Yorktown Pork Fillets, cooked with bacon and served with a delicious mushroom and white wine sauce, may be served with leaf spinach and creamed potatoes for supper or lunch.
4×8 oz. pork fillets
Yorkshire Savoury Meatballs is just the dish for an informal dinner party.
2 teaspoon salt
½ teaspoon black pepper
8 streaky bacon slices, rinds removed
2 tablespoons olive oil
1 tablespoon finely chopped fresh parsley
1 oz. butter
1 medium-sized onion, finely chopped
1 oz. flour
6 fl. oz. chicken stock
4 fl. oz. dry white wine
4 oz. button mushrooms, wiped clean and sliced
½ teaspoon salt -½ teaspoon black pepper
Preheat the oven to moderate 350 °F (Gas Mark 4, 180°C).
Season the pork fillets with the salt and pepper. Place the fillets in a baking dish in one layer. Place 2 slices of bacon on each fillet, brush with the oil and place the dish in the oven. Cook the fillets for 45 minutes to 1 hour or until the meat is cooked through.
Meanwhile, make the sauce. In a large saucepan, melt the butter over moderate heat. When the foam subsides, add the onion and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Remove
One of the best ways to serve fish, Yosenabe is fun to eat as well as tasting absolutely delicious. Serve with glasses of warm sake. the pan from the heat and, with a wooden spoon, stir in the flour to form a smooth paste. Return the pan to the heat and cook the mixture, stirring frequently, for 1 minute. Remove the pan from the heat and gradually add the stock and wine, stirring constantly and being careful to avoid lumps. Add the mushrooms, salt and pepper, return the pan to the heat and, stirring constantly, bring the sauce to the boil. Reduce the heat to low, cover and cook for a further 5 minutes or until the mushrooms are tender.
Remove the baking dish from the oven. Transfer the fillets and bacon to a warmed serving dish. Pour over the sauce, sprinkle over the parsley and serve immediately.