Main: Pork Cotoletta With Sage and White Wine Sauce
Delicious Magazine July 2020 (The Chef & the Butcher)
Dessert: Lemon, Lime and Bitters Slice
Woolworths Fresh Magazine – June 2020
“If you bake bread with indifference, you bake a bitter bread that feeds but half man’s hunger”. Kahil Gibran
Hi Everyone!
Very excited to be cooking with pork this week because as you know my family are not great lovers of this cut of meat (well except the MAV). Colin Fassnidge and Anthony Puharich from Delicious Magazine made this recipe sound so tempting that I just had to give it a go. They call it a “retro feel-good feed”.
When my kids were growing up and I thought lamb cutlets would be nice for dinner I ended up needing to buy around 40 cutlets to feed them and then I had to take out a mortgage to pay for them. Not so with pork cutlets. These were large and very lean. They do need a little tenderising but on the whole that only took a couple of good whacks. One per person does the trick and I thought they were actually quite economical. I am a sucker for crumbs. These crumbs contain lemon, parsley and parmesan so that makes them versatile. But the real jewel in the crown of this meal is the simple and delicious sauce. Sage and white wine work so well together and I will use this easy to make sauce again with chicken or even over schnitzel. I did need to thicken the sauce just a touch with some cornflour towards the end but it’s really up to you as to how thick you would like it to be.
I served the pork cutlets with zucchinis and mushrooms gently fried up together and a sweet potato mash. Yum! Even though pork is not high on the list of preferred meats in this house, this main was given 7/10.
Now to dessert. The photo on the front of the Woolworths Fresh Magazine absolutely sold me on the Lemon, Lime and Bitters Slice. It is no-bake, so 10 points already and you use the bitters you’ve had sitting in the drinks cupboard for ages. There are some great tips in the recipe for the custard and the whole thing came together very easily. It was tangy and tasty and I would definitely serve this for afternoon or morning tea as well as dessert. BUT, as the photos show, mine whilst tasting fabulous did not have the same colour as the magazine version.
So, a second trial with a drop of red food colouring did solve that issue.
I have wondered whether or not it was the particular bitters I used but the recipe didn’t specify any particular brand. Anyway regardless, it was a winer and received 9/10 served with cream.
All in all this menu was easy, economical and one of those meals I didn’t feel I had slaved over. It’s worth giving it a go.
Till next week.
From my table to yours with love.x
