Tuesday, April 22, 2014

Pork Scaloppine with Endive Gratin

Tuesday 8 April
We started by braising two halved endives, which we then topped with crumbled stilton and grated parmesan, and broiled for a minute to brown.

In that scant minute, we fried up some thin pork scaloppine and enriched their juices with a dollop of Ahmad brand garlic pickle in oil - accept no substitutes - that Marian just sent us from the USA.  Mmmm, thanks, Marian!

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