Try your hand at this delicious recipe for pork escallops with mushroom and sherry sauce by Fife producers, Puddledub
Puddledub owners, the Mitchell family, opened their first shop in Kirkcaldy this summer offering their well-known pork alongside other locally produced meat, cheese from leading cheesemonger, IJ Mellis, and local artisan breads.
Puddledub pork steaks are beautifully tender and lean. This recipe flattens them into escallops so that they cook really quickly for a useful, tasty last-minute dish.
This simple recipe was created by Jenny Thomson who runs cookery courses at Courses for Cooks. Jenny’s classes are designed to be fun, informative and inspiring and are run for everyone from complete beginners to experienced cooks. Find out more at www.coursesforcooks.com.
Pork Escallops with Mushroom and Sherry Sauce
- Serves 2
2 Puddledub pork leg steaks
2 small onions
1 clove garlic
100ml dry sherry
2 tbsp oil
100ml ½ fat crème fraiche
1 tsp wholegrain mustard
½ tsp salt
Freshly ground black pepper to taste
- Slice the two small onions and set aside. Crush the garlic and finely slice the mushrooms. Set to one side.
- Place the each pork leg steak between two sheets of cling film. Next use a rolling pin to bat out the steaks until they are uniformly thin and flat. Remove from the cling film and cut each escallop in half.
- Next heat 1 tablespoon of oil in a wide, shallow pan. Then fry the onions and garlic over a medium heat until softened. Add the sliced mushrooms and cook for five minutes, stirring now and again.
- Add the dry sherry and bring the mixture to the boil, scraping the bottom of the pan and reducing the liquid by half. Remove from the heat and pour the contents of the pan into a bowl.
- Next heat 1 tablespoon of oil and, when hot, add the pork leg steaks. Fry the steaks for two minutes on each side. Next return the onion and mushroom mixture to the pan.
- Then add the crème fraiche and mustard to the pan. Stir it well and bring it back to a gentle simmer. Cook in this way for five minutes.
- Finally season with the salt and pepper before plating up and serving with simple seasonal vegetables, or serve with a sprig or rosemary for a gourmet presentation.
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