A new recipe
PORK WITH LEMONS AND MUSHROOMS
PORK FILLET (WHOLE)
1 SMALL RED CHILLI (MEDIUM STRENGTH) CHOPPED AND SEEDED
1 COX APPLE (OR SIM)
1 MEDIUM CARROT
1 TBS LEMON JUICE
5 CLOVES OF GARLIC
4 BAY LEAVES
CHOPPED SAGE (IDEALLY FRESH BUT DRIED WILL SERVE)
HALF A BOTTLE LIGHT RED WINE
¼ PT DOUBLE CREAM
1 TSP DEMERARA SUGAR
Pre-heat the oven to 130. Chop the fillet into good size chunks – A medium fillet should make six to eight medaillons. Heat the oil and bay leaves in a heavy iron casserole on a high heat. Sear the outside of the pork until brown and grind some fresh pepper over while cooking. Grate the zest of the lemon over the cooking meat. When the meat is browned season with salt, remove from the pan and place on plate to rest.
Brown the chestnut mushrooms (whole not chopped) with the sage. Once the mushrooms are browned squeeze the lemon juice and pour over. Add the pork and the red wine and the lemon skin cut into quarters and gently stir the ingredients together. Cover the casserole with the lid and place in the oven.
Peel and half the garlic cloves lengthways. Fry the garlic and the chilli in a pan till the garlic is just starting to brown. Add the two tbs of lemon juice. After the meat has cooked for approximately twenty minutes add the garlic and chilli mix and return to the oven for a further 30 minutes
Peel and core the apple and chop into small slices (not too thin). Clean and chop the carrot into medium thickness slices. Fry apple and carrot in a teaspoon of olive oil. Grate a small amount of fresh nutmeg over them and after approximately five minutes of cooking add a good dash of lemon juice and a teaspoon of Demerara sugar. Cover with a frying screen and cook for a further two minutes. Remove the casserole from the oven and add the carrot and apple. Return the casserole to the oven for a further 15 minutes. After that time check the meat is tender – One should be able to cut it with a fork but it should retain its shape.
Remove the bay leaves and lemon skins and stir in the cream before serving. Serve with boiled or steamed rice and a green salad. Sebastian Petit 17-02-2012