what you need (for 4 people):
- about 800g of fillet of pork
- 2 heads of broccoli
- 500 - 750g of potatoes
- 1 cup of creme fraiche
- rapeseed oil
- pine nuts
- pepper, salt, herbs
what you do:
- clean and chop your broccoli into really small pieces, get rid of as much of the stamp as you can
- wash the potatoes and slice them in similar sized wedges, spread them on a baking sheet using baking paper
- chop the filet in slices that are about as thick as your finger
- fill a cup about 1/3 with oil, add pepper, salt and spices
- evenly cover the potatoes with this mixture (make sure you save a little for later)
- set your oven on air circulation and 200°C and put your potatoes in there
- put the broccoli and the pine nuts in a pan with quite a bit of oil and start roasting them, they can even get some brown spots
- when the broccoli has an intense green coloring add a cup of creme fraiche and let it sit (if you want you can add some pepper and salt)
- back to the pork: tenderize it; we don't have any special tool for this so I just covered the slices with some saran wrap and used a pan to beat them! haha
- spread some fresh pepper and salt over them
- tip: if you wanna go extra-fancy, use some fresh rosemary, chop it really well and spread it over the meat; yummy!
- use the left over seasoned oil to fry the meat
- make sure to be really quick and don't leave it in the pan for too long or it will get really stringy and hard; maximum is about 3 minutes!; make sure you turn it a couple of times!
- until now your potatoes should be ready as well as the broccoli so you're ready to serve!
No comments:
Post a Comment