Starter : Asparagus with Ham
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Main Course : Pork Stroganoff
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Pudding : Pineapple with a Kirsch & Raspberry Sauce
2 bundles of Asparagus (about 24 stalks)
2 packs of serrano ham (2x6 slices)
grated parmesan cheese
- Cook the asparagus in a steamer until tender.
- Cut the slices of ham in half so you have 24 slices in all.
- Put some grated parmesan in the centre of each half slice of ham, put a stick of asparagus on top and roll up.
- Place the rolled up asparagus sticks on a baking tray, grate some more parmesan over the top. Cook for five minutes at 180C (350F) or gas mark 4 until the cheese browns. Serve immediately whilst hot.
1lb 8oz (700g) pork tenderloin
8oz (220g) button mushrooms
2 teaspoons wholegrain mustard
2 teaspoons Dijon mustard
1 400ml (2 x 200ml) tub low fat creme fraiche
1oz (20g) butter
1 tablespoon olive oil
1 large onion, sliced
6floz (150ml) dry white wine
salt and pepper
- Trim the pork and cut it into small strips 7.5cm wide and 0.5cm wide.
- Slice the mushrooms thinly.
- In a small bowl mix the mustards with the creme fraiche.
- Heat the butter and oil in a solid frying pan and fry the onion slices gently for about 2-3 minutes until they are soft. Remove the onions to a plate with a slotted spoon.
- Then turn the heat up and add the strips of pork and stir fry them quickly. Add the mushrooms and cook until the juices start to run. Next add the onion slices and stir them in.
- Season well with salt and pepper, add the wine and let it bubble slightly before adding the creme fraiche. Stir everything and and let the sauce reduce to half its original volume.
- Serve the Stroganoff immediately spooned over plain basmati rice.
One large fresh pineapple
2 tablespoons kirsch
For the raspberry sauce
12oz fresh or frozen raspberries
pinch of salt
3 tablespoons caster sugar
4 tablespoons kirsch
- Twist off and discard the leafy top of the pineapple. Trim the fruit level at the top and bottom. Slice down the fruit to remove the skin in vertical strips. Pick out any spikes in the pineapple flesh with the point of a knife.
- Slice the pineapple and remove and discard the core. Arrange the pinapple slices in a serving dish and drizzle over the kirsch. Cover the dish and chill for one hour.
- To make the sauce, puree the raspberries by passing them through a nylon sieve set over a bowl. Discard the pips. Add a pinch of slat to the pureed raspberries and then stir in sugar to taste.
- To serve drizzle a little raspberry sauce over the pineapple and serve any remaining sauce separately.
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