Although I am vegetarian, I do cook meat for my family. I feel it is important to know where our food comes from, so as much as is possible I try and source meat that is free range and hormone free. This recipe with its' tasty cream sauce, is one of my own inventions and usually goes down really well with my whole family.
500g Pork fillet (sow friendly)
250 g sliced button mushrooms (or you can use a mix of different types of mushrooms)
1 Tbs flour
250ml organic cream
1 white onion, chopped into small pieces
a few sprigs of fresh Thyme
a glug of sherry
300g Tender stem broccoli
Salt and black pepper to taste
300g Basmati rice (or any white rice)
Fresh parsley for garnishing
- Place the Basmati rice on to steam for around 40 minutes.
- Slice your pork fillet into smaller pieces.
- To make the sauce, sauté the onion in some butter in a deep pan until golden.
- Add the sliced mushrooms and continue to sauté until soft.
- Add the flour and then some cream.
- Add the sherry, thyme and salt and pepper and allow it to cook on a low heat for a while.
- Take the sauce off the stove and allow to cool for a few minutes before using a hand blender to blitz some of the mushrooms and onion into a thicker mixture. (Do not blend completely though, it is nice to keep the texture of the full pieces of mushroom)
- Wash and then steam the Broccoli for 15 minutes.
- Lightly fry the sliced pork in a pan with a little olive oil until golden yet still tender. (about 2 mins a side)
- Heat the sauce and add more cream as necessary. Once warm, serve the pork on a bed of rice alongside the Broccoli. Add the sauce over the pork and rice.
- Sprinkle with parsley and enjoy.