RED PEPPER RELISH

Pork Cutlet w/ Crushed Garden Peas & Red Pepper Relish

Gerald Mirey
4.92 from 48 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Course Main Course
Cuisine French
Servings 2 servings

Ingredients
 
 

  • 300 g pork cutlet x2, French trimmed
  • 250 grams garden peas
  • 1/4 bunch mint chopped leaves, keep stalks
  • 100 grams butter
  • 4 red pepper cut into strips
  • 1 large white onion sliced
  • 2 whole cloves garlic sliced
  • 2 tablespoons caster sugar
  • 1 red chilli deseeded
  • 100 milliliters chicken jus

FOR THE JUS

  • 1 kilogram chicken wings
  • 6 shallots peeled and chopped
  • 1 bouquet garni thyme, rosemary and bay leaves
  • 300 milliliters white wine
  • sea salt
  • 1.5 liter chicken stock
  • 1 head garlic

Instructions
 

For the Pork

  • Sear the seasoned pork cutlet till nice golden brown colour. Place the cutlet into a roasting tray and place in the oven for 15-20 minutes. Enough to cook through but keep the meat juicy.
  • Remove the cutlet onto a rack to allow the meat to rest.
  • Place a large spoon of minted crushed peas on plate, place the cutlet on the same plate top with the relish, drizzle the jus around it.

For the Peas

  • Pre heat your oven to 200 degrees Celsius.
  • Bring water to boil in a saucepan and salt to taste, add butter, mint stalks and the peas.
  • Cook for 5 minutes.
  • When boiled, crush the peas with a fork, add chicken jus till consistency required.

For the Relish

  • Melt the butter in the pan and gently fry the garlic and onions for 5 minutes, being careful not to colour either.
  • Add the red peppers stripes and the sugar to the pan (it works just as well to add honey).
  • Place parchment paper on top and cook slowly for 10 minutes. All ingredients will cook into their own juice to maximise the flavour.

For the Jus

  • Roast the chicken wings at 190 °C/ 375° F for 1 hour, or until cooked through.
  • Deglaze white wine in a saucepan by adding 300ml (1 ⅓ cup) of wine into a hot ban pan, bring to boil, lower heat and stir until syrupy.
  • Place the wings in a separate saucepan with 1.5ltrs water, shallots, garlic, add deglazed white wine.
  • Reduce this by half.
  • Add chicken stock and thyme, rosemary and bay leaves.
  • Bring to the boil and reduce by half.
  • Strain off the liquid and reduce again until desired consistency.

Notes

PORK CUTLET, CRUSHED GARDEN PEAS WITH RED PEPPER RELISH
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