I love the long days of June. I love having 16 sun-soaked hours to enjoy the splendour of Canadian summers and relish the prospect of lots of warmth and sunlight to come. It’s important to enjoy every minute of these days, from sunrise to sunset. Let me suggest a simple recipe for the barbecue that will put a perfect end to your day and start you off on a great summer night, preferably with some friends and a bottle of wine.
The recipe I have in mind is Pork, Peach and Feta Papillote. It’s an easy recipe that weaves together pork chops, delicious Canadian Feta, sweet peach jam and fresh herbs. Best of all, it will leave you with plenty of time to enjoy a nice bottle with your guests. For those of you who prefer white wine with pork, I would recommend a dry French Chardonnay, like a Louis Latour. If you would rather enjoy a glass of red, a New Zealand Pinot Noir will work very well with the sweet and salty combination of pork, peach and Canadian Feta flavours.
Here’s to long summer days!
6 pork chops, 1˝ (2.5 cm) thick or
6 cutlets, 1˝ (2.5 cm) thick
1 cup (250 ml) Canadian Feta, crumbled
¼ cup (60 ml) onion, chopped
2 cloves garlic, chopped
1/3 cup (80 ml) peach jam
½ cup (125 ml) sodium-reduced chicken or
½ cup (125 ml) beef broth
3 tbsp (45 ml) peach jam
5 sprigs of fresh thyme
1/3 cup (80 ml) fresh parsley, chopped
1 1/3 cups (330 ml) young arugula leaves
Preheat grill to medium heat. Slice cutlets halfway through thickness but without cutting all the way through. Reserve. In a bowl, mix Feta with onion, garlic and peach jam. Season generously with pepper.
Stuff cutlets with Feta and peach mixture. Close and hold in place with toothpicks. Grill cutlets 2 minutes on each side. Transfer onto aluminum foil, then add mixture of broth, jam and herbs. Fold up aluminum foil to form a papillote and continue cooking for 10–12 minutes. Serve with arugula.
Cheese alternatives: Canadian Brie, Havarti, Gouda.