Friday, August 11, 2017

Anahid Krichian's Grill and Bistro - a gem in Paterson, NJ

Over the years, I’ve heard many stories about the delicious food Anahid Krichian catered to Armenian functions in north Jersey. Not only does Anahid cater, she has a very popular restaurant as well.

My sister would tell me how she and her husband Ara would meet our cousin Vivian and her husband John at Anahid’s Grill and Bistro  Paterson, NJ for a relaxing and satisfying Armenian meal - and they’d bring their own bottle of wine – a practice that’s unheard of in our south Florida establishments.

As Doug and I were preparing for our trip to the northeast, Dawn arranged a luncheon date for the four us at Anahid’s along with friends Rose and John Kardashian (no relation to Kim). Upon entering the restaurant, we bumped into a table of long-time friends from St. Leon Armenian Church. It was like old-home week!
Some of the appetizers at Anahid's - manti with yogurt for dipping, and the remaining cheese boreg
The main event was meeting Anahid in the flesh, and dining on her wonderfully comforting food. The six of us shared an assortment of mezzes – babaganoush, Armenian shepherd’s salad with a tangy lemon dressing, cheese boregs, and manti with a yogurt dip. 
The filet mignon kebab platter.

Five of us ordered the filet mignon kebab and ‘wheat-lentil’ side dish – aka mujudara (spelling varies!). Doug had the chicken kebab. Everything was spot-on.

Did we save room for dessert? You bet!
The ice cream dessert Doug and I shared - yum!
One third portion of Anahid's kadaif dessert! 
Most shared the generous kadaif dessert, while Doug and I shared the creamy ice cream topped with ground pistachio nuts and rose jam – delicious! Armenian coffee topped-off the meal.

When we said our good-byes and thanks to Anahid, Dawn, Ara and I continued on to nearby Nouri’s Middle Eastern store to stock-up. Doug went home with the Kardashians because John promised to drive him back to my sister’s house in his CORVETTE. Boys will be boys!

If time and scheduling allows, we’ll most-certainly re-visit Anahid’s before heading back home.

Friday, August 4, 2017

Our Pot-luck Feast!

It’s time for us to leave hot, steamy Florida, for cooler surroundings in the Catskill Mountains.

In order to prepare for our get-away, we started consuming frozen and refrigerated foods, and pantry items weeks ago. Down to our last must-eat morsels, we invited friends to share our pot-luck feast.
Muhammara (left) and easy Midia Dolma (right)

Frozen mussels were transformed into midia dolma, finishing up the rice, pine nuts and currants.
The last ½ cup of commercially prepared red pepper paste turned out a nice bowl of muhammara. (Yes, you can make muhammara with red pepper paste!)

Our pot-luck feast! Clock-wise from top-right: phyllo-cheese spiral, fassoulia with ground meat, bulgur pilaf, and salad.

The frozen lamb broth, green beans, and ground meat, became a tasty fassoulia main dish accompanied with bulgur pilaf.

And because I had one in the freezer, I popped a 5- cheese phyllo spiral from Trader Joe's into the oven to serve along with the main course. A salad, dressed with olive oil and a squeeze of fresh lime, rounded out the meal.

Our guests brought champagne to toast our families, and long-time friendship, and homemade lemon bars to top-off a perfectly lovely evening.

Don’t worry; we’ll resume posting when settle into our ‘mountain kitchen’. Until then, stay cool!

Friday, July 28, 2017

Florida Watermelon Slices with Balsamic Syrup, Mint Oil, and Feta Cheese

Confession: I cannot take credit for the following recipe.

As a resident of Palm Beach County’s Agricultural Reserve community, I am often able to purchase locally-grown ingredients directly from the farmers' fields. In addition, a wonderful website, ‘Fresh from Florida’ provides some great recipes in which to utilize their home-grown dandies!

With our incredible summer heat, I’m always looking for something to serve that's tasty, refreshing, and doesn't require much - or any - cooking. 

To me, summer is synonymous with watermelon. Served plain or fancy, it's the way to go! 

Watermelon is a refreshing fruit on any given day, but sometimes it’s nice to jazz it up. So, today, I share with you ‘Fresh from Florida’s’ Watermelon with Mint Oil, Balsamic Syrup and Feta Cheese.

If Florida watermelons aren’t available near you, use whatever watermelon is sold in your neighborhood.

