Tuesday, 21 August 2012

uncle lens pork and leek casserole

I’m sure there are some people reading this recipe thinking “that doesn’t sound very Swedish?” Well you are probably right; this is the creation of my Swedish Uncle who happens to be a sublime cook. It is a very curious combination of Mango chutney, leeks and cream? But it works, it is quite simply the most scrummy pork casserole I have ever had. Every time I eat it, I’m taken straight back to Sweden, in my uncles kitchen, surrounded by my family, ravenously tucking into the huge pot of porky scrumminess. Swedes love their pork, so any excuse to add pork into food is a good one. Serve this casserole with plenty of new potatoes and steamed French beans and I can assure you, you will go to bed with a very happy tummy.

500g pork fillet trimmed of sinew and fat
Two sliced leeks
50 g Butter
1 tablespoons of vegetable oil
2 tablespoon mango chutney
250ml crème fraiche
1 tablespoon soy sauce
1 tablespoon of white wine vinegar
1 tsp ginger powder
Beef stock cube
100ml water
3 tablespoons of plain flour
1 tsp of salt
1 tsp pepper

Slice the pork fillet into inch thick medallions and place inside a plastic food bag. Add the flour and the salt and pepper, tie a knot in the bag and toss the pork around in the pork until each piece is well covered. In a casserole pan add half the butter and the oil, the oil will prevent the butter from burning. Fry the pork on a medium heat until coloured on either side, it does not need to be cooked through. Remove the pork and set aside for later.
 Add the remaining butter into the pan and add the sliced leeks. I find the best way to prepare leeks is to cut off the root and tough top leaves, remove the first few outer leaves of the leek and then cut into the core, run the knife down the leek until you can open it out flat. Clean each layer thoroughly as leeks have a tendency to hide dirt and grit. Add the sliced leeks to the pot and sauté until soft. Add the ginger, soy, beef stock cube, water, mango chutney and vinegar, return the pork to the pan with the crème fraiche and cook for a further 5-10 minutes or until the crème fraiche is bubbling and the pork is firm to the touch. Do not cook any longer as the pork will become tough.

Serve with new potatoes and French beans.
TOP TIP: When boiling your new potatoes season the water heavily with salt i.e 2 tablespoons of salt, this allows the potatoes to be seasoned right the way through, the salt gets drained away and you do not need to season the potatoes again once they are cooked.

1 comment:

Anonymous said...

Deeeeeeeeeeeelicious! Can't have dairy, so I substituted 1-1.5T coconut cream and 1t rapadura sugar for the creme fraiche. YUMMY!!!