James Martin’s pork escalopes with mushrooms, juniper and mash
You will need
4 large potatoes, peeled and cut into quarters
110g butter
175ml double cream
1tbsp olive oil
4x175-225g escalopes of pork
2 shallots, peeled and sliced into fine rings
4 juniper berries, crushed
400g mixed mushrooms (such as oyster, buna shemeji and shitake), wiped clean and sliced
2tbsp sherry
1 clove of garlic, peeled and finely chopped
2tbsp chopped flat-leaf parsley
Salt and black pepper
Method
1. Place the potato quarters in a large saucepan, fill with water, add a pinch of salt and bring to the boil. Cook for 20 minutes or so until softened, then drain and return to the pan. Mash with half the butter and two-thirds of the cream, season with salt and pepper and keep warm in the pan.
2. Meanwhile, set a frying pan over a high heat and add the oil and half the remaining butter.
3. Season the pork well with salt and pepper and when the butter has melted, add the pork to the pan. Fry for three to four minutes on both sides, then remove from the pan and set aside.
4. Set the pan back over the heat, add the remaining butter and, when it has melted, tip in the shallots, juniper berries and mushrooms. Sauté together quickly, add the sherry and cook for one to two minutes to allow the alcohol to evaporate off. Alternatively, burn off the alcohol by carefully lighting it with a match.
5. Add the garlic and the remaining cream, if you wish, and cook for two minutes.
6. Season and scatter over the parsley.
Recipe, James Martin for the Mushroom Bureau
Click here to go to the original article on Red Online
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