For use with our Rare Breed Pork

The thinner the meat the less time it will take to cook. You could use the same recipe for escalope of veal, if you prefer

Serves 4
Preparation time: 5 minutes, cooking time: 12 minutes
Ingredients
2 tbsp olive oil
4 escalopes of (rare breed) pork, 150 - 175 g / 5 - 6 oz per person
1 garlic clove, chopped
1 bunch of spring onions (scallions), white and green parts, sliced diagonally
120 ml / 4 fl oz / ½ cup dry white wine
1 tsp chopped fresh sage
2 tsp cornflour (cornstarch)
2 tbsp milk
2 tbsp Meaux mustard
75 ml / 3 fl oz / 1/3 cup double (heavy) cream
Salt and pepper
Fresh sage sprigs for garnish
To serve with the dish - Fresh herb noodles

Preparation

1. Heat the oil in a heavy based frying pan (skillet) and fry the pork on one side for 1 - 2 minutes until just turning brown, then turn and fry the other side for 1 - 2 minutes.
2. Add the garlic and spring onions (scallions) and fry for a further 1 minute
3. Pour in the wine, add the sage and seasoning and cook for 4 minutes.
4. Mix together the cornflour (corn starch) and milk, and stir into the pan. Stir in the mustard then the cream and boil, stirring, for 2 minutes until thickened.
5. Garnish with sage sprigs and serve with fresh herb noodles
6. Enjoy

Tips and hints

Meaux Mustard

This delicious mustard from France is made from brown and white mustard seeds, and has a grainy texture with a warm spicy flavour. Do not keep for more than 3 months as it will begin to darken and dry out

For other Tips and hints click here