John Myers
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Bentheimer Pork, Cider Calvados Sauce, Pea Puree and Duchess Potatoes
The perfect bentheimer pork, cider calvados sauce, pea puree and duchess potatoes recipe with a picture and simple step-by-step instructions.
Pork chop
- 5 g Pork chops made from colorful Bentheimer (alternatively Iberico) sea salt
- Black pepper
- Clarified butter
sauce
- 500 ml Cider (lovely)
- 5 cl Calvados
- 150 g Bacon
- 4 Pc. Shallots
- 1 cups Creme double
- 1 cups Cream
- 1 tbsp Hot mustard
- Salt
- Cayenne pepper
- Sugar
glazed carrots
- 2 Bd Young carrots (approx. 500g)
- 20 g Butter
- 10 g Sugar
- 1 Pr Salt
- 125 ml Vegetable stock
- Black pepper
Pea puree
- 500 g Young peas (TK)
- 4 tbsp Butter
- 100 ml Vegetable broth
- Nutmeg
- Sugar
- Salt
- Pepper
Duchess potatoes
- 500 g Floury potatoes
- 2 Pc. Eggs
- 50 ml Cream
- 0,5 tsp Salt
- White pepper
- Nutmeg
- 20 g Butter
- Salt the chops and sear them in several pans with clarified butter, then reduce the temperature a little and cook the meat to the end. Season with black pepper at the end.
- Dice bacon and fry in a pan. As soon as the bacon has taken some color, add the finely chopped shallots. When the shallots are translucent, deglaze everything with calvados, then reduce to a syrupy level. Now add the calvados and let simmer for a while. Let the sauce run through a sieve. Pour the double cream into the liquid and season with salt, pepper, sugar and mustard.
- In a saucepan, cook the peas with 2 tablespoons of butter and the vegetable stock. Season with salt, pepper and a pinch of nutmeg. Finely puree the peas with a blender and pass through a sieve. If necessary, season with salt, pepper and sugar.
- Clean and peel the carrots so that a small piece of the green remains. Heat the butter, sugar and salt in a saucepan. Sweat the carrots in it while turning. Pour the stock. Cook over low heat in an open saucepan until the liquid has evaporated and the vegetables are shiny. Season with salt and pepper.
- Peel and dice the potatoes and cook until soft. Happen still hot. Mix the eggs, butter, nutmeg, salt, pepper and milk together and add to the mashed potatoes. Pour the mixture into a skin-filling sack and squirt small “potato pyramids” onto a tray lined with baking paper. Bake in the middle of the oven at 200 degrees for 15 minutes until golden brown.
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