| Pork
Steaks with Mushrooms in a Red Wine Sauce |
Preparation
time: 10 mins
Baking time: 30-60 mins
Serves
4 (halve ingredients to serve 2)
1 tbsp oil or pork dripping
4 shoulder, or spare rib pork steaks
1 tbsp flour seasoned with freshly ground black pepper
100g (4ozs) small closed mushrooms - wipe with damp kitchen
paper and slice 1 tsp mushroom ketchup
100ml (4ozs) red wine
100ml (4ozs) stock
Set
oven at gas 4/180C/350F/Aga baking oven.
Method
Heat the oil in a shallow pan. Trim all excess fat from the
steaks then dry them on kitchen roll before lightly coating
in the seasoned flour.
Add
to the hot oil and cook for about a minute on each side or
until beginning to brown, remove from pan.
Scrape
up any sediment from the base of the pan and pour in a film
of hot water before adding the prepared mushrooms and mushroom
ketchup.
Simmer
until the mushrooms begin to soften, then remove from pan.
Add the wine and stock and boil to reduce by half.
Return
the steaks and mushrooms to the pan, bring to simmer, cover
and place in the pre-set oven to cook for 30-60 mins until
the steaks are tender.
To
serve, put a steak, topped with mushrooms, on to individual
hot plates, or one large hot serving dish.
Boil
the remaining juices until they begin to thicken then spoon
over each steak.
Lazy
Cook tips - prepare the mushrooms while the steaks are browning.
The small amount of water added will prevent the mushrooms
from sticking and avoids using more oil. After 10mins. cooking
reduce the oven temperature to gas 3/150c/300f/Aga simmering
oven to extend the cooking time if this fits in better with
your time-plan Watch the final boiling of the juices carefully,
they will suddenly reduce and thicken.
Serving
suggestion - I serve this recipe with a Spicy Potato Mash
(see recipe here), and a green vegetable.
Serves
4 (halve ingredients to serve 2)
450-700g (1-1½lb) potatoes - boiled
25-50g (1-2ozs) butter
little milk to soften
half-ring black pudding - cooked
Method
Strain
the liquid from the potatoes, add the butter and mash until
smooth, adding a little milk to soften the texture. Crumble
the black pudding into the mash and stir in. Serve hot.
Lazy
Cook tips - to cook black pudding, remove the outer skin and
cut the pudding in half lengthways then cook for a few minutes
in a little hot fat. If this mash is to be served with the
Pork Steaks and Mushroom recipe, the pudding can be cooked
in the pan after the steaks have been browned.
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Serves
4
4
tbsp orange marmalade
2 oranges
1 pkt ready rolled puff pastry
single cream
Set
oven at gas 6/450 F/220 C/Aga roasting oven.
Method
Spread the marmalade over the base of a shallow round pie
dish. Cut the oranges into thin slices, discarding any pips,
and arrange, overlapping, over the marmalade.
Lightly
oil the rim of the dish and cover with pastry pressing down
on the oiled rim. Trim off all surplus pastry and prick the
top lightly with a fork.
Stand
the dish on a baking tray and bake for 20-30mins or until
the pastry has risen and is browning. Remove from oven and
allow to cool slightly before turning on to a hot, deep, serving
dish. Serve hot or warm with single cream.
Lazy
Cook tips - remember to take care when turning the pudding
on to the serving plate because the marmalade is hot and runny
and provides a sauce for the pudding. Oranges are at their
best in winter and this is an excellent way of serving them.
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1
pkt marshmallows
100g (4ozs) bitter chocolate
Sugar or silver hearts - optional
Method
Warm
the chocolate in a basin (in microwave or over a pan of simmering
water, making sure basin does not touch water).
Drop
the marshmallows into the chocolate one at a time until fully
coated. Remove with a fork and place on foil.
Top
with a sugar, or silver heart and leave until the chocolate
has set. Peel from the foil. Store in an box.
Lazy
Cook tips - use a fork to lift the marshmallows from the chocolate.
I recommend a good bitter is used for these chocolates, one
with a 70% cocoa content.
Serving
suggestions - I like to put these into the refrigerator and
serve them cold. They can be put into individual chocolate
cases and packed into boxes or pretty bags.
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