Name: Pork fillet with baked onions
Prep time: 20 min
Cook time: 1 min
Total time: 21 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: pork fillet 2 x 460 g,olive oil 3T,sea salt and freshly ground black pepper, to taste ,butter 50g,rosemary 2sprigs,streaky bacon 250 g,brown onions, unpeeled 6–8,chicken stock 1cup ,cream 1 cup,crème fraîche or sour cream 3 T,Parmesan, grated 50g,lemon, zested 1,cannellini beans, drained 1 x 400 g can,Woolworths mashed potato or crusty bread, for serving (optional

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Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 25 minutes

Ingredients

3 T olive oil
1 x 400 g pack Woolworths chicken bangers
250 g Woolworths sliced portabellini mushrooms
3 T soya sauce
2 cups cream
500 g Woolworths fresh fettuccine pasta
freshly ground black pepper, to taste
300 g Brussels sprouts, shredded
Parmesan, grated, for serving

Method

1. Heat a large saucepan and drizzle with olive oil. Cut the ends off the sausages, pinch bite-sized pieces of sausage meat from the casings and place into the pan. Cook in batches if necessary. Fry until golden and cooked through. Remove from the pan.

2. In the same pan, fry the mushrooms in more olive oil until golden, then deglaze the pan with the soya sauce. Add the cream.

3. Meanwhile, cook the pasta until al dente. Drain, reserving the pasta water. Add half a ladleful of the pasta water to the sauce and reduce until thickened.

4. Add the hot pasta and Brussels sprouts to the sauce and toss to coat, adding more pasta water if necessary. Top with the cooked sausage meat and serve with the Parmesan.

Cook's note: If you like, use Woolworths’ readymade chicken frikkadels instead of chicken bangers.

Find more pasta recipes here.

Photographs: Myburgh Du Plessis
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen

This is a test recipe

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Ingredients

Method