Pork Chops with mushrooms and garlic
Most supermarkets are now selling a mixed packet of gourmet or wild mushrooms, which would be perfect to use in this dish. However, if you prefer you could use all closed cup or chestnut mushrooms.
1 tablesp. olive oil
4 x 100g lean pork chops, well trimmed
150g packet gourmet mushrooms sliced
1 garlic clove, crushed
2 tablesp. medium sherry
200ml creme fraiche
Boiled potatoes and green beans, to serve
Salt and freshly ground black pepper
Small knob of butter
2 shallots, finely chopped
Cooking time - 30 mins
Preheat the oven to Gas Mark 4, 180C (350F). Heat the oil in a frying pan and quickly sear the chops for a minute or so on each side until golden brown, then place in an ovenproof dish, side by side. Season to taste.
Add the butter to the pan and once melted, stir in the shallots and cook for a couple of minutes until softened, stirring. Add the mushrooms and garlic and season to taste, then saute for another few minutes until the mushrooms are just tender.
Pour the sherry into the pan and allow to bubble down, then stir in the creme fraiche until just heated through. Spoon over the pork chops and bake for 20 minutes until the pork chops are completely cooked through. Serve the dish straight to the table and have bowls of boiled potatoes and green beans to hand around separately.
Spiced Pork Roast with Apple & Thyme Cream Sauce
Belly of pork, also known as "lap" of pork, makes a tender, flavoursome roasting joint; cooked simply on the bone it has the advantage of a large area of skin to make crackling
1 pork belly, about 1½ kg (3 lb)
1 medium onion, finely chopped
3 cloves garlic, crushed
75g (3 oz) butter
A bunch of mixed fresh herbs, finely chopped
225g (8 oz) fine breadcrumbs
1 egg, beaten
Salt & freshly ground pepper
2 tablesp. melted butter
2 tablesp. chutney
1 tablesp. lemon juice
2 cloves garlic, crushed
2 tablesp. Guinness flavoured mustard
2 large cooking apples, peeled, cored & chopped
1 medium onion, peeled & chopped
2 garlic cloves
2 sprigs thyme
125ml (¼ pint) medium/sweet white wine
125ml (¼ pint) chicken stock
250ml (½ pint) cream
First prepare the stuffing:
Cook the onion and garlic in butter until soft, then add the herbs and breadcrumbs. Cool a little before mixing in the egg and seasoning well with salt and freshly ground pepper.
Preheat the oven: Gas Mark 2,150°C (300°F).
To prepare the meat:
Trim off any excess fat and prick the centre of the meat with a kitchen fork, then combine all the Spicy Paste ingredients together and brush the meat with this mixture. Spread the stuffing over the meat, then roll it up and tie firmly with cotton string.
Brown the meat with a little oil in a hot roasting tin and cook in the preheated oven, seam side up - preferably on a rack over the tin - for three hours. Halfway through cooking, remove the joint from the oven and brush liberally with the Spicy Paste; return to the oven seam side down and continue cooking.
To make the sauce:
Bring everything to the boil and simmer for 15 minutes, then discard the thyme, liquidise the mixture, strain and season to taste. If it seems too thick, adjust the texture with extra stock. Serve the sliced meat on heated plates with its sauce.
Mashed potato, pickled carrots and a seasonal salad.
*All Recipes courtesy of Bord Bia