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Pork with Spicy Orange Sauce & Gooseberry Fool




Pork with Spicy Orange Sauce

675g Pork Fillet, cut into cubes.
3 Tablespoons of Flour, seasoned with salt and pepper
25g Butter
1 Green Pepper, deseeded and cut into strips
1 Onion, chopped
1/2 teaspoon of Grated Orange Rind
Juice of 2 Oranges
1 tablespoon Worcestershire Sauce
150 ml Beef Stock
1 Peeled Orange, separated into segments

Coat the pork cubes in the seasoned flour.
Melt the butter and fry the onion and pepper in it for 5 minutes approximately.
Add the pork cubes and fry for 5 to 8 minutes or till browned all over.
Stir in orange juice and rind, Worcestershire Sauce and stock.
Bring to boil. Reduce heat and simmer for 30 minutes. Add orange segments before serving.





Gooseberry Fool
1/2kg Gooseberries
3 tablespoons Sugar
3 tablespoons Water
300 ml Double Cream, stiffly whipped

Place the gooseberries, sugar and water in a saucepan and simmer for 10 to 15 minutes, or until the gooseberries are softened. Blend in a blender or mash to a purée. Leave to cool. When cool fold in cream and chill for 15 minutes. This mixture can be divided into separate glass dessert dishes and each one garnished with 2 to 3 Mint leaves on top.

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