Fruit recipes
Ingredients (for four persons)
530 g pork fillet(s)
0.6 tablespoons clarified butter
salt and pepper
2.5 big apples, for ex. Boskoop
270 g cream
1.5 tablespoons ketchup
2.5 teaspoons curry powder
170 g cheese, grated
Preparation
Cut the fillet into slices and sear in small portions in the hot clarified butter, season with salt and pepper.
Preheat the oven to 200 C. Peel the apples, remove the core and cut the fruit into slices.
Grease an ovenproof dish. Fill in first a layer of apples, cover with meat, then again apple rings and so on. The uppermost layer should consist of apples. Mix the cream with the ketchup, curry powder and salt, pour over the pie. Sprinkle with the grated cheese and bake for 25 to 30 minutes.
The pie is delicious with rice and a crispy salad.
Ingredients (for four persons):
2 duck breast filets, 300 g each
without bones
20 g clarified butter
200 ml red wine
3 tablespoons red vinegar
3 tablespoons honey
200 g mixed lettuces: for example lollo rosso, lollo bianco and lamb’s lettuce
250 g blue grapes
2 red onions in rings
2 oranges, filleted
Vinaigrette
Juice and some grated zest of 2 untreated oranges
8 tablespoons red vinegar
salt, chilli powder
1 tablespoon honey
Preparation:
Gently brown the duck breasts (with skin) in the hot clarified butter. Add wine, vinegar and honey, boil for approx. 15 minutes (who likes the meat well done may extend the cooking time by approx. 10 minutes). Take the meat out and leave it to stand for approx. 5 minutes, keeping it covered.
Cut and pluck the different lettuces.
Cut the grapes into halves and remove the pips if necessary. Distribute the lettuce mix on the plates. Add the grapes, onion rings and filleted oranges.
Cut the duck breasts into thin slices and arrange them on the salad while still warm.
For the vinaigrette, stir together the meat juice with the orange juice and zest, vinegar and honey. Season to taste with the spices. Briefly heat the vinaigrette, without letting it boil, and pour it on the salad. Serve with baguette and red wine.
