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Preparation


Wheat fritters
Finely grind the wheat, mix in the goat's cheese, season with salt and pepper. Pour into a butter-greased mould; place knobs of butter on top of the fritter. Bake at 180ºC until golden.
 
Sauce

Chop the onion into tiny cubes, then brown in a little oil; add in red wine, then reduce a touch. Add in the spoonful of red...

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Preparation


Wheat fritters
Finely grind the wheat, mix in the goat's cheese, season with salt and pepper. Pour into a butter-greased mould; place knobs of butter on top of the fritter. Bake at 180ºC until golden.
 
Sauce

Chop the onion into tiny cubes, then brown in a little oil; add in red wine, then reduce a touch. Add in the spoonful of red pepper and leave to cook on a low heat for 5 minutes. Blend and strain. Place in a saucepan, heat, then rectify the seasoning.
 
Saute
Chop the beet into fingers and sauté in a little butter. Add in the peas and season.
 
Meat
 Make a t-shaped incision into the meat and fill the resulting gap with the quince jelly and moistened raisins. Season the pork, then fry in a little oil. To serve: cut the loin into slices and add to a portion of the fritter, the sautéed beet and peas and the sauce.

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Ingredients 4 persons
  • 800 g loin of pork
  • 200 g quince jelly
  • 300 g raisins
  • 600 g wheat peeled and cooked
  • 200 g goats cheese grated
  • 2 large beets cooked and peeled 100 g peas peeled and cooked
  • ½ onion
  • 5 g red pepper ground
  • 120 ml red wine
  • salt
  • pepper
  • butter and oil to taste.
Recipes. The Cook & Chef Institute