French Pork Bites
Our tested Charred Pork Bites: elegant, generous, and balanced with garlic and thyme. Serves 2...
This French Skewers leans on dijon and tarragon to do the heavy lifting. We sear the Cauliflower for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the dijon and tarragon elements, and pat the cauliflower dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the cauliflower and sear until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the shallots and the rest of the dijon and tarragon flavours, letting them cook out for a minute until fragrant.
Add the red onion along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Our tested Charred Pork Bites: elegant, generous, and balanced with garlic and thyme. Serves 2...
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This French Cookies leans on white wine and shallot to do the heavy lifting. We slow-cook the...
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