Sicilian pork
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Cooking oil |
| 1 | pounds | Pork fillet - cut into medallions; (450g) |
| 6 | ounces | Button mushrooms - sliced; (175g) |
| 1 | small | Red pepper - sliced |
| 7 | fluid ounce | Dry white wine; (200ml) |
| 1 | Chicken stock cube - dissolved in 3fl oz; (75ml) boiling water | |
| ½ | teaspoon | Schwartz Marjoram or Basil |
| ¼ | teaspoon | Schwartz Garlic Granules |
| ¼ | pint | Double cream; (150ml) |
| 1 | teaspoon | Cornflour - blended with 1 tbs water |
Directions
Heat the oil in a frying pan and fry the meat until browned. Add the mushrooms and red pepper and cook for a further 1-2 minutes. Stir in the wine, stock, Marjoram or Basil and Garlic Granules. Simmer gently, uncovered, for 15 minutes. Add the cream and cornflour paste and stir until thickened.
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