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Yorkshire Recipes
by Shepherd's Purse, Thirsk
Serves 6
Preperation time overnight + 20 minutes
Cooking time 25 minutes
Ingredients:
125g/4.5oz Katy's White Lavender cheese
6 Pork escallops
50g Raisins
50ml Dry sherry
30ml Olive oil
For optional glaze - 50ml Dry sherry
For optional glaze - 2tsp Lavender mustard
Method
1. Soak the raisins in the dry sherry for a few hours or over night to get a fuller flavour
2. Roll out each escallop on a lightly floured board, beat with a tenderiser mallet until they are as thin as possible
3. Grate the Katy's White Lavender cheese on a fine gauge blade
4. Spread each of the escallops with a layer of cheese, then sprinkle the raisins over the top evenly. Press the cheese and the raisins into the meat
5. Roll each of the escallops up and secure with cocktail sticks
6. Pan fry for 10-15 minutes, brown on all sides.
7. Place in an ovenproof dish and keep warm
8. To make the optional glaze, pour the sherry into the frying pan and stir in the lavender mustard, bring up the heat and reduce the sauce until it thickens
9. Coat each escallop roll with a spoonful of the sauce
10. Serve with new potatoes and a fresh green salad
