Your Simply Add Recipes

First cut the pork tenderloin into medallions and flatten slightly with your knife, season with salt, black pepper and thyme on both sides of the meat.  Slice up one punnet of chestnut mushrooms and finely dice one medium white onion.

saute the onions in some butter or oil until soft and then add the mushrooms and 1 tsp of dried thyme.  Cook them all until soft.  Remove this mixture from the pan in a bowl.  Add some oil to the pan and sear the pork loins on both sides, careful to not overfill the pan.  Once seared on both sides remove into the same bowl with the mushroom and onion mixture.  Now to this pan and your double cream and the pot of Black Garlic and Red wine sauce.  stir for a couple of minutes and then add the pork, mushroom and onion mixture and any resting juices in your bowl.  Stir gently to cover the meat and vegetables in the sauce. Now simmer gently.

Boil a pan of water with a touch of salt and olive oil and add some fresh fusilli pasta cook for 4 minutes.  drain the pasta and server the pork mixture over the pasta, garnish with a little fresh parsley.

 

Enjoy !!

Brown off the meat balls in a pan, thrown into slowcooker. Add mushrooms, carrots, baby potatoes and some stock and a pot of stroganoff sauce.

Leave for 6 to 8 hors on low.

Serve on Rice

Delicious

 

Alternative to a hot sauce, simply add a tea spoon of coronation sauce to 250g of mayo, toss praws in to the mixture and spead over salad for a flavour sensation.

Put the rice on to boil whist making up the Coronation sauce with cream.

Add the prawns to the hot sauce and keep on a simmer for a few mins.

Drain the rice and put into dish then add the prawns and sauce.

Really delicious.

Empty the contents of the sauce pot into the frying pan with a small amount of oil and heat till really hot, keep it moving to release the spices.

Add the chicken and fry off.

Added the coconut cream and mix together. We like peas in ours and can add from frozen.

Bring to the simmer for 5 mins and our over rice.

7 mins start to finish and that included washing up.

 

We roasted some veg and potatoes together in one tray .. well seasoned and lots of olive oil.. around 40mins at 180.

A pre prepared 5 bird roast in the oven at 180 for an hour. (a pheasant inside a grouse inside a ….. you get the idea)

Then the sauce, we chose the Port and Blackcurrant added to cream then heated till hot.

I have to say the depth of flavour of the sauce complimented the strong game flavours of the bird perfectly.

So simple, so fast but so delicious mushroom pasta with wild mushrooms.

Make your pasta, I like the tubes as they hold the sauce best.

Pan fry some wild mushrooms in butter .

Add the sauce contents to cream 300ml to one pot.

Mix together and serve …. simple but amazing.

Only takes as long at the pasta takes to cook !!!