Thursday, 30 August 2012

Recipe: Creamy Pork fillet with mushrooms and courgettes

After a long day I really didn't fancy cooking anything too complex tonight. So I took out a Free range Pork fillet from Waitrose ( a bargain at under £5. Top tip: Fridays are a good day to shop for free range/organic meat in Waitrose Fulham, at least. There are always big reductions so I gather them up and stick them in the freezer).

I'd also bought some cream which was about to go past its sell by date, a few mushrooms left over from our mushroom lasagne at the weekend, and a lonely courgette that had been forgotten about in the vegetable drawer. So what to make?

After delving in the fridge, I also discovered some rather past their best spring onions, so I cut them up and fried them gently with 3 chopped garlic cloves in some olive oil. I sliced up the pork and added it to the onions/garlic and fried until golden brown. Then I added half a glass of white wine and stirred it gently for a a minute or so. After about 5 minutes I added the chopped mushrooms and courgettes. I let it all cook gently for about 10 minutes then I added a small pot of cream and a teaspoon of sweet paprika plus some seasoning. Another 5 minutes on the stove and there you have it, a gorgeous creamy pork fillet. I'm serving this with plain basmati rice tonight but it would go equally well with a potato gratin and some peas.

Ingredients for 3 people:


  • 1 500g Free Range Pork fillet
  • 3 garlic cloves
  • 3 tablespoons olive oil
  • 4 spring onions or even better shallots
  • 1 courgette thinly chopped
  • A handful of chopped mushrooms
  • Half a glass of wine
  • 1 200ml pot of double cream
  • 1 level teaspoon of sweet paprika
  • Rice

This dish takes no time at all to make this and you'll end up with a gorgeously rich stroganoffesque dinner. Matilda, the nightmare eater, loved it so I'd recommend it for toddlers too. Enjoy!