Tag-Archive for » Pork «

21
Dec
Apple & Prune Stuffed Pork Roast
Brigita

Photo copyright © Michael Jensen, From Like Grandma Used to Make

Photo copyright © Michael Jensen

Ingredients:

(Makes 8 servings)

1 pork loin center rib roast (2 kg), backbone loosened

1⁄8 teaspoon each salt and black pepper

For the stuffing:

1 cup pitted prunes

2⁄3 cup water

3 tablespoons butter or margarine

1 small yellow onion, chopped

2 tablespoons firmly packed light brown sugar

1 teaspoon grated lemon rind

1⁄2 teaspoon ground cinnamon

1⁄4 teaspoon ground cardamom

6 cups dried bread cubes

1 large tart apple, chopped

1⁄2 cup apple juice

Method:

1. Preheat the oven to 180°C. Place the roast rib side down. Cut pockets in the roast, cutting from the meaty side (tip, opposite). Sprinkle the roast with the salt and pepper.

2. To prepare the stuffing, in a small saucepan, combine the prunes and the water. Bring to a boil. Lower the heat and simmer, covered, for 10 minutes or until prunes are tender. Drain. Coarsely chop prunes; set aside.

3. In the same saucepan, melt the butter over moderate heat. Add the onion and cook for 3 minutes or until tender. Remove from heat. Stir in the brown sugar, lemon rind, cinnamon, and cardamom.

4. Place the bread cubes in a large bowl. Stir in the onion mixture, prunes, and apple. Drizzle with the apple juice, tossing lightly until moistened. Spoon about 3 tablespoons of the stuffing into each pocket of roast (tip, below). Spoon the remaining stuffing into a 11⁄2-quart casserole; cover and refrigerate.

* Stuffing a Roast:

I. Using a sharp knife, cut deep slits between the rib bones of the roast. Cut through the thickest portion of the meat about halfway to the backbone and within 1⁄2 inch of the edges to make each pocket.

II. Holding a pocket open with one hand, use a small spoon to place stuffing in the slit. Lightly pack the stuffing down and keep adding stuffing until you’ve used about 3 tablespoons.

5. Place the roast, rib side down, in a roasting pan. Roast for 13⁄4 to 21⁄4 hours or until an instant-read thermometer inserted in the center of roast (not stuffing) registers 70°c. (Cover the roast loosely with foil after 1 hour so the stuffing doesn’t overbrown.) Bake the covered casserole of stuffing alongside the roast during the last 30 to 40 minutes of roasting.

6. Let the roast stand for 15 minutes before carving. Serve the stuffing in the casserole with the roast.

Note: This apple-and-prune-stuffed roast is traditionally served at Christmas in Danish-American families. However, it makes a wonderful company dish any time of year.

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20
Dec
Grilled Pork Loin Chops with Balsamic Thyme Cherries
Brigita

Ingredients:

(serves 4)

4 large center loin pork chops

1 clove minced garlic

Salt and pepper to season

2 cups fresh pitted cherries, quartered

1/4 cup balsamic vinegar

salt and pepper to season

1 clove minced garlic

1 tsp chopped fresh thyme

Method:

Season the chops with crushed garlic, salt and pepper. Grill the chops until fully cooked then top with the balsamic cherries.

Simmer the balsamic vinegar over medium heat until it is reduced to a syrupy consistency. Set aside to cool or immerse bottom of the pan in cold water to cool down the reduction. Toss in the other ingredients and allow to stand for about an hour or more before serving.

Note: With the summer grilling season in full swing and southern hemisphere summery Xmas, this is simple, but elegant recipe for a sweet and savoury addition to grilled pork loin chops, especially since fresh cherries are now in season.

This dish is very nice served with a peppery red wine.

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01
Dec
Farmhouse Baked Beans
Brigita

Ingredients:

- 500 g white or brown beans soaked overnight

- 300-500 g smoked dry pork meat (neck, ribs, hogs or similar, with some fat on it)

- 1 slice smoked bacon

- 2 smaller or 1 big onion chopped

- 2 cloves of garlic roughly chopped

- 1 bay leave

- 1 tsp dry oregano

- 1 tsp dry basil

- 1tsp dry thyme

- 1 carrot sliced

- ½ celery stalk sliced

- 1 small parsnip root sliced

- 1-2 tbs finely chopped Italian parsley

- salt

- 5 black peppercorns

- olive oil

- 1 tbs flour

- 1tsp ground paprika

Method:

* Put soaked beans into cold water, bring it to the boil, cook shortly and then discard water and rinse the beans.

* Put beans into fesh water and add onion, garlic, smoked meat, carrots, celery, parsnip, bay leaves, herbs and peppercorns.

* Bring it to the boil, add salt, parsley and some olive oil.

* Cook until beans are completely cooked, but still firm (aprox. 1-11/2 h).

