Puddledub Pork Escallops with Mushroom and Sherry Sauce by Jenny Thomson
The Mitchell family have been farming pigs at Auchtertool near Kirkcaldy for generations. Well known for their delicious Puddledub pork, the family is opening a brand new shop this summer on Kirkcaldy’s High Street. The traditional store will offer their well known pork alongside other locally produced meat, as well as cheese from leading cheesemonger IJ Mellis and local artisan breads.
Puddledub prides itself on outstanding pig husbandry and animal welfare, maturing slowly to develop a full and distinctive flavour. Find Puddledub at 207-217 High Street, Kirkcaldy or visit www.puddledub.co.uk.
This simple recipe was created by Jenny Thomson who runs cookery courses at Courses for Cooks. Find out more at www.coursesforcooks.com.
Puddledub pork steaks are beautifully tender and lean. This recipe flattens them into escallops so that they cook really quickly for a useful, tasty last minute dish.
Ingredients: Serves 2
2 Puddledub pork leg steaks
2 small onions
1 clove garlic
100g mushrooms
100ml dry sherry
2 tbsp oil
100ml ½ fat crème fraiche
1 tsp wholegrain mustard
½ tsp salt
Freshly ground black pepper to taste
Method:
- Slice the two small onions and set aside. Crush the garlic and finely slice the mushrooms. Set to one side.
- Place the each pork leg steak between two sheets of cling film. Next use a rolling pin to bat out the steaks until they are uniformly thin and flat. Remove from the cling film and cut each escallop in half.
- Next heat 1 tablespoon of oil in a wide, shallow pan. Then fry the onions and garlic over a medium heat until softened. Add the sliced mushrooms and cook for five minutes, stirring now and again.
- Add the dry sherry and bring the mixture to the boil, scraping the bottom of the pan and reducing the liquid by half. Remove from the heat and pour the contents of the pan into a bowl.
- Next heat 1 tablespoon of oil and, when hot, add the pork leg steaks. Fry the steaks for two minutes on each side. Next return the onion and mushroom mixture to the pan.
- Then add the crème fraiche and mustard to the pan. Stir it well and bring it back to a gentle simmer. Cook in this way for five minutes.
- Finally season with the salt and pepper before plating up and serving with simple seasonal vegetables.
In association with Taste Communications.
www.tastecommunications.co.uk
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article