After a wonderful week staying with our daughter in Cardiff, and a lot of fantastic food cooked by her and her partner (I’ll post some photos of the dishes soon), we sped southwards by TGV train at 300 kilometres per hour on our way home.
Now we have to start cooking for ourselves again and the first dish I made was a fairly simple one: braised carbonade of pork. This is a tender cut of slices made across the grain of the meat. The same method could be used for pork chops or tenderloin, but this carbonade, bought in our local shop, was tender and very tasty.
In an oven-proof dish I sautéed a couple of sliced onions and carrots in olive oil until they were soft but not browned. I added some green olives, chopped garlic and a sprig of rosemary, then laid the pieces of meat on them. I poured over a glass of white wine mixed with a tablespoon of tomato purée and some salt, covered the dish and put it in the oven at 180 C for 45 minutes. We ate it with rice, but it would be just as good with potatoes or bread.