Friday, June 27, 2008

Occasional recipes: pork with creamed leeks

Not done one of these for a while. This one is by James Martin from Ready Steady Cook. His recipe serves 1 so we rounded it all up for a family of three.

For the pork:
  • 3 tbsp olive oil
  • 450g pork [if from Tesco, then obviously ethically sourced pork that has made a living will and signed all the right consent forms]
  • salt and pepper
For the leeks:
  • 3 tsp olive oil [actually I've only just noticed he says tsp. I used tbsps and it was pretty good]
  • knob unsalted butter [if that's your thing]
  • 3 garlic cloves [we used 5]
  • some thyme [resist jokes about have you got the thyme, last of the thyme lords, etc.]
  • 150ml milk
  • 450ml double cream [we only used 300ml as that was what was in the carton. Works fine.]
  • fresh parsley, chopped [optional, i.e. couldn't find any]
  1. Preheat the oven to 220C/425F/gas mark 7
  2. For the pork, heat the oil in a non-stick frying pan. Season the pork and sear in the hot pan for 1-2 minutes on each side. Transfer to the oven and cook for 8-10 minutes, or until cooked through.
  3. For the leeks, heat the oil and butter in a pan and sauté the garlic with the leek and thyme leaves for 3-4 minutes, to soften.
  4. Stir in the milk, cream and parsley, then reduce the heat and simmer gently for a further 6-8 minutes, stirring occasionally.
  5. Remove the pork from the oven and allow to rest. Slice on the diagonal.
  • James Martin says: spoon the creamed leeks onto a serving plate and top with the sliced pork.
  • Ben says: Mix the creamed leeks and sliced pork together. Make a bed of couscous on each plate. Ladle out the leek/pork mixture, with broccoli on the side.
A word about couscous. This has been one of the many new experiences to which marriage has opened my eyes. It's so easy. Pour it into a saucepan, with a generous lashing of olive oil and cover with recently boiled water. Put the lid on and leave for a couple of minutes. Remove the lid and all the water has gone. Fluff it up and serve it. The olive oil adds a lovely background flavour and it wil soak up any sauce-intensive food you care to use.

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