Hot of the plate - another quickie (Meat)

Member Name: Picasso

Product:	Meat
Date:	14/11/05 (176 review reads)
Rating:

Advantages: Quick and easy to make

Disadvantages: none

I have written several recipes for dooyoo. I cook a lot and what's more I really enjoy everything about it, the planning, buying in and finally the cooking and serving it up especially when you have a husband like mine who seems to enjoy everything and anything. At the weekend I may well choose to cook something which is more time consuming but mid week, it needs to be quick and easy. After a working day I don't want to spend hours preparing a meal. All the meals I've written about on dooyoo come into the latter category. And so for my next quickie: -


PORK WITH MUSTARD CREAM SAUCE

Preparation time 10 minutes
Cooking Time 12-15 minutes


INGREDIENTS
2 tbsp olive oil
4 escalopes of pork 150-175g each
1 clove of garlic, chopped
6 spring onions sliced diagonally (use both white and green parts)
120ml of dry white wine
1 tsp chopped fresh sage
2 tbsp cornflour
2 tbsp milk
2 tbsp Meaux mustard
75 ml double cream
Salt and pepper to taste


What is Meux Mustard?
This is a delicious mustard from France and is made from brown and white mustard seeds and had a very grainy texture with a warm spicy flavour. It costs a little under £1 for a 210 g jar and according to my jar it was first established in 1747. (The recipe not the contents of my jar!) You can by Meux Mustard in all supermarkets. It lasts for about three months once if kept refrigerated, although the jar states only one month. After that it start to dry out.


HOW TO MAKE
1.Heat the oil in a heavy based frying pan and fry the pork on one side for 2 minutes until just turning brown. Turn over and do the same with the other side.

2. Add the garlic and spring onions and fry for 1-2 minutes.

3. Pour in the wine, add the sage and seasoning, cover and cook for 4-5 minutes.

4. Mix together the cornflour and milk and stir into pan. Stir in the mustard, then the cream and bring to the boil for a couple of minutes until thickened.

5. Serve with your favourite rice and a nice tossed salad or your favourite vegetables.


RECIPE TIPS
The thinner the meat the less time it will take to cook. I have followed the same recipe using turkey and talking turkey, if you have plenty left over at Christmas you can also add cooked turkey. Omit sage 1 and add the turkey to the cream and heat through. It really is delicious whichever way you do it.

Enjoy!

Summary: A complete meal in a little time.