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Pork with stilton

Here is a good use for left over stilton at christmas time. The mixture of stilton, red wine and pork is an excellent combination. Serve with a rosti of potato or flat ribbon noodles  for an impressive yet easy to prepare supper dish.
Ingredients:

350g/12oz boneless pork steaks, cut into 1cm/½ in cubes
seasoned flour, for coating
25g/1oz butter or 5ml/1tsp vegetable oil
15ml/1tbsp white wine vinegar
85ml/3floz red wine
75g/3oz stilton, crumbled
cayenne pepper, for dusting
seasoning

Method:

  1. Toss the pork thoroughly in the seasoned flour.
  2. Heat the butter or oil in a frying pan and gently fry the pork until it is lightly browned and cooked through.
  3. Remove from the pan with a slotted spoon and keep warm.
  4. Drain the fat from the pan and pour in the wine vinegar and wine.
  5. Stir, scraping in all the meat residues, and bring to the boil.
  6. Reduce the heat to very low and stir in the cheese until it has melted.
  7. Taste and add a little salt, if required.
  8. Spoon the sauce over the pork and dust with a little cayenne pepper, then serve.

If you are interested in gardening or cooking why not check out the residential courses available at the WI's Denman College? cources run for 2,3 and 4 days and the college is open also to non-members.