Garlic & Herb Mignon with Roasted Fennel & Potato Bake
ROASTED FENNEL & POTATO BAKE
In a small pan bring cream, thyme, fennel seeds, garlic and lemon rind.
In the meantime preheat oven to 180ºC.
In a small to medium baking dish layer potatoes and fennel in alternative layers.
Season each layer lightly with salt and white pepper.
Pour over cream mix and place in oven and bake at 160ºC for approximately 35 mins or until a knife can easily pass through the potato and fennel layers.
PORK MIGNONS WITH GARLIC & HERB BUTTER
Pre-heat oven to 180ºC.
Remove all packaging and place mignons onto a greased baking tray.
Place baking tray in center of oven and cook for 20 minutes.
Use as a guide only, as cooking efficiencies of appliances may vary.
1 Pack of Bruemar Pork Mignons with Garlic and Herb Butter
3 Large Potatoes peeled and thinly sliced
2 head of Fennel washed and thinly sliced
10g Fennel Seeds
2 sliced cloves of Garlic
1 Sprig of Thyme
Lemon Zest of 1 Lemon