Our holiday in the south of France continues and we are enjoying every minute of it as you can imagine!
If you have never driven along the coast of southern France, you really should: la route de l’Esterel is spectacularly beautiful. And this is what we did.
|but first here is the mouthwatering pork dish with fig brochettes|
We have spent the last few days near St Cyr sur mer just this side of Marseille, with some very good friends of ours who live between here and Istanbul. Nearby is Sanary with its pretty harbour where cafes and restaurants abound. It is a delight!
As if this were not enough, there is a maze of narrow streets full of interesting shops and houses behind where one can wander to one’s heart’s content.The whole thing looks like something out of a film set!
Jenny took us in the morning to the market but later in the afternoon TT and I decided we hadn’t had enough of it and I bought a kitchen knife at vast expense from this shop.
When we came back, dinner preparations were in full swing. Luckily I caught the fillets of pork at the beginning – Jenny knew that pork for us would be a treat! This dish was a winner even before it made its way to the table: succulent pork fillets cooked with onion and garlic served with brochettes of fresh figs from Jenny’s garden and tiny little potatoes.
The only ingredient that could be difficult to find is the white port: I have never even heard of white port and wouldn’t know when to drink it. Amazingly Jenny happened to have it but if you don’t, we reckon you should use a fortified wine, perhaps sherry. In Turkey where this is hard to come by, some white wine plus some Tatlı Sert could be a good substitute.
Fillet of pork is sometimes known as tenderloin, a lean and very tender cut of pork but perhaps with less flavour than the leg or shoulder. Personally I love it! In Istanbul there are one or two places where you can buy pork, Şütte being the most well-known but it’s expensive.
Here is the recipe for Filet Mignon de porc, brochette de figues/fillets of pork with fig brochettes taken from Cuisine et Vins magazine
8 fresh figs plus a few fig leaves (optional) for the brochettes
2 pork fillets
40g/1 ½ -2 oz butter
2 cloves garlic (NB French garlic cloves are much bigger than Turkish ones!)
15cl/12 soup spoons = 2 port glasses white port
1 coffee spoon liquid honey
1 soup spoon oil
Salt and pepper
· Chop the onion finely and crush the garlic.
· Heat the oil in a pan with half the butter and brown the fillets on all sides. Season with the salt and pepper.
· When the meat is golden in colour, remove from the pan and add the onion and garlic. Let it gently soften for 3-4 minutes and then replace the meat. Tip the port into the pan, cover with a lid and leave on a gentle heat for 40 minutes. Jenny actually did this in the oven not on top.
|ready for final cooking|
· After 30 minutes have passed, halve the figs, and put them on 4 * skewers. Intersperse with fresh fig leaves if you have them. Gently sauté them in the remaining butter in a shallow frying pan for 5 mins. Add the honey in order to caramelise them a little, season to taste with salt and pepper.
· Serve one brochette per person with slices of the pork fillet.
I recommend tiny new potatoes with this dish.
*If you use wooden skewers, make sure you soak them in water beforehand otherwise they may burn.
It’s a delicious dish, ‘facile et abordable’ as the magazine says! Easy and affordable! Try it and see! I’ll describe the dessert next time!