Pork fillet fricassé in a Chablis sauce

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Growing up with parents who were both passionate about food, it’s no wonder that my brother’s and I are involved in the hospitality industry in some way. My eldest brother studied viticulture, I have been a chef for over 15 years and my older brother is the proud founder of Airoldi Fine Wines, through which he imports some the finest specialty and premium French wines into Australia.

As part of his ongoing passion to educate Australian wine lovers about some of the best wines our motherland has to offer, he regularly holds intimate dinners, often hosted by the winemakers themselves. This month I was lucky enough to attend one such dinner, hosted by Benjamin Laroche of La Manufacture Wines, Chablis, France.

The Chablis region, located within Burgundy is classed as an appellation, meaning that only wines from that geographic area may be called Chablis. The prominent wine variety is a chardonnay, which makes it perfect for pairing with leaner meat like pork.

Inspired by La Manufacture’s exquisite Chablis wines, I’ve created this pork dish which heroes the fruity and crisp flavours that they are known for.

Ingredients:

  • 1 pork fillet, about 500g and diced
  • 1 bunch thyme
  • 2 brown onions, sliced
  • 5 cloves garlic, chopped
  • ½ bunch parsley, chopped
  • 2 tablespoon Dijon mustard
  • 3 tablespoon crème fraîche
  • 400ml beef stock
  • 250ml Chablis wine
  • 10 button mushroom, quartered and sautéed
  • 100g smoked bacon, diced

 

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Method:

  1. Heat up a casserole pan with some olive oil and a nob of butter.
  2. Seal the pork on all sides until it start to carmelised. You may need to do it in 2-3 batches to avoid boiling the meat, then keep aside.
  3. Add the onions and garlic to the pan and cook for 3-4 minutes on medium heat then add the thyme. Now you can add the bacon to the mix.
  4. Deglaze the pan with the wine, making sure to scrap the bottom of the pan with a wooden spoon to unstick all the delicious bits. Then add the mushroom.
  5. Put the pork and juices back in the pan and pour in the stock. Bring the sauce to the boil and then add the mustard. Cook on medium heat for 25-30 minutes.
  6. Add the crème fraîche and simmer for a further 15 minutes.
  7. Adjust the seasoning if necessary and finish the sauce with some chopped parsley.

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A delicious side of glazed baby Dutch carrot slowly cooked in butter and sautéed Tuscan Kale with a touch of garlic is, I think the perfect match!

As a matching wine I suggest “La Manufacture” Chablis from Benjamin Laroche available from www.airoldifinewines.com.au

Watch the how to video here or visit my Youtube channel here for more videos.

Peter Watson’s Spices

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Spices have been used by man since our earliest civilisations. Not only as medicine or to flavour and preserve food, spices were so highly valued that certain ones, such as pepper, were used as currency. Traded first throughout Asia, India and the Middle East by sea and land on exotic trade routes, it’s suggested spices found their way to Europe by way of the crusades. They were soon traded extensively and gave rise a number of Dutch and English trading companies in the East and West Indies.

Now that a plethora of spices are readily available (and much cheaper than in centuries past), here are some fantastic spices to try from a modern day master – Peter Watson. From his shop and warehouse in Collingwood, Melbourne he passionately creates and sells some of the best spices I’ve tried in Australia. You can find out more about them, him and where to buy them here : www.peterwatson.com.au

Lamb Spice Rub

What’s in it?

  • a mix of tumeric, paprika, garlic, onions, cloves, thyme, cinnamon, cardamom, soumack, ginger, black pepper.

What to use it for:

  • a spice rub for a lamb roasts (you can use it on other red meats, it’s just that it’s created to enhance the flavour of lamb)
  • a marinade
  • to add depth of flavour to a casserole

Tangerine Peel

What’s in it?

  • Tangerine peels

What to use it for:

  • Asian style dishes
  • a lamb marinade
  • in tagine style dishes

Beef spice rub

What’s in it?

  • a mix of oregano, cumin, coriander, mustard, garlic, onion powder, paprika, black pepper, mace, mustard, brown sugar,all spice

What to use it for:

  • Casseroles
  • Curry
  • Rubbed onto steaks and then grilled

Texas Dry Rub

What’s in it?

  • a mix of onions, garlic, chili, cumin, coriander, mustard, black pepper, all spice, thyme and paprika

What to use it for:

  • BBQ chicken
  • Marinated grilled meats
  • Also great with fish

Spanish Chicken Marinade

What’s in it?

  • a mix of basil, oregano, rosemary lemon rind, garlic, paprika, thyme, , cinnamon

What to use it for:

  • Roast chicken
  • Paella

Quatre Epices (four spices)

What’s in it?

  • A mix of nutmeg, ginger, cloves and white pepper

What to use it for:

  • A famous French spice mix used in pates, terrine and many other preserves

Berbere Spice Mix (African spice mix)

What’s in it?

  • A mix of fenugreek, cardamon, coriander, chili, cumin, cloves, ginger, turmeric, ajwan, all spice,

What to use it for:

  • BBQ
  • Marinades
  • Flavouring stews

Sage and Chardonnay Jam

What to use it for:

  • Delicious with turkey, roasted lamb, pork, game roast or even cheese

Quince Jam with Thyme

What to use it for:

  • With rich meat and game dishes and cheese