PORK WITH VICHY CARROTS: Method

“When I found these amaz­ing carrots at the mar­ket, I just knew I had to make this dish. Along­side some top-qual­ity pork from the same mar­ket, this is the way we should all cook. In­ter­est­ingly, in ev­ery Miche­lin-starred restau­rant we went to on the trip th

Living France - - À LA MAISON -

1 For the carrots, pour 1 litre of wa­ter into a large shal­low pan, add the sugar, but­ter and star anise and bring to the boil. Peel the carrots and cut off the tops, leav­ing 5cm of green still at­tached. Finely chop 2 ta­ble­spoons of the car­rot tops and re­serve. Add the carrots to the pan and boil rapidly for 20 min­utes un­til ten­der. 2 Mean­while, sea­son the chops with pep­per only. Place a large non-stick fry­ing pan over high heat and pour in the oil. When it is hot, add the chops and cook for 6-8 min­utes, turn­ing half­way through, un­til browned and cooked through. Re­move from the heat, sea­son with salt and then leave to rest for five min­utes. 3 To fin­ish the carrots, stir the finely chopped car­rot tops into the re­duced cook­ing liq­uid in the pan and serve up. 4 Place four carrots on each plate, top with a chop, then spoon over the sauce.

Recipe and photograph taken from James Martin’s French Ad­ven­ture (Quadrille, £20.00). Pho­tog­ra­phy by Peter Cas­sidy

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