Gary O'Hanlon joins Susan with this weeks simple recipe - Pork Pojarski with Spiked Raisin, Apple & Cinnamon Compote  

Ingredients 

Pojarski 

680g minced pork 

sea salt and white pepper to taste 

6 eggs 

500ml milk 

800g breadcrumbs 

vegetable oil for frying 

4 knobs butter  

3 sprigs thyme   

Spiked Raisin & Apple Compote 

 1 cooking apple and 1 pink lady apple, peeled, cored and sliced on the attachment 

1 large handful raisins 

100ml water 

100ml rum 

2 level tsp cinnamon 

2tsp sugar    

Method 

Spiked Raisin Compote 

Mix the water and rum, pour over the raisings and leave for 15 mins 

After 25 mins, strain the raisins and set aside 

Add the apples to a pot, bring to the boil and simmer  

Add in the sugar, cinnamon and the rum spiked raisins 

Turn down to a simmer and cook through  

Pojarski 

Pre-heat your oven to 180C 

Season the minced pork with a few pinches of white pepper, divide into 4 and shape into cutlets 

Whisk the eggs and season a little. 

Place the flour in a bowl and in a separate bowl the breadcrumbs. 

Pass the pork through the flour, then egg wash and then finally the breadcrumbs. 

  

Heat a heavy based frying pan & add a good drizzle of vegetable oil then the pork pojarski and fry until golden, turn and repeat 

Cook on the second side for 3 minutes then add in the butter and thyme.  

Continue to baste for a minute then place into the oven for 4 minutes, set aside. 

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