French Pork Cutlets with Creamy Herb and Wine Sauce

I don't know about you but I really enjoy experimenting with pork especially what flavours compliment this tender meat.  Needless to say it's not always roasted and served with apple sauce at the House of Murray.

Pork is rarely eaten in our house as a whole family due to the fact that Ms 17 does not like pork unless it's Sweet and Sour Pork and Chinese Roast Pork served in pancakes.  Talk about being fussy and a tad demanding.  Despite her dislike of pork (unless it's on her terms) I decided that it would be on our menu this week as there are 4 others in the house happy to eat it.  Thanks team.

As mentioned I enjoy experimenting with flavours and if you look through our list of pork recipes you will see that so many other recipes have been tried.  Some got the tick of approval others not so.  What is your favourite way of serving up pork?  Or even what's your favourite cut of pork?  I really enjoy cutlets, medallions or fillet.  I find these very tender and easy to cook.

Now did I explain that Ms 17 is fussy right?  To add to her disapproval of pork being on the menu if I even consider making a sauce or marinade that has mustard, lemon, rosemary or occasionally other herbs such as tarragon or thyme it is on for young and old.... needless to say Ms 17 didn't eat dinner tonight.

When all cooked this smelled absolutely delicious.  The combination of the wine and herbs all enveloped into a thick creamy sauce complimented the thyme crusted pork cutlets.  Not to mention it was quick and easy with a total cooking time under 30 minutes.  An absolutely tasty dish that while accompanied by a creamy sauce is still full of flavour without the guilt factor.

French Pork Cutlets with Creamy Herb and Wine Sauce

Serves: 4

SP per Serve: 8

4 pork cutlets, fat trimmed

salt

freshly ground black pepper

2 tablespoons chopped fresh thyme

2 teaspoons vegetable oil

1/2 cup white wine or champagne

1 cup chicken stock

1 tablespoon chopped fresh tarragon
1 tablespoon french mustard

1 cup extra light thickened cream

1 tablespoon cornflour

2 tablespoons water

Preheat oven to 180 degrees Celsius.

Season the pork chops with salt and pepper. Rub both sides of each chop with 1 tablespoon fresh thyme.

Heat the vegetable oil in a skillet over medium-high heat until shimmering. Add the seasoned pork to the pan and cook for 2-3 minutes per side until browned. Remove the pork from the pan and place on a lined oven tray. Place in oven and cook for a further 10 minutes or to your liking.

Pour the wine into the pan and continue to cook for 3 minutes to reduce the liquid. Add the chicken stock, remaining thyme, tarragon, mustard and cream and cook another 3-5 minutes. Stir through combined cornflour and water and continue to stir until sauce has thicken. Remove from heat.

Remove cutlets from the oven and place on a serving tray. Drizzle with sauce if desired or place in a serving jug. Serve with crispy potatoes and steamed vegetables.

(Click here for a printable version of this recipe)

Roast Tarragon Chicken with Creamy Sauce

Sunday is our roast day normally... sometimes it doesn't happen though more so during the winter months when it is Football season. So I try and ensure we have a roast once a week other times of the year.

 

Tonight we had Roast Tarragon Chicken with Creamy Sauce.  I was actually quite worried how this would be received as I am every time I cook a non Traditional roast.  No gravy - a creamy sauce instead.  No stuffing anywhere to be seen. Only lots of tarragon, lemons and roasted vegetables (even these were different to the norm).

 

Saying all of this, the chicken was absolutely tender and full of flavour.  Tarragon adds such a distinctive flavour, it is slightly bittersweet and has an aroma similar to anise.  One of it's most popular uses is in the well known Béarnaise Sauce.  The lemon added acidity but the overall taste was quite balanced.

It was really nice to have different vegetables roasted - all the flavours went well together.  And the creamy sauce.... well what can I say?  It was yum and possibly my new found favourite when it comes to serving with chicken!  Move over gravy.....

Roast Tarragon Chicken with Creamy Sauce

(Recipe sourced from Turn Up The Flavour Cookbook)

 

Serves: 4

SmartPoints per Serve: 9

 

1.2kg whole chicken, fat trimmed

cooking spray

1/2 cup fresh tarragon leaves, plus extra 2 teaspoons chopped for sauce

salt

freshly ground black pepper

1 lemon, halved

500 gram pumpkin, cut into 4 cm pieces

2 zucchini, chopped

1 bunch asparagus, cut into 4 cm lengths

250 grams cherry tomatoes

1/4 cup light thickened cream

3 teaspoons Dijon mustard

1 teaspoon finely grated lemon zest

Preheat oven to 200 degrees Celsius or 180 degrees Celsius fan forced. 

