I bought the meat for this from the butcher in the covered market in Durham. The gentleman very kindly cut the meat into thin slices for me and tenderised it (basically he hit it with a hammer thing!). This will last for a while in the fridge as long as you cover it.
Ideally serve with vegetables - perhaps some spinach? Equally nice as it is. This really is very easy - there is no frying - just lay the food in and then let it cook!
Ideally serve with vegetables - perhaps some spinach? Equally nice as it is. This really is very easy - there is no frying - just lay the food in and then let it cook!
Ingredients
Method
Chop the onions finely and the mushrooms into slices.
I used a baking dish and covered it with tin foil but I suspect it may be better to use a proper casserole dish.
Whatever vessel you end up using, however, pour in a small slug of olive oil and use your hands to spread it over the base of the pan.
Now lay in the food in the following order:
And repeat (so make sure you have left some spare):
Pop in the oven with a lid/tin foil for 40mins at 180.
At this point the pork will be slightly pink still. This doesn't matter as this is not the end! Add the cream, ensuring everything is covered evenly, and cook for about 30mins - the temperature should be about 200 now (we want the cream bubbling). The meat is only cooked if it is no longer pink.
I am not going to lie I lost track of the time doing the cream bit (got excited making Bread and Butter Pudding!) so I'm not exactly sure, but it was about half an hour; just keep checking it! In an ideal world, the pork is tender and white.
Serve with rice (so get it on about 15 mins before the predicted end), but not too much as this is extremely rich!
Enjoy!
- 5 Pork Sirloin steaks
- Large handful of mushrooms
- 2 largish onions
- Plenty of cheese
- Salt and pepper
- 350ml double cream
- Rice
Method
Chop the onions finely and the mushrooms into slices.
I used a baking dish and covered it with tin foil but I suspect it may be better to use a proper casserole dish.
Whatever vessel you end up using, however, pour in a small slug of olive oil and use your hands to spread it over the base of the pan.
Now lay in the food in the following order:
- Pork
- Mushrooms
- Onion
- Grated cheese
And repeat (so make sure you have left some spare):
- Pork
- Mushroom
- Onion
- Grated cheese
Pop in the oven with a lid/tin foil for 40mins at 180.
At this point the pork will be slightly pink still. This doesn't matter as this is not the end! Add the cream, ensuring everything is covered evenly, and cook for about 30mins - the temperature should be about 200 now (we want the cream bubbling). The meat is only cooked if it is no longer pink.
I am not going to lie I lost track of the time doing the cream bit (got excited making Bread and Butter Pudding!) so I'm not exactly sure, but it was about half an hour; just keep checking it! In an ideal world, the pork is tender and white.
Serve with rice (so get it on about 15 mins before the predicted end), but not too much as this is extremely rich!
Enjoy!
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