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Sherry and Apricot Pork


Jan 30th 2012, 13:25

Serves 2-4

This is a fantastically fast supper to prepare. Remember that the smoked pork is already partially cooked, so take care not to overcook it.

500 g smoked pork strips
Salt and pepper
About 40g butter
30ml cornflour
40ml Rhodes Smooth Apricot Jam
20-40ml dry sherry
6 spring onions or 1 small onion, chopped
1 large carrot, thinly sliced
1 red sweet pepper, thinly sliced
250g mushrooms, halved
60ml shredded basil leaves

Season the pork with salt and pepper. Heat the butter and fry the strips until golden brown. Set aside. Mix together the cornflour, apricot jam and sherry and blend until smooth. Fry the onions, carrot, sweet pepper and mushrooms for about 5 minutes. Season with salt and pepper. Add the pork strips and the cornflour mixture to the onion mixture and bring to the boil, reduce the heat and simmer until the sauce has thickened. Add the basil leaves and serve with mash.

* For an extra-smokey flavour, replace the pork with gammon steak. If you can’t find smoked pork, use regular pork instead.
* Replace the Rhodes Smooth Apricot Jam with half a tin of Rhodes Peaches, drained and chopped into small pieces.  

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