Frank Smith


FRANK'S PAGE @laurahird.com

A recipe by my friend, Frank Smith who passed away on 14 June 2006. He will be sadly missed.


 

INGREDIENTS

SERVES: Enough for Frank and Kelly, or any other 2 person combination

Pork shoulder chops

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Potatoes

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Unsalted butter

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1 pint of double cream

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Mushrooms

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Chives

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White wine

FOR MORE FROM FRANK:

Interview with Frank

Find out why Frank lost his schooldays job at Edinburgh Castle tearoom, and what put his brother, Stevie, off mince for life

Frank's Page

The wit and wisdom of Frank Seamus Smith. Reviews, anecdotes and favourite things from the legendary Edinburgh raconteur

Tynie Talk

Frank used to work behind the bar in the Tynecastle Arms and can still often be found on the other side of the bar, drinking tea. He once served Jeremy Paxman in there, but that's another story...



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FRANK'S CREAMY CHOPS


CHIVE-BY-CHIVE WITH FRANK

temporary food image © bramleyapples.co.uk




1. Boil the tatties

2. Put pork chops in frying pan with butter. Fry as you would normally

3. When nearly ready, add good helping of white wine and mushrooms

4. Add half a pint of fresh cream

5. Let it thicken

6. Mash tatties (adding butter and cream) until creamy

7. Add the chives to the tatties. Mix through

8. Serve with whatever veg you want - broccolli/green beans would go well but I don't like them

9. And that's it. You can add chives to the chops also, if you like, as you are getting read to serve

I enjoy cooking it. It's Kelly's (my daughter - the karaoke queen) favourite


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© 2006 Laura Hird All rights reserved.

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