serve 4
4 pork escalope, 75-115g, beaten very thin
40g dried apricots
40g dried apple rings
50g dried prunes
50g currants
150ml dry white wine or chicken stock
50g risotto rice, cooked
40g butter
1 medium onion, finely chopped
1 tsp ground cinnamon
1 tsp ground ginger
finely great ed rind and juice of 1 lemon
2 tbsp honey
salt and pepper
2 tbsp vegetable oil
1 tbsp redcurrant jelly
285 ml chicken stock
Heat the wine or the stock to boiling point.
Soak the dried fruits in the hot liquid for 30 minutes
Melt 25g of the butter, add the onion and fry for 5 minutes, stir in the cinnamon, ginger and the honey and cook for a few minutes more.
Turn into a bowl and add the rice and lemon rind and mix well.
Drain the fruits and chop them finely ( keep the fruit liquid)
Mix the fruits with the rice mixture, adding salt and pepper.
Lay the escalope flat on a board, cut each one in two.
Divide the stuffing equally between the eight pieces of pork, roll the meat up around the stuffing, then secure with wooden cocktail sticks, or strings
Fry the rolled escallops in the butter and hot oil, until golden-brown on all sides
Pour off all but 1-2 tsp of fat from the casserole, stir in the redcurrant jelly until melted, then add the reserved liquid from the fruits, the lemon juice and chicken stock. Bring to a boil, stirring, then return the escalope and their juice in the casserole, salt and pepper to taste, then cover and simmer for 10-15 minutes until tender.
4 pork escalope, 75-115g, beaten very thin
40g dried apricots
40g dried apple rings
50g dried prunes
50g currants
150ml dry white wine or chicken stock
50g risotto rice, cooked
40g butter
1 medium onion, finely chopped
1 tsp ground cinnamon
1 tsp ground ginger
finely great ed rind and juice of 1 lemon
2 tbsp honey
salt and pepper
2 tbsp vegetable oil
1 tbsp redcurrant jelly
285 ml chicken stock
Heat the wine or the stock to boiling point.
Soak the dried fruits in the hot liquid for 30 minutes
Melt 25g of the butter, add the onion and fry for 5 minutes, stir in the cinnamon, ginger and the honey and cook for a few minutes more.
Turn into a bowl and add the rice and lemon rind and mix well.
Drain the fruits and chop them finely ( keep the fruit liquid)
Mix the fruits with the rice mixture, adding salt and pepper.
Lay the escalope flat on a board, cut each one in two.
Divide the stuffing equally between the eight pieces of pork, roll the meat up around the stuffing, then secure with wooden cocktail sticks, or strings
Fry the rolled escallops in the butter and hot oil, until golden-brown on all sides
Pour off all but 1-2 tsp of fat from the casserole, stir in the redcurrant jelly until melted, then add the reserved liquid from the fruits, the lemon juice and chicken stock. Bring to a boil, stirring, then return the escalope and their juice in the casserole, salt and pepper to taste, then cover and simmer for 10-15 minutes until tender.
