Monday, July 20, 2009

Fresh and Fruity

Pork and apples are a match made in heaven and I love apple sauce with roast pork, but I wasn't really up for cooking a roast today. Instead, I decided to take those flavours and add some freshness with the zest of lemons and the lovely herbal aromatic scent of fresh thyme. The result is today's dish - Pork schnitzel with a fresh lemon, thyme and sesame crust, served with sauteed apples. You can use any kind of apple, depending on your taste but I used the lovely crisp Braeburn variety for this recipe. They seem to have a nice balance of sweetness and tartness that really works with the pork. There are some really great quality apples around at the moment so you won't be starved for choice.

Pork schnitzel with thyme, sesame and lemon crust /with sauteed apples

You will need: 1 pork schnitzel per person, 1/2 cup plain flour, 1 teaspoon paprika, 2 eggs lightly whisked, 2 cups fresh breadcrumbs, 1 tablespoon sesame seeds, Grated rind of 1 lemon, 2 teaspoons finely chopped fresh thyme (be sure to remove all the twiggy stalks and only use the softer, green shoots), 2 teaspoons finely chopped parsley, oil for frying, 2 apples cored and sliced, 1 tablespoon redcurrant jelly, 1 tablespoon lemon juice, 2 teaspoons butter, salt & pepper to taste.

Method: Combine the breadcrumbs, lemon rind, parsley, sesame seeds and thyme together. Season with some salt and pepper and set aside. In a plastic bag (or bowl) combine the plain flour and paprika and mix well.

Crumb your schnitzels - first dust with the flour, then coat in egg and finally the crumb mixture. Put the schnitzels on a plate, cover them and put them in the fridge to rest for 15mins. In the meantime, prepare your apples.

Melt the butter in a pan - add the apples, season with salt and pepper. Sautee the apples for a few minutes, until they start to colour slightly. Add the redcurrant jelly and mix well until it melts down and combines evenly. Add the lemon juice and let the apples cook for another minute until lightly coated with the syrup. Tastefor seasoning and adjust if required. Set aside. Remove the pork from the fridge and shallow fry until golden.

Serve with the sauteed apples and seasonal green vegetables.


1 comment: