Hum Honey has been blessed with Matt Golinski creating some absolutely divine recipes using our Hum Honey range. This recipe features our Hum Honey Honey and is just delicious! Grilled pork cutlet, on a wonderful pumpkin mash with witlof and shallots braised in our luscious Hum Honey. Thank you Matt. This recipe is sensational!
You can purchase our Hum Honey here
Serves 4
Ingredients:
4 x 250gm pork cutlets
500gm diced pumpkin
20ml vegetable oil
2tsp whole seed mustard
30gm butter
2 heads witlof, quartered lengthwise
300gm golden shallots, peeled
60gm butter
200ml chicken stock
50gm Hum Honey
1 bunch sage, picked
½ cup vegetable oil, for frying
salt and pepper
Method:
Toss the pumpkin in the vegetable oil, season and roast in a single layer on a baking tray at 200°C for 25 – 30 minutes or until soft and lightly coloured.
In a food processor, puree the pumpkin with the mustard and 30gm of butter. Check seasoning and set aside.
In a frying pan, heat the 60gm of butter and fry the witlof and shallots over a medium heat until golden all over.
Add the chicken stock and Hum Honey, season with salt and pepper, cover and braise in a 180°C oven for 30 minutes.
Heat the vegetable oil to 180*C and fry the sage leaves quickly until crisp. Drain on paper towel and season with salt.
Grill or fry the pork cutlets until just cooked through. Rest for five minutes.
Place a spoonful of the pumpkin puree on each of 4 plates and top with a pork cutlet.
Divide the witlof and shallots between the four plates and pour over the honey sauce.
Garnish with the sage leaves and serve immediately.
