Caraway Pork to serve with Pasta
Jul. 3rd, 2022 03:58 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
purplecatCross-posted to ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png)
cookbook_challenge.
This is the end of the "Meat" section in Mum's cookbook - though if I'm interpreting the notes correctly Meat actually continues if I go to Fish and start working backwards. It's handwritten with no clue as to provenance. This is one of the few recipes I actual recall eating, even though I think it must have gone into the book after I left home. At the time I didn't like it because of the caraway flavour, but this time I rather appreciated that.
Ingredients
8 oz pork fillet
2 oz mushrooms
1/2 tsp caraway seeds
? some shallots
1 oz butter
1/2 pt mushroom stock (from cube)
2 or more tbs cream to thicken + egg yolk if necessary.
salt/pepper
Method
1. Fry pork. Put on one side.
2. Saute shallots and mushrooms. Add caraway and toss before emptying pan.
3. Put all back in pan. Add stock and simmer at least 1/2 hr till pork tender.
4. Add cream/egg yolk thickening as necessary.
Changes, Mistake and Substitutions
I distinctly remembered this being served with sliced pork, and note that there is no mention of slicing the shallots or mushrooms, so I treated this as an omission because Mum knew everything was to be sliced, and sliced everything before starting. At that point though the 1/2 hour to cook the pork seemed somewhat excessive. Himself insists the pork fillet should have been boiled in the stock and then sliced after the fact. Maybe? Used onions instead of shallots.
Verdict
The pork wasn't terribly tender and felt a little on the dry side, but it was nice enough and different enough with the caraway flavour that we will try again. I may try slicing the pork before serving next time, though I shall still slice the onions and mushrooms before sautéing them.
cookbook_challenge.This is the end of the "Meat" section in Mum's cookbook - though if I'm interpreting the notes correctly Meat actually continues if I go to Fish and start working backwards. It's handwritten with no clue as to provenance. This is one of the few recipes I actual recall eating, even though I think it must have gone into the book after I left home. At the time I didn't like it because of the caraway flavour, but this time I rather appreciated that.
Ingredients
8 oz pork fillet
2 oz mushrooms
1/2 tsp caraway seeds
? some shallots
1 oz butter
1/2 pt mushroom stock (from cube)
2 or more tbs cream to thicken + egg yolk if necessary.
salt/pepper
Method
1. Fry pork. Put on one side.
2. Saute shallots and mushrooms. Add caraway and toss before emptying pan.
3. Put all back in pan. Add stock and simmer at least 1/2 hr till pork tender.
4. Add cream/egg yolk thickening as necessary.
Changes, Mistake and Substitutions
I distinctly remembered this being served with sliced pork, and note that there is no mention of slicing the shallots or mushrooms, so I treated this as an omission because Mum knew everything was to be sliced, and sliced everything before starting. At that point though the 1/2 hour to cook the pork seemed somewhat excessive. Himself insists the pork fillet should have been boiled in the stock and then sliced after the fact. Maybe? Used onions instead of shallots.
Verdict
The pork wasn't terribly tender and felt a little on the dry side, but it was nice enough and different enough with the caraway flavour that we will try again. I may try slicing the pork before serving next time, though I shall still slice the onions and mushrooms before sautéing them.