Description
A very tasty creamy dish that will have you scraping the pan out for more, great with rice and a baguette.
Ingredients
Pork 500-700g (about 200g per person)
Mushrooms (2 handfuls)
Cream (300ml)
Vegetable Stock cube
2 small onions
Parsley
Salt and Pepper
Rice (1/2 cup per person or more if you’re hungry)
Cornflower/Arrow root (a teaspoon, for thickening)
Natural yoghurt (if there’s any hanging around)
Cooking equipment
Small pan
Large frying pan
Pan for rice
Spatula
Directions
· Cut up the pork into thin slices, remember to wash your hands afterwards
· Chop up the onions and mushrooms ready to go in.
· Put water on to boil for the rice with a bit of salt then whack your rice in.
· Put your stock cube and about 2 cups of water in the small pan and boil until it has reduced by half.
· Add half your onions to it and all the cream and reduce by half again, then let it simmer. If it still needs thickening mix your teaspoon of cornflower into a very small amount of water until pasty, then mix into the sauce
· Fry off the pork with the rest of the onions and season with parsley, salt and pepper in the frying pan
· Once the pork is cooked, add the sauce and mushrooms to the frying pan and mix in a bit more parsley with that bit of natural yoghurt if you’ve got any.
· Sort out your rice and serve it up, nice one.