 

Place chicken in a baking dish and spray with cooking spray.  Place 1/3 cup tarragon leaves in the chicken cavity.  Sprinkle chicken with remaining tarragon leaves.  Season with salt and pepper.  Add lemon halves to dish.  Bake for 1 hour or until chicken is cooked through.  Transfer chicken and lemon halves to a plate.  Cover with foil and set aside to rest for 10 minutes.  Reserve cooking juices in pan.

 

Meanwhile, line a large baking tray with baking paper.  Spread pumpkin, zucchini, asparagus and cherry tomatoes on tray.  L:ightly spray with cooking spray and cook with chicken for 40 minutes or until golden and tender.

 

Skim and discard fat from cooking juices.  Drain juices into a small saucepan.  Add cream and mustard and bring to the boil.  Reduce heat and simmer, stirring for 2 minutes or until slightly thickened.    Stir in extra chopped tarragon.

 

Sprinkle chicken with zest and drizzle with juice from the roasted lemon halves.  Serve with vegetables and sauce.

 

(Click here for a printable version of this recipe)

 

 

Creamy Loaded Herb Potato Bake

So here we are a New Year - another year to see what adventures 2016 will bring for me, my family, my friends and of course, all the foodie bloggers and readers of the world!!

HAPPY NEW YEAR to each and all,

Each day during Summer, Winter, Spring and Fall,

Whether you are following a recipe and making it up,

Serving it on a plate, in a bowl or in a cup,

With all your successes and even the duds,

May every mouthful excite your tastebuds!!!

As for the House of Murray - well 2016 has already started with a bang!!  Surrounded over the Festive Season with our family and friends was the perfect way to welcome in the New Year.  All the food and the drinks saw many of us with full (and some sore) bellies for days but more importantly the feeling of love and friendship was, and always is, priceless and something that I cherish.

Food wise our house has been filled with everything from Roast Turkey and Stuffing, Roast Pork and Crackle, Rich Gravy, Vegetables, Steamed Christmas Puddings (we made a lot this year), Mince Pies, a Gingerbread House (made by Alexandria), candy canes, chocolates to champagne, wine, beer and spirits.  Oh my it's been a food-fest!!!!

One thing however that I do get sick of is all the Christmas food... it's rich and filling but after a week or so I just want comfort food or as my kids said one morning "Mam can we please have some normal food?".... made me laugh but also I couldn't agree more.

So today, New Year's Day, needless to say that we did have left overs from last nights celebrations and we were having more family down for a late lunch.  It was decided to use the leftovers consisting of ham, chicken souvlaki, salads and roast potatoes.  Even though I whinge about leftovers I do not like wasting food!!

Roast potatoes... hhhmmmm what's something I could do with them rather than reheating them only for them to go hard and dry out???  I decided I would adapt a few recipes for Loaded Potato Bakes and make my own without using mayonnaise or sour cream.  What did I use instead?  Béchamel Sauce of course.. why not?  Outcome AMAZING.... everyone had seconds although to point the finger my sister in law Clare had 3 serves!!!

Now this was easy to make although a little time consuming it was definitely worth it!!  I would have to say it may now be on the favourite potato bake recipe list!!  Full of a lush creamy herb sauce, bacon, garlic, spring onion and cheese, with a hint of chilli, smothering soft potatoes what more could anyone ask for??  In our case maybe two casserole dishes full of this wonderful creation??  I could have easily just sat there and ate that instead of everything else that was presented for lunch today.

Creamy Loaded Herb Potato Bake

Serves: 8

1 kilogram leftover roasted jacket potatoes

(OR 1 kilogram jacket potatoes, roasted)

500 grams bacon, diced

6 spring onions, sliced

50 grams butter

3 tablespoons plain flour

1 litre skim milk

2 tablespoons Dijon mustard

1 teaspoon Franks Hot Sauce

2 tablespoon dried oregano

1 tablespoon dried tarragon

salt

ground white pepper

150 grams grated tasty cheese

Preheat the oven to 180 degrees Celsius.

