Traditional Scottish Recipes
- Pork Apricot à la Crème

Here's a great way to add some extra flavour to pork. Quantities here will serve four people.

1 good size pork fillet, cut into strips
1 small can of apricots, drained
2 ounces (50g / one cup) chopped mushrooms
1 cup white grape juice or white wine
2 tablespoons double cream
Grated rind of a small orange (optional)
1 bay leaf
2 tablespoons flour
2 small onions, chopped
2 ounces (50g / half stick) butter
Salt and pepper to taste
Sufficient boiled rice to serve with pork on top

Dip the strips of pork into seasoned flour. Fry onions in butter and add the pork strips. Add mushrooms, bay leaf, grape juice or wine and put the lid on the pan and simmer for 20 minutes. When cooked, add orange rind and chopped apricots and bring back to simmering temperature. Allow to cool slightly and stir in double cream. Serve on a bed of boiled rice.

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