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My Fave Vege: Pork ;)


Just kidding, dear friend. I just wanted to get your attention. Have I got it? Thanks, stay with me then. It is just an option, not an order. you might want to go away but then to return. I am still here.

Talking about vegetables, I am almost a vegetarian. But I admit I love meat, from time to time. And my favourite is pork. But then you knew that from the title. I have days when I just crave a barbecued, hot, succulent, fat pork chop. You understand what I mean. But today I will not talk about barbecue but about a very simple and quick recipe with pork. I love not only the meat in it but the sauce as well. For me it goes in an intimate and elegant setting. I tried it once, in my fave Olympic city, London. I got from “Quick Meals in Minutes”, 2001. I hope it will seem to you as simple as it seems to me.

Pork With Anchovy and Pine Nut Sauce

Preparation time : 10 minutes

Cooking time: 25 minutes

Serves: 4

Ingredients:

  • 1 tablespoon olive oil
  • 4 (800 g) pork chops
  • 2 cloves garlic, crushed
  • 200 g button mushrooms, sliced thinly
  • 1 medium tomato (190 g), seeded, chopped finely
  • 45 g can anchovy fillets, drained, chopped finely
  • 1/2 cup (125 ml) dry red wine
  • 1/2 cup (125 ml) water
  • 1 teaspoon sugar
  • 1 tablespoon white vinegar
  • 60 g butter, chopped coarsely
  • 2 tablespoons coarsely chopped fresh parsley
  • 1/4 cup (90 g) pine nuts

Method:

  • Heat oil in medium frying pan. Cook pork until browned lightly and cooked through; remove pork from the pan.
  • Add garlic, mushrooms, tomato and anchovies to pan; cook, stirring, until mushrooms are soft.
  • Stir in wine, the water, sugar and vinegar; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes.
  • Remove pan from the heat, quickly stir in butter, parsley and nuts. Serve sauce over pork; accompany with salad, if  desired.

Bon appetite!

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Vara nu-i ca iarna dar totusi


E foarte, foarte cald. Nu pot sa mananc ca iarna. De fapt nici nu suport carnea pe caldura asta. As putea trai numai cu pepene. Ador fructul acesta. Mi-a fost dor sa il degust, doi ani nu am mancat deloc. Pentru ca nu am apucat sa fiu pe aici. Dar ce fruct minunat! Cred ca as putea sa ii inchin un intreg articol scriind cat este de minunat. De racoritor si de zemos. Mi se face pofta de o felie, nu numai pentru ca tot vorbesc despre el dar si pentru ca mor de cald acum, cand stau in casa si transpir scriind. Nu am aere 😉 (aer conditionat, adica) si nici macar un ventilator, deocamdata. Asa ca fac un exercitiu de conditie fizica, sa pot rezista mai bine. Daca trec de vara asta asa, iti dai seama ce bine va fi la iarna. Si cata caldura inmagazinez acum, sa imi ajunga sa incalzesc toata casa apoi. Haha!

Dar vine cate o zi cand nu mai vreau nici o fructa, nici o leguma. Vreau carne si nu orice ci carne de porc. De fapt ma gandesc foarte clar la un gratar suculent si cu grasime, ca sa ii dea acea savoare unica. Am avut uneori parte de asa ceva, spre bucuria papilelor mele gustative. La cat de rar mananc, savurez cu toata pofta asa ceva. Azi nu vreau insa sa descriu un gratar, pentru ca toti stim cum se face, e ceva comun. Azi m-am  gandit la o reteta mai speciala cu carne de porc, o reteta care poate fi savurata intr-un cadru mai elegant si intim. O reteta pe care am facut-o candva, in orasul olimpic care este Londra. O reteta culeasa din cartea “Quick Meals in Minutes”, carte din 2001 si in acelasi timp, o reteta foarte usoara si rapid de preparat.

