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Serves: 4
Preparation time: 15 minutes
Cooking time: 40 minutes
Ingredients:
- 4 cutlets of free-range pork, each
- weighing approximately 200g
- 2 tablespoons groundnut oil
- Salt and freshly ground black pepper
- Lentils
- 150g lentils
- 1 large onion, peeled and finely diced
- 2 tablespoons groundnut oil
- 1 large sprig of fresh thyme
- 2 bay leaves
- Grated zest and juice of 2 lemons
- Mustard butter
- 60g unsalted butter
- 1 large bunch of fresh parsley, leaves picked and finely chopped
- 30g grain mustard
Instructions:
To prepare the lentils, put them in a large saucepan and cover with cold water. Bring them to the boil. Strain into a colander and rinse under cold water. Sweat the chopped onion in the groundnut oil for 2 minutes, then add the lentils and enough water just to cover them. Add the thyme, bay leaves and lemon zest and bring to the boil. Cook at just below simmering point for 25 minutes or until soft. Once cooked, remove from the heat, season with salt, black pepper and lemon juice, then set aside.
To make the mustard butter, mix all the ingredients together, roll into a sausage shape in a piece of clingfilm and reserve in the fridge.
Preheat the grill to its highest setting. Heat the groundnut oil in a large frying pan, season the pork cutlets well, then fry them for 4 minutes on each side over a medium heat. Allow to rest for a further 4 minutes. Heat the lentils and slice the mustard butter into 4 pieces. Place a piece of the mustard butter on top of each cutlet and grill them until the butter is half melted. Serve the cutlets on top of the lentils.
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