Edgar's Shropshire Pork in Cream
Ingredients
These quantities are based on satisfying eight fairly average appetites
Pork fillet
Dry-cured rindless streaky bacon
Half a pint of whipping cream
Half a cup tomato ketchup
4-5 tblsp brandy
Intro and Method
This recipe is a good one to use when you have a few people round for dinner as it allows you to join them for aperitifs, because the last minute serving up is so quick.
Trim the fillet well, removing all fat and muscle sheath. Cut into neat cylindrical discs to about the same width as the streaky bacon.
Wrap each piece in bacon, securing with a cocktail stick and place in a single layer in an ovenproof dish so that the discs are touching. Allow about five pieces per person.
No seasoning is needed except for a light application of black pepper. Place the dish in a moderately hot oven 40 minutes before the time it is due to be served.
Before your guests arrive, whip the cream and leave this covered in a bowl. Have ready measured out half a cup of tomato ketchup and four or five tablespoons of brandy. At the last minute before serving, mix the ketchup and brandy into the stiffly whipped cream and pile this on top of the meat.
Your guests will never know how little time you have spent in preparing this dish.
This recipe was supplied by Edgar Themans at (www.rabites.org.uk)
