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For the green onion puree, in a saucepan, boil the milk with the green onion then cover the pan and put it open, letting the mixture infuse. Meanwhile, boil the potatoes in salted water until they are soft, 30-40 After the potatoes have boiled, pass them a little and then mix them with the green onion milk. Add the butter and mix well. Season the puree with salt and pepper to taste and keep them warm.
For the pork with fruit, sprinkle the pork chops with Chinese five-spice powder. Heat 1 tablespoon of oil in a pan and fry the chops on each side until browned and done. Transfer the meat to a plate.
Add 1 tablespoon of remaining oil to the pan and cook the onion for 2 minutes then add the apples and cook them together with the onion for 3-4 minutes.
Add to the pan 2 tablespoons of cranberry jam, 1 tablespoon of wine or apple cider vinegar and 200 ml of chicken soup juice. Bring the composition to a boil then let it simmer for 8-10 minutes, uncovered until a syrup is obtained and the apples have softened. Add the pork chops and let them heat in the sauce for a few minutes then serve them with mashed potatoes with green onions.
Pork chop in butter sauce with green onions and puree
2 pieces of pork chop, 1 sprig of green onion, olive oil, 50 ml rose wine, 1 cube of butter, vegeta / white pepper / paprika / basil,, For puree :, 4 potatoes, milk, butter, 1 tablespoon sour cream, salt
Difficulty: Average | Time: 30 min
Pork with fruit and green onion puree - Recipes
Until I arrived in Tara Motilor, last year, I admit that I was never tempted by these pies, I don't know why, but they didn't seem to know what. Well, after I ate, I realized what I had lost, and I really wanted to prepare them at home. I had the opportunity to try various fillings, but most of all I liked the ones with cheese and onion, and the children obviously preferred the ones with blueberries!
Anyway, very good, and they are very easy to make! I made 500 g of flour and I got six pies, my advice is to double the amount and make them with both the salty filling and the sweet filling!
In case you are wondering what the slab is, it is a special stone on which these pies are baked. I did not have such a stone, but I baked it on a thick sheet. You can use a cast iron or tuci pan instead of a slab.
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Baked pork leg on caramelized onion bed & # 8211 tender pork steak
Baked pork meat on a bed of caramelized onions & # 8211 tender pork steak. A slice of ham or pork leg (with bone and mouse) surrounded by red onion rings. A pork steak (pull apart) on the tray, tender, juicy, aromatic and very tasty.
I did this baked pork leg on a bed of caramelized onions thinking about how to better protect the slice of meat against excessive drying in the oven. In fact, to be honest, it is a slice of pork meat that is cooked between two layers of onion (bed and duvet :)). The idea of inserting the steak between two layers of onions was an extraordinary one!
The meat is broken into bundles (pulled pork) and actually melts in the mouth. You really don't need a knife because this pork steak can only be eaten with a fork! And the onion on the onion was beaten! Next time I will have to put twice as many onions.
The slice of raw ham can be replaced with pork neck, meat or breast, provided it has a similar thickness (at least 4-5 cm). We never cook anemic, thin slices of meat in the oven.
About the jumari paste
Every year we make scallops and lard from pork bacon & # 8211 the recipe here. The halves are finely browned and the lard is white, fragrant and very tasty.
The tarinable jumari paste is made by grinding the jumari. It can be prepared be natural (only with scallops, salt, pepper and a minimal addition of lard), either with red onion or (rarely) with mustard. Generally do not put garlic or paprika (paprika) or cumin.
You can also make pasta from goose or duck mussels & # 8211 see here how they are done.
If you want to do one pasty paste then you will prepare the natural version or possibly the one with red onion. The onion or garlic variants are for immediate consumption because these vegetables increase the perishability of this scallop pasta.
If you want to have a scallop paste in the fridge that lasts longer (up to 2-3 months) then under no circumstances add onions or garlic because they leave water, oxidize and become indigestible. Pasta with onion or garlic is consumed in 1-2 days.
The color of the scallop paste is slightly orange from the scallops that have been browned correctly. If the scallops are colorless (whitish) then the paste will have an unappetizing, pale color. Some add a little paprika (paprika) for color (but generally do not put).
We always have in the fridge a jar with simple pasta of scallops (with salt and pepper). As a child, my father used to make us toast spread with it. A delight! Place thin slices of red onion on top.
From the quantities below it results approx. 350 g plain scallops or onion paste.