Lomo con membrillo (Pork with quince jelly)
Serves four 4
pork steaks or chops
3 tablespoons olive oil
1 tablespoon butter
1 large onion
1 green pepper
1 courgette
3 chopped garlc cloves
2 tablespoons quince jelly
2 teaspoons fresh rosemary white wine
1 tablespoon brandy salt and pepper
2 tablespoons double cream
All our guests love this when I serve it and always ask for the recipe so I know it is a winner. People can’t work out what the flavour is as the quince gives a piquancy which is quite unusual. The brandy gives some richness to the dish and it is posh enough if served with saffron rice and mange tout to do as a dinner party dish. There is no fiddly work once it is in the oven so you can enjoy a drink with your guests and have a good time yourself. If you do a cold starter like jamon (serrano ham) and melon with a fresh fruit salad done in a liquer for pud it is even better as you can really relax! Enjoy. Melt the oil and butter in a large frying pan and brown meat on both sides. Place meat with a slotted spoon in an attractive serving dish large enough to hold the meat in one layer. Chop onion, pepper and courgette and fry in remaining juices in frying pan with chopped garlic, rosemary, salt and pepper to taste. Cook for 5 minutes or so until tender. Add quince jelly and stir around until melted. Add a good slurp of wine sufficient to cover vegetables. Boil until reduced slightly and add the brandy. It may catch alight but don’t panic. Just blow it out! Place all evenly on top of the pork and cook in a moderate oven for 30-45 minutes. Don’t worry, it is difficult to spoil this dish. Just before serving add the cream and stir in. If you are trying to cut back on fats leave out this stage. It is just as nice without. Experiment with this, there is no right way. Try different veg or different herbs. Whatever you like. Serve with pasta, rice or horseradish mash. They all work.
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