John Myers
Chicory Vegetables with Medallions
The perfect chicory vegetables with medallions recipe with a picture and simple step-by-step instructions.
- 1 Ripe mango
- 2 Chicory
- 1 Onion
- 1 tbsp Butter
- 1 tsp Curry powder
- 200 ml Vegetable broth
- 50 ml Whipped cream
- 100 g Canned chickpeas
- Salt pepper
- 3 tsp Lemon juice
- 4 Pork medallions á approx. 75 g
- 0,5 tbsp Clarified butter
- 2 tbsp Chopped parsley
- Peel the mango, cut the pulp from the stone. Puree half of it finely, cut the rest into wedges. Preheat the oven to 190 ° C (fan oven: 170 ° C). Halve the chicory lengthways, cut out the hard stalk in a wedge shape. Finely dice the onion. Melt the butter in a pan. Fry the chicory on both sides for 1-2 minutes, place in an ovenproof dish. Sweat the onions in the frying fat, sweat the curry powder briefly.
- Add the mango puree, broth, cream and chickpeas, bring to the boil and simmer for 2 minutes. Season with salt, pepper and lemon juice. Pour over the chicory and cook in the preheated oven on the middle shelf for about 15 minutes.
- Season the medallions with salt and pepper, fry them in a coated pan in the hot clarified butter for 1 minute on each side. Cook in a second ovenproof dish next to the chicory in the oven for 8-9 minutes. Fry the mango wedges in a pan, season with salt and pepper, serve with the medallions and chicory, and serve sprinkled with parsley.
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