Hotel Grande Bretagne: Baby Pork with Celery Root, Green Apple and Raisins Recipe


Meats: baby pork cutlet
Produce: celery root, sour green apple, 
Dairy: butter, milk
Seasonings: salt and pepper
Other: raisins, olive oil
Cooking Method: oven
Serves: 1 person

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Ingredients: 
For 1 person
300g baby pork cutlet
1 celery root
1 sour green apple
30g raisins
30g butter
20ml milk
5 tbsp olive oil
Salt and pepper

Procedure:
1. Season the meat and sear in a frying pan on a high heat with some olive oil until golden, then put it in the oven for 30 mins.
2. Peel the celery root, cut into cubes and boil. When ready put in a blender with the milk, butter, salt and pepper and mix until smooth.
3. Peel and cut the apple into small cubes, sauté the apple along with the raisins (which you can soak in brandy overnight or for a couple of hours for that additional Christmas spirit).
4. Put the cutlet on a hot plate, place the mashed celery root on the side and garnish with the apple cubes and raisins.
5. Sprinkle with the juices from the roasting tin and serve immediately.




Hotel/Inn/Resort: Hotel Grande Bretagne, Athens, Greece
Recipe Type: Authentic
Recipe Author: Hotel Grande Bretagne
Original Photograph By: blog.biworldwide.co.uk/Hotel Grande Bretagne
Photograph Retouched By: Recipe Spy
Recipe Source: http://blog.biworldwide.co.uk/blog/day-4-athens-christmas-recipe.html

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