Pork Steak in Squash Blossom Sauce and Corn

Ingredients

  • 4 fillets of 150 g leg. approx. each
  • 4 cups fresh pumpkin flower
  • 2 cups frozen corn
  • ½ white onion
  • 1 pressed garlic cloves
  • ½ cup heavy cream
  • 1 teaspoon cornstarch
  • Olive oil
  • Chicken bouillon granules
  • Oil
  • Salt and pepper
  • Chopsticks

Preparation

  • Handle the chicken and season with salt and pepper on the grill until golden.
  • And Reserve.
  • In a skillet sauté the chopped pumpkin flowers, corn kernels and finely chopped white onion and the garlic clove with a little olive oil.
  • Season with granulated chicken bouillon.
  • Pour the cream slowly and stir until fully incorporate.
  • Add Cornstarch diluted in a little cold water to the mixture, stirring until sauce thickens.
  • Serve sauce over it and cuts of meat, sprinkled with fresh red pepper cubes.
  • Serve with red rice and peas.
TweetShare