Monday, July 5, 2010

pork fillet in wine and coriander


I found this little recipe (from Mama) looking lonely and forgotten in my recipe book the other night and I realised that I have not made it since my early student days in Belfast,  a decade ago and a bit more!  I do remember it being really delicious and tonight it did not disappoint.  It is really quick to make and my little boys loved it as the pork is in thin pieces and is very tender.  
My astute four year old did however ask where I had put the outside of the schnitzel! 

I know its not much of a summer recipe, but I did cook it here in Berlin this evening which is an achievement given the 35 degree dead heat which is slowly taking grip of the city and its residents.  I was given the glare of death today by a woman travelling in a cycle lane, for allowing my son to cycle in the cycle lane at child's speed, thus causing her to have to apply her brakes and actually slow down and stop ... she did get the international glare of death back, it being ultimately more deadly than hers, as those who know me will confirm. She had absolutely no argument - I mean what can she say, please keep your children  out  of the communal cycle lane and maybe locked up in the house!  In a spirit of generosity, which took me by surprise, I did not take the altercation any further and I put her bad mood down to the heat, went home, cooked this lovely pork and forgot all about it.


You will need (to serve 4):

1 1/2 lbs/680g of pork fillet, with fat trimmed off and cut into 1.5cm slices
15g butter, a large knob
1 tblsp vegetable oil, I used sunflower
1 large green pepper, seeded and sliced
1 medium sized onion, finely sliced
15g oz plain flour
1 tbsp ground coriander
1 large glass chicken/vegetable stock
1 large glass dry white wine

Place the pork slices between 2 sheets of greaseproof paper and flatten with a rolling pin or meat tenderiser ( I used a wine bottle) until you have flat medallions - as if you are making schnitzel.

Melt the butter and the oil in a wide flat pan and brown the pork pieces slightly for a few minutes.  Add the pepper and the onion and cook on a low heat for 8-10 minutes.



Stir in the coriander and wait for a few minutes until you can smell the aroma, then add the flour.  Cook for a few minutes ensuring that the flour is well distributed and cooked through.
Gradually add the stock and the white wine, stirring until the juices come to a boil, the sauce thickens and is rich and smooth.  Season with freshly cracked black pepper and a little salt, bearing in mind that the stock may be quite salty if you have used a shop-bought stock cube - tasting is important.
I served this with wholegrain rice but you could also serve with some new potatoes and a green salad.



Now the children have gone to bed, the house is quiet and there is a cool breeze gradually cooling the heat of the day.  My windows are open and I can hear food being served, dishwashers being loaded, the faint hum of conversation... time to rest and recuperate.

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