In episode 6 of Tastes Like Home, Catherine flies to Dubai to bring some medallions of pork (with a twist) and a side of champ from Navan.

Ingredients

In episode 6 of Tastes Like Home, Catherine flies to Dubai to bring some medallions of pork (with a twist) and a side of champ from Navan.

  • 1 pork fillet cut into medallions
  • 1 medium onion chopped thinly
  • 175g button mushrooms
  • 300ml sour cream
  • 30ml cream
  • half a tsp paprika
  • 100ml white wine
  • zest of 1 lemon
  • juice of half a lemon
  • 4 tsp heaped of Dijon mustard
  • 6 drops Tabasco
  • 3 tbsp Worcestershire sauce
  • olive oil
  • salt & pepper

Note: In Dubai we swapped the pork for rose veal and the white wine for apple juice

Champ:

  • 900g potatoes
  • 150g petit pois peas
  • 50g spring onions (8 large spring onions)
  • 300ml milk
  • 3 tbsp chopped parsley
  • 25g butter
  • Salt and black pepper

Method

Serves: 4

  1. Preheat the oven to 180C.
  2. In a frying pan, heat the olive oil and fry the chopped onions slowly.
  3. Once lightly browned remove these and place in a shallow casserole dish.
  4. Then fry the button mushrooms whole until lightly coloured and set aside.
  5. Fry the pork medallions for 3 or 4 minutes on each side, then place these in the shallow casserole dish on top of the onions and place the mushrooms on top of the pork.
  6. In the frying pan add the sour cream, white wine, lemon juice, mustard, Worcestershire sauce, tabasco and cream and heat gently.
  7. Pour this over the pork, mushrooms and onions in the shallow casserole dish.
  8. Season with salt and freshly ground black pepper.
  9. Sprinkle paprika over the top.
  10. Place the lid on it and place into the pre-heated oven Gas Mark 4, 180°C (350°F) for 40 minutes.

Champ:

  1. Peel the potatoes and place in a saucepan and cook the potatoes in boiling salted water until cooked.
  2. Drain all the water return back to the heat and shake in the saucepan for a minute.
  3. Add the butter and allow to melt, once melted mash the potatoes thoroughly and season with salt and pepper.
  4. In another saucepan, allow the milk to heat slowly and simmer with the peas and spring onions until peas are just cooked.
  5. Add the parsley for a minute before pouring the warm milk mixture over the mashed potatoes.
  6. Mix carefully until smooth and serve with a knob of butter and garnish with parsley for garnish.