Serves 4
The Ingredients
1 pork fillet cut into medallions
1 medium onion chopped thinly
175g button mushrooms
300ml sour cream
30ml cream
half a tsp paprika
100ml white wine
zest of 1 lemon
juice of half a lemon
4 tsp heaped of Dijon mustard
6 drops Tabasco
3 tbsp Worcestershire sauce
olive oil
salt & pepper
Champ Ingredients
900g potatoes
150g petit pois peas
50g spring onions (8 large spring onions)
300ml milk
3 tbsp chopped parsley
25g butter
Salt and black pepper
The Method
STEP 1
Preheat the oven to 180C. In a frying pan heat the olive oil and fry the chopped onions slowly. Once lightly browned remove these and place in a shallow casserole dish.
STEP 2
Then fry the button mushrooms whole until lightly coloured and set aside. Fry the pork medallions for 3 or 4 minutes on each side, then place these in the shallow casserole dish on top of the onions and place the mushrooms on top of the pork.
STEP 3
In the frying pan add the sour cream, white wine, lemon juice, mustard, worcestershire sauce, tabasco and cream and heat gently.
STEP 4
Pour this over the pork, mushrooms and onions in the shallow casserole dish. Season with salt and freshly ground black pepper. Sprinkle paprika over the top.
STEP 5
Place the lid on it and place into the pre-heated oven Gas Mark 4, 180°C (350°F) for 40 minutes.
The Champ Method
STEP 1
Peel the potatoes and place in a saucepan and cook the potatoes in boiling salted water until cooked.
STEP 2
Drain all the water return back to the heat and shake in the saucepan for a minute. Add the butter and allow to melt, once melted mash the potatoes thoroughly and season with salt and pepper.
STEP 3
In another saucepan allow the milk to heat slowly and simmer with the peas and spring onions until peas are just cooked.
STEP 4
Add the parsley for a minute before pouring the warm milk mixture over the mashed potatoes.
STEP 5
Mix carefully until smooth and serve with a knob of butter and garnish with parsley for garnish.
