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Ingredients: (Serves 4)  600g/1 lb 6oz diced pork 1 tbsp oil 200g/7oz butter 100g/3½ oz plain flour 200ml/7fl oz milk 1 tbsp mustard 100g/3½ oz mushrooms (fresh or tinned), sliced Squeeze of lemon juice Splash of white wine Salt, pepper 200g/7oz white cheddar, grated Method: 1. Heat oil in a deep pan, season the pork with salt and pepper and fry for approx. 8 mins stirring occasionally until cooked. Then remove from pan. 2. Add butter to the pan and wait till it melts. Add flour, stirring continuously, keep stirring and pour in milk very slowly to make béchamel sauce (you might want to use a whisk when pouring in the milk to make sure the sauce is smooth). Keep stirring on a low heat until the sauce thickens, season with salt and pepper, add mustard, a squeeze of lemon juice and a splash of white wine. 3. Add mushrooms to the sauce and cook on a low heat for 10 mins, stirring occasionally. 4. Return the meat into the pan and mix with the sauce. Put the mixture into a shallow ovenproof dish (or 4 individual dishes), put grated cheese on top and bake at 200°C/fan 180°C for about 20 mins or until the cheese is golden. Serve with salad and chips.
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