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leynosAnd how does Leynos celebrate? By pretending to cook something tasty and getting very drunk, of course.
On the menu tonight:
To begin: Organic smoked salmon accompanied by za'atar dressing and oatcakes spread with Caboc. Paired with a dram of Highland Park 12yo.
Pork stroganoff on a bed of basmati rice. Accompanied by a glass of Innis & Gunn Oak Aged Ale.
I got the recipe from a book and tweaked it slightly. Turned out rather nice, but next time I will cut the pork into smaller strips, or use chicken like I was supposed to.
Ingredients:
300g lean pork, diced
250g chestnut mushrooms, wiped and chopped
20g dried porcini mushrooms (aka borowik)
1 onion
1 red pepper
1 tbsp paprika
1 tsp chopped thyme
4 tbsp sherry
125ml chicken stock
150ml creme fraiche
Warm the sherry in a saucepan, then remove from heat and leave the porcini mushrooms in it to soak. Fry the pork until browned, then remove and retain. Fry the onions and peppers until soft, then add the chestnut mushrooms and pork. Fry for a further five minutes, then add the porcini together with the sherry, the paprika and the thyme. Stir for two more minutes, then add the creme fraiche. Serve when you feel like it.
To follow: Physillis with Jago Vodka Cream Liqueur.
On the menu tonight:
To begin: Organic smoked salmon accompanied by za'atar dressing and oatcakes spread with Caboc. Paired with a dram of Highland Park 12yo.
Pork stroganoff on a bed of basmati rice. Accompanied by a glass of Innis & Gunn Oak Aged Ale.
I got the recipe from a book and tweaked it slightly. Turned out rather nice, but next time I will cut the pork into smaller strips, or use chicken like I was supposed to.
Ingredients:
300g lean pork, diced
250g chestnut mushrooms, wiped and chopped
20g dried porcini mushrooms (aka borowik)
1 onion
1 red pepper
1 tbsp paprika
1 tsp chopped thyme
4 tbsp sherry
125ml chicken stock
150ml creme fraiche
Warm the sherry in a saucepan, then remove from heat and leave the porcini mushrooms in it to soak. Fry the pork until browned, then remove and retain. Fry the onions and peppers until soft, then add the chestnut mushrooms and pork. Fry for a further five minutes, then add the porcini together with the sherry, the paprika and the thyme. Stir for two more minutes, then add the creme fraiche. Serve when you feel like it.
To follow: Physillis with Jago Vodka Cream Liqueur.
