Category: Pork

Bone Marrow with Sauteed Mushrooms and Pan-Fried Toast Recipe

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Ingredients (4 servings):

  • about 2 kg beef or pork bones with marrow
  • 1 bunch of fresh parsley leaves
  • 4 shallotsaFILE0409
  • 4 garlic cloves
  • 50 g butter
  • 250 (very) small button mushrooms
  • a half lemon’s juice
  • 100 ml white wine
  • salt and pepper to taste
  • bread, 1/4 inch slices, toasted

Preparation method:

  1.  Wash thoroughly the bones with marrow.aFILE0405
  2. Cook them in plenty of water for about 2 hours set aside the resulting stock, you can use it for soups and gravies.
  3. Preheat oven to 200 C. Place the marrow bones into an ovenproof dish cut side up, lay it to the oven and roast for 10-15 minutes.aDSC_0162
  4. Meanwhile, chop the garlic and shallots.aFILE0410
  5. In a wok or a frying pan, melt the butter an saute the chopped garlic and shallots until fragrant.aFILE0411
  6. Add the washed whole mushrooms, salt and pepper, the wine, half cup of the stock previously produced and half of the lemon juice.aFILE0412
  7. Cover the pan and cook for 10 minutes, then remove the lid and simmer until the sauce reduces. Remove it from the heat and let it cool for a few minutes.aDSC_0147aDSC_0151
  8. Chop the parsley leaves and add it to the mushroom saute, add the rest of the lemon juice and season with salt and pepper to taste. Stir them lightly.
  9. Heat 1-2 tablespoons olive oil in a large frying pan. Place the bread slices, salt them lightly and fry them golden-brown on both sides.aFILE0415
  10. Serve a pair of hot from the oven roasted marrow bones, some mushroom-parsley salad and toast slices. When eating, scoop out some marrow and spread it on toast, sprinkle some salt and top it with mushrooms-parsley salad.aFILE0417

[amd-zlrecipe-recipe:9]

Oven Baked Pork Ribs with Dirty Mashed Potatoes and Valerianella – Recipe

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Ingredients (4 servings):

  • about 1 kg pork baby ribs
  • 200 ml semi-dry wine
  • 2 fresh rosemary branches
  • half a lemon for its juice
  • 2-3 teaspoons hot paprika 
  • 1 kg medium sized healthy potatoes
  • 50 mg butter
  • 4-6 garlic cloves
  • 100-200 ml milk (depending on how much the potatoes will envelope)
  • salt and lots of freshly ground black pepper to taste
  • a casserole ofValerianella leaves or other small leaf salad greens

Preparation method:

  1. Wash the ribs then tap them dry with kitchen paper towel.
  2. Place the ribs and the branches in an ovenproof dish, pour over the wine, the juice of half a lemon and sprinkle the salt and paprika. leave it to marinate overnight.aIMG_6647
  3. Preheat the oven to 170 C.
  4. Wash thoroughly the potatoes but leave their skins on, halve the much bigger potatoes.
  5. Remove the ribs from the marinade and place the ribs in the oven on a grill.
  6. Put the potatoes in the marinade tray and place the tray in the oven under the ribs grille.aIMG_6677
  7. Bake them for 2 1/2 – 3 hours. Meanwhile, test the potatoes if they are fork ready and when they are, remove them from the oven.
  8. Chop the garlic.
  9. Melt the butter in a heavy bottomed pot, add the garlic and fry it until fragrant and translucent.aIMG_6687
  10. Add about 2/3 of the milk to the pot and heat it up, remove the pot from the fire when the milk is hot but not yet boiling.
  11. Add the unpeeled baked potatoes to the pot and using a wire potato masher, mash them up roughly, stopping when the potatoes still retain some texture and have still some smaller lumps.aIMG_6690
  12. Season it with salt and plenty of pepper, add some more butter or milk if needed.
  13. Serve while the ribs and potatoes still hot, add some green leaves on the side, I used Valerianella ones.aIMG_6699 aIMG_6705

[amd-zlrecipe-recipe:7]

Pork Kidney and Mushrooms Stew Recipe

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Ingredients (4 servings):

  • 6 pork kidneys, about 3/5 kgaIMG_6594
  • 1 cup whole milk
  • 1/2 kg button mushrooms
  • 100 g butter
  • 100 ml semi-sweet or semi-dry white wine
  • 4 garlic cloves
  • 200 ml sour creme
  • some parsley leaves
  • salt and pepper to taste

Preparation method:

  1. Cut each kidney in half horizontally.
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  2. Remove their white inner membranes using a sharp, thin knife. Soak them in water and change water regularly until water is clear.aIMG_6601
  3. Place the kidney halves into a bowl and pour over the milk until it covers them all. Leave it in the fridge for 2-3 hours to soak all the unwanted smell and taste of them.aIMG_6604
  4. Cut the button mushrooms into quarters.Chopped mushrooms
  5. Remove the kidney halves from the milk, drain them and cut each of them into three.Remove the kidney halves from the milk, drain them and cut each of the into three.
  6. Heat about 2-3 tablespoons of butter in a frying pan and saute kidneys over high heat for 2 – 3 minutes; remove them from the pan and drain. Repeat the procedure until all the kidneys are sauteed.Saute kidneys in butter over high heat
  7. Melt 2 tablespoons of butter in a clean pan and lightly fry the chopped garlic for about a minute
  8. Add the mushrooms and wine, cover and saute them for 5 minutes.Add mushrooms and wine, cover and saute
  9. Add kidneys to the pan and cook for another 5 minutes.
  10. Add the cream, season with salt and pepper to taste and cook for about 3 minutes. lowering the heat.
  11. Sprinkle with chopped parsley.Add cream and sprinkle with chopped parsley
  12. Serve the stew still hot with fresh toast.

Pork Kidney and Mushrooms Stew Recipe
Pork Kidney and Mushrooms Stew Recipe

[amd-zlrecipe-recipe:3]