Pork with wedges and blue cheese sauce recipe

Pork with wedges and blue cheese sauce
This is a fine meal for a fancy afternoon with friends or for an aniversary and it's seems it has French origins. Anyway, the blue cheese that you will use for it may have a French origin.

For 4 servings we need: 8
- slices of pork fillet,
- 8 thin saussages of about 10 cm long,
- 5-6 medium sized potatos,
- 2-3 tablespoons of blue cheese,
- 2 tbs of cream,
- 250 ml/1/2 lbs milk,
- 2 handfulls of sliced mushrooms (champignons),
- salt, peper, jolibahar,
- oil, dry white wine.


- beat the pork fillet until very thin then add the sauseges an roll the fillet. Put some toothpicks at the ends so that the meat shouldn't unfold. Heat the oven and place the meat rolls in a pan with oil and a small glass of dry white wine. Add salt and pepper to taste, then let it cook to medium heat until browned. Remove and keep warm.
- boil the mushrooms at low heat with water just to cover them, adding a pinch of salt of. After 10-15 minutes of boiling add the milk, the blue cheese and the cream. Stir well and continue to boil for a few minutes more. Finally add pepper to taste, jolibahar and salt if needed.
- serve with wedges potatoes and rosemary and season with a salad to taste.

Enjoy! ­čśő

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Chicken terrine

Chicken terrine
This is a French dish that can be served as an appetizer as well as a main course.


- 1 large onion, finely chopped,
- 500 g (1 lb) chicken breast fillet,
- a small carrot and a small parsley root,
- 3 eggs,
- a handfull of minced parsley and dill leaves,
- salt, pepper,
- thyme,
- about 100 g of ham cut into small cubes,
- 2 slices of white bread,
- 5 boiled eggs,
- oil, water,
- some butter (optional).


Chicken terrine
1. Preheat the oven to moderate 180°C(350°F/Gas 4). Grease well a 14 × 21 cm (5½ × 8½ inch) loaf pan and/or line with baking paper.
2. Put some oil in a pan, add the onion and cook over low heat for 5–7 minutes, without colouring. Let aside to cool.
3. Mince the chicken breast then put it in a blender to get a very fine meat mixture, like a cream. Mix it with the ham chops. Then mix the meat with the slices of bread dipped in milk or water and well squeezed, add the onion and the oil from the pan, 3 eggs, salt, pepper to taste, thyme, then the carrot and parsley root (already boiled for about 10 minutes) cut into cubes, and finally add the parsley and dill leaves finely chopped. If you think this mixture is too dry, you can add a tablespoon of butter (I added it, for taste and texture of the terrine.)
4. Press a third of the mince mixture into the pan and lay the hard boiled eggs over it. Cover with the rest of the mince and if you wish, pour a beaten egg on top.
5. Place the pan in a baking dish and add boiling water to come halfway up its sides. Bake for 1½ hours, or until the juices run clear when a skewer is inserted. When done, remove from the oven, let it cool or even chill overnight. Before serving it, carefully invert the pan on a plateau, remove the paper, then cut into thick slices. Serve with mayonnaise, or with mustard sauce.

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