RECIPE / Piggy's breakfast

ENTRIES for the pork competition have been voluminous and superb. We could go on for ever: faggots, raised pies, Brazilian feijoada and 101 casseroles. Beth Prince, of London SW11, offered suggestions from White Trash Cooking by Ernest Matthew Mickler, published in the US. The book's recipes, she says, 'range from the genuinely delicious to the deeply disgusting'. No points for guessing which side of the line this one falls.

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

Serves 4

Ingredients: 1 1/2 lb/700g tenderloin of pork, cut into inch-thick

medallions

2 medium onions, finely

chopped

4oz/100g grated parmesan cheese

1/2 pint/275ml double cream

a little butter

salt and freshly milled black

pepper

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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