* Fry in the pan flour on the oil to become golden, add ground paprika, then some water from the beans and stir into smooth cream, then add to the beans. Cook for additional few minutes until sauce thickens. Check for salt and season to taste if needed.

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13
Oct
Grilled Herbed Pork Tenderloin
Brigita

Ingredients:

(serves 8 )

* 1/4 cup fresh oregano leaves

* 1/4 cup fresh sage leaves

* 1/4 cup fresh orange juice

* 1/4 cup honey

* 1 tablespoon coarsely ground black pepper

* 2 tablespoons grated lemon rind

* 2 tablespoons grapeseed oil

* 1/4 teaspoon salt

* 6 garlic cloves, peeled

* 2 pork tenderloins, trimmed

* 1/4 teaspoon salt

* Cooking spray

Method:

Combine first 9 ingredients in a blender or food processor; process until almost smooth. Pour mixture into a large heavy-duty zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator 2 hours, turning bag occasionally.

Prepare grill.

Remove pork from marinade. Discard marinade. Sprinkle pork with 1/4 teaspoon salt. Place pork on grill rack coated with cooking spray; cover and grill 25 minutes or until a thermometer registers 160° (slightly pink), turning pork after 15 minutes. Let stand for 10 minutes before slicing.

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08
Oct
Mustard & Wine Pork Tenderloin
Brigita

Ingredients:

( serves 6-8 )

* 1 kg pork tenderloin

* 1 cup dry white wine

* 1 cup chicken broth

* 2 tablespoons coarse-grained mustard

* 1 tablespoon chopped fresh thyme

* 1 teaspoon minced garlic

* 1 teaspoon pepper, divided

* 1 1/2 teaspoons salt

* 1/2 cup all-purpose flour

* Vegetable cooking spray

Method:

1. Remove silver skin from tenderloin, leaving a thin layer of fat covering the tenderloin.

2. Combine wine and next 4 ingredients in a zip-top plastic freezer bag; add pork and 1/2 tsp. pepper. Seal and chill 24 hours, turning occasionally.

3. Remove pork tenderloin from marinade, discarding marinade. Pat dry, and sprinkle evenly with salt and remaining 1/2 tsp. pepper. Dredge in flour. Place pork on a lightly greased rack in a broiler pan; coat pork evenly with cooking spray.

4. Broil 5 1/2 inches from heat 27 to 30 minutes or until pork is browned and a meat thermometer inserted in thickest portion registers 150°, turning pork occasionally. Let stand 10 minutes.

Note: Pork tenderloin may be frozen raw in marinade up to 1 month. Thaw in refrigerator 2 days or until completely thawed. Proceed as directed.

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07
Oct
Steak with Creamy Mushroom Sauce
Brigita

Ingredients:

(serves 4)

* 4 x 150-200g steak (beef or pork)

* 1 teaspoon olive oil

* Sea salt and freshly ground black pepper

* 1 tablespoon butter

* 350g button mushrooms, sliced

* 1 clove garlic, crushed

* ¼ cup white wine

* ½ cup (125mL) chicken stock

* ½ cup (125mL) cream

* 1 tablespoon cornflour

Method:

Place steaks in a plastic bag with oil, salt and pepper. Vent your aggression by bashing the steak to tenderise. Store in fridge until ready to cook; remove 10 minutes before cooking.

Heat a large non-stick frypan or BBQ to high heat. Cook steak for 2-3 minutes each side for medium, or to taste, turning once only. Remove to a plate, cover with aluminium foil and keep warm.

Reduce heat to medium, melt butter in pan juices and add the mushrooms. Cook for 5 minutes or until golden and tender. Add the garlic and cook for another minute.

Add wine (if using), stock and cream. Cook for 2 minutes, stirring, until sauce thickens slightly. I prefer a thicker sauce, so thicken with 1 tablespoon of cornflour dissolved in 1 tablespoon cold water.

Serve steak smothered in mushroom sauce with potato wedges and a green vegetable or salad.

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04
Oct
Medallions de Porc au Beurre de Noisettes
Brigita

Ingredients:

50 g hazelnuts, toasted, skins removed*

4 Tbsp cold butter

1 Tbsp fresh chives, chopped

500 g Pork Tenderloin, cut into 2cm slices

Sea salt and freshly ground pepper to taste

6 Tbsp Calvados (apple brandy from Normandy)

Method:

*To remove skins from hazelnuts: Preheat oven to 160ºC. Spread hazelnuts in a single layer on a baking sheet. Place in oven and bake 12 to 15 minutes. The nuts should be fragrant and the skins blistered. Transfer nuts to a terry towel, fold over one end to cover the nuts, and rub the nuts together to remove the skins.

Put the hazelnuts into a food processor and pulse to finely chop. Add 3 tablespoons of butter and chives to the processor and pulse to combine. It should be blended but not pasty. Shape hazelnut butter into a log and wrap in plastic wrap. Refrigerate.

