Tagged: shallot

Pork, with Lentils and Mushroom/Truffle Sauce.

Ok, do you remember I did a whole loin of pork into steaks? Well you’ve gotta make the most of them and different accompianients are a way of not falling into the ‘same old thing again for tea’ trap!

My missus, Carol, [bless her, she does look bemused when I photograph the food we eat] brought home a bag of green lentils. I’ve always wanted to use them and now was my chance.

What to use them with? ‘Ah, get out my pork’, I thought. [Editors note – this is a purely culinary reference!!]

But lentils are a bit boring so you’ve got to make them a bit more interesting. Again, using store cupboard stuff, this is the meal I made with them.

For the mushroom sauce, I have found a way to heighten it’s flavour – by stirring in a splash of truffle oil at the end. Truffle oil is a very cheap way of getting that truffley pungency you need without spending a fortune on truffles. And, where the hell do you get truffles from anyway?
You can get truffle oil from your regular big supermarket. (They probably have a truffle section in Waitrose!)

What you need for 2 People:

Meat – in this case, 2 Pork Loin Steaks
Green (Puy) Lentils – around 125g
Onion – half of one.
Chestnut Mushrooms – half a punnet
Chorizo, Salami, or Bacon
Some Chicken Stock (you know, the one you made) – A stock cube will do as well
Shallot, or half a finely chopped Onion
Truffle Oil
Veg of your choice

The first thing you need to do is to get your lentils ready. Put your lentils in a pan, cover with water and add some stock or a stock cube. Try not to add too much salt as this makes the lentils have a hard coat.

Boil the lentils for 20-25 mins or until all the liquid has been absorbed and the lentils are nice and soft, not gloopy. [Oh don’t buy South African ones as Neil from The Young Ones won’t like it!]

When they are cooked. drain, and set aside till later.

Now you can start on your mushroom Sauce.

Chop the mushrooms into small pieces and in a pan, add some oil and sweat half an onion down. Add the mushrooms and carry on cooking with the onion. When they have reduced in size a little, add some stock – just a glug for flavour – and then add enough cream to make a sauce for 2. It’s your meal, you judge it.
you can now leave this until you are ready to plate up.

Time to cook your pork steaks – I like the butter and oil in a pan method [see the pork and ginger recipe] – my good friend Jules likes to marinade the pork in a sugar/brine solution before cooking – [see the comment thread] Basically, whatever’s your bag.

When the pork is done, set aside to rest.

Now this is where we get going. To the pan you cooked the steaks in, add onion, garlic and your salami or bacon and cook for a minute or two – then add your lentils to the pan.Heat through till warm and add any juices from the pork. Meanwhile warm your sauce up and taste, add some salt if you want and a twist of pepper, then add the magical truffle oil. It brings out the ‘flavour of the woods’, a real treat! Serve the lot with veg of your choice

A secret ingredient was created on saturday night, but not used here, Mushroom Powder!

More will be revealed soon.


Tagliatelle with Creamy Bacon and Mushrooms

I wasn’t planning to make this dish tonight but my daughter wanted to make something for tea for a school project, she’s only 8 so it’s gotta be easy!
It’s a basic store cupboard dish as a lot of you will have most of the ingredients to hand.
I had a tub of cream that needed using, so that was my starting point, which if I think on, I always have a tub of cream that needs using.

So here’s what you’ll need to feed two people

Tagliatelle, enough for two people. (easy innit?)
Bacon, 4 rashers
Mushrooms, half a tub, I use Chestnut ones, they seem to be more mushroomy.
Cream, some.
Cream Cheese, 2 spoons
Parmesan, a good handful
Garlic, 2 cloves.
1 Banana Shallot.
Herbs of your choice

Dice the garlic and shallot and add to some oil in a frying pan and gently fry for a minute or two.
Add the bacon which you’ve sliced into ribbons and the mushrooms, sliced again, and fry for 2 minutes.
Add 2 spoons of cream cheese and a good glug of cream and the parmesan.
Add your Tagliatelle to the pan of boiling water and boil till it’s ready.
At the same time keep the cream simmering till it reduces and gets to a nice thick sauce, add your herbs, I had some Parsley and Chives in a tub outside.
Drain the Tagliatelle and stir in the sauce and Bob’s yer uncle and Emily’s done all the stirring.

“It’s very easy.”