Pork Medallions stuffed with Apricots and porchini mushrooms:
Six pork medallions (two was enough for me, but Rob managed to eat four ::g::).
2 fresh apricots (or equivilant dried and soaked)
1/2 a small onion
1 large sage leaf
2 heaped tspn diced, dried porchini mushrooms
fresh bread crumbs (about the same amount as the onion and mushrooms added together)
Salt and pepper to taste
Glaze:
juice of 1/2 lemon
tablespoon or so of honey
salt and pepper
Sauce (now this is very hand wavey)
some milk
a little cheese
pinch of nutmeg
a little corn flour
salt and pepper
Put the mushrooms in to soak in warm water.
Finely dice the onion and let sweat in a frying pan with a little oil until tender.
Finely dice the apricots and add to the pan, fry until also tender.
Finely chop the sage leaf and add it to the pan.
Add the bread crumbs and mix together.
Drain the mushrooms and add to the mixture, fry for a few minutes.
Take off the heat and leave to cool.
Slit the medallions and stuff with the mixture. Salt and pepper the medallions to personal taste and seal off in the pan.
Preheat the oven to 200 degrees C
Mix the glaze
Place the medallions in an oven dish and brush liberally with the glaze.
Cook for between 15 and 20 mins until cooked through.
Leave to rest for at least five minutes in a warm place.
Mix up the sauce (throw everything in a pan and heat gently until it thickens).
Pour around the cooked medallions.
I served it with mashed potato cakes and corgette sticks.
As I said Rob ate four ::g::.
