| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Sicilian | Schwartz, Schwartz2 | 4 | servings |
INGREDIENTS
| 2 | tb | Cooking oil |
| 1 | lb | Pork fillet – cut into medallions; (450g) |
| 6 | oz | Button mushrooms – sliced; (175g) |
| 1 | sm | Red pepper – sliced |
| 7 | fl | Dry white wine; (200ml) |
| 1 | Chicken stock cube – dissolved in 3fl oz; (75ml) boiling water | |
| 1/2 | ts | Schwartz Marjoram or Basil |
| 1/4 | ts | Schwartz Garlic Granules |
| 1/4 | pt | Double cream; (150ml) |
| 1 | ts | Cornflour – blended with 1 tbs water |
INSTRUCTIONS
Heat the oil in a frying pan and fry the meat until browned. Add the mushrooms and red pepper and cook for a further 1-2 minutes. Stir in the wine, stock, Marjoram or Basil and Garlic Granules. Simmer gently, uncovered, for 15 minutes. Add the cream and cornflour paste and stir until thickened. Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Compassion is difficult to give away because it keeps coming back.”