A simple Sunday lunch of pan-fried pork and mushrooms, with asparagus and mash. Finally got the opportunity to use some of the Rosemary growing in my garden. Glad I didn't use too much as it does give a very distinct flavour.
Apologies for the poor quality images - shot on my 2mp mobile phone.
Method: Place the cubed pork into a bag or mixing bowl with the finely chopped Rosemary, add a tablespoon of flour and seasoning; coat well and add to the pan containing a good amount of heated Olive oil. Brown the meat and remove from the pan. Sauté some mushrooms and garlic with a little oil, then return the pork to the pan. Gradually add 1/2 pint of veg stock and bring to the boil. Add some mash and veg and lunch is served!
Method: Place the cubed pork into a bag or mixing bowl with the finely chopped Rosemary, add a tablespoon of flour and seasoning; coat well and add to the pan containing a good amount of heated Olive oil. Brown the meat and remove from the pan. Sauté some mushrooms and garlic with a little oil, then return the pork to the pan. Gradually add 1/2 pint of veg stock and bring to the boil. Add some mash and veg and lunch is served!
Cost: The asparagus accompaniment pushes the cost up, but assuming any green veg will do, the cost per serving is about £1.50 (OK, so I got the pork at a good price; £3 for six medallions - it pays to shop around!)
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