Porc cu ansoa si sos de seminte de pin

Preparare: 10 minute

Gatit: 25 minute

4 portii

Ingrediente:

  • 1 lingura ulei masline
  • 4 (800 g)  cotlete de porc
  • 2  catei de usturoi, zdrobiti
  • 200 g ciuperci butoni, feliate subtire
  • 1 rosie medie (190 g), tocata marunt
  • 45 g filet de ansoa, tocata marunt
  • 1/2 cana (125 ml) vin rosu sec
  • 1/2 cana (125 ml) apa
  • 1 lingurita zahar
  • 1 lingurita otet alb
  • 60 g unt
  • 2 linguri patrunjel proaspat, maruntit
  • 1/4 cana (90 g) seminte in

Preparare: 

  • Incalzeste uleiul intr-o tigaie medie. Prajeste porcul pana capata o nuanta aurie. Verifica sa nu fie cruda sau in sange. Scoate porcul din tigaie si lasa-l sa se odihneasca. Saracul, a obosit!
  • Se pun in tigaie usturoiul, ciupercile, rosia si ansoa. Se calesc, amestecand, pana se inmoaie ciupercile.
  • Adauga vinul, apa, zaharul si otetul. Lasa sa dea in clocot. Da-i incet la aragaz si lasa sa fiarba cca 1o minute, fara capac.
  • Scoate tigaia de pe foc, adauga untul, patrunjelul si semintele de pin. Toarna sosul peste porc si serveste cu o salata.

Pofta buna!

Honey on … pork


Happy New Year, my dear readers! Be happy, healthy, enjoy exquisite food with the loved one and be good to each other this year and always!  Today I thought of a delicious meal that hopefully will make your belly sing. I found it in Delicious Meals Made Easy, 1996 and I tried it one day, years and years ago.  It is mix sweet and hot and made me think…hmm…now that is another use of honey ;). Because we all know, honey is very good on skin, in tea, usually for sweet things and food. Joking!

Here is the recipe of

Honey-Grilled Pork Chops 

Serves 4

Preparation time: 15 minutes

Cooking time: 16 – 20 minutes

Ingredients:

  •  225 (8 oz) can pineapple rings in fruit juice (unsweetened juice rather than syrup, because it is lower in calories and sugar)
  • 4 tbsp clear honey
  • 1 tbsp dry sherry
  • 2 tsp wholegrain mustard
  • 1 tsp hot chilli powder
  • 1/4 tsp salt
  • black pepper
  • 4 lean loin pork chops, about 100 g (4 oz) each
  • spring onions to garnish

Method:

  •  Drain the pineapple, reserving the juice. In a bowl, mix the juice with honey, sherry, mustard, chilli powder, salt and pepper. Reserve 2 tablespoons.
  • Put pork chops and pineapple in a shallow dish. Pour over marinade. Cover and leave in the fridge for 30 minutes, turning once.
  • Preheat the grill to medium. Remove pork chops and pineapple from the marinade. Discard the marinade.
  • Put chops on a grill rack and brush with reserved marinade. Cook under grill for 8-10 minutes on each side, or until cooked and tender. Grill pineapple for the last 5 minutes of cooking time, turning it once.
  • Arrange the pork chops and pineapple slices on a large serving plate, garnished with spring onions.

Bon appetite!

Cu gandul la Craciun


La multi ani, prieteni dragi si cititori intamplatori ai acestui blog! Ce dor imi era sa mai scriu cate o reteta aici, si pentru ca de Craciun se consuma porc, eu cel putin asta mananc, m-am gandit la o reteta exotica pe care am gatit-o candva, demult…intr-o alta tara pe unde m-a purtat viata sau eu pe ea, inca nu stiu sigur si nu m-am decis cum mi-ar placea sa scriu…; ) ) Mie mi-a placut foarte mult, si combinatia de dulce, iute si sarat data de ingrediente e memorabila. Plus ca e porc. