- 400 GRAM CHICKEN BREAST
- 1 CUP YOGURT
- 1 CUP MILK
- 6 TBSP FLOUR
- 1 ONION, chopped
- 2 CLOVES GARLIC, chopped
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- 600 GRAM PORK FILLET
- 200 GRAM BACON, thinly sliced
- 3/4 CUP OF RED WINE
- 2 TBSP CHERRY JAM
- 100 GRAM CHERRIES, stoned
- HANDFUL ROSEMARY LEAVES
- 1 TBSP BALSAMICO VINEGAR
- 1 TBSP CORN STARCH
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Bring two cups of water
to the boil with the garlic and some pepper and salt. Add the chicken,
put the lid on, turn off the heat and let it stand for half an hour.
Take the chicken out and cut in large cubes. Save one cup of the stock.
Mix the stock with the yogurt, milk and flour and whisk it well. Bring
this mixture to the boil, stir all the time. Simmer for 3 minutes on
very low heat. Stir fry the onion until golden brown. Add half of the
onions and all the chicken to the sauce. Put this in a bowl and sprinkle
with the rest of the onion.
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Cut the pork fillets in half lengthwise and wrap
them in bacon. Fry them 20 minutes, turn regularly. Heat the wine with
the cherry jam and cherries and cook on low heat for 10 minutes. Dissolve
the corn starch in a few tablespoons water and add to the cherry mixture.
Heat slowly till the sauce thickens, add the balsamico and the rosemary
leaves. Pour the sauce over the pork fillets.
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