Grilled Marinated Pork Served With Oven Roast Potatoes & Braised Fennel With Pastis
Photo: Sophie32
Ingredients
2 inches pork mignonettes, cleaned & sliced horizontally 2
For the marinade:
garlic, 2 fat cloves, peeled & roughly cut up
fresh rosemary leaves washed, pad dry, from 2 bushy sprigs, finely cut up
teaspoon sea salt, grinded :1
tablespoon a neutral olive oil: 3
the juice of 1/2 lemon
For the fennel:
3 mediums sized fennel bulbs, cleaned & the 3 top green tubes & hard white bottom cut out,
baking margarine or butter
For the oven baked potatoes:
1 inch kg of peeled & cleaned potatoes, cut up 4 or into 2 ( as you wish )
garlic: 2 fat cloves, peeled & finely sliced
fresh rosemary leaves from 1/2 sprig, cleaned, cut up finely
Preparation
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Take a pestle & mortar. Place the ingredients for the marinade before you. Take the cut up rosemary leaves & put them in the pestle & mortar. Add the 2 cut up cloves of garlic. Add the 6 black pepper corns. Add the sea salt. Grind or pound these ingredients together until you have a rough paste. The pepper corns have to be completely crushed. Mix in the olive oil slowly until you have a loose paste. Now, add the lemon juice. If you do not have a pestle & mortar, you can use a foodprocessor.
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When preparing to get ready for dinner, take the meat out of the fridge.
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Preheat the oven for 10 minutes on 250°C.
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Take a large non - stick baking dish & tip the cooked potatoes in it, side by side. Take all the ingredients for the oven roast potatoes on your counter. Add the cut up rosemary leaves & scatter over the dish. Add the cut up garlic. Scatter evenly over the dish. Add 4 or 5 good drizzles of olive oil over the potatoes.
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Now, with your hands mingle everything together. Place into the center of the oven & bake for 40 minutes.
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In the meantime, take a large cooking pot like Creuset with a lid & put it on a large heat. Heat up on high. When hot, add butter or baking margarine. Let it melt. When sizzling, add the cut up fennel, all of it! Let it fry for about 5 minutes on high heat with the lid on, stirring from time to time. Now, add the 100 ml of pastis. Stir well. After 10 minutes or so, turn the heat down at medium heat.Put the lid the whole time on but for 3/4, so that the steam can come out. I promise you, the fennel will increase because it will be cooked down a lot & it will caramelise a bit. The fennel bits musn't stick to the pot! So stir frequently! Cook until tender. In
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This is is lovely with 1 or 2 glasses of red wine: J.P. Chenet: cabernet - syrah de 2007!
Tools
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About
This is an adapted recipe from Nigel Slater. It is from his book: Kitchen Diaries. I love him! He is a very, very good cook!
The potato recipe is from myself! Here & there I adapted things!
Pork chops are marinated in a combination of garlic, olive oil, pepper corns, sea salt & fresh rosemary needles. After 3 hours of marinating, they are grilled in a hot griddle - pan.
This is a very chique recipe, a recipe to impresse somebody...or for a dinner party.
Sounds good, doesn't it? So, here we go,...
Yield:
2 servings
Added:
Thursday, December 10, 2009 - 4:43pm