RECIPE / Piggy's breakfast
Saturday 03 April 1993
Single Boy's Breakfast
Take 1lb of pork sausages. Cook evenly, pour off fat. Add 1 1/2 packets of soda crackers (water biscuits) crumbled. Pour in one cup of boiling water. Cover tight and steam five minutes. Serve with fried sweet potatoes and plenty of hot, black coffee.
More appealing were the recipes for pork chop or fillet with a cream sauce. The following, sent in by Clare Marshland of Hedge End, Hampshire, comes from The Food Aid Cookery Book and has a winning simplicity. It wins Clare Marshland a bottle of Hugel Gewurztraminer Jubilee Reserve Personnelle 1986 from Reid Wines in Bristol. Preparation time should not exceed five minutes, although the dish benefits from supervision halfway through to make sure the sauce is not too liquid. I tossed the pork pieces in a little flour before layering them in the dish.
Pork Tenderloin with
Cream and Cheese
Ingredients: 1 1/2 lb/700g tenderloin of pork, cut into inch-thick
2 medium onions, finely
4oz/100g grated parmesan cheese
1/2 pint/275ml double cream
a little butter
salt and freshly milled black
Preparation: Pre-heat oven to 400F/200C/gas 6. Lightly butter a deep 3-pint (1.7 litre) ovenproof dish. Arrange layers of meat (well seasoned with salt and pepper), onions and parmesan. You should get two layers: meat, onion, cheese, meat, onion, cheese. Bake in the oven for 50 minutes, then add the double cream and bake for a further 15 minutes until golden brown. Serve with noodles or new potatoes and a green salad.
Next week, recipes for asparagus, stating source if not original. More entries welcome, and the prize for those we print will be a bottle of Tokay Pinot Gris Reserve Rolly Gassman 1988 from Bibendum of north London. Send them to: Recipe, Weekend, The Independent, 40 City Road, London EC1Y 2DB.
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