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Pork Cutlet, Crushed Garden Peas with Red Pepper Relish
CHEF'S PENCIL17Ingredients
105Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 10 oz. pork cutlet (French trimmed, ideally Dingley Dell pork)
- 250 grams garden peas
- 1/4 bunch chopped leaves (mint, keep stalks)
- 100 grams butter
- 4 red pepper (cut into strips)
- 1 white onion (large, sliced)
- 2 whole garlic (cloves, sliced)
- 2 Tbsp. caster sugar
- 1 red chilli (deseeded)
- 100 mL chicken
- 1 kg chicken wings
- 6 shallots (peeled and chopped)
- 1 bouquet garni (thyme, rosemary and bay leaves)
- 300 mL white wine
- sea salt
- 1.5 liters chicken stock
- 1 head garlic
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