Chinese Mustard sauce Recipes

Cooking competitions have been flourishingly produced and aired by several Australian television channels, one followed another without any stop recently, I can say. I, myself really like watching all the cooking shows. Not only could I feel and share the passions of every contestant and get myself more motivated to cook, but also I learn so much from the shows. My Kitchen Rules was one of the shows I enjoyed. One of their judges, Manu Feildel’s critic on every contestant’s dish with a sexy French accent was a great attraction to me, throwing lots of insights on how to go about and improve cooking. When My Kitchen Rules was approaching to air their finale episode, his new cookbook, Manu’s French Kitchen was on the way of releasing. In his new cookbook, Manu demonstrates making authentic French dishes at home is such an easy job. I tried his Pork Cutlets with Creamy Mustard Sauce with an amazing end result. It’s a big hit in the family. The rich flavour of creamy mustard sauce entertained all our tastebuds. This dish is so simple to make on the go. All you need is to get good quality pork if possible, to produce the best results.
Recipe adapted from: Manu’s French Kitchen
(Printable recipe)
By
Prep time: 10 mins
Cook time: 25 mins
Yield: serves 3 to 4

Ingredients:

• 4 pork cutlets, French-trimmed, about 250 gm each
• 1½ Tbsp vegetable oil
• 30 gm butter (I used 15 gm)
• 2 garlic cloves, finely chopped
• 2 eschalots, finely chopped
• 150 ml dry white wine
• 150 ml homemade or good quality chicken stock
• 100 ml pure cream
• 50 gm Dijon mustard
• 30 gm wholegrain mustard
• 1 tsp thyme leaves, plus extra sprigs to serve (optional)
• salt , to taste
• pepper , to taste

Method:

• Season pork culets with salt and pepper. Heat oil and butter in a large frying pan on medium, until butter is foaming. Cook pork, continuously spooning butter mixture over top, for 4-5 mins each side, until brown. Holding pork with tongs, cook pork, fat side down for 5 mins, until fat is melted and golden. Transfer cutlets to a wire rack placed over a baking tray. Cover loosely with foil and rest in a warm place for 5 mins.
• Meanwhile, drain all but 1 tablespoon of fat from pan. Reheat on low. Cook garlic and eschalots for 2-3 mins, until just soft. Add wine, increase heat to medium and simmer for 3-4 mins, until reduced by half. Add stock and cream and simmer for 8 mins, until reduced by half again. Whisk in mustards and any juices from resting pork. Stir in thyme leaves.