Pork Cutlets with Sage, Walnut & Roasted Garlic Butter
Published 20th November, 2019
Cuisine: Australian Serves: 4
Preparation: 30 Mins Cooking: 30 Mins
Ingredients
- 4 Barossa Fine Foods Pork Cutlets
- Sea Salt
- Cracked Black Pepper
- Olive Oil
- 3 Large Potatoes
- 1 Celeriac Bulb
- 1 Clove Garlic
- ⅓ Cup Rich Cream
- 1 tbls Butter
- ½ Bunch Sage, to garnish
SAGE, WALNUT & ROASTED GARLIC BUTTER
- 250gm Salted Butter
- 1 Large bulb Garlic
- 2 tbls Sage, finely chopped
- ½ tsp Sea Salt
- Cracked Black Pepper
- ¼ Cup Walnuts, chopped
Method
- For the butter, wrap a large bulb of Garlic in foil & roast in a medium oven till soft, allow to cool completely. Squeeze the flesh from the bulb of garlic & place in a mixing bowl.
- Allow the butter to soften (room temperature is perfect) Combine Butter, Garlic, Sage, chopped walnuts, Sea Salt & Black pepper in a bowl. Mix ingredients together till combined & the butter is light & fluffy
- On a sheet of baking paper shape the butter into a log, roll up the paper and twist ends to secure. Refrigerate till the butter is firm.
- Peel the potatoes, celeriac & garlic, roughly chop and place in a saucepan with a pinch of sea salt. Cover with cold water, bring to the boil, reduce heat and simmer until tender. Drain and return to the pan. Using a potato masher, mash until smooth. Add the cream and butter and mix until well combined, taste and season with sea salt.
- Preheat BBQ or grill pan, season Pork Cutlets with sea salt, pepper & a drizzle of olive oil. Cook Pork cutlets over a medium heat for five minutes on one side, turn & cook for a further 4 minutes on the other side, remove from heat and allow to rest for 2 minutes before serving.
- Fry the sage leaves in a little oil and drain on paper towel, serve the cutlets with the mash, a slice of butter and top with the fried sage leaves.
