How time flies. The last few days have bben very hectic with baking for Haiti, Pie and Pea Quiz Night and Archie's birthday party. We managed to raise £75 for the Haiti Appeal and thanks to everyone who came and bought a cookie or muffin.
The Pie and Pea night was hot and hectic, but everyone appeared to enjoy the food.
Yesterday was the 4th birthday party and fun was had by all. The gruffalo cake went down a treat and watching little ones at play is just great. Give them a hall full of balloons and they will play for hours - so inventive.
I am now making our meal -
Pork Chops with Mushrooms.
4 pork chops
25g dried porcini mushrooms
7fl.oz creme friche
1 level dessertspoon chopped fresh thyme
350g dark-gilled mushrooms
juice of 1 lemon
1 large tabsp. plain flour
salt and black pepper
MethodPre-heat oven to Gas 4/180C
1. Place the porcini mushrooms in a bowl and cover with boiling water - leave
for 20 mins
2.. Place a large piece of foil into a roasting tin
3. Melt the butter in a fry pan and fry the chops until a nice nutty, brown colour
4. Season with black pepper and place on tahe foil - add some chopped thyme
5. Fry the mushrooms in the buttery pan and when the juices start to run, add the
drained, squeezed and chopped pocini mushrooms
6. Add the lemon juice and let bubble for a minute before adding the flour - give
a stir - it will look kinda lumpy and strange - but it will work out in the end
7. Place the mushrooms over the chops - add a spoonful of creme fraiche on top of
8. Fold the foil over leaving an air gap
9. Cook for one hour
This produces the most amazing mushroom sauce. I will be serving green beans, which I harvested in the summer and they have been in the freezer.
I must post this now as I can smell the pork and it must be about ready for eating.