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Ingredients:
2lb (1kg) Pork Fillet
2 Lemons
1`2 green cardamoms or 2 teaspoons ground cardamom
1 dessert spoon cumin - more if you like
1 tbls ground coriander - more if you like
Salt and pepper
1 clove of garlic
1 oz (12gm) butter
2 tbls olive oil
Plin flour or cornflour
1 pt (575ml) chicken stock
3 tbls creme fraiche or creamy yogurt
Method:
Put the fillet between greaseproof paper or cling film and beat flat with a rolling pin.
when the fillets are thin cut them into 2 or 3 sections and place in one layer in a shallow glass or china dish.
Pour over the juice and grated rind of the lemons, the crushed garlic and cardamoms, cumin, coriander and seasoning, cover well and marinade for 24 hours.
Heat the butter and oil in a casserole, strain the meat from the marinade and brown on both sides in batches.
Lift out the meat, stir in the flour and cook for 1 to 2 minutes.
Add the stock and marinade on a low heat and stirring constantly bring to the boil.
Replace the meat and bake at 180c - 350F or Gas 4 for 30 minutes
Just before serving remove from the heat and stir in the crème fraiche or yogurt. Chopped fresh coriander leaves can be added.
Serving Suggestions: Rice to serve, preferably brown and perhaps stir fried mange touts and strips of red pepper for a colourful dish with flavours from the Middle and Far East.
Gill Graham. LIPS Gloucestershire |
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Serves: 1O
Cooking time: Approximately 55 minutes
Temperature: Gas mark 4, I 8O°C 350°F
INGREDIENTS:
10 British pork loin chops
450g (I Ib) courgettes, thinly sliced
3 cooking apples, peeled and chopped
2 x 450g (8oz) cans tomatoes, chopped
3 x 15ml sp (3tbsp) tomato puree
2 x 5ml sp (2tsp) dried sage
Salt and black pepper
METHOD:
Mix all ingredients (except the chops) together in a bowl. Put some of the tomato mixture and a chop on a square of foil large enough to encase. Wrap the foil loosely around to form a pared. Place the parcels in a roasting tin before putting into the oven, as there may be some liquid loss. Cook for approximately 50-55 minutes. When cooked, unwrap carefully retaining the liquid.
Serve with potatoes and seasonal vegetables. |
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Serves 10
Cooking time 25 - 30 minutes
Oven 180C; 350F; Gas Mark 4
Ingredients:
10 slices cold raost British pork
350g (¾ lb) apple jelly
85g (3½ oz) butter
195ml (6¼fl oz) red wine
Method:
Put the jelly, butter, wine and cloves in an ovenproof dish and place in a pre-heated oven until the mixture has melted. Skim the mixture and remove the cloves; lay the pork slices in the sauce and return to the oven for 25 - 30 minutes or until heated through.
Serve with boiled potatoes, mange-tout and carrots |
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