- 1 tbsp olive oil
- 4 pork cutlets (about 200gm each)
- 80 gm quince paste, coarsely chopped
- 50 ml dry white wine
- 250 ml beef stock
- 2 tsp Sherry vinegar
- To serve: thyme sprigs and frisée salad
- 1 litre milk (4 cups)
- 1 celeriac (about 600gm), coarsely chopped
- 1 sebago potato (about 200gm), coarsely chopped
- 50 gm butter, coarsely chopped
- 1For celeriac mash, bring milk, celeriac and potato to the boil in a saucepan over medium-high heat and cook until celeriac and potato are tender (15-20 minutes). Drain off milk (reserve), add butter to celeriac mixture and coarsely mash with a fork. Add enough reserved milk to form a soft mash consistency, season to taste and keep warm.
- 2Meanwhile, preheat oven to 200C. Heat oil in a large frying pan over medium-high heat, add pork and cook, turning once, until well browned (1-2 minutes each side). Transfer to an oven tray and roast until just cooked through (2-3 minutes), then set aside to rest (5 minutes).
- 3Return pan to the heat, add quince paste and wine and stir until smooth. Add stock, boil until reduced to a glaze, then add vinegar and thyme, and season to taste.
- 4Serve cutlets with celeriac mash and frisée salad, with quince sauce spooned over cutlets.