Spray a casserole dish or baking pan with cooking spray and cover the base with the roast potatoes (it doesn't matter if they overlap).

Place in oven for 10 - 15 minutes to warm through.

Meanwhile cook the bacon and 2/3rds of the spring onion in a frying pan over medium heat until bacon starts to brown and onion soften.  Remove from heat.

In a large saucepan add butter.  Cook over medium heat and until completely melted.  Remove from heat.  Add flour and stir with a wooden spoon until flour is mixed through and you have a nice soft roux.  Return to the heat and gradually add in the milk, using a whisk mix continually, ensuring it's completely mixed through and that you have no lumps.  Continue with remaining milk.  Leave to simmer over low heat, stirring, until thickened slightly.  Add the mustard, hot sauce, oregano, tarragon and season with salt and pepper.

Remove potatoes from oven.  Sprinkle with the bacon mixture, pour over the béchamel sauce mix and sprinkle with grated cheese.

Bake in oven for 30 - 40 minutes or until cheese has melted and sauce bubbling.

Sprinkle with remaining spring onions before serving.

(click here for a printable version of this recipe)

Creamy Chicken with Tarragon

Chicken in a creamy herb sauce..... mmmmmm and the best bit it is Tarragon. One of my favourite herbs. Tarragon has an intense flavour that's a unique mix of sweet aniseed and a mild vanilla. The French cuisine mastered the use of this herb in Béarnaise sauce, and it compliments many egg, cheese and poultry dishes.

This was a very easy dinner to put together. No over the top preparations which suited me to a tee tonight... didn't want anything too hard or time consuming - to be honest I just wanted to eat. The chicken was coated in flour seasoned with salt and pepper. And the sauce was quickly whipped together and voila then we were done. On the plate very quickly and I must say this dish kept everyone dining very happy.

Absolutely delicious - juicy tender chicken smothered in a creamy sauce. This combination can only mean one thing.... COMFORT FOOD!!

Creamy Chicken with Tarragon

(Recipe adapted from Women's Weekly)

Serves: 4

1/4 cup plain flour

salt

freshly ground pepper

8 chicken thigh fillets or chicken chops, skin removed and fat trimmed

1 tablespoon olive oil

2 tablespoons fresh tarragon leaves

1/4 cup dry white wine

1/2 cup chicken stock

1/4 cup (60ml) thickened cream

Season the flour with salt and pepper.

Toss the chicken in the flour, shake away excess flour.

Heat the olive oil in a large frying pan over a high heat, add the chicken, smooth side down, and cook until browned underneath.

Turn the chicken, sprinkle the chicken with the tarragon, cover the pan and cook until just cooked through. Remove the chicken from the pan.

Add wine and stock to the pan; boil, stirring, until reduced by half. Add cream and stir until hot.

Serve the chicken covered with the sauce.

(click here for a printable version of this recipe)

Steak with Creamy Tarragon Sauce

There has to be something said about having a creamy sauce with chargrilled steak.  Depending on the flavour of the sauce it's does nothing but compliment the flavour of the meat itself.

This sauce has a delicate yet distinctive flavour with the tarragon adding a touch of aniseed to the subtle mustard undertones.  Becareful using sour cream - only add the sour cream to the pan once it is removed from the heat otherwise the sour cream will curdle.

Served with a baked potato (3ppts) and some roasted cherry tomatoes it was very nice and made a change from our usual choose of Creamy Blue Cheese Sauce.

Steak with Creamy Tarragon Sauce

(recipe adapted from WW Australia)

Serves: 4

ProPoints per serve: 9

cooking spray

4 lean beef steaks, fat trimmed (200 grams each)

1 tablespoon olive oil

1 medium brown onion, finely chopped

250ml beef stock

1 tablespoon wholegrain mustard

2 tsp fresh tarragon, finely chopped

1 tablespoon low fat sour cream

Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook steaks for 3–4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover to keep warm. Rest steaks for 5 minutes.

Meanwhile, heat oil in same pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add stock, mustard and tarragon and bring to the boil. Reduce heat to low and simmer for 3–4 minutes or until reduced slightly. Remove from heat and stir in sour cream.

Serve steaks with vegetables and tarragon cream sauce.

(click here for a printable version of the recipe)