Carol wrote:Hi, yes count me in too. As before are we alllowed variations? I've just bought some wine with my Christmas stamps and really can't stretch to Vermouth aswell this week- is wine ok instead?
Yes! of course you can....to be honest I am going to as well.... I hate vermouth!
So that is all us lot having a go! brilliant!
anyone else just join in.
Just a reminder...we are cooking..... Mally's
Bacon-wrapped Pork in vermouth sauceHere is the Method
Bacon-Wrapped Pork in Vermouth Sauce
Serves 6 2 pork fillets, about 375g (12oz each), trimmed
2tbsp Dijon mustard
Salt and black pepper
375g (12ozs) Streaky bacon rashers, rinds removed
Vermouth Sauce30g (1oz) butter
1tbsp olive oil
1 Shallot, finely chopped
1 tbsp plain flour
200 ml (7 fl oz) chicken stock
90 ml (3 fl oz) dry vermouth
125 g (4 oz) button or chestnut mushrooms, sliced
Method1) Spread the pork fillets with the mustard and season with salt and pepper.
Stretch the bacon rashers with the back of a knife and wrap around the fillets, secure with a skewer.
2) Place the fillets in a roasting tin and cook in a preheated oven at 220 deg C (425F. Gas 7) turning the fillets halfway
through cooking, for 30-35 minutes until the juices from the pork run clear and the bacon is crisp and golden.
3) Meanwhile make the sauce: melt the butter with the oil in a small pan. When the butter is foaming, add the shallot,
and cook gently until softened.
4) Add the flour and cook, stirring, for one minute. Gradually blend in the stock and vermouth. Bring to a boil,
add the mushrooms and simmer for 15 minutes.
5) Transfer the pork to a warmed platter. Spoon off the fat from the roasting tin and strain the juices into the sauce.
Heat through and taste for seasoning. Serve with the pork.
So starts as of now......and ends next week end of Feb...then come back and let everyone know
whether we liked it or not and putting the following on...
= Loved it!
=Good!
= not too sure!
= Sorry hated it!
and feel free to take a photo!
shaken or stirred with an olive or two 
