Recipe Inspiration

Ingredients...

20g butter

200g finely chopped shallots

3 crushed garlic cloves

30g crushed green peppercorns

400g sliced button mushrooms (optional)

50ml calvados

200ml dry white wine

1.5ltrs Essential Cuisine Premier Chicken Jus (made up to instructions)

50g Essential Cuisine Pork Glace

200ml double cream

Good twist of freshly ground pepper

Sea salt

1tbsp finely chopped fresh herbs (optional)

Method...

1. Heat a suitably sized saucepan on a medium heat, add the butter

2. Gently fry the shallots, garlic and peppercorns until softened but with not too much colour

3. Stir in the mushrooms and cook for a few minutes

4. De-glaze with the calvados and flame, pour in the white wine and reduce by two thirds

5. Pour in the Essential Cuisine Premier Chicken Jus and bring to the boil, whisk in the Essential Cuisine Pork Glace and double cream, simmer gently until the correct consistency is achieved, stirring regularly

6. Season to your taste with freshly ground pepper and sea salt, stir in the herbs if required

7. Your peppered pork cream sauce is now ready to serve

Chefs Tip

Use as a base for a tagliatelle pasta dish with a hint of garlic and thyme or as a pie filling with chicken, ham hock and leeks!