Mothers’ Day Hoggonoff with a Watercress Salad
Listen to Si tu vois ma mère at the bottom of this post as you read through this recipe.
Recipe for pork fillet in sour cream and port
2 cups (480 ml) – the important point here is that it is twice the amount of the rice – water 2 knobs of butter (approx 10g) 1 cup (7 oz, 200g) of cooked basmati rice 1 chicken stock cubes ½lb/225g pork fillet, cut up into small thin ‘chips’ max 1” long 1 knob/10g/1 tbsp butter ¼lb/110g chestnut mushrooms, cleaned and sliced 1 red onion, peeled and chopped ¼pt/5 fl oz/150 ml carton sour cream – or a little more if you have a big pot of sour cream 1 tbsp port (my mother used sweet sherry) 1 tbsp tomato puree smoked salt and Indonesian long pepper
100g/4oz bag watercress and spinach (take off any thick stems) 10 grinds of pepper 1 clove garlic, crushed 4 tbsp olive oil 1 tbsp thick balsamic vinegar ¼ tsp brown sugar ¼ tsp salt
boil water put a knob of butter in a casserole dish and melt add rice, stir to cover with the melted butter measure out one cup of boiling water, dissolve the stock cubes in it add the stock, the rest of the water, and stir in the turmeric, salt and pepper put the lid on the pan and either put in the bottom right aga oven for 15 minutes, or turn down the heat of the hob and continue to cook for about 15 minutes, resisting the temptation to fiddle with it!
fry onion in a knob of butter until translucent add mushrooms add meat and fry at a higher heat leave to cool a bit, make the salad dressing, then… add the port and tomato puree; also the sour cream season, taste and serve!