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Pork
and Bacon Cutlets with a Thyme Scented Cream
4 boneless
pork cutlets
4 smoked bacon cutlets
150 gms dried bread
1 dessert spoon olive oil
fresh parsley, dill, chives and tarragon.
100 gms Roquefort cheese
10 leaves fresh thyme
half a litre of chicken stock
2 dessert spoons of creme fraiche or double cream
8 dessert spoons of tomato and courgette chutney (available from
The Randolph)
Herb
Crust
Convert the dried bread into breadcrumbs using a food processor.
Add the parsley, dill, chives and tarragon, continue to mix in the
processor. Then add the olive oil and Roquefort cheese, mix well.
Pan fry the cutlets for two minutes each side then place in a preheated
oven (180oC) and further cook for 8 minutes. Remove from the oven
and spread a spoonful of chutney on each cutlet, then sprinkle the
herb crust on top of the chutney. Place the cutlets under a pre-heated
grill and toast until lightly brown.
For the sauce, place the chicken stock in a saucepan, add the thyme
leaves and bring to a simmer. Now add the double cream or creme
fraiche, do not allow to boil, keep stirring the liquid. Further
heat for another four minutes. Remove from the heat and gently spoon
the sauce onto four pre-heated plates. Place one each of the cutlets
onto the plate, garnish with parsley and serve with creamy mashed
potato and a bowl of freshly cooked vegetables.
Whisky and Orange Brioche Pudding
 Whisky
and Orange Syrup
1 loaf quality brioche sliced
10 oranges. Extract the juice and finely shred the skin
8 teaspoons of sugar
6 tablespoons good quality orange marmalade
8 fluid ounces whisky
Place juice, zest and marmalade in a pan, bring to the boil and
simmer until reduced by half, then add the whisky, stir well.
Lay the sliced brioche in a buttered Pyrex dish, soaking each layer
with the syrup. When complete, allow to soak for a minimum of two
hours.
Topping Sauce
12 fluid ounces double cream
12 fluid ounces fresh full cream milk
150 gms sugar
1 vanilla pod split in two
6 fresh eggs
Mix the milk, cream, sugar and vanilla pod in a mixing bowl, add
the eggs and whisk well. Pour over the soaked brioche and place
the Pyrex dish into a pre-heated oven (180oC) for 35 - 40 minutes.
Remove from the oven and serve warm, preferrably with a good helping
of fresh double cream or if you really wish to treat yourself and
ignore the calories, try Cornish clotted cream.
To find out more about The Randolph, check in on www.therandolph.co.uk
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