This is the sort of meal you’d expect to find in a restaurant, it’s a classy meal, but also bland enough that it would please most palettes.
- Green beans
- White wine (about 1/4 of a bottle)
- Dijon mustard
- Chicken Stock
- Salt and pepper to taste
- Dice the leek and prepare the vegetables.
- Cook the rice.
- Cook the pork.
- Add the green beans to the pan when the pork is no longer raw.
- Add the diced leek a few minutes before it’s cooked.
- Add the sauce and stir through before serving.
- Dice the garlic and shallots and cook them in oil.
- Add the white wine and cook until it’s reduced. There shouldn’t be much wine left at all – boil it off. Don’t worry, the flavour will remain.
- Add the cream, Dijon mustard and chicken stock, then stir. Be sure to scrape the bottom of the pan to get the flavour of the wine into the cream.
- Cook to reduce the cream a little bit to thicken the sauce a little.
Serve on rice.
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