March 15, 2013 by Varga László
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 healy 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 of valerianella leaves or other small leaf salad greens
- Wash the ribs then tap them dry with kitchen paper towel.
- 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.
- Preheat the oven to 170 C.
- Wash thoroughly the potatoes but leave their skins on, halve the much bigger potatoes.
- Remove the ribs from the marinade and place them ribs in the oven on a grille.
- Put the potatoes in the marinade tray and place the tray in the oven under the ribs grille.
- 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.
- Chop the garlic.
- Melt the butter in a heavy bottomed pot, add the garlic and fry it until fragrant and translucent.
- 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.
- 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.
- Season it wit salt and plenty of pepper, add some more butter or milk if needed.
- Serve while the ribs and potatoes still hot, add some green leaves on the side, I used valerianella ones.
Category Pork | Tags: butter,garlic,milk,oven,paprika,pork,potato,rosemary,wine | 4 Comments
February 2, 2013 by Varga László
Category Pork, Stew | Tags: garlic,kidneys,mushrooms,pork,sour cream,stew,wine | 3 Comments
September 18, 2012 by Varga László
Ingredients (3 servings):
for the pork medallions:
- about 6-700 g pork tenderloin
- 1 tablespoon hot paprika powder
- 4 tablespoons freshly squeezed lemon juice
- 2 tablespoons soy sauce
- 1 tablespoon mince garlic
- 1/2 cup white wine
- salt to taste
- 4 tablespoons butter
for the mushrooms:
- 6 tablespoons extra virgin olive oil
- 500 g smaller champignon (button) mushrooms
- 3 tablespoons butter
- salt and pepper to taste
- 1-1/2 teaspoons fresh-chopped thyme leaves
- 2 tablespoons fresh-squeezed lemon juice
- 1/2 cup white wine
for the peaches:
- 4-6 large firm peaches well ripe
- 2 tablespoons butter
- 3 tablespoons brown sugar
- Slice the tenderloin into 2 cm thick medallions.
- Put the meat slices into a bowl together with the soy sauce, paprika, lemon juice, garlic, half cup of wine and salt to taste. Let it marinate for 2-3 hours or overnight.
- Cut the peaches into halves.
- To prevent the mushrooms to soak water just wipe them with a damp towel or just a little water.
- Heat the olive oil in a frying pan until hot then add the mushrooms with cap side down, in a single layer. Let them fry without stirring for about 3 minute until their caps are caramelized. If stirring quicker, they will release liquid and begin to boil.
- After these 3 minutes stir the and continue to fry them for about another 5 minutes.
- Add the butter and fry them for another 5 minute, until nicely caramelized – golden brown.
- Lower a bit the heat, add thyme, lemon juice, the other half cup of wine and salt and pepper to taste. Simmer until the liquid evaporates leaving just a small amount of sauce glazing the mushrooms.
- Remove the mushrooms from the pan and set them aside, but leave the small amount of juices remaining in the pan.
- Melt 3 tablespoons of butter in the pan and fry the peaches with the cut side down for about 2-3 minute depending on the ripeness of the peaches, not too much not to become too mushy.
- Flip them over and sprinkle with brown sugar and brown this other side also for another 2 minutes.
- Meanwhile in another frying pan melt some butter and fry lightly the tenderloin slices on both sides for about 1-2 minutes per side.
- Serve an large plates 3-4 pork medallions, some fried peach halves and a handful of caramelized mushrooms.
Category Pork | Tags: butter,lemon,mushrooms,paprika,peaches,pork,soy sauce,sugar,thyme,wine | 6 Comments