Sunday, February 3, 2008

Oh I can't be arsed to cook - Pork filet in roquefort sauce

So we've woken to the news that 'Nicholas' and 'Carla' got married. Well congratulations. She'll be the best looking President's wife in Europe and the one with the best voice too. So we're doing OK there. Coming back to Nilpferd's request for meaty dishes, here's a very quick and nice one for nights when you just Can't. Be. Arsed.
Ingredients
- A pork filet or you can do this with pork chops or the Schweinssteaks that you get in any Cherman supermarket. Just not the marinaded ones.
- Finely chopped onions
- Packet of roquefort or any other blue cheese you like.
- Pot of creme fraiche
- Third of a mug of stock (the Knorr klare Bratensaft - 1 cube -is perfect)
- 3 glasses of dry white wine
  • If you have a pork filet - slice it up 1 cm thick slightly diagonally to make 'medallions'
  • Cook the meat through in a little oil (salt n pepper)
  • Remove from pan and put on plate
  • Add more oil if needed and gently fry onions till soft
  • Pour in one glass of white wine. Drink other two with Mrs Nilpferd
  • Let that sizzle for a minute
  • Cut up the cheese into cubes and add to pan - stir in till it melts.
  • Add the stock and let sizzle for 1 minute.
  • Add the cream and simmer until it's thick enough - about 2 minutes.
  • Put the meat back in the pan just to heat it through not to cook it - it's already cooked and don't forget to add the juices that have collected at the bottom of the plate on which you put the meat.

Nice with mash or rice. Guten Appetit zusammen!

8 comments:

TonNL said...

just a couple of tips:

be careful with the salt on the meat, as the roquefort is quite salty of its own

Add some finely minced fresh parsley leaves through the sauce

I also add a little ground black pepper to the sauce

Frogprincess said...

Absolutely agree with that - great tips. The cheese is indeed salty enough. And I love freshly ground black pepper.

nilpferd said...

Thanks for that, FP. Will try.

I do something a bit similar with thick veal chops- quicky sauted in butter, then removed from the pan- in comes sliced leek, and the white wine- or what's left of it.
After reducing the liquid a bit, the chops come back in with some seasoning. A little of that excellent Maille Dijon mustard doesn't go amiss either. Either bake 20 minutes in the oven or on the stovetop (I have one of those le Creuset cast iron pots with a lid and normally just leave it on the heat for a little while). Sauce thickening is optional, but serve it with white bread and you can mop it up as necessary. This recipe was pinched from a friend back in my student days.

Frogprincess said...

And I'll try your veal chops - I often buy them but do them with cream and mushrooms. That's a nice alternative - Haven't had leeks for a while.

nilpferd said...

Use lots- for two generous chops I'd use a large leek. They should be at the point of falling apart when the dish is done. I find that a dry Müller Thurgau is a good wine to use with this one.
Re sheeps cheese- our local French deli has a delicious Bleu des Basques which I prefer to Roquefort- creamier and less sharp. Excellent with Matzen or Baguette.

TracyK said...

There's a delicious-looking recipe for leek fritters in yesterday's Guardian magazine, would have gone nicely with tonight's toad-in-the-hole.

Frogprincess said...

How much would I give for a real portion of toad-in-the-hole? Ooooooh (holds hands wide apart).. THIS much!

TracyK said...

I'd send you some, but blokey ate 5 of the 6 squares last night! Greedy git!