Thursday, 4 February 2010

DELIA'S PORK CHOPS WITH MUSHROOMS AND CREME FRAICHE

What is culture? For most of the people, culture is philosophy, painting, poetry and all the so-called high or noble arts. However, culture is part of our daily life. Even when we don’t think of it, we assimilate, share and exchange culture in countless little ways.
Food is one of these. When we share our food, when we try a dish from another country our knowledge get richer, besides the pleasure of a nice meal!
That’s the mission of this blog, just to try to get to know each other a bit better. Let’s face it. Socialization is not easy in a big city, especially when we commute to work drowsy in the morning and back home tired in the evening, but also during the worst day we keep learning something.

I’ve recently watched “Delia trough the Decades” on BBC 2 and really like her. And her pork chops with mushroom with creme fraiche! I think I now know a bit more about England. It’s also said that every English family has at least a book of Delia at home, handed down from mother to daughter (I am not sexist, but really is more a girl thing). So I asked my friend Fiona and she’s given me Delia’s “Winter Collection”. That was a present. From her mum.



Pork chops
Mushrooms
Creme fraiche
Thyme
Olive oil
Salt and pepper

In a large frying pan, hit some olive oil and fry the pork chops until they get a golden colour, in order to caramelise the meat. Transfer them in a baking tin and stir-fry the mushrooms for 5 minutes in the same pan where you cooked the meat. You can add some dry porcini if you want to enhance the flavour, but remember to soak them in water before use. Place the mushrooms, bit of thyme and finally the crème fraiche and toss to taste.
Cover the baking tin with kitchen foil, leaving the sides open to let the steam coming out.
Bake for about an hour and enjoy!

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