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Potato, Anchovy, and Roasted Vegetable Canapé

Here's a bite-sized appetizer that doesn't need any bread at all! Ingredients for 4 people 4 medium potatoes. 1 onion. 30g butter. roasted red pepper and eggplant. anchovies in oil. salt. extra virgin olive oil. Preparation To roast the pepper and eggplant, you can see how to do it here . Set them aside when done. Slice the onion into thin strips and sauté it with the butter and a few drops of oil until it caramelizes nicely. In a large pot, place the whole potatoes, scrubbed clean but with their skins on, and cover them with cold water. Add salt and bring to a boil, then let them cook for about 30 minutes. Once they're cooked, let them cool completely before peeling and slicing them into rounds about 1 to 1.5 centimeters thick. Now comes the fun part — spread the caramelized onion over each potato round, then top with strips of roasted pepper and eggplant. Sprinkle just a pinch of salt over the vegetables, and finish with the anchovies (you ca...

Pork Tenderloin with Brandy and Apple Compote




ingredients

for 4 to 5 people
  • 2 fresh pork tenderloins.
  • flour for dusting.
  • 110cc of brandy (or cognac works just as well).
  • salt.
  • freshly ground black pepper.
  • extra virgin olive oil.

for the apple compote:

  • 500gr of apples, peeled and cored.
  • 3 tablespoons of water.

preparation

Let's start with the compote: Cut the apples (peeled and cored) into small chunks.
Put them in a small pot over low heat with the 3 tablespoons of water.
Cook with the lid on until the apples are really soft. If there's any water left, turn up the heat a bit so it evaporates, but keep an eye on it so nothing sticks to the bottom.
Take it off the heat and blend until you get a smooth cream. Let it cool down and set it aside.
Now for the pork: Cut the tenderloins into slices about 2 cm thick, but here's the trick — don't cut all the way through. Leave them attached at the bottom so they open up like little books. This way, you'll get bigger pieces when you flatten them out...
then, gently pound each piece flat...
Season with salt and pepper, dust lightly with flour, and fry them in hot oil. The key is to leave them a bit pink in the middle — they'll be so much more tender and flavorful that way.
Once they're all cooked, put them back in the pan and flambé with the brandy...
Serve on plates with a generous spoonful of the apple compote alongside, and drizzle over some of that lovely pan sauce from the flambé...

Enjoy!
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