While the pork is cooking – and before you make the sauce – put ice-cream-scoop-sized dollops of mashed potato on a flat baking tray lined with greased greaseproof paper and score lightly with a fork all the way round to tart them up a bit. Or pipe the potato through a star-shaped nozzle if you have enough time and patience – not to mention a piping bag. In fact, you can make a fairly good piping bag yourself by twisting a large semicircle of greaseproof paper into a cone shape then securing with Sellotape all the way along the join and snipping off the pointed end, but only work with small amounts of potato if you’re using a home-made piping bag; mashed potatoes are a lot heavier than cream or meringue and too much will burst the bag. (You’ll still need the star-shaped nozzle for this to work though.)
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2 thin pork fillets per person
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1 cucumber
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½ onion
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½ pint (250 ml) pale stock (chicken or vegetable)
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Milk
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Butter
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2 tbsp flour
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½ tsp nutmeg
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½ very small jar of pickled gherkins (with vinegar)
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Step 1:
Grill or fry the pork fillets for a few minutes to brown the outside then transfer the meat to a casserole dish, cover tightly with foil and bake in a preheated oven, Gas Mark 3 (170°C), while you make the sauce.
Step 2:
Now peel and de-seed the cucumber and chop it into chunks; also peel and chop the onion while you warm some butter in a frying pan. When it’s just about foaming, add the cucumber and onion and cook gently for a few minutes until the onion has softened but not coloured.
Step 3:
Add the flour and nutmeg to the pan, stirring well, and cook for another minute. (Take the pan off the heat while you make the stock.)
Step 4:
Make the stock in a measuring jug (with one stock cube) to
Step 5:
Add the stock to the pan, stirring well. Bring to the boil then simmer gently for a couple of minutes, stirring constantly until the sauce thickens.
Step 6:
Allow the sauce to cool slightly then blend in a food processor or liquidizer.
Step 7:
Cut roughly half the jar of gherkins into slices and add them to the sauce.
Step 8:
Pour the sauce over the pork fillets then cover with the foil again and cook for another 30 minutes or so until the pork is completely tender.
Step 9:
Serve with creamed potatoes (see above) and green vegetables or salad.
Like The Article? Buy The Book!This article originally came from the book 'Fish Pies and French Fries, Vegetables, Meat & Something Sweet' at
How To Books.