Florida Watermelon with Balsamic Syrup, Mint Oil, and Feta Cheese (Photo from 'Fresh from Florida')

Florida Watermelon Slices with Balsamic Syrup, Mint Oil, and Feta Cheese

6-12 slices of fresh Florida watermelon
4-6 ounces feta cheese, crumbled

Mint Oil:
1/2 cup olive oil
20-25 fresh mint leaves
2 tablespoons fresh parsley
Sea salt to taste

**Balsamic Vinegar Syrup:
1 ½ cups balsamic vinegar
3 tablespoons natural Florida sugar

**Robyn’s Note: Commercially prepared Balsamic Reduction may be substituted for the balsamic vinegar syrup. It contains the same ingredients as the balsamic vinegar syrup recipe, but without the work!

Watermelon Slices:
Arrange slices of watermelon on individual plates or a large platter. Drizzle small amounts of mint oil and balsamic syrup over the watermelon slices. Add the crumbled feta cheese to the top of the sliced melon. Serve cold. 

Mint Oil: Combine all the ingredients in a blender and process until smooth. 

Balsamic Vinegar Syrup:

In a medium-sized saucepan, combine vinegar and sugar. Bring ingredients to a boil and turn down the heat so the vinegar won't boil over. Continue to cook for about 20 minutes until the syrup coats the back of a spoon. You should end up with about 1/3 of a cup of syrup. Let cool to room temperature. 

Friday, July 21, 2017

Grilled Zucchini with Za’atar

Summer means it’s time for bumper crops of seasonal vegetables – zucchini, tomatoes, you name it!

Here’s a quick and tasty recipe to help use an overflow of zucchini. This recipe can be made on an outdoor grill, indoor panini-style grill, a stove top grill pan, or broiled in the oven. The cooking method is entirely up to you.

This is an excellent accompaniment for grilled meat, poultry or fish. Add a salad and pilaf to round-out the meal!  
Grilled zucchini with za'atar, ready to serve

Grilled Zucchini with Za’atar
Serves 4 


2 to 3 medium-sized zucchini, washed and cut on a diagonal about ½ inch thick

2 to 4 Tbsp. za'atar, or to taste (Note: Za'atar can be purchased in Middle Eastern stores - or homemade)

2 or 3 tablespoons olive oil, depending on the amount of zucchini you use

Salt and pepper, to taste

Garnish options: chopped parsley, crumbled Feta, diced tomatoes

Diagonally cut zucchini
1. Place cut zucchini in a large bowl, coat evenly with olive oil, za’atar, salt and pepper to taste.
Zucchini coated with olive oil, za'atar, salt and pepper
2. Select your method of cooking. Grill/cook/broil for about 6 to 8 minutes in all, turning halfway through, or until zucchini is browned and tender.
Zucchini cooking in a stove-top grill pan
NOTE: If grilling outdoors, cook on medium-low heat. If cooking in a stovetop grill pan, use medium heat. If using a panini-style grill, there’s no need to turn the zucchini, as it cooks the food on both sides at once!

Garnish as desired.

Friday, July 14, 2017

Just in time for summer - Christine Datian’s latest recipe from The Armenian Mirror-Spectator: Garbanzo Bean and Pepper Pies with Yogurt Cucumber Sauce

Christine’s timing is impeccable! Just as I was trying to decide what recipe to post this week, she emailed me her latest recipe submission for The Armenian Mirror-Spectator and asked if I’d be able to post it.

I am always delighted to share Christine's recipes. In fact, I am happy to share favorite Armenian family recipes from any of my readers - hint, hint!

This recipe can be oven-baked or made on a grill. Either way, it's one we hope you'll enjoy! 

Garbanzo Bean and Pepper Pies with Yogurt Cucumber Sauce
By Christine Vartanian Datian
Serves 4.

4 pocket-less pitas, any variety
1 (15-ounce) can low-sodium garbanzo beans (chickpeas), drained and rinsed
1 small white onion, minced
1 medium tomato, seeded and chopped
1/2 each medium green and red bell pepper, seeded and minced
2 tablespoons tomato paste
2 cloves garlic, minced
1-2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon cumin
1/2 teaspoon each paprika, sea or Kosher salt, and black pepper
1/4 teaspoon cayenne pepper or Aleppo pepper
1/4 cup fresh parsley, finely chopped
Olive oil

Serving Options: Crumbled Feta cheese, sliced red onions, roasted red peppers, lemon wedges

Yogurt Cucumber Sauce Ingredients:
2 cups plain yogurt
3 medium Persian cucumbers, peeled and chopped
1 clove garlic, mashed
Juice of one large lemon and the zest
Salt, black pepper and dried dill to taste
2-3 tablespoons chopped fresh mint

Preheat oven to 375°F. (** Too hot to turn on your oven? See grilling instructions below.)

