Pork & Brandy
Preheat the oven to 180°C
1lb pork pieces
1 onion, peeled & chopped
1 green pepper, deseeded & chopped
1 red pepper, deseeded & chopped
4ozs mushrooms sliced
2 tablespoons dry sherry
salt & pepper
2 tablespoons brandy
5fl ozs fresh cream
2 tablespoons sunflower oil
Fry onion & pepper in a little oil.Add crushed garlic, salt and pepper.Add pork pieces, dry sherry and mushrooms.Transfer to casserole & cook until tender about 1½ hours.Add brandy and cook for 3-5 mins.Stir in cream and serve.
Serve with baked potatoes & green or tossed salad.
Mm! I like Pork and Ginger as a combination…but then love ginger and Pork… so I might jsut add ginger to this one.
I have a friend who says of pigs: I love pigs, they are so intelligent. On top of that they are great to eat.
Echoes my feelings precisley.
Yum! This sounds just dandy. I’d make it in a NY minute if Hubby weren’t a vegetarian. Would someone who makes it please invite me over?? And pay for the ticket?? pretty please?
Magpie – Now I need to buy more ginger!
Alice – I think we will all call round to Magpie’s next time he is cooking. 😉
Pigs wallow in mud, and yet they are eaten? More brandy please– that way I don’t know what I’m eating.
Ooh love the sound of this. A little hot to be casseroling but I can do a mean pork fillet in the frypan with a brandy cream sauce!
Maynard – Pigs wallow if allowed. I once had a holiday on a pig farm in Denmark, there was no mud and no smell!
Baino – Save the recipe for the cooler days.
Kay – Glad you like it.
Hubby is quite the cook so I think this one will show up on our table soon. It sounds delicious and not difficult to do. Thank you for sharing.
Momma – Enjoy having someone to cook for you!