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Inspired by Chef!

Pork fillet in cornflake and red pepper batter

Hotel and restaurant Planinka collaborated with Lidl Slovenija in their new project Lidl’s inspiration and Lidl’s secret ingredient Planika, a renovated four-star hotel stands close to the Savinjske Alps, by the banks of the river Savinja. They promise their guests a relaxing time, that will fill them up with new vitality. Fishermen, businessmen, and the women ski jumpers are more and more often joined by lovers of tasty, homemade, Slovene dishes. This recipe, which includes Lidl’s secret ingredient, the pork fillet, was created with the help of Helena Bizjak Žerovnik, Tomaž Žerovnik, and head chef Zdravko Robič.

Lidl’s secret ingredient: pork fillet

Pork fillet in cornflake and red pepper batter

Pork fillet in sage sauce, couscous with spinach and green pea purée with apricots

Preparation time: up to 90 minutes 

Ingredients for 4 persons:

Pork fillet in cornflake and red pepper batter

→ 800g pork fillet
→ 20g mustard
→ 100g corn flakes
→ 20g red pepper
→ salt
→ pepper

Couscous with spinach

→ 100g couscous
→ 50g young spinach
→ 20g butter
→ salt
→ pepper
→ nutmeg

Sage sauce

→ 1 piece shallot
→ 30g butter
→ 10 leaves of fresh sage
→ 200ml beef stock
→ 0,3dl white wine
→ salt
→ pepper

Pork fillet in cornflake and red pepper batter

Preparation

Pork fillet in cornflake and red pepper batter: Season the pork and seer it on a layer of olive oil. Crush the corn flakes and add red pepper. Cool the meat, smear it with mustard and cover it with the crushed corn flakes and red pepper mix. Put the battered pork fillet on baking paper and proceed to bake in the oven for 18 min at 230°C.

Couscous with spinach: Melt the butter in a skillet and lightly fry the garlic. To the simmering garlic, add the young spinach and couscous, then glaze with white wine and vegetable stock. Season with salt and pepper and wait until the mixture starts to boil. Add cherry tomatoes, then cover and turn off the heat.

Green pea purée with apricot: Cook the peas in boiling salted water for 10 min. Put to the side 100ml of the boiling water, chill it and proceed to soak dried apricots in it. Drain the peas, add the soaked apricots, salt, pepper, butter, and nutmeg. Mix the entirety into a purée and squeeze it through a strainer.

Sage sauce: Cut the shallot into small pieces, and gently fry it on oil. Add sage leaves, white wine, and beef stock. Reduce the mixture until you get the desired thickness, then add butter, salt, and pepper. Strain the mixture. When adding the sauce to the plate, also add some fresh sage leaves on the side, as decoration.

 Photo: Dean Dubokovič

Pork fillet in cornflake and red pepper batter
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