Yup it's winter...









Hi all out there in blog land my apologies for being a bit slow between posts, as they say it's definitely been a long time between drinks. My poor blog hasn't been receiving the attention it deserves, but my excuse is I've been a bit busy with planning a couple of new projects which have taken my time and attention. More on these in the near future.......all very exciting!

Can't believe we are half way through the year already, and the winter rain and gloom has set in for the next couple of months. Thought I would share one of my favourite wintery recipes for pork fillets. This red pepper sauce is so quick and easy to make, and I always make double the quantity in summer when peppers are cheap as chips. Once the sauce has cooled you can freeze it in single or double serves. Makes for a yummy winter dinner mid week when you want something on the table ASAP. It's also good with steak and other meats as well - enjoy!













PORK FILLETS WITH RED WINE VINEGAR SAUCE
Recipe by Annabel Langbein

Sauce
2 tbsp olive oil
2 red peppers, seeds & pith removed & chopped in 2cm dice
1/4 c sugar
2 c red wine
1 c red wine vinegar
2 tbsp mustard seeds
1 tbsp currants

4 pork fillets
olive oil
salt & pepper

To make sauce, heat a little oil in a heavy pot or pan and cook peppers for a minute or two until softened. Add sugar, wine, vinegar, mustard seeds and currants and bring to a fast boil. Boil for 15 mins until the liquid is reduced by about a third. Set aside to cool slightly. If you like a chunky sauce leave as is, or if you want a smoother sauce blitz in a blender for a few seconds and sieve the liquid. The sauce can be made up to two days ahead and chilled or frozen into small containers.

To cook meat pre heat oven to 220°C. Ensure meat has come to room temperature, and season with oil, salt & pepper. Heat a frypan on the stove and add the fillets when the pan is hot. Sear the fillets on each side for 2 - 3 minutes. Remove from heat, transfer fillets to the oven and roast for approx 4 - 5 mins. While the meat is cooking re heat sauce.

Let the meat stand for 5 minutes before slicing on an angle. Serve the pork fillets with your favourite mash, seasonal vegetables on a pool of the red wine vinegar sauce.

PRINT RECIPE PDF
 All Images © Deborah Aspray - Motif Lifestyle Images Ltd 2014




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