Greek Style Pork Fricassee in Egg Lemon Sauce
A Fricassee is a Greek-style dish cooked with pork, lamb or chicken with plenty of celery or wild greens and then swirled in a lip-smacking egg-lemon creamy sauce. The flavour can only be described as fantastic!
Prep 15 minutes
800g pork scotch fillet, diced into 4 cm cubes
1 bunch celery, washed, strings peeled and cut into 2cm length
4 medium potatoes, peeled and cut in half
1 brown onion, sliced
2 tbsp extra virgin olive oil
1/4 cup fresh dill, finely chopped
sea salt / pepper, a generous amount
1/2 cup lemon juice
1 tsp gluten free corn flour OR arrowroot flour
1 cup liquid from the pot of cooked pork
Fry the pork in a deep and wide base pan with olive oil until all sides are lightly browned.
Add the onions, dill and celery, sea salt and pepper. Over a high heat sauté for 3-4 minutes.
Boil the kettle and add the boiling water to the pot. Add enough water to cover the celery and meat. Cover with a lid and simmer for 15 minutes.
Next, add the potatoes and spread them under the pork, so they can cook in the liquid. Cover with the lid and cook for a further 30 minutes. If there is not enough liquid add more boiling water.
Using a soup ladle, scoop out at least 1 cup of liquid and set it aside to cool down. You will need this to make the avgolemono sauce.
In a nutribullet or using an electric beater, add the avgolemono sauce ingredients, including the liquid set aside and whisk until creamy.
Return sauce to the pot and pour over. Turn off the heat and cover allowing to sit for 5 minutes. Serve hot.