Funk(G)y piggy

18 Jul

….in my roasting tray! Today, there were a lot of things that made me think about pigs. A lot of rain, a lot of mud and a London Underground filled with pigs! Yup, this is my everyday struggle. Especially the men, they think they can walk all over you. And don’t get me started about trying to get home today, talk about a herd instinct! It is a disaster! However, there was nothing disastrous about my little pork steaks that I treated to happiness this evening     🙂  So, we already did the sticky part, now we are going to work on the creamy part!

My good old friend, the mushroom. The mushroom’s biggest fan is my hubby! It is like a rich man’s food to him! Add to that, he is probably as happy as a pig being fed fresh apples, when I give him any dish with mushrooms in! So, since it is quite late in the evening already, I cant really go on chatting about the terrible day, but instead will indulge in my new pork recipe


5 pork steaks

3 handfuls of mushrooms, roughly chopped

1 glass of dry white wine

Juice of 1 lemon

2 medium size onions, roughly chopped

Handful of fresh thyme

Salt & pepper to taste

Butter for frying

2 tablespoons of cornflour

1 1/2 cup of milk / 2 cups of cream

Melt your butter in a pan. Add a small drop of oil, this prevents the butter from burning. Fry your steaks both sides to make them nice and golden and season with salt and pepper. Transfer to a oven tray lined with foil. Now, preheat your oven to 180 degrees Celsius. If necessary, add more butter to the pan and fry your onions and mushrooms together. When the mushrooms are light brown, add some salt to taste.

Now add the juice of your lemon, mix through and add the white wine. Sprinkle your cornflour over and mix through. As the mushrooms are coated and mixed with the cornflour, add the milk / cream and mix through until the sauce becomes thicker.

Now, place your thyme on each steak. Top it off with your mushroom sauce. Cover with foil and cook in the oven for 45 minutes, or until done.

Serve up with some lovely, fluffy cous cous, fresh corn on the cob and enjoy!


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