|Donkey dong never looked so good...|
I still find it hard to deal with a nice fillet of pork without giggling, come on it looks like a massive dong belonging to a giant donkey or something. But it is also delicious. I'm sure they eat donkey dong in certain more adventurous lands, but stick with pork fillet here and all will be well.
Feeds 2. Cut a 225g piece of pork fillet into little medallions, the thinner you slice the quicker it cooks and the further it goes, but you may prefer fewer, chunky pieces. Finely chop an onion (yes I know in the picture its not finely chopped, but like I said my knife skills need waking up) and slowly soften in a big deep frying pan in olive oil. Be patient, this is the longest bit, they must be soft and sweet, but not browned. Add the pork and cook for a minute each side, add two tsp paprika and mix it all up. Season and up the heat. Add a big glug of sherry (I use Fino) and let it all bubble for about five minutes, stirring occasionally. Meanwhile get some gnocchi on the go (takes three minutes, they are ready when they float to the surface). When you're happy the pork is cooked stir in two tbsp creme fraiche, and a small handful of chopped parsley. Check for seasoning and serve the pork on top of the gnocchi.
Don't scrimp on the sauce. It's the best bit. Sadly it's a bit awkward to lick the frying pan but I would if I could.
*I did eat some great food there but the sight of dishes such as 'bad duck stomach', 'crocodile innards soup' and the cruel and famous 'shark fin soup' did give me the willies.