|
PORK STROGANOFF WITH THREE MUSTARDS |
Trim
the pork it and cut it into strips 3 inches (7.5cm) long and quarter
inch (5mm) wide. Slice mushrooms through the stalk into thin slices.
In a small bowl,
mix together the 3 mustards with the créme fraiche and, when
you're ready to cook the pork, take the frying pan and heat the
oil and butter together over a medium heat. Add the onion slices
and fry them gently for about 2-3 minutes until thery're soft.
Using a draining
spoon, remove the onions to a plate, turn the heat up under the
pan to its highest stting and, when it's smoking hot, add the strips
of pork and fry them quickly, keeping them on the move all the time
so they cook evenly, without burning. Then add the mushrooms and
toss these around to cook very briefly until their juices start
to run. Return the onion slices to the pan and stir them in. Season
will with salt and pepper, then add the wine and let it bubble and
reduce slightly before adding the mustard and créme fraiche
mixture. Now stir the whole lot together and let the sauce bubble
and reduce to half its original volume. Serve immediately, spooned
over rice.
|
|
SERVES
2
1
thick pork fillet (120z/350g after trimming)
1 tsp English mustard
1 heaped tsp wholegrain mustard
1 heaped tsp Dijon mustard
4oz (110g) small open-cap mushrooms
7 fluid ounces (200ml) créme fraiche
1 dessert spoon groundnut or other flavourless oil
Half oz (10g) butter
1 small onion, halved and thinly sliced
3 fluid ounces (75ml) dry white wine
salt and frshly milled black pepper
You will also need a 9 inch (23cm) solid frying pan. |
|
|
SPANISH PORK |
Pre
heat oven to 160 c / 325 f / gas 3
Heat the oil in a large flameproof casserole dish, and then add the cubes of pork and brown on all sides. Cook only a few cubes at a time and remove them to a plate when done. Then add the onions to the casserole and brown them for a few minutes before returning the meat to the pan and sprinkling in the flour.
Stir everything well and add the chopped tomatoes . Pour in wine; add the garlic, basil and a seasoning of salt and pepper. Stir bring slowly to simmering point then cover with a tight fitting lid.
Transfer the casserole to the centre shelf of the oven and cook for
1 ½ hours. After that add the chopped pepper and olives, cover again
and cook for a further 30 minutes (Until meat is tender).
This is delicious served with rice.
|
2lb diced pork
2 tablespoon olive oil
1 tablespoon plain flour
2 medium onions sliced
2 cloves garlic crushed
1 teaspoon basil
1 x 400g tin chopped tomatoes
6 fl oz red wine
1 pepper de seeded and chopped
2 oz pimento stuffed olives (optional)
Salt and pepper |
SWEET & SOUR PORK |
Pre
heat oven to 160 c / 325 f / gas 3
Heat the oil in a large flameproof casserole dish, brown pork, onions and celery then remove to plate.
To juices in casserole dish add pineapple juice, tomato ketchup, brown sugar, vinegar, tomato puree, cornflour and water. Mix together.
Add carrots, pepper, browned pork, celery, onions to the sauce and mix well.
Put into oven for 1¼ hours then add pineapple chunks and cook for a further 15 minutes (Until meat is tender).
This is delicious served with rice.
|
2lb diced pork
2 tbsp oil
1 large onion
1 Red pepper
2 sticks celery
3 carrots
Sauce
Small tin pineapple chunks
2 tbsp tomato ketchup
1 tsp brown sugar
1 tsp vinegar
1 dessert spoon tomato puree
1 tbsp cornflour
½ pt water
Pepper and salt |
|
SAUSAGE, BACON & ONION CASSEROLE |
Pre
heat oven to 150 c / 300 f / gas 2
Cut the bacon rashers into 4 or 5 pieces.
Heat a large frying pan, add 1 tbsp of the oil and fry the bacon
lightly for about 2 minutes until the fat begins to run.
Transfer to a casserole.
Fry the sausages lightly on all sides in the same fat, then
set aside on a plate. Add the remaining oil to the pan and tip
in the sliced onions, stir and fry over a low to moderate heat
until soft but not brown ( about 10 minutes). Add the crushed
garlic, if using, then stir in the flour. Add the tinned tomatoes,
breaking them up with a wooden spoon, then add the stock, oregano,
bay leaves and the worcestershire sauce and stir well. Bring
to the boil and simmer for a couple of minutes.
Cut the part cooked sausages into 2 or 3 pieces. Add the sausages
to the bacon, pour over the sauce, stir, then bake for an hour
to an hour and a half.( The cassserole will be ready after an
hour but the sauce will get more intense if you cook it for
a bit longer.) Check the seasoning adding salt and pepper to
taste.
Serve with mash or baked potatoes and buttered cabbage.
|
225g
smoked back bacon
3 tbsp olive oil
8 Great Garnetts traditional sausages
4 medium sized onions ( about 450g) peeled and thinly sliced
1 clove of garlic peeled and crushed ( optional)
1.5 tbsp plain flour
1 x 400g tin tomatoes
1 x 300ml beef stock
1 tbsp dried oregano
2 bay leaves (optional)
1 tbsp Worcestershire sauce
salt and freshly ground black pepper |
|
|
