James Martin's pork escalopes with mushrooms and mash recipe Recipe

Name: James Martin's pork escalopes with mushrooms and mash recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large estima potatoes, peeled and cut into quarters; 110 g (3.9oz) butter; 175 ml (6.2fl oz) double cream; 1 tbsp olive oil; 4 x 175-225g (6-8oz) escalopes of pork; 2 shallots, peeled and sliced into fine rings; 4 juniper berries, crushed; 400 g (14.1oz) mixed mushrooms (such as oyster, buna shemeji and shitake), wiped clean; 2 tbsp sherry; 1 clove of garlic, peeled and finely chopped; 2 tbsp chopped flat-leaf parsley; 1 pinch salt and black pepper

Servings: persons

4 large estima potatoes, peeled and cut into quarters
110 g (3.9oz) butter
175 ml (6.2fl oz) double cream
1 tbsp olive oil
4 x 175-225g (6-8oz) escalopes of pork
2 shallots, peeled and sliced into fine rings
4 juniper berries, crushed
400 g (14.1oz) mixed mushrooms (such as oyster, buna shemeji and shitake), wiped clean
2 tbsp sherry
1 clove of garlic, peeled and finely chopped
2 tbsp chopped flat-leaf parsley
1 pinch salt and black pepper

1
Place the potato quarters in a large saucepan, fill with water, add a pinch of salt and bring to the boil.
2
Cook for 20 minutes or so until softened, then drain and return to the pan.
3
Mash with half the butter and two-thirds of the cream, season with salt and pepper and keep warm in the pan.
4
Meanwhile, set a frying pan over a high heat and add the oil and half the remaining butter.
5
Season the pork well with salt and pepper and when the butter has melted, add the pork to the pan.
6
Fry for 3-4 minutes on both sides, then remove from the pan and set aside.
7
Set the pan back over the heat, add the remaining butter and, when it has melted, tip in the shallots, juniper berries and mushrooms.
8
Saute together quickly, add the sherry and cook for 1-2 minutes to allow the alcohol to evaporate off.
9
Alternatively, burn off the alcohol by carefully lighting it with a match.
10
Add the garlic and the remaining cream, if you wish, and cook for 2 minutes.
11
Spoon the mash on to each plate, place a pork escalope alongside, add the mushroom mixture and scatter over the parsley.
12
Season with salt and pepper to serve.

734

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 large estima potatoes, peeled and cut into quarters, 110 g (3.9oz) butter, 175 ml (6.2fl oz) double cream, 1 tbsp olive oil, and more.

Yes, James Martin's pork escalopes with mushrooms and mash recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

James Martin's pork escalopes with mushrooms and mash recipe

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