Prepare the sauce: Combine all ingredients for the Yogurt Cucumber Sauce in a medium glass bowl, cover, and refrigerate until ready to serve.

Prepare Garbanzo-Pepper topping: In a food processor or bowl, mash the garbanzo beans until soft; add the onion, tomato, bell pepper, tomato paste, garlic, lemon juice, and olive oil, and mix to combine.  Add the parsley, and season to taste.

Place the pitas on a parchment-lined baking sheet. Spread about 1/4 cup of the bean- pepper mixture to cover each pita; drizzle lightly with olive oil.  Bake pitas for 10-12 minutes or until crisp and golden brown, and remove from oven.

Serve with Yogurt Cucumber Sauce.

To serve: Top pitas with crumbled Feta cheese, sliced red onions, and roasted red peppers, if desired, and fresh lemon wedges on the side.

** Grilling option:
Prepare bean-pepper topping and yogurt sauce ahead of time.
Lightly oil the grill grates. Turn grill on to medium-high. Lightly brush olive oil on each pita; spread garbanzo-pepper topping on each, covering the surface.
Place the pitas on grill grate; close grill cover and grill for about 5 minutes. Check periodically to make sure pita crusts aren’t burning. Serve immediately with yogurt sauce and optional toppings.

*Christine’s recipes have been published in the Fresno Bee Newspaper, Sunset Magazine, Cooking Light Magazine, and at

Friday, July 7, 2017

Sweet or Savory Cherry Compote

Sweet, dark cherries, and my cherry pitting tool
I bought a cherry pitting tool; don’t ask me why. But since it was sitting in my kitchen drawer and I’d just bought a ton of sweet cherries, I felt compelled to use it.

Without thinking, I began pitting the cherries without wearing food-handling gloves or spreading newspaper on the counter. My fingers, counter, and everything within 2 feet of my work space was spattered with the prettiest cherry juice color.

Once I cleaned up the mess, I decided it was just plain easier to use a good-old paring knife to pit cherries - while wearing gloves, protecting the work space, and wearing an apron. 

My plan for these cherries was to make a compote. (Definition of 'compote' from ‘Food Lover’s Companion’: a chilled dish of fresh or dried fruit that has been slowly cooked in a sugar syrup - which may contain liquor or liqueur, and some spices.) 

Here are two cherry compote variations – one is sweet to serve as part of a dessert, the other savory, to serve as a meat or poultry accompaniment.
Sweet Cherry Compote over Greek-style plain yogurt

Sweet Cherry Compote
4 cups of pitted, halved cherries
4 cups fresh cherries, pitted and halved
3 to 4 Tbsp. white sugar, depending on sweetness of cherries
2 teaspoons water
a pinch salt

Note: A sprinkle of cinnamon, cardamom, or a few drops of liqueur will add a nice touch to this!  

Step #1
1. Heat the cherries, sugar, and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low. Cover and simmer for about 15 minutes, or until cherries are tender and sauce is thickened. (The sauce should coat the spoon.)

2. Stir in salt, and if using spices and/or liqueur, add it here. Heat gently for 2 to 3 minutes more to incorporate the additional flavorings. 
Ready-to-serve compote

Serve warm or cold over plain cake, vanilla ice cream, or plain or vanilla-flavored yogurt.

Savory Cherry Compote:

For a savory cherry compote to serve with roasted or grilled meat or poultry, follow the above recipe with these changes:

Use less sugar, or omit it completely, add 3/4 teaspoon finely chopped fresh rosemary to the cherries as they cook, and finally, add 1 teaspoon balsamic vinegar (optional) and black pepper after compote is removed from the heat.

Sunday, July 2, 2017

An Armenian-inspired menu for a very American Fourth of July celebration!

Clean your grills; it's time to prepare for the Fourth of July!

Instead of serving the usual hamburgers and potato salad, why not celebrate America’s independence with their Armenian-inspired counterparts instead? Your family and guests will thank you for it!

Entrée: Lule Kebab (seasoned ground lamb shaped like a sausage) with Yogurt-Garlic Sauce
Side Dish: Nanny’s Armenian Potato Salad (no mayonnaise needed!)
Dessert: Watermelon with Armenian string cheese and fresh mint

Grilled lule kebab and vegetables.

Yields 5 or 6 kebabs - enough for 2 to 3 people (NOTE: You can double the ingredient amounts for a larger crowd.)

1 and 1/2 lbs. ground lamb
1/2 tsp. ground coriander
1/2 tsp. allspice
1 Tablespoon tomato paste - or - red pepper paste (available in Middle Eastern stores - or- tomato paste mixed with a dash of cayenne pepper and paprika may be substituted for the red pepper paste.)
Salt to taste
Pepper to taste


**Gently mix all of the ingredients with salt and pepper (see note below) and shape the kebabs like sausages -- you don't have to get fancy or worry about making them perfect, but try to keep the thickness about the same so they cook evenly. 
(If you’d rather keep these hamburger-shaped, by all means, do so.)

Cook on the grill until done - which, to us, means well done, or about 15 minutes in all. Since these aren’t flat burgers, turn them periodically so they’ll cook through.

**NOTE: To check the seasonings, make a mini-kebab and cook it in a frying pan.

Tip: Toss some tomatoes, peppers and onions in olive oil and sprinkled with salt and pepper.

Grill them along with the kebabs. Serve with a salad and the pilaf of your choice.
Serve with lavash or pita bread, onions and parsley, and yogurt-garlic sauce on the side, if you like.


16 oz. plain yogurt
2 garlic cloves, minced
2 tablespoons lemon juice
salt to taste

1. In a small mixing bowl, combine yogurt, lemon juice, garlic, and salt. Mix well.
2. Chill until ready to serve, allowing flavors to blend. Can be refrigerated for up to 5 days.

NOTE: If you want a thicker sauce, use Greek yogurt or labne - or - line a strainer with cheesecloth or coffee filters. Place the strainer over a bowl. Pour the yogurt into the lined strainer and place all in the refrigerator for several hours or overnight. Discard the excess liquid that collected in the bowl, and place the thickened yogurt in a separate storage container. Keep refrigerated until ready to use.

Armenian Potato Salad (Photo courtesy of Sonia Tashjian)

Yield: Serves 4
This recipe can easily be doubled.

1 to 1 1/2 lbs. potatoes, boiled, peeled and sliced
1 medium onion, chopped
1/2 bunch flat leaf parsley, chopped
2 tsp. red pepper paste, diluted with a little water (Note: Tomato paste mixed with a dash of cayenne pepper and paprika may be substituted for the red pepper paste.)
cumin, allspice, salt and pepper, to taste
about 2 Tbsp. olive oil
lemon juice, optional

1. In a small bowl, mix the red pepper paste with a little water to thin it out. Set aside.
2. In a large bowl, combine the potatoes, onion, parsley, diluted red pepper paste, and seasonings. Add olive oil; gently toss. Adjust seasonings, if needed. Add a little lemon juice, if desired.
3. Serve at room temperature, or chilled.

Watermelon with Armenian string cheese

For an effortless dessert, serve seedless watermelon – sliced or cubed. Served with Armenian string cheese or Feta cheese, garnished with chopped fresh mint, if you like. 
NOTE: Armenian string cheese is sold in Middle Eastern stores and in some Whole Foods stores.

Wednesday, June 28, 2017

It's HOT outside! It's time to make Frozen Yogurt and Fruit Pops.

With temperatures soaring outside, it’s time to turn off the oven and focus on the freezer.  

It’s berry season around here so blueberries, strawberries, raspberries, and blackberries are abundant, sweet, and very reasonably priced. Peaches, cherries, and other summer fruits will be ready soon, and they’ll be just as delicious in this recipe.

I combed the aisles of my local market to find one of those cute popsicle molds with the idea of making frozen yogurt and fruit pops.

My recipe yields 5 to 6 pops, depending on how much you fill each section, but the only mold I could find makes four pops at a time.  Since I had some fruity yogurt left over, I was forced to sample what I couldn’t freeze! J
Doug, my resident taste-tester, as he takes his first bite! 

