Delia Smith co-founded Sainsbury’s magazine back in 1993 and shared hundreds of her best recipes with our readers. Here are four of her most delicious; why not cook one for your next supper party?
PORTRAIT ©ROBERT WILSON
SERVES 6
1 HR TO COOK
PORK CHOPS BAKED WITH WILD MUSHROOMS AND CRÈME FRAÎCHE
‘This is quite simply the best recipe I’ve ever done for pork chops. Years ago I had to make do with just cultivated mushrooms and double cream, which always tended to separate in the cooking. Now, with the addition of porcini mushrooms and that heavenly ingredient crème fraîche, the recipe is even more wonderful.’
6 large pork loin chops, weighing about 8oz (225g) each ½oz (10g) dried porcini mushrooms 7fl oz (200ml) crème fraîche 2oz (50g) butter 1 level dessertspoon chopped fresh thyme, plus 6 sprigs, to garnish 12oz (350g) dark-gilled, open-cap mushrooms juice 1 large lemon 1½ level tablespoons plain flour salt and freshly milled black pepper
Equipment
You will need a roasting tin, approximately 14 x 12 inches (40 x 30cm) and a large double sheet of foil.
Pre-heat the oven to gas mark 4, 350°F (180°C). Using a fan-assisted oven? See page 64.
©Delia Smith, The Delia Collection Pork published by BBC Books 2004
First of all, place the porcini mushrooms in a bowl, pour on enough boiling water just to cover them, then leave them to soak for 20 minutes.
Then place a sheet of foil (large enough to wrap the chops in) in the roasting tin. Now, in a large frying pan, melt the butter and fry the chops to a nice, nutty, golden colour on both sides. As you brown them, transfer them on to the foil, then season each one with salt and freshly milled black pepper and sprinkle on the thyme. Now chop the open-cap mushrooms roughly and fry them in the same pan you browned the meat in, adding a little more butter if you think it needs it.
When the juices start to run, drain the porcini, squeeze out any excess moisture, then chop them small and add them to the fresh mushrooms along with the lemon juice. Let the lemon juice bubble for about 1 minute, then sprinkle in the flour and stir with a wooden spoon, absolutely ignoring what it looks like as all will be well in the end. Now spoon the mixture over the pork chops, then, finally, top each one with a large blob of crème fraîche.
Place a sprig of thyme on each, then wrap up loosely in the foil, sealing securely, but leaving some space between the chops and the foil. Then bake in the oven for 1 hour exactly. Serve the chops with all the delicious juices poured over and garnish with the sprigs of thyme. As this is very rich you need to keep the vegetables quite simple.
SERVES 4-6
50 MINS – 1 HR TO COOK
SPINACH AND RICOTTA LASAGNE WITH PINE NUTS
For the sauce
1½ pints (850ml) milk
