gratin of eggs with peppers and chorizo
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Cooking receipe to make gratin of eggs with peppers and chorizo under category General Recipes. You may find some video clips related to this receipe below.gratin of eggs with peppers and chorizodelia smith4 large eggs1 small red or green pepper 75g chorizo sausage 1 medium onion 3 medium tomatoes1
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Cooking receipe to make porc aux pruneaux under category General Recipes. You may find some video clips related to this receipe below.
porc aux pruneaux
500 to 650g pork fillet trimmed
50g butter
1 shallot peeled and finely chopped
1 wineglass of dry white wine
1 tablespoon of redcurrant jelly
200ml double cream
16 juicy prunes preferably Agen
Cut the pork fillet into thin slices each weighing about 50g.
Season each with a little salt and pepper.
Melt the butter in a shallow pan and when it starts to froth add some of the pork slices (you may have to do this in two batches).
Let it colour then turn and colour the other side.
Remove the meat from the pan and keep it warm in the oven.
Add the shallot to the pan and let it soften in the butter.
Pour in the wine.
Let it reduce until it turns slightly syrupy then stir in the redcurrant jelly.
Before it dissolves into the sauce add the cream.
Stir and leave to simmer for 1 minute then add the prunes.
Simmer gently while the prunes flavour the sauce.
Remove the pork fillets from the oven and return them to the pan heating them through gently until they are warm.
Serve immediately.
Serves 4
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