INGREDIENTS
1 pork escalope
2 slices smoked ham
2 slices Beaufort cheese
Garlic oil
1 beef tomato
Flour for dusting
For the cappuccio sauce:
2 beef tomatoes - sliced
20 gm capers
2 tblspn vinegar
50 ml white wine
150 ml double cream
Salt and Szechuan pepper
Pinch of caster sugar
Small bunch thyme
Sprinkle of cumin seeds
1 tsp honey
1 clove garlic
2 bay leaves
Sprinkle of paprika
Shervil
1 shallot - chopped
Recipe continues
METHOD
Pickle the tomato in a heavy based pan with honey, vinegar, cumin, bay leaves, thyme flowers and salt and pepper.
Cut a medallion from the pork loin and place between plastic film which has been brushed with the garlic oil. Using a rolling pin flatten the pork into an escalope. Open up and season with a touch of curry powder.
On one half place a slice of smoked ham followed by a slice of cheese. Place the tomato in and top with more cheese and smoked ham. Envelope this with the other half of the escalope. Dust with flour.
Seal in a hot pan and cover with a lid to allow it to steam/cook.
Make the sauce by stirring in the tomato purée, capers, vinegar and wine. Add the cream, seasoning and a touch of sugar and warm through.
Dress the escalope on the plate and finish with the sauce and chervil.