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Category Archives: Pork and Bacon

Pork with Prunes in Vouvray

Serves 4

1 tbs oil

2 tbs butter

8 or 12 pitted and tenderized prunes (you can either use tinned prunes but not such good)

1/2 bottle vouvray

2 lb (1 kg) pork fillet

1 cup seasoned flour

1 tbs redcurrant jelly

2 cups double cream

paper and salt

To garnish a few springs of watercress

preparation

Put the prunes to simmer gently over a low heat with the vouvray. Put the oil and butter on to heat in a thick frying pan. Cut the pork in to thin slices and beat each slice out with rolling pin or a bottle until thin. Put the seasoned flour in a plate and pass each slice of pork through the season flour, shaking to remove any surplus, before frying quickly in the fat, until just lightly brown on each slice.

Fry only a few slices at a time, this will keep the heat up so that the meat seals, which it will not do if you lower the heat of the fat by putting too many pieces of meat in at once. As each batch is done, remove to a heated dish and keep warm and proceed with the next lot.

when all the pieces are fried at the vouvray which you have drained from the prunes, to the pan and let it bubble until it is reduced to about a cupful.

Stir in the redcurrant jelly and dissolve it. Add enough of the double cream to make a good coating sauce, season and pour over the pork. Place the drain prunes round the dish and serve. A spring or two of watercress at each corner of the dish looks good.

Rice noodles or small whole new potatoes and a simple green vegetable, courgettes or beans would o well with this.

 
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Posted by on November 7, 2011 in Pork and Bacon

 

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Pork with Celery in Egg and Lemon Sauce

This is an outstandingly delicate Greek dish.

2 – 2 1/2 lb (1 – 1 1/2kg) lean boneless pork or 4 medium-sized pork chops

1 large head of celery

3 tablespoons of vegetable oil or 1 oz (25g) butter

1 medium onion,finely sliced

1 pint (600ml) hot water

salt and white pepper

2 eggs

1 teaspoon cornflour diluted in 3 tablespoons cold water

1 large juicy lemon

Preparation

Wash meat and strain. Discard the root end of the celery, separate into stalks and wash individually under cold running water. Using the sharp point of a knife, try to dislodge any suspicion of grit in between its ribbed back. Cut celery into 2-in pieces using its levels as well. Drop the celery into salted boiling water and boil for 5 minutes, then strain and keep aside. This should be done in a large saucepan. In the same saucepan heat the oil or butter and slightly saute the meat and then the onion. Neither should get brown but slightly transparent. Add the hot water, cover and simmer for 45 minutes, or until the meat is tender. Season with salt and pepper, add the celery and cook for further 10-15 minutes until the celery is very tender. Turn the heat off and let it stand for at least 5 minutes before you add the sauce.

Prepare the avgolemono sauce . Pour it slowly all over the meat. rotating the saucepan at the same time. Put back on a very low heat for 5 minutes only, in order to cook the cornflour and thicken the sauce but on no  account let it boil.

Serve with a fresh green salad and fresh bread should be enough.

 
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Posted by on October 27, 2011 in Greek Food, Pork and Bacon

 

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Creole Pork

Serves  4

4 pork chops, each about 6oz (175g)

1 rounded tablespoon flour

2 oz (50g) butter, margarine or lard

4 oz (125g) onions, grated

3 oz (75g)  green pepper, finely chopped

4 oz (125g) button mushrooms, sliced

12 oz (350g) potatoes, grated

1 can condensed tomato soup

1 teaspoon finely grated orange peel

3 tablespoons boiling water

1to 1 1/2  teaspoons salt

1 heaped tablespoon finely chopped parsley

Preparation

Wash and dry chops then coat generously with flour. Fry in hot fat until brown and crisp on both sides, turning once. Remove to plate  for time being.

Add onions and green pepper to remaining fat in pan.  Fry for about 7 to 10 minutes. or until golden brown.Transfer to greased casserole. Sprinkle with mushrooms and potatoes.

Arrange chops, in single layer, on top. Mix the remaining ingredients together except parsley. Spoon over chops.

Cover with lid or greased foil. Bake for 1 1/4 to 1 1/2 hours in center of moderate oven set to 180C/350F/Gas4 uncover and sprinkle with parsley before serving.

 
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Posted by on October 19, 2011 in Pork and Bacon

 

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Pork in the Normandy Style

A Lovely savoury pork dish with a slightly sweet-sour flavour

serves 4

1 lb (450g) boiled potatoes

3oz (75g) butter or margarine, melted

4 oz (125g) onions, sliced

4 pork chops, each about 6 oz (175g)

1oz (25g) flour

1/4 pint (150 ml) medium sweet cider

1/4 pint (150 ml)  chicken stock

1/2 teaspoon sage

salt and pepper

1 medium cooking apple, peeled and cored

watercress for garnish

Preparation

Grate potatoes coarsely and mix with half the melted butter or margarine. Use to line a well-greased casserole that is wide and shallow rather than narrow and deep.

Pour rest of butter or margarine into pan and fry briskly until well browned on both sides, turning once. Arrange, in single layer, on top of potato mixture.

Stir flour into rest of butter or margarine in pan and cook for 1 minute. Gradually blend in cider and stock. cook stirring until mixture comes to boil and thickens. Season to taste with sage, salt and pepper.

pour sauce over chops and potato mixture in dish. Cut apple into 4 thick slices. Place 1 slice on each chop. Bake, uncovered, for 40 minutes. in moderate oven set to 180C/350F/Gas4. Garnish with watercress.

 
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Posted by on October 18, 2011 in Pork and Bacon

 

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