Pork Wellington: a refined dish that is sure to impress your guests. This recipe offers a new step-by-step version of the classic English version. It is a pork filet basted with old-fashioned mustard and garnished with spinach, herbs and renowned Quebec Louis d’Or cheese. It is then completely covered in a puff pastry and basted with a beet demi-glace just before serving. Bon appétit!
Pork tenderloin is marinated in the classic Mediterranean flavours of yogurt, dill, and basil. Served over a fresh Greek salad, it’s perfect to serve up and enjoy on a hot day.
Potatoes have been used in soup for centuries because the starch acts as a thickener. Colby cheese, marjoram and parsley give this soup the hearty taste of the Scottish Highlands.