|Just out of the oven|
|Some Baby Romanescu Salad with Blueberries as a side|
I made this recipe a long while ago, but it had my comment in the upper corner saying: super tasty.
The preparation is quiet easy to make and good in bigger proportions if you have guests to feed.
If you do not get Boursin (it is a cheese from Normandy in France, like a cream cheese with lots of herbs and garlic) use some plain cream cheese and just add dried herbs and fresh garlic.
This is a recipe just for 3 or 2 good eaters and I serve it with some pasta. But rice or potatoes work well too. Prep time is 15 minutes and the rest is done in the oven. Serve with a fresh salad as a side.
|not much to prepare|
100 g Blackforest ham
120 g Chanterelles mushrooms canned of fresh
2 small onions
3 cloves of garlic
1/2 red chilli
120 g Boursin cheese, if you get single portion packages of Boursin, take 6
400 ml double cream
2 tbsp rape seed oil
salt and pepper
1/2 tsp dried thyme
Use an ovenproof dish and heat up the oven to 200 C.
|the topping for the meat|
|lots of creamy cheese|
Chop the onions, garlic, chilli and ham and clean the mushrooms or drain them. In the same pan with the other tbsp of oil fry off the onions, ham and garlic a couple of minutes, then add the chilli and the mushrooms and give them a couple more minutes.
Chuck them over the pork and pour the double cream on top.
Set the Boursin pieces on at last and chuck it into the oven for 50 minutes.
Now I know, I wont wait ages before I prepare that dish again.