Here’s how to make these very refreshing frozen delights …

Frozen Yogurt and Fruit Pops

Yields 5 to 6 fruit pops
Yogurt-fruit pop ingredients


1 cup plain Greek-style yogurt (2% or whole milk)
1 cup of your favorite fresh or frozen berries or summer fruit (peaches, mangoes, cherries, etc. – pitted, of course!)
1 tsp. fresh lemon juice
2 to 3 Tbsp. honey (amount will vary depending on sweetness of fruit – or your own sweet tooth)


1. Purée yogurt, berries/fruit of your choice, lemon juice and honey in food processor, using the metal ‘S’-blade, until smooth. If you prefer chunkier pieces of fruit, pulse rather than purée.

Yogurt-fruit purée

 2. Transfer yogurt-fruit mixture to freezer-pop molds, leaving about ½ to 1-inch of space at the top. Insert the stick that comes with the mold. Freeze until completely firm, about 6 hours.
Ready to freeze

 3. To unmold, dip mold for a few seconds in a bowl of hot water.
The final product - minus a few bites!

NOTE: Don’t have freezer pop molds? Use 3oz. or 5 oz. paper cups. After filling each cup, place a sheet of plastic wrap over top, cut a small slit in center and add a popsicle stick which can be purchased at craft stores. To remove frozen pop, simply press on the cup’s bottom, and the frozen pop should slip right out. 

Friday, June 23, 2017

Spinach - Stuffed Baby Bella Mushrooms

I couldn’t resist buying an over-sized box of gorgeous baby Portobello mushrooms the other day. I figured mushrooms always cook-down in recipes, so this giant container of mushrooms certainly wouldn’t go to waste.

The remaining mushrooms 
I added a bunch to a mussels- onions- garlic- white wine sauce - served over angel hair pasta; made a fluffy mushroom and cheese omelet; and finally, prepared spinach-stuffed mushroom caps which are great as an appetizer or as a side dish, depending on the size of the caps. There are still some mushrooms left for another day.

We thoroughly enjoyed all of those dishes, but I think Doug particularly favored the stuffed mushroom caps – perhaps because they were part of his Father’s Day dinner!

Spinach-stuffed Baby Bella Mushrooms
Spinach - Stuffed Baby Bella Mushrooms


12 Baby Bella mushroom caps, wiped clean with a damp paper towel
1 Tbsp. olive oil
1 Tbsp. unsalted butter
1/4 cup finely chopped sweet onion
1 medium garlic clove, minced
5 oz. frozen chopped spinach, defrosted and squeezed dry
2 to 3 Tbsp. light cream
¼ cup grated Parmesan cheese
2 Tbsp. minced fresh dill -or 1 ½ tsp. dried dill (optional)
Salt and pepper to taste
NOTE: This recipe can easily be doubled.

1. Preheat oven to 400°F.
2. Remove stems from mushroom caps and finely chop them.
3. Heat olive oil and butter in a skillet on medium-high heat. Add onions cooking them until soft, but not brown. Add chopped mushroom stems and continue cooking for about 2 to 3 minutes, stirring occasionally.
4. Reduce heat; add minced garlic to onion-mushroom mixture; cook for another minute. Add spinach and cook 5 more minutes, stirring constantly. Stir in light cream until well-combined.
5. Remove from heat and cool slightly. Add cheese, salt and pepper, and dill, if using.
6. Arrange mushrooms caps (bottom-side facing up) on a parchment-lined baking dish. Divide filling mixture evenly among them.

7. Bake uncovered about 20-25 minutes or until filling is browned and mushrooms are thoroughly heated.

Friday, June 16, 2017

Spinach, Sorrel and Rice Soup

Aveluk (wild sorrel) Soup
I became enamored with aveluk, wild sorrel, after having dined on aveluk soup in a restaurant in Yerevan in 2015. Aveluk grows wild on the hillsides in certain regions of Armenia, and is a commonly served in soups and salads. Finding it in the US is next to impossible, unless you live in or near Glendale, CA where you can find almost every Armenian product.

The first leg of our trip to Armenia that year took us to London where Doug and I met Rubina Sevadjian Kingwell at the London Book Fair. They both presented their books at the Armenian Pavilion - Doug’s, “Stories MyFather Never Finished Telling Me; Rubina’s, “In the Shadow of the Sultan”
The three of us instantly became friends.

Rubina travels constantly, continues to write, has speaking engagements on various continents, yet manages to find time to garden and cook. When I told her I couldn’t find sorrel in Florida, this dear woman shipped me a packet of sorrel seeds from England!

Doug, our resident gardener, had the privilege of planting and sowing the seeds. We don’t have a proper garden because our community’s homeowner’s association doesn’t permit residents to grow edible plants unless it’s done in the confinement of our private patios. So be it.

Our mini sorrel plant!
Despite the fact that our sorrel was grown in a small pot, we managed to get a mini crop. We watched in amazement as the sorrel grew! 
Tender sorrel leaves
The young, tender leaves have a delicate tartness, but as the leaves get larger they become more acidic.

Rubina sent me 2 of her favorite recipes using sorrel, but I made something a little different. All three recipes are listed below.

I can't thank Rubina enough for her kindness, and for giving us the opportunity to have the ‘sorrel experience’ in south Florida.

The recipe I made …
Spinach, Sorrel and Rice Soup
Spinach, Sorrel and Rice Soup
Serves 4

½ cup coarsely chopped onion
1 clove crushed garlic
2 tbsp. olive oil
4 cups vegetable or chicken broth (You could add a little bouillon to enhance the broth’s flavor, if you wish.)
3 to 4 Tbsp. uncooked white rice
4 oz. fresh young spinach leaves, stemmed and rinsed
One handful fresh sorrel leaves
1 to 2 Tbsp. freshly squeezed lemon juice, optional
salt and pepper to taste

In a large saucepan, heat the olive oil over medium heat. Sauté the onion until it begins to soften. Add the garlic, and sauté for about 30 seconds, but don’t let the garlic burn.

Cooking in progress
Add the broth (and bouillon, if using) and increase the heat to medium-high, bringing it to a boil. Stir in rice, reduce heat to a simmer, cover the pot and cook for about 12 to 15  minutes or until the rice softens. Stir in spinach and sorrel. Add the lemon juice, if using; season with salt and pepper, to taste. Cook, covered, for an additional 5 minutes on a gentle boil.

Pureeing the soup in a blender
Remove from heat and allow soup to cool for about 10 minutes. Puree in batches in a blender or food processor, or use an immersion blender. You can make the soup as smooth as you like. (We like it velvety-smooth and the rice thickens the soup ever so nicely.)

Return soup to pot, taste, adjust seasonings if necessary; heat soup through on medium-low heat; serve.

To Serve: Serve as is, or you can swirl in a bit of cream just before serving, or top it with a dollop of plain yogurt!

Rubina’s first recipe - also a soup…

Sorrel Soup
Serves 4

4½ oz. fresh sorrel—chopped
2 cloves garlic
1¾ pints chicken stock
olive oil
2 medium eggs

Heat the oil in a saucepan. Peel the garlic and crush them whole, then cook them in the oil until just browning.  Add the chopped sorrel and stir. As soon as it is wilting, add the stock and simmer for 15 minutes or so.

Puree the above and reheat until it begins to quiver, add salt and pepper to taste.
Just before serving, whisk the eggs and then fold into the soup, whisking all the time. It should make a ‘foam’.

(This is a quite a strong tasting soup and you do not need much per person. I tend to serve it in a tea cup.)

Another way of using sorrel is that when you make spinach beuregs--you add a bit of sorrel to give the filling a lovely lemony tang. Try it.

Rubina's second sorrel recipe …

Here is another favourite of ours. If you don't have enough sorrel, you could squeeze in some lemon juice and use a few spinach leaves to make up the quantities:

Pork Tenderloin (fillet) with Sorrel


1 pork tenderloin—cut in ½” thick slices
2 cloves garlic
Handful sorrel—sliced finely (chiffonade)
4 tbsp. stock—chicken or vegetable
1 cup cream (what you call half and half I think—it needs to be thickish)
salt & pepper
more sliced sorrel for garnish


Sauté the tenderloin slices in butter until done, about 4 mins each side. Remove and keep warm.

In the same pan cook the garlic, but do not allow to brown. Add the stock and reduce by half, add the sorrel and cream, cook for 5 minutes until thickened. Season with salt & pepper.

Place pork on a plate and pour sauce over. Garnish with more sorrel.

This goes best with simple boiled and buttered rice, preferably basmati.