Pork skewer with ice cider and ice cider mimosa

PORK CUTLET SKEWER WITH ICE CIDER

Portions : 4 - Preparation : 10 minutes - Cooking time : 10 to 15 minutes

Ingredients

• 4 Québec pork cutlets
• 1 Granny Smith apple, peeled and cored
• 250 ml (1 cup) ice cider
• 1 French shallot, finely chopped
• 1 garlic clove, minced
• 125 ml (1/2 cup) roasted hazelnuts
• 60 ml (4 tbsp.) unsalted butter
• Salt and pepper to taste

Preparation

1. Cut pork cutlets into long, thin strips.
2. In a tall container, using a hand blender, purée the apple.
3. Add meat, 45 ml (3 tbsp.) ice cider and mix. Season with salt and pepper.
4. In a hot skillet, add 30 ml (2 tbsp.) butter and sauté the shallot for 2 minutes. Then add the garlic and sauté for a further 1 minute. Add the ice cider and reduce over low heat to a syrupy liquid.
5. Using wooden skewers, skewer the thin slices of meat, alternating the direction in which they are skewered.
6. In a hot frying pan, in the remaining butter, sear the meat for 2 minutes on each side and serve hot, topped with a light drizzle of ice cider reduction.

ICE CIDER MIMOSA

Output: 2 l (8 cups) - Preparation time: 5 minutes

Ingredients

• 8 raspberries
• 1 l (4 cups) freshly squeezed orange juice
• 3 ml (1/2 tsp.) fresh ginger, finely grated
• 1 l (4 cups) sparkling ice cider

Preparation

1. In a pitcher, mash the raspberries, add the orange juice, ginger and a few ice cubes. Stir with a long spoon and add the ice cider.
2. Serve chilled.