Recipe by Abbey Wendland
Prep: 20 mins
Cook: 50 mins
Ingredients (Serves 4)
6 SchuAm Pork cutlets seasoned
2 pears peeled and cut into wedges core removed
Pea Mint Puree
500g minted peas
1 bunch fresh mint
½ onion diced
1 teaspoon garlic
¾ cup cream
1 ½ cups of cream
½ packet French onion soup
½ cup grated parmesan
1 medium sweet potato
4 medium white potatoes
Preheat Oven to 180 degrees C.
Pre-Heat griddle or grill until smoking or well heated then place each cutlet on at an angle, seal each side until even lines appear then place in oven safe tray wrapped in alfoil for 25-30 minutes or until cooked. Rest pork for 5-10minutes then serve.
Once pork is in the oven, evenly grill pears and also place in oven on a flat lined tray 5 min before serving.
Place peas in boiling water until soft, then strain and place in stainless steel bowl.
Dice onion and place in a pan on a medium heat with garlic and a drizzle of olive oil and stir until lightly browned.
Add onion mix to peas, and once cooled add cream. Roughly chop mint and add to pea mix. Using a stick blender, puree mix until smooth. When cutlets are cooked place back in small pan over low heat and stir until ready to serve.
Place cream and French onion soup in a small pan over low heat.
Line a 6 hole muffin tin with butter.
Peel and evenly slice potatoes into 5mm slices. Layer alternate potatoes in the muffin trays smaller to larger until one layer is slightly over the top.
Pour the cream mix over the potatoes then sprinkle with parmesan.
Place in oven at 180 degrees C for 30 min or until tops are crispy and potatoes are soft.
By placing a knife into the centre you should be able to leaver each galette out onto the plate.