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01/02/2013, 12:17 PM
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#1
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Posts: 2,615
Joined: 19-August 09
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We dont eat pork and I've never eveer cooked it. But so many people said the crispy parma pork wass so delcious that I am giving it a go.
Question... Recipe says to cut your fillet into 8 equal medallions.....is that legth wise or width wise? The fillet I bought (& it looked like it was the eonly way you oculd buy it) is really long and skinny....so am I supposed to cut it like you would an eye fillet into steaks? They'd be really tall and tiny....or just chop it up?? |
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01/02/2013, 12:26 PM
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#2
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Posts: 762
Joined: 25-February 10
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I'd cut it up like you would a cucumber if that makes sense, so it's in rounds.
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01/02/2013, 12:26 PM
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#3
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Posts: 1,011
Joined: 13-May 10
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I don't have the recipe in front of me - but if you're using a pork fillet then you would cut it up across the length - like a swiss roll, if that helps
I suspect that you probably get to smack it to flatten the pieces down into thinner/wider medallions so they cook quicker. Please let us know how this works, I've seen that recipe and it looks yummy. (hehe, I just recommended smacking on EB This post has been edited by Rubybelle: 01/02/2013, 12:28 PM |
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01/02/2013, 12:30 PM
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#4
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Posts: 791
Joined: 1-April 11
From: Adelaide
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Try a butterfly medallion. With a sharp knife, cut halfway thru the pork, then at an equal distance, cut entirely through, then spread it open like a butterfly, and beat it with the mallet.
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01/02/2013, 12:34 PM
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#5
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Posts: 2,745
Joined: 19-November 10
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Cut it into rounds (like you would fillet steak) and then bat it out to make thinish pieces. Don't cut it lenthways or it will be really tough to eat.
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01/02/2013, 01:42 PM
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#6
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Posts: 2,615
Joined: 19-August 09
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excellent thanks ladies will try cutting turning and bashing method! Will report results in the 15/30 minute thread!!
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