A Year In Redwood

A couple of weeks back I did the review of the Lemon Tart from the “A Taste of Certus” charity cookery book.  Some of the 800 members of staff at Certus got together, donated recipes and produced this book all for Heart Children Ireland.  Contact Heart Children Ireland to get your copy of the book now…. only €10.00 posted to you and all proceeds go straight to Heart Children Ireland.

Not satisfied with just reviewing one recipe.  I had to volunteer to review the pork dish too!  How could I not?

Lily (A Mexican Cook in Ireland) had been good enough to send me the book.  There was only one pork recipe in it.  So????

Well, on a Friday evening recently we were late home.  There was nothing out of the freezer (my fault, of course!)  What could we do that was quick and easy.  I know probably not the night to decide to try a new recipe but there was a pork steak (fillet) in the freezer and it would be quick to defrost.

The recipe was donated to the book by Richard Egan.  And Richard, it is a lovely recipe indeed!  Thank you!

To serve 4.

Ingredients:

• 1 large or 2 small pork fillets
• 25 g butter
• 1 dessert spoon of chopped fresh rosemary
• 150 g mushrooms, sliced
• 3 tablespoons chopped shallots (or scallions)
• Salt and freshly ground black pepper
• 150 ml chicken stock
• 150 ml cream
• 3 teaspoon freshly grated ginger
• 1 dessert spoon chopped fresh parsley

Method:

Richard does suggest trimming fat off – we didn’t.  There is very little fat on fillet, and it is good for you and for the dish!

Cut into 1 cm/half-inch slices.

Heat half the butter in a frying pan and when it foams add the pork slices and stir.  Add the chopped rosemary and cover with greaseproof paper and lid.

Cook on a gentle heat for c 7 minutes or until barely cooked through.

Meanwhile sweat the shallots or scallions in a pan in the rest of the butter.  Increase the heat, add the mushrooms and season with salt and freshly ground black pepper.  Cook for about 4 minutes. Set aside.

When the pork is cooked transfer to a warm plate and keep warm.

Add the chicken stock, cream and ginger to the pan that you have cooked the pork in.  Reduce the liquid by half over medium heat which will thicken the sauce slightly.

When you are happy with the flavour and texture of the sauce, add the pork and mushrooms back in.

Simmer for 1 – 2 minutes, taste and correct seasoning.

We served the pork with rice.

Enjoy!