Melt remaining tablespoon of butter in a large sauté pan. Season pork with salt and pepper. When butter is foamy, add the pork slices and cook about 2 to 3 minutes per side, until lightly browned. Remove and keep warm. Pour the Calvados into the pan and allow to boil briefly, scraping up the brown bits from the bottom. Remove the hazelnut butter from the refrigerator and cut into as many slices as you have pieces of pork.

To serve: Arrange pork on a warm serving platter. Pour Calvados over pork and top each piece with hazelnut butter.

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14
Sep
Grilled Pork Chops with Salsa Rossa
Brigita

Ingredients:

4 loin pork chops, ask the butcher to flatten out the chops for you

Marinade:

2 tablesp. olive oil

Juice of a lemon

Sprig of rosemary

Salt and black pepper

Salsa Rossa:

4-5 cloves garlic, sliced

4 tablesp. olive oil

1 can plum tomatoes

2 red peppers, seeded, cut in quarters, grilled, skin removed, and finely chopped

Handful of chopped basil

Salt and black pepper

Method:

Mix the marinade ingredients together and pour it over the pork chops in a deep dish. Set aside while you

make up the salsa rossa. Fry the garlic in the olive oil until just golden, stir in tomatoes and cook gently for 10-15 mins.

Add the peppers and chopped basil. Season to taste.

Grill or barbecue the chops for 5-6 mins on each side and serve with the Salsa Rossa, some roasted peppers and salad.

Note: Make double the Salsa Rossa, it will keep well in the freezer for the next time.

Category: Italian, Mains  Tags: , ,  One Comment
14
Sep
Fried Bratwurst, Sauteed Red Cabbage and Baby Potatoes
Brigita

Ingredients:

* 20 – 24 new baby potatoes (or cut up 4 large potatoes)

* 1 x small-medium red cabbage

* 3 tsp butter or margarine

* 1 x large onion, chopped

* 3 x Granny Smith apples

* 1/2 cup water

* 2 tsp vinegar

* 2 tbsp brown sugar

* 2 x bay leaves

* 8 x Bratwurst sausages

Method:

1. Wash potatoes and place in a large stove-top pot with cold water. Let stand.

2. Remove outside leaves of cabbage. With a sharp knife, chop cabbage into small pieces. Throw into colander and rinse.

3. In large stovetop pot with lid, melt 2 teaspoons of butter at medium-high.

4. Add onion to pan and sauté.

5. Add chopped cabbage to pan.

6. Peel apples, chop and add to pan.

7. Combine water with vinegar, add brown sugar and bay leaves and stir. Pour liquid over cabbage mixture.

8. Bring mixture to a boil then cover and reduce heat to a low simmer for 25-35 minutes.

9. Bring potatoes to a full boil on high heat. Reduce heat to a low boil. Set timer for 15 minutes or until done.

10. In another large nonstick frying pan melt 1 teaspoon of butter at medium-high.

11. Slowly pan fry bratwurst sausages until browned and cooked through.

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08
Sep
Filet Mignon aux Oignons – Gratin Dauphinois
Brigita

Pork Filet Mignon with Onions – Dauphiné oven baked potatoes


Ingredients for 4 people :

- 800 gr [3 lb] filet mignon of pork

- 4 brown onions

- 20 cl [7 fl oz] dry white wine

- 5 Tbspoons olive oil

- Salt & pepper

Side dish :

- 4 big potatoes

- 35 cl [12 oz] single cream

- 100 gr [4 oz] swiss cheese

- nutmeg, salt & pepper

Main course recipe :

All steps of side dish must be done before main course (baking time 1h15) ; start to prepare main course once the gratin is in the oven…

1- Peel and mince the onions ; cut the filet mignon in 3 to 4 sections.

2- In a non-stick stewpot, medium flame, heat the oil and brown the onions in for 15 minutes (turn regularly with a wooden spoon).

3- Brown the meat in the onions for 5 minutes with salt and pepper, then pour the wine, cover with a lid, and let simmer for 30 minutes ; turn from time to time.

4- Serve each of your guest cutting slices from the meat sections.

Side dish recipe :

A – Grate the swiss cheese. Peel the potatoes and cut them into thin slices (with the slicer side of your grater or electric mixer) ; display them in an oven dish by layers, add salt and pepper each time one layer is completed ; spread as well a pinch of grated nutmeg and some grated cheese every other layer. Once all slices are displayed, pour the single cream in the dish ; it needs to cover exactly all potatoes ; complete with a little milk if it is not the case (leave the extra cream if you have too much).

B- Spread the left cheese (1/3) on top of the potatoes ; bake the whole in (pre-heated) oven at 200°C / 400°F for about 1h15. The gratin must be golden brown and the cream should be totally absorbed by the potatoes.

TRICK : verify that the potatoes are cooked by pricking them with the tip of a knife which must penetrate softly and easily.


Tip:

Serve with seasonal salad.  This is very easy but truly delicious main dish for dinner.

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