07 September 2010


Cooked for 10.

Based on pork & mushroom stroganoff with crispy garlic & rosemary slices.

Sliced 1 bag (2kg or 2.5kg, not sure) of potatoes into thin-ish discs, and put in salted boiling water for about 10 minutes. Drained and mixed with copious amounts of oil (rapeseed, I think), 4 minced garlic cloves, salt, garlic pepper, and ground rosemary. (I used fresh from the garden before, but the rosemary plant needs to do some replenishing!) Put in the oven at 180 degrees C.
Sliced 15 pork steaks lengthwise into four strips each, and fried on a high heat for five minutes in a mixture of butter and oil. Tossed with a couple of tablespoons of sweet paprika, salt and pepper. Poured in about half a bottle of sherry, half a bottle of red wine, and 500g passata. Simmered on a low heat for forty minutes.
Potatoes turned up to 200 degrees C after about forty five minutes, which they stayed under for about ten minutes.
Added 2 small bottles of cooking cream, more red wine, and 500g of white beans to the pork. Simmered for another five minutes while the potatoes were being served.

I have done these potatoes before and loved them; however, they were not as crispy this time - I feel like I should have had the temperature up high to begin with and turned it down once crispiness began to happen. The sauce was unusual and quite tasty. There was more than enough to go around. Also served with vegetables provided by my mother.