Save this for a special dinner and watch everyone lap it up. Choose a top-notch chardonnay with creamy, appley notes to make a perfect match.
1 x 400g can white beans, such as cannellini Salt and freshly ground black pepper Finely grated zest and juice of 1 lemon Pinch of caster sugar 1 tsp creamy Dijonnaise mustard 1 Tbsp fruity extra virgin olive oil ¼ tsp fresh thyme 2 crisp, crunchy sharp or tangy apples 2 Tbsp olive oil 4 x 190–200g thick pork cutlets ½ cup verjuice 2 Tbsp crème fraîche
1 Drain white beans, rinse well and drain again. Purée until smooth in a food processor or liquidiser with a little water and a pinch of salt. Transfer to a bowl or small saucepan for reheating (they reheat well in a microwave).
2 Mix lemon zest and juice, sugar, mustard, extra virgin olive oil, thyme, a pinch of salt and a little black pepper together in a bowl. Wash and dry apples, cut into quarters, and remove cores. Slice very thinly with a sharp knife (alternatively slice apples on a mandoline). Immediately toss sliced apples with dressing.
3 Heat olive oil in a large non-stick frying pan over medium heat. Add cutlets and cook quickly until browned. Turn and cook the second side briefly, keeping cutlets nice and juicy and pinkish inside (pork should not be cooked until it is white because it will be dry and tough to eat; it is perfectly safe to eat when juicy and blush-coloured). Transfer cutlets to a plate and season them with salt.
4 Pour off excess fat from pan, and let pan cool for a minute. Return pan to heat and add verjuice. Let it bubble up and reduce by half, then whisk in crème fraîche. Turn off heat.
5 Gently reheat bean purée and spoon onto four heated plates and put a cutlet on each. Spoon over verjuice and crème fraîche, then top with a spoonful of apple salad. Serve immediately, with extra apple salad in a side bowl.
Recipe from Julie Biuso At Home
Photography by Aaron McLean
Published by New Holland Publishers (NZ) Ltd
Available at Fishpond.co.uk