Chef Massimo’s
GUIDE TO
cooking
ROASTED
PORK
with milk sauce
Are you new to the wonderful world
of culinary arts? We’ve put together the
ultimate guide to get you started.
chef
Massimo Capra
Rookie Mistake
Cooking everything on high heat.
“The perfect comfort dish
after a long day’s work.”
REALITY
Most dishes will taste better and cook
better on a low to medium heat.
Rookie Mistake
Not using measuring cups or spoons.
REALITY
Eyeballing ingredients is not for
amateurs. Measure once and think
twice before adding ingredients to a
recipe. Remember, it's always easier
to add an ingredient than to take it
out.
Rookie Mistake
Not prepping for a recipe.
REALITY
Allow proper time when a recipe calls
for the marinating of ingredients and
read through the entire recipe before
starting to cook to ensure you have
all the ingredients.
Photo by Stephani Buchman
INGREDIENTS
1
1 cup
1 cup
1 cup
4
2
2
1 cup
½ litre
picnic pork roast
(or 2 lbs. loin if you
prefer lean)
celery, diced
onions, diced
carrots, diced
garlic cloves,
chopped
bay leaves
sprigs of rosemary
white wine
milk
butter as needed
WHAT’S FOR dinner?
Chef Fern teaches us how to
make Chicken Cordon Bleu.
Here are the ingredients you’ll
need to pick up at the grocery
store to make this recipe!
32
1 Tbsp
Dijon mustard
oil as needed
salt and pepper to
taste
35% cream
DIRECTIONS
1. Preheat oven to 350˚f.
2. Season the roast with salt and
pepper.
3. Preheat a roasting pan and
add some oil and butter. Sear the
roast well on all sides.
4. Add to the pan all the
vegetables, bay leaves and
rosemary. Cook until translucent.
9. Add mustard and cream.
5. Add wine and let it evaporate
completely.
10. Place in a blender, purée until
creamy.
11. Strain into a sauce pot and
reboil.
12. Add a nugget of butter and
remove from heat.
13. Cut the roast and pour sauce
over it, serve with your favourite
roasted vegetables.
6. Add the milk.
7. Place in preheated oven and
cook until the meat is done
to your liking, turn the meat
occasionally and make sure to
not let it dry out too much. If
needed add more milk and place
tin foil over the roast.
8. Remove the rosemary and bay
leaves from the sauce.
ADD TO THE GROCERY LIST
4 chicken breasts
1 medium onion
1 large garlic clove
olive oil
chili flakes
dill
herbes de provence
2 bunches of mediumsize leeks
10 oz jalapeño havarti
10 oz shaved ham
Visit www.
MarcAndMandy.com to
learn how to make this
recipe with the help of
Chef Fern.