Pork Chops Curly Endive Soufflé and Fruit Today a little more work but its well worth it. Curly Endive Soufflé You will need: 15 Ounce Curly Endive
1/2 Ounce Butter
3 Eggs
50 Parmesan Cheese
Nutmeg Fry the Curly Endive in the butter, when ready use your blender to turn it into a smooth a nice purée, add pepper, salt and a little Nutmeg. Divide the Egg Yolk from the Egg White. Stir the Yolk through the curly endive purée. Stiff the Egg White. Grind the Parmesan Cheese and add it to the purée as well. Gently mix the Stiff Egg White as well. Very gently put the substance into 4 heat resistant bowls. Make sure you never fill them for more then 2/3 because the Soufflé needs room to rise while baking Preheat your oven to 350 F and let the Soufflé bake for about 15 minutes • 1 Tablespoon olive oil
• 2 6 oz Pork Chops
• 50 oz Cognac (or white wine)
• 2 sliced Carrots
• 1 tablespoon good Marmalade
• 4 oz Double Cream
• Steamed new potatoes
Heat the oil in a heavy-based frying pan. Cook the Pork Chops for 4 – 5 minutes on each side or until tender and cooked through. Add the wine or Cognac. For some extra effect you can flambé.
Transfer the pork to a warm plate and allow it to rest in a warm place.
Meanwhile, place the carrots in a pan and cover with boiling salted water. Add the butter and sugar and return to the boil. Reduce to a simmer and cook until just tender. Season to taste.
Stir the marmalade into the flambéed mixture, scraping the pan with a wooden spoon to dislodge any sediment, Stir in the cream, Season generously and allow to bubble down for 1 minute.
Return the pork to the pan and baste for a few minutes to allow all flavors to combine
Transfer the pork chops to warmed serving plates and spoon the marmalade sauce over the meat.
Add the Carrots and Potatoes.
Serve some salad on the side.
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