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1 teaspoon minced fresh sage. 1/3 cup apple cider. ... Add dijon mustard and butter and stir until combined, To serve, Spoon tomatoes on a plate. Lay pork medallions across tomatoes and drizzle ...
In a large enameled cast-iron casserole, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Season the pork with salt and pepper. Add one-third of the pork to the casserole and cook over ...
For the sweet potatoes: Add the potatoes to the pan, tossing to coat in the butter. Pour in 1 cup water and the heavy cream, then add 1 teaspoon salt. Stir, cover and bring to a simmer.
While some of the recipes which comprise the traditional cuisine of Dorset originate from the Middle Ages, the majority come from the 17th and 18th centuries. [4] Within the sources in which recipes are recorded (recipe books, diaries), there is considerable bias towards the cooking habits of gentry, even in those of 17th- and 18th-century origin; the upper classes of society were more ...
Cassoulet (/ ˌ k æ s ə ˈ l eɪ /, [1] also UK: / ˈ k æ s ʊ l eɪ /, [2] US: / ˌ k æ s ʊ ˈ l eɪ /; [3] French:) is a rich, slow-cooked stew originating in southern France.The food writer Elizabeth David described it as "that sumptuous amalgamation of haricot beans, sausage, pork, mutton and preserved goose, aromatically spiced with garlic and herbs". [4]
The cider-marinated ham is ready, and he goes in search of a fat goose to accompany it. To buy his goose, he sells home made products at the local farmer's market. The marron glacé, brandy butter, and mince pies with actual lamb meat quickly sell at his farmer's market stall. Fearnley-Whittingstall feeds Christmas carol singers visiting the ...
Roast the pork in the upper third of the oven for about 12 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 140°. Transfer the pork to a work surface ...
Sauce Robert (French pronunciation: [sos ʁɔbɛʁ]) is a brown mustard sauce and one of the small sauces, or compound sauces, derived from the classic French demi-glace, which in turn is derived from espagnole sauce, one of the five mother sauces in French cuisine (béchamel, velouté, espagnole, sauce tomate, and hollandaise).