Glazed Pork Cutlets
4 pork cutlets
2 cloves of garlic
pinch of salt
sprig of rosemary
1 teaspoon quince jam
extra virgin oil (cooking)
Method
Preheat oven to 200˚C. Wrap exposed cutlet bones to prevent burning. Crush the garlic with a pinch of salt to make a paste, and transfer to a bowl. Add the rosemary, quince jam and a small amount of olive oil. Mix together to create a paste. Marinade each pork cutlet with the paste and place each cutlet onto a tray, roasting for 12-15 minutes.
Witlof, Watercress and Apple Salad
2 witlof
1 pink lady apple
½ fennel bulb
1 bunch watercress
Dressing
1 tablespoon lemon juice
1 tablespoon olive oil
2 teaspoons pepper
1 teaspoon seeded mustard
Method
Core the apple and slice into thin wedges. Chop the fennel finely. Wash the watercress and discard the large stems. Wash witlof and arrange on a plate. Mix the dressing with apple, fennel and watercress in a small bowl and arrange on a plate with witlof. Place the cutlets on the plate and serve with a glass of Pfeiffer Merlot.
Email us with your favourite recipe matched to your favourite current release Pfeiffer wine and we can share it with everyone.
