food for thought

by michelle

pork fillet with sage and garlic

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Succulent, pink and juicy, these pork fillets were cooked by the sous vide method. Hassle free and perfect for Christmas lunch!

pork-fillet

Salt the pork fillets with approximately ½ a teaspoon per 450g (1lb). At this stage I sealed mine into a cryovac bag, however it’s possible to re-create this method using a very well sealed ziploc bag and expelling as much air as possible. The fillets should be cooked in a 60ºC (140ºF) water bath for 1 – 4 hours (also possible using a thermometer but needs more attention to keep the temperature even). When you’re ready to serve, remove the pork from the water bath. Heat some olive oil in a pan until very hot. Sear the fillets briefly on all sides then add a generous amount of sage leaves, some garlic and butter. If you have any liquid from the meat you can also strain this and add it to make a sauce. Serve immediately. I served mine with organic broccoli and carrots cooked with garlic, chilli and lemon.

broccoli-and-cqrots-with-chilli-and-lemon

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Written by michelle picker

December 12, 2016 at 5:57 am

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