| 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.
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