Tuesday, November 8, 2011

MID-WEEK MEAT & VEG FOR A TEXTURAL, DRY AND SAVOURY ADELAIDE HILLS CHARDONNAY

Pork scotch fillet with Chinese five spice and herb butter


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2 comments:

  1. ZardozNovember 13, 2011 at 2:55 PM

    That's just torture without a recipe link!

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  2. Chris PlummerNovember 13, 2011 at 9:12 PM

    Sorry, I tend not to put recipes on this website, as its focus is clearly wine, but since you're the first person to ask....

    The pork is prepared very simply, it's just seasoned with Chinese five spice instead of salt and pepper. To make the butter, leave some butter out of the fridge for about an hour or so, or until it's soft enough to work, then add very finely chopped herbs (this one was basically all tarragon with a bit of parsley) and mix through - salt and pepper if you wish. Then put the butter/herb mixture onto a piece of alfoil and roll the alfoil into a log, making sure it's sealed. Put the log into a freezer until it sets, and it can be used be kept for a while once it does. Just chop off sections as you need some. It's like a very, VERY simple cafe de paris basically. :)

    I put the butter on the meat while it's still in the pan, just before it's cooked. It's all quite simple really. Complicated dishes aren't my forte...

    Cheers,
    Chris P

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