Hotel Citroën

GPOYW: In Paris, drinking a Maximator edition.

If you’ve never had a Maximator before it’s probably best you don’t. It’s an 11.6% alc. beer that absolutely needs to be consumed at a very cold temperature. Any temperature higher (say, the temperature a beer might acquire while sitting on a shelf in a grocery store) and you’re going to have a bad time. On the upside though, you’ll be drunk.

Baked Pork Chops With a Piquant Sauce

Ingredients:

4 pork chops

a little olive oil plus extra to drizzle

a few thyme sprigs

a few rosemary sprigs (leaves only)

1/2 head of garlic, separated into cloves (unpeeled)

sea salt and black pepper

Sauce:

3 tsp olive oil

1 large onion, peeled and finely chopped

1 red pepper, deseeded and finely chopped

1 red chili or jalapeno deseeded and finely chopped

2 cups of canned chopped tomatoes

sea salt and black pepper

1 tbsp  sugar

1 Heat the oven to 200°C/400°F. Place the pork chops in a large, lightly oiled baking dish and scatter over the thyme sprigs, rosemary leaves, garlic cloves and salt. Make sure to crush the garlic with the blunt side of your knife to release flavour. Drizzle with a little olive oil and bake for 20 minutes or until the pork chops are cooked through.

2 Make the sauce in the meantime. Heat the olive oil in a wide pan and add the onion, red pepper and chili. Stir over a high heat for 3–4 minutes until the vegetables begin to soften.

3 Tip in the tomatoes. Season with salt and pepper and add the sugar and a splash of water. Simmer for 10–12 minutes until the onions are tender and the tomato sauce has thickened. Taste and adjust the seasoning.

4 Take the chops out of the oven and leave to rest in a warm place for 5 minutes. Then, pour any pan juices into the sauce and reheat. Ladle a generous amount of sauce over the chops to serve.

Pea & Mint Soup With Prosciutto

Ingredients:

2 tbsp olive oil, plus extra to drizzle

4 slices of Prosciutto, chopped

Sea salt and black pepper

Large handful of mint leaves

Two cups of peas (fresh or frozen)

1 cup crème fraîche

Instructions:

1. Heat the olive oil in a frying pan. Sprinkle the Prosciutto with black pepper and fry over a high heat until golden brown and crisp, turning once. Drain in a colander, then on kitchen paper to remove all excess oil.

2. Add the mint leaves to a medium saucepan of approx 750 ml (3 cups) boiling salted water. Bring back to the boil, then add the peas and blanch for 2-3 minutes until they are just tender and still bright green. Drain, reserving the liquor.

3. Tip the peas and mint into a blender. Add just enough of the hot liquor (about 500ml) to cover and whiz to a smooth purée. Add a generous drizzle of olive oil and all but 4 tbsp crème fraîche. Season with salt and pepper (liberally) and pulse for a few seconds to combine.

4. Pour the soup into warm bowls and dollop the reserved crème fraîche on top. Scatter over the Prosciutto and serve.

I’m making dinner tonight. On the menu:

Pea soup with mint and prosciutto and garlic rosemary thyme pork chops with sauce piquant. (pictured, clearly not yet cooked.)

That’s right lades, this boy is domesticated.