Grilled Pork Cutlets, Poached Quince and Goat Cheese Salad
Prep time: 15 mins
Cooking time: 40 mins
Serves: 4
Ingredients
- 4 Pork Cutlets
- 1 Tbsp Dijon Mustard
- 1 tsp Ground Fennel
-
1 Tbsp Honey
- 3 Quinces
- 1 ½ Cup sugar
- 1 Cup Red Wine
- 1 Cinnamon Quill
-
1 Star Anis
- ½ Bunch Silverbeet
- 2 Bunches Broccolini
- ½ Lemon
- 200g Fennel
- Salt, Pepper and Olive Oil
Method
- Bring a griddle pan or a BBQ to high heat. Preheat the oven to 200°C.
- Pat dry the cutlets and add the mustard, honey, ground fennel, salt, pepper and drizzle with olive oil. Rub well and set aside.
- Peel the quince using a peeler, cut them in half lengthways and in half again. Remove the core and cut into approx. 1cm thick wedges. Squeeze the juice of half a lemon and toss well.
- Place the red wine and the sugar into a pan. Add the cinnamon quill, the star anis and the peel of ½ a lemon. Bring to the boil and turn down to low.
- Add the quince wedges and place a rounded piece of baking paper the same size as the pan on top. Then put a plate to submerge the quinces. Cook on low heat for 20 mins, then toss them around and cook for a further 15 -20mins until soft.
- Meanwhile, toss the broccolini with salt and pepper and a drizzle of olive oil, cook the broccolini for approx. 3 mins until golden brown.
- Cut the fennel into wedges and toss them with salt and pepper and olive oil, grill the wedges for approx. 1-2 mins on each side and place them on a baking tray.
