Medallions of Pork in a White Wine & Mustard Sauce served with Champ
1 pork fillet cut into medallions
1 medium onion chopped thinly
175g button mushrooms
300ml sour cream
half a tsp paprika
100ml white wine
zest of 1 lemon
juice of half a lemon
4 tsp heaped of Dijon mustard
6 drops Tabasco
3 tbsp Worcestershire sauce
salt & pepper
Preheat the oven to 180C.
In a frying pan heat the olive oil and fry the chopped onions slowly. Once lightly browned remove these and place in a shallow casserole dish. Then fry the button mushrooms whole until lightly coloured and set aside.
Fry the pork medallions for 3 or 4 minutes on each side, then place these in the shallow casserole dish on top of the onions and place the mushrooms on top of the pork. In the frying pan add the sour cream, white wine, lemon juice, mustard,Worcestershire sauce, tabasco and cream and heat gently. Pour this over the pork, mushrooms and onions in the shallow casserole dish. Season with salt and freshly ground black pepper. Sprinkle paprika over the top. Place the lid on it and place into the pre-heated oven Gas Mark 4, 180°C (350°F) for 40 minutes.
Ingredients for the Champ
150g petit pois peas
50g spring onions (8 large spring onions)
3 tbsp chopped parsley
Salt and black pepper
Peel the potatoes and place in a saucepan and cook the potatoes in boiling salted water until cooked. Drain all the water return back to the heat and shake in the saucepan for a minute. Add the butter and allow to melt, once melted mash the potatoes thoroughly and season with salt and pepper. In another saucepan allow the milk to heat slowly and simmer with the peas and spring onions until peas are just cooked. Add the parsley for a minute before pouring the warm milk mixture over the mashed potatoes. Mix carefully until smooth and serve with a knob of butter and garnish with parsley for garnish.
Curried Chicken Soup
Serves 6 as starter or 4 as main course Ingredients –For the Broth
400g chicken breasts
2 tbsp. butter
1 medium onion, finely diced
2 garlic cloves, crushed
1 medium red chilli, deseeded and finely diced
1⁄2 fennel bulb, finely sliced
100ml apple juice
400ml vegetable stock
For the Soup
4 tbsp. butter
4 tbsp. flour
1 tbsp. mild curry powder (or spice mix of your choice)
500ml vegetable stock
Salt and freshly ground black pepper
For the Topping
1 medium carrot, peeled and finely diced 1⁄2 fennel bulb, finely diced
1⁄2 celery stick, finely diced
2 tsp. chopped parsley
4 tbsp. sour cream, to garnish
For the Broth
In a large saucepan over a medium heat add some oil, then add butter and stir over a medium to high heat. Add the onion, garlic and chilli and sauté for 4 to 5 minutes.
Add the fennel and simmer for a further 2 minutes. Pour in the apple juice and bring to the boil. Stir in the vegetable stock and
bring to the boil again before adding the chicken breasts,Cover with a tight-fitting lid and simmer for 12 to 15 minutes, until the chicken is fully cooked but not overdone.Take out the chicken fillets and set aside to cool. Then shred the chicken with two forks into small bits.
For the Soup
In a large saucepan over a medium heat add some oil and heat, add your spices and stir,
then add butter and continue to stir and melt the butter making sure not to burn it, add the flour and continue to stir keeping it moving so the butter and flour don’t burn. Pour in the broth cooked earlier, plus add in the stock turn up the heat until it thickens slightly.
Return the chicken to the saucepan and heat through.
Add the cream and stir well.
Check the seasoning, adding salt and a little freshly ground black pepper to taste. To serve, ladle the soup into warm bowls. Top with the finely chopped vegetables and garnish with a little sour cream.