Graham Kerr

160 Pork and Mushroom Teko Teko

Broiled Meat-Basic Method

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    4

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

Recipe to produce 4 portions U.S.A. Imperial Metric
Pork fillets 4 6-oz. 4 6-oz. 4 170 grams
Bacon slices 4 4 4
Mushrooms, sliced 1 cup 4 oz. 115 grams
Dry white wine ¼ cup 2 fl.oz. 60 milliliters
Lemon juice 1 tbsp. 1 tbsp. 15 milliliters
Cayenne pepper ½ tsp. ½ tsp. 1.5 grams
Parsley stalks 1 tbsp. 1 tbsp. 5 grams
Salt ¼ tsp. ¼ tsp. 1 gram
Clarified butter To brush To brush To brush
Salt To season To season To season
Black peppercorns To season To season To season

Method

Method of Preparation

  1. Cut fillets almost in half lengthways–beat out flat.
  2. Finely chop parsley stalks.
  3. Heat broiler to medium.

Method of Cookery

  1. Poach mushrooms with wine, lemon juice, salt, cayenne, and parsley stalks for 5 minutes.
  2. Purée in blender or rub through a sieve.
  3. Fill pork fillets with the paste and bind the two sides together by wrapping a bacon slice around each one.
  4. Season and brush with clarified butter.
  5. Grill for 4 minutes either side.
  6. Drive a kebob stick into the top end and serve.

Serving

Serve with plain Baked Potatoes in their jackets and a tossed Red and Green Cabbage Salad. A good rosé wine that has a "crackle", served lightly chilled, balances well.

© 1966 Graham Kerr. All rights reserved.

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