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Pan-Seared Turkey Side
This Greek Side leans on garlic and yoghurt to do the heavy lifting. We sear the Turkey for...
Greek · Soup
Pork Bisque in olive and caper
The kind of Greek plate you make on repeat. olive and caper, a proper glaze, and a finish of fresh herbs.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the olive and caper elements, and pat the pork dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the pork. Reduce the glaze until sticky, then turn to coat everything in a glossy lacquer.
Stir in the red wine vinegar and the rest of the olive and caper flavours, letting them cook out for a minute until fragrant.
Add the fennel along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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