Tuesday, 24 May 2011
Recipe - Pork casserole with red onion, mushrooms and curry powder
Yet again I just grabbed some stuff in the supermarket during lunch and made something out of it. As always I thought of and forgot lots of stuff that could have added some extra goodness to the dish.
I wouldn't be totally averse to adding things like sliced red peppers, apple or even banana to this one. Yes, you read that right - banana. B - a -n - a - n - a. ;) For some reason me and my (so called?) tastebuds are convinced that banana and curry powder goes really well together in savoury dishes. Each to their own and all that I guess.
Even if you don't like the idea of bananas in this - freestyle it to your hearts content. This is another one of those dishes where you can empty out all your odds and ends in the fridge etc. Why not stir in some fresh herbs just before serving?
I served this with rice but you could just as well serve it with pasta or potatoes for example.
Let's see what I put into this one...
Ingredients (serves 4 or so)
500g diced pork leg
1 -2 tbsp flour
4 - 5 closed button mushrooms, thinly sliced
1 red onion, quartered and thinly sliced
1 - 2 tbsp curry powder (or more or less to your taste)
300 ml creme fraiche
Juice from one lemon
Put the flour, salt and pepper into a plastic bag. Tip in the diced pork and shake well.
Heat a frying pan on a medium heat. Once hot, add olive oil and the pork (make sure to shake of any excess flour) and fry the pork until browned on all sides. Remove the pork.
Adjust the heat to low. Add the mushroom and onion slices and let them cook gently until softened, stirring every now and then. Add the curry powder after a couple of minutes and give it all a good stir.
Once the mushroom and onion have softened to your liking, pop the pork back into the pan and stir in the creme fraiche and lemon juice.
Let this bubble up and reduce a bit. Taste it and adjust curry/seasoning to your taste.