This tasty combination of pork escalopes, mushrooms, juniper and mash makes for a perfect family dinner, but make sure the pork has a generous layer of fat. We recommend good, free-range pork, it may cost that little bit extra, but it’s definitely worthwhile as the flavour is far superior.
Preparation time: 10-12 minutes
Cooking time: 30 minutes
Serves 4
Ingredients:
•4 large estima potatoes, peeled and cut into quarters
•110g (4oz) butter
•175ml (6fl oz) double cream
•1tbsp olive oil
•4×175-225g (6-8oz) escalopes of pork
•2 shallots, peeled and sliced into fine rings
•4 juniper berries, crushed
•400g (14oz) mixed mushrooms (such as oyster, buna shemeji and shitake), wiped clean – sliced
•2tbsp sherry
•1 clove of garlic, peeled and finely chopped
•2tbsp chopped flat-leaf parsley
•Salt and black pepper
Method:
1. Place the potato quarters in a large saucepan, fill with water, add a pinch of salt and bring to the boil. Cook for 20 minutes or so until softened, then drain and return to the pan. Mash with half the butter and two-thirds of the cream, season with salt and pepper and keep warm in the pan.
2. Meanwhile, set a frying pan over a high heat and add the oil and half the remaining butter. Season the pork well with salt and pepper and when the butter has melted, add the pork to the pan.
Fry for 3-4 minutes on both sides, then remove from the pan and set aside.
3. Set the pan back over the heat, add the remaining butter and, when it has melted, tip in the shallots, juniper berries and mushrooms. Sauté together quickly, add the sherry and cook for 1-2 minutes to allow the alcohol to evaporate off.
Alternatively, burn off the alcohol by carefully lighting it with a match. Add the garlic and the remaining cream, if you wish, and cook for 2 minutes.
4. Spoon the mash on to each plate, place a pork escalope alongside, add the mushroom mixture and scatter over the parsley. Season with salt and pepper to serve.
For more information visit: www.moretomushrooms.com
Sportsister
The Women’s Sports Magazine
