RECIPE

Spaghetti with prawns and egg­plant

Malta Independent - - CROSSWORD & FUN -

In­gre­di­ents

4 (about 220g each) trimmed pork cut­lets 1 1/2 ta­ble­spoons ex­tra vir­gin olive oil 1 bunch fresh sage 20g but­ter 2 brown onions, halved, thinly sliced 1 Pink Lady ap­ple, cut into thin wedges 375ml ap­ple cider 250ml salt-re­duced chicken stock 1 tea­spoon Di­jon mus­tard 2 x 400g cans can­nellini beans, rinsed, drained Steamed green beans, to serve

Di­rec­tions

1. Driz­zle the pork with 2 tsp of the oil and sea­son. Heat a large non-stick pan over medium-high heat. Cook the pork, turn­ing, for 4 min­utes or un­til browned, then trans­fer to a plate. 2. Heat re­main­ing oil in the pan over medium heat. Add half the sage leaves and cook, turn­ing, for 1 minute or un­til crisp. Trans­fer to a plate lined with pa­per towel to drain. Chop re­main­ing sage. 3. Add but­ter and onion to pan. Sea­son. Cook, stir­ring, for 10 min­utes or un­til golden. Add the ap­ple and chopped sage and cook, stir­ring, for 2 min­utes. Add the cider. Cook for 2 min­utes or un­til re­duced slightly. Stir in stock and mus­tard. 4. Re­turn pork to the pan. Sim­mer for 4 min­utes or un­til just cooked through. Trans­fer to a plate. Keep warm. Add the can­nellini beans. Sim­mer, stir­ring and gen­tly crush­ing some of the beans with the back of a spoon, for 3 min­utes or un­til warmed through. Re­turn pork and any rest­ing juices to the pan. Sprin­kle with crispy sage. Serve with the green beans.

Prep Cook Ready Serves 4 Time Time in 20 Min 20 Min 40 Min

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