woensdag 20 november 2013

Porc chop with "Gratin Dauphinois" and green beans.

Preparing the Gratin:
Needed (serves 4):
2 cloves of garlic
200g grated cheese (eg Emmentaler)
25 cl milk
25 cl cream
2 bay leaves
2 sprigs of thyme
1 sprig rosemary

600 g potatoes (waxy)

  1. Take a pot and pour the milk and cream in. Use as much milk as cream. Add the rosemary, the crushed and unpeeled garlic cloves, bay leaves and thyme. Season the mixture with sufficient ground pepper, a pinch of salt and freshly grated nutmeg. Heat the mixture over low heat and let all the spices release their flavor into the cream and milk. The mixture must be hot but not boiling.
  2. Peel the potatoes, then cut them into thin slices of about 3 mm. Use a mandoline (cutting machine) or cut the slices carefully with a sharp paring knife. Melt a knob of butter and grease the inside of your baking dish with a kitchen brush. Arrange the potato slices by overlaying them.
  3. Filter the mixture of milk and cream and pour over so all potato slices are covered. Finish with a generous portion of grated cheese.
  4. Place the dish into the oven (160 ° C). Let them yarn about 25 to 30 minutes, until a golden brown crust cheese appears. Each oven is different, so check your potatoes now & then by using a knife puncturing the slices. Serve straight from the oven.
The green beans:
  1. Wash the green beans and pinch the tops off. Bring a pot of water to a boil and add some salt and a pinch of baking soda to it. (The bicarbonate ensures that the beans retain their fresh green color.) Cook the beans until tender (5 to 7 minutes) and pour off the cooking liquid. 
  2. Put a stewing pot over medium heat, melt a knob of butter. Chop the shallot and cook the pieces glassy. Put the cooked beans into the stew and stir into the hot butter. Season the vegetables with fresh nutmeg, ground pepper and a pinch of salt. Add at the end a few drops of vinegar and stir the vegetables one last time. 
The (smelt) chops:
    1. Heat up a frying pan over medium heat until hot. Melt a knob of butter. Season the chops with salt and pepper mill. As an alternative you can also, like in my case, marinate them beforehand with Teriyaki or Soy sauce and some allspice. 
    2. Place the meat in the piping hot butter and let them cook just so they get a golden brown crust. Turn the meat to not fast.  
    3. Bake in a few minutes the other side until golden brown. 
      Serve each
      guest table a generous portion of the cooked green beans, a medium portion of the oven gratin and a freshly baked chop. Work off with a nice spoonful of gravy. My chop even LOOKS like Belgium!

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