These are rounds, about 2.5cm thick, of boneless, tender top quality meat, eg pork fillet medallions or best end of lamb medallions. Medallions are usually pan-fried or grilled and served with a sauce.
Waitrose
Useful information ...
Turkey Breast Medallions with Pecan-Honey Glaze Recipe
When you don't have time to roast a whole bird, try these quick-fixing breast slices.
Medallion - a small, coin-shaped slice of meat or fish.
Melba Toast - thin slices of bread baked slowly until crisp. Named for the coloratura soprano, Dame Nellie Melba, who was the toast of international society early in 21st century.
Medallion: A small round bit of meat.
Meringue: Egg whites beaten until stiff, then sweetened; Used as toppings for pies or baked as cookies.
Mince: To chop food into tiny pieces.
medallion - a small piece of meat (beef, chicken, pork, veal) lightly pounded into an oval or a round
meringue - sweetened egg whites beaten until stiff but light
mince - to chop into very fine pieces ...
Medallion - A small, round cut of meat, usually pork, veal, or beef.
Melt - Heating a food (such as shortening, butter, or chocolate) until it becomes liquid.
Medallion - Small, round cuts of beef, chicken, veal, or other meats taken from the tip or end cut, or formed in a mould.
Melt - To heat a food product until a liquefies, either with direct heat, or using a bain-marie.
Medallion: classical term applied to food that is cut or shaped in a flat and round or oval shape.
Medici sauce: béarnaise with a reduction of brown sauce and red wine.
Meethi: A sweet melon seeds ...
medallion (med-al-eean) - A French word meaning "metal." The word means a skinless, boneless round piece of meat which is usually cut from the loin of pork, lamb, or veal.
Medallion:
A very small, round cut of pork, veal, or beef.
Medallion: ...
Pork medallions with squash and chickpea mash
By Nick Nairn
Light meals & snacks
Squash soup
By James Tanner ...
medallion A small round or oval bit of meat.
mince To chop food into tiny, irregular pieces
moisten Adding enough liquid to dry ingredients to dampen but not soak them.
Medallion (Fr.): A small, round scallop of meat.
Meringue (Fr.): Egg whites beaten until they are stiff, then are sweetened and possibly baked until stiff. Three types are regular or common, Italian, and Swiss.
Medallion
Small round or oval of lightly pounded meat such as chicken, tenderloin, pork and veal.
Meringue ...
Pork Medallions in Mushroom Marsala Sauce
From Fine Cooking Magazine
Crown Roast of Pork ...
Beef Medallions and Mushrooms in Red Wine Sauce Handle
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Croxetti pasta is a specialty Italian pasta made in the shape of a medallion and stamped with symbols, decorations, and coats of arms. The style originated in Liguria, which is located in Northwestern Italy, along the border with France.
Medallion The preparation of food into a flat round medallion shape.
Melange The combination of two or more fruits or vegetables prepared together. A French word meaning 'to mix'.
It is used on roasts, medallions, and tenderloins to help hold their shape and provide for more even cooking. Chicken is sometimes trussed with kitchen twine to help hold the wings and legs in place as the chicken is cooked.
Pork Orange Sauce is a main dish recipe created of pork medallions, worcestershire sauce, seasoned flour, clove garlic crushed, oil and butter, orange peeled and sliced, orange juice, chopped parsley, and dry mustard.
Medallions: Steaks (1 inch; 2.5cm thick) 2 to 3 minutes per side.
Roasts: Brown in pan then cook in preheated oven for 8 to 12 minutes per pound (500 gms) at 425°F (220°C). Thick roasts may take longer than thin regardless of weight.
Beef meat in form of medallion
Water, salt, soy
Sugars: saccharose, dextrose
Emulsifiers: E472e, E471, E481, E300, E516, E262, E210, E327
Fat content: 20%.
Whether it is chopped up vegetables to be used as aromatics to add flavor to the dish, breasts of chicken, filets of fish or steak medallions, you want them all to be the same size so they cook evenly.
Divide mixture into 10-12 equal portions.
Shape each portion into medallions and keep aside.
Heat Oil in kadai/pan and fry kababs, few at a time untill crisp and golden brown. Serve hot, garnished by onion rings and accompanied by mint.
Veal Oscar - A classic Swedish dish. Traditional preparation for Veal Oscar has veal medallions topped with crabmeat and asparagus and a little béarnaise sauce.
Ostrich Oleg: Pan roasted, farm raised ostrich, medallions finished with a sauce of black walnuts, wild mushrooms, and coconut milk.
Barbecue Pork Kabobs
Barbecued Pork Tenderloin Sandwiches
Cuban Garlic and Lime Pork Chops
Grilled Pork Tenderloin Medallions ...
pork sirloin cutlet = pork cutlet Notes: These lean steaks are similar to sirloin chops, only meatier and boneless. Substitutes: pork tenderloin (slice medallions from it) OR pork sirloin chop ...
Dill is an annual herb which grows to a height of about 3 feet. Fresh or dried, dill is used as a flavoring for a variety of dishes, including meat, vegetables, salads, and sauces.
Recipes: Pork Medallions with Mushroom-Dill Sauce
Cucumber Dill Dip ...
mignonette: another name for medallion or noisette--a disk-shaped cut of lamb (also poivre mignonette, crushed white pepper)
mille-feuille: thousand layers; a filled dessert made with two sheets of puff pastry ...
medaillon (Fr.) Small round "medallion" or scallop of meat, such as
beef, lamb, veal, or even a slice of foie gras.
medlar See loquat.
Medoc Frcnch wine-producing region north of Bordeaux bounded on ...
 See also: Cooking, Beef, Pork, Meal, Sauce
  
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