Cooking Demo June 8, 2013
I was shopping for this weeks demo and spied some thin pork chops and thought that a roulade would be a nice change. I was very pleased with this dish. The mint leaves along with the lemon balm really gave a terrific taste to the sauce. Enjoy!
Pork Roulade with Apricots
10 Thin pork chops
½ cup chopped Mozzarella cheese
1 cup ricotta cheese
½ lb Shitake mushrooms chopped
8 Dried apricots chopped
5 basil leaves chopped
3 T fresh Greek oregano chopped
1/8 cup chopped fresh parsley
8 fresh Lemon balm leaves chopped
4 Spearmint leaves chopped
juice of 1 Lemon
¼ t Lemon rind grated
1Green onion bulb and greens chopped
1 cup Apricot Mustard Glaze
3/4 cup heavy cream
Olive Oil
Add the chesses to a bowl and mix until combined. Add the chopped apricots and herbs and mix. Lay the chop flat and cover with the cheese
and herb mixture. Roll and secure with
toothpicks. Brown in oil turning to make
sure all sides have been seared. Remove
from the pan and set aside. Add the
apricot mustard glaze, lemon juice and rind and green onion to the pan stir
until it starts bubbling then slowly add the cream. Add the pork roulade back to the pan and coat
the meat with the sauce. Cook covered on
a low flame until the meat is done.
Vegetarian Lentil and Wild Rice
1 cup Red lentils
¼ cup Wild rice
Mushroom essence broth
½ lb Shitake mushrooms
1 small head Red cabbage
Six leaves of Chinese cabbage
4T Sesame seeds toasted
1 T Pink peppercorns
2T Brown mustard seeds
Snow peas
2 Green onions
Red onion
3T Roasted Pumpkin seed oil
½ package Bacon Horseradish dip mix
Boil the lentils in mushroom essence until done. In a separate pan, boil the wild rice until
soft. This will take a while so start it
first.
In a pan, add the sesame seeds, peppercorns, brown mustard seeds and
toast the seeds until they pop. Add the
cabbages, snow peas, green onion and red onion.
Add the mushrooms to the pan and cook until done. Toss the wild rice and lentils together and
add roasted pumpkin seed oil. Combine the vegetables and lentil mix together. Sprinkle the Bacon Horseradish dip mix and
stir until well mixed. Serve with
Nasturtiums as garnish.
