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- The Net's Online Gourmet Magazine Control-d to book mark page |
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Pork Recipes
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Mix all ingredients and pour over the pork chops; turn pork chops to be sure each one is coated with the marinade. Place the pork chops in the refrigerator overnight or at least 4 hours. Turn the pork chops while they are marinating. Remove the pork chops from the marinade and dry with a paper towel. Place the pork chops under the grill or place on a barbecue and grill for 4-5 minutes on each side. Serve with new potatoes and fresh lentil salad.
Lentil Salad
Prepare the lentils by following the directions on the package (You usually have to soak them overnight before cooking them for about 1 hour). Finely chop the onion and garlic. Slice the leek and wash thoroughly. Peel the parsnips and carrots and chop them or dice them. Sauté the vegetables in a little olive oil in a heavy skillet, drain the lentils (if necessary) and add them to the vegetables. Mix the dressing and beat until well blended. Pour over the lentil salad and set aside for about 30 minutes before serving. |
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(Serves 8)
8 good-sized pork chops (ca. 3-4 oz / 100 g each)
Marinade
¼ Cup (½ dl) white wine
3 Tbsp vegetable oil
½ tsp salt
2 crushed juniper berries (or dried cranberries)
2 crushed black peppercorns
1 tsp dried thyme (or 1 Tbsp fresh thyme)
½ lemon thinly sliced
3 Tbsp chopped onion
1-2 elderberries
Lentil Salad
(Serves 8)
1 Cup (2 dl) dried lentils
1 large clove of garlic
2 shallots
1 leek
2 carrots
2 parsnips
2 tsp olive oil
Mustard Dressing
1 Tbsp balsamic vinegar (or white whine vinegar)
1 Tbsp olive oil (virgin olive oil)
1 Tbsp water
1-2 tsp Dijon mustard
Salt and pepper to taste
A dash of sugar
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Potato Lasagna
Mix the garlic, eggs, milk, cheese, salt and pepper. Butter a
medium-sized casserole dish and layer the sliced potatoes, leek,
onion, and tomatoes and bake at 350° F
(180° C) for about 40 minutes or until
potatoes are tender.
Corn Salsa
Place the frozen corn in boiling water for 1-2 minutes and drain. In a
small skillet, heat the olive oil and quickly heat the capers; drain.
Add the finely chopped cucumber, corn, chopped sage, chopped chives,
sugar, and lime juice to the capers in the skillet, season with salt
and pepper, remove to a small bowl and set aside to blend the flavors.
Avocado Butter
Peel the avocadoes, remove the pits and mash with a fork. Add enough
lime juice until the avocado mixture is smooth. Add the yogurt and mix
again until well blended; season with salt and pepper. Cover with
plastic wrap until ready to serve.
Pork Chops
Season the pork chop with salt and pepper, and chopped coriander. In a
heavy skillet heat the olive oil and fry the pork chops until golden brown and tender. (You may grill the pork chops if you wish.)
To serve, place a slice of the potato lasagna in the middle of a
dinner plate, top with the pork chop, surround with the corn salsa,
and place a tablespoon of the avocado mixture next to the pork chop or on top of
it.
Good with a glass of cold beer such as Carlsberg special. |
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(Serves 4)
4 pork chops (ca. 5 oz each)
3 sprigs coriander
¼ Cup (4 fl oz / 125 ml / ½ dl) virgin olive oil
Corn Salsa
1 cup frozen corn
2 Tbsp capers
1/4 cup (2 fl oz / 65 ml/ ½ dl) olive oil
1 English cucumber (or 1 regular whole cucumber with seeds removed)
3-6 Tbsp chopped chives
2 tsp sugar
4 leaves fresh sage, chopped
Juice of 1 lemon
Potato Lasagna
3 baking potatoes, peeled and sliced (4 European size)
4 medium-sized potatoes, seeds removed and sliced
1 leek, sliced
2 medium-sized onion, chopped
1 clove garlic, minced
4 eggs
1 cup (8 fl oz / 2 dl / 250 ml) milk
2 oz (60 g) goat cheese or feta cheese, crumbled
Avocado Butter
2 avocadoes
Juice of 1 lime
½ Cup (4 oz / 120 g) natural yogurt
Salt and pepper to taste
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Beat the egg, add the cream and water and beat again
until light and frothy. Add the parsley, salt and pepper. |
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This recipe can be increase or decreased as you desire. If your guests are late, be calm! Just turn the oven to very low. Add more water or juice to the sauce if necessary.
Combine flour, salt and pepper. Dust the pork chops with flour and brown them slowly in vegetable or olive oil. Transfer the browned pork chops to an oven-proof baking dish. Add water and cover. Bake 10 minutes in a preheated oven at 350 F.
Spanish Sauce
Melt the butter,
then cook the onions, celery and green pepper until soft but not brown. Add the chopped tomatoes and
seasonings. Cover and cook 10 minutes. Pour the sauce over the chops.
Cook the sauce and the chops for 1-1/2 hours or until the pork chops are fork tender. |
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(Makes 4 servings.)
Spanish Sauce |
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Cut the pork filet down the center and with a wooden mallet, flatten the meat. Chop the sun-dried tomatoes and basil and mix with the pine nuts. Place the filling down the center of the flattened filet. Fold one flattened side toward the center and fold the other side over this. Wrap the filet in the parma ham and tie the filet together with string at four-five places.
Brush the meat with a little olive oil and place in foil. Fold the ends and side of the foil tightly so that the juices do not
run out. Barbecue for approximately 15 minutes and turn. Barbecue for about another 10 minutes. Remove from the
barbecue, unwrap the foil and check if the meat is done. If the meat is quite firm when you press down on it, it should |
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(Serves 4) |
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Remove the bones from the pork loin or ask the
butcher to this for you. Score the pork rind well - if you wish to keep it on the roast.
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(serves 4) |
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Mix together sugar, 1-1/2 Tablespoons
soy sauce, sherry and egg yolk; stir well. Cut meat into small cubes (ca.
2.5 cm / 1 inch) and put into the soy sauce mixture. Stir until well
coated with marinade. Cover, leave one hour; stir occasionally. Drain
meat from marinade and reserve liquid. Toss meat lightly in corn flour.
Heat oil and cook the meat until it is golden brown and cooked through.
Drain the meat. |
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(Serves 6) |
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Put sausage mince, peeled and grated onion, mixed herbs, salt and pepper into bowl. Cut crusts from bread, put bread in separate bowl. Pour over enough warm water to cover, let stand 5 minutes. Drain off water, squeeze bread gently to extract water. Add bread to sausage mince mixture; mix well; (bread absorbs any excess fat in sausage mince and helps to prevent meat shrinking inside pastry when cooking). Have pastry at room temperature; cut each packet of puff pastry in half. Roll out each piece of pastry to 30cm (12in) square. Trim edges of each piece of pastry on three sides, leaving one side untrimmed. This untrimmed side will be cut off later when rolling sausage rolls.
P ut meat mixture into large piping bag that does not have tube attached. Pipe meat along edge of pastry, opposite untrimmed edge. Turn edge of pastry over filling, then turn again so that filling is enclosed completely in pastry. Cut along edge of pastry with sharp knife. Repeat with remaining filling and pastry. With back of knife flatten rolls slightly at 1cm (1/2in) intervals. Brush rolls with combined cold water and egg yolk. Cut rolls in 5cm (2in) pieces. Use first roll as guide for size of remaining rolls. Put rolls on greased tray, side by side, just touching lightly. Bake in hot oven 10 minutes, reduce heat to moderate, cook further 15 minutes.
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(Makes about 24)
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