Serves 4-6
Ingredients:
2 pork fillets
1-2 teaspoons whole cardamom pods
1 teaspoon whole coriander seeds
1 teaspoon whole cumin seeds
25g (1oz) butter
110g (4oz) onions, chopped
salt and freshly ground pepper
150ml (1/4 pint) chicken stock
150ml (1/4 pint) cream
Garnish: Flat parsley or coriander
Method:
Press the cardamom pods and extract the seeds, grind to fine powder with the coriander and cumin seeds in a pestle and mortar or in a spice grinder.
Melt the butter in a sauté pan, add the onion and sweat over a gentle heat until soft. Trim the pork fillets of all fat and membrane. Cut into 2cm (3/4 inch) slices or cubes, season with salt and freshly ground pepper, toss the fillets in the ground spices. Add to the onion and sauté gently for a few minutes. Cover the pan tightly and cook in a preheated oven 150°C / 300°F / gas mark 2 for 15-20 minutes or until the pork pieces are cooked but still nice and juicy. (It may not be necessary to put the pork in the oven if using fillet).
Remove the pork to a serving dish and keep warm. Put the casserole back onto the heat, add the stock and cream and reduce by half. Taste and adjust seasoning, add the pork pieces back into the sauce, allow to bubble for a minute or 2. * Serve on a hot serving dish garnished with flat parsley or coriander.
* May be prepared ahead to this point. Reheat in a saucepan over a gentle heat.
