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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 2 x 454 g, (1lb) packs lean and tender diced pork casserole chunks
- 1 x Onion, minced
- 125 gm Each of oyster, brown cap and button mushrooms (4oz)
- 300 ml Stock, (1/2 pint)
- 4 Tbsp. Creme fraiche
- 2 Tbsp. Brandy
- 2 Tbsp. Freshly minced parsley
- Â Â Salt and freshly grnd black pepper
- 1 tsp Cornflour, blended in a little cool water
Direcciones
- Heat the oil in a large flameproof casserole dish or possibly saucepan. Add in the pork and onion and cook for 10-12 min over a moderately high heat or possibly till golden.
- Add in the stock, cover and simmer for 1 hour.
- Add in the mushrooms and cook uncovered for 20 min, stirring occasionally.
- Stir in the creme fraiche, brandy, half the parsley and seasoning to taste.
- Add in the blended cornflour and cook for 2-3 min, stirring continually till smooth. Serve garnished with the remaining minced parsley.
- NOTES : A delicious, rich casserole, enhanced with brandy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 6 servings | |
| Calories 44 | |
| Calories from Fat 22 | 50% |
| Total Fat 2.44g | 3% |
| Saturated Fat 0.39g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 171mg | 7% |
| Potassium 62mg | 2% |
| Total Carbs 2.07g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.71g | 0% |
| Protein 0.95g | 2% |
