Saucy Slovaks Ham It Up...

Have you heard? Krenovka is the word...

Sauces have enormous prominence in the Czech Republic and Slovakia.  So much so that the description of lunch often just consists of one word, the word for the sauce.  In this case the word is: Krenovka.  Which is the descriptor for a sumptuous lunch or supper of pork and dumplings with a creamy horseradish sauce.

Traditionally in this region, meats are interchangeable, but the sauce is indispensable to a good family sit-down meal.  This heavy, creamy sauce is best complemented with knedlik dumplings - whose fluffy texture is perfect for absorbing the dish's tantalising flavours.

To serve four, you will need:

• 600g smoked pork loin (or smoked gammon ham joint in the UK)
• 115g butter
• 115g plain flour
• 250ml double cream
• 100g grated fresh horseradish
• Salt and ground black pepper
• Closed cap mushrooms, roughly sliced
• Fresh dill, to garnish
• Dumplings (to serve - see post passim for knedlik dumpling recipe)

Method:

• Place pork in large pan with three litres water and bring to the boil.  Simmer over medium heat for 10 minutes, before draining and discarding water
• Cover the joint with 1.5 litres boiling water.  Cook for two hours, or until tender.  Left out the meat and carve into portions and set aside.  Reserve the stock and mix with 500ml boiling water
• Heat butter in a large pan, add the flour and cook for two-three minutes.  Add mushrooms and gradually ladle in the hot pork stock, stirring constantly to prevent lumps forming
• Combine the cream with horseradish in a small bowl and add this to the sauce.  Season to taste, but ber careful with the salt
• Garnish with torn dill and serve with fluffy dumplings and hearty smiles