Sunday lunch.
The combination between hot and spicy and sweet is awesome. It took only 20 minutes from start to finish.
Start with the pork. Season it with salt and pepper and heat up butter and oil and brown it all around on medium high heat.
Add meat fond and some herbes d'Provence and cover with a lid, reduce the heat and cook for 15 min. Cut in 4 tranches. Add creme fraiche and finish the sauce.
Cut the melon open and take the seeds out. Two tranches are enough per person.
The very hot chorizo in 8 slices, put it in a pan on a little oil. Brown the pieces in a little oil and let the red fat out. When they are done, get them out of the pan, pour the maple syrup in and drop the melon pieces in.
Season the melon with salt and pepper. It will need only a couple of minutes on medium heat.
Ingredients for 1:
180 g pork filet
40 g hot Chorizo
200 g orange colored melon
2 tbsp maple syrup
1 tbsp butter, 1 tbsp oil
100 ml meat stock
30 g creme fraiche
Salt, pepper, herbes d'Provence
I served it with bread.
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