Porc a La Creme Recipe |
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You will need..... 1.5 lb. pork
fillet or boned loin of pork
2
teaspoons salad oil
1
oz. butter
1
onion, peeled and chopped
1 level
tablespoon paprika pepper
Preparation Time 1 level tablespoon flour
15 minutes 1/2
pint water
1
beef stock cube
Cooking Time
5 tablespoons sherry
30 - 40 minutes 1 level
teaspoon tomato puree
salt
& pepper
6 oz. small button mushrooms
1 level teaspoon corn flour
5 oz. carton double cream
Cut pork in 1.5 inch pieces. Heat oil in a pan, add butter, then fry pork
pieces quickly till they are beginning to turn brown. Remove from pan and
drain on kitchen paper.
Fry onion and paprika for 2 minutes. Blend in flour and cook for a further
minute. Remove from heat and blend in stock. Add sherry and tomato puree,
return to heat and simmer till thick. Season with salt and pepper,
then add the meat. Cover and simmer for 30 - 40 minutes or till the pork
is tender.
At the end of cooking time add mushrooms to pan. Blend corn flour to a
smooth paste wit t2 tablespoons cold water and add to pan. Reboil and,
just before serving, blend in cream. this can be decorated with triangles
of fried bread and spring of parsley. Serves 4
Quick Tip
If you find that chopping several onions makes you cry, keep the cut
side towards the board. Do not lean unnecessarily over the board and
shop short bouts.
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