Recipe - Pork Steak With Mushrooms And Lentils

125 g Puy lentils; (4oz)
375 g New potatoes; washed (12oz)
125 g Oyster or chanterelle
mushrooms; (4oz)
4 tablespoon Olive oil
2 Shallots; finely chopped
1 Clove garlic; crushed
150 ml Fresh beef stock; ( 1/4
pint)
4 Pork leg steaks
Salt and freshly ground
black pepper

Place the lentils in a saucepan of cold water over a moderate heat bring
the water to the boil, reduce the heat and simmer the lentils until they
are cooked following instructions on the pack.

Place the potatoes in a saucepan of cold water over a moderate heat, bring
to the boil, reduce the heat and simmer until tender this takes
approximately 10 minutes. Drain and refresh under cold water and chop each
potato into 4 pieces.

Wash the mushrooms and pat dry using absorbent kitchen paper. If the
mushrooms are large break them into smaller pieces.

Heat 2 tablespoons of the oil in a frying pan, add the shallots and garlic
and cook for 1 minute. Add the mushrooms, reduce the heat and cook for 3
minutes until tender. Remove from the heat and add seasoning to taste.

Add the lentils and stock to the mushroom mixture.

Heat the remaining oil in a frying pan over a moderate heat and add the
potatoes, cook until they are crispy and add seasoning to taste. Remove
from the pan and keep warm.

Cut each leg steak into 2 pieces and season them. Place the steaks into the
hot frying pan and cook for 34 minutes each side depending on the
thickness of the steak.

Reheat the lentils and mushrooms and spoon onto hot serving plates, place
the crispy potato and the pork on top and serve immediately.

Converted by MC_Buster.

NOTES : Based on a regional dish this embodies the flavours of South
Western France.

Converted by MM_Buster v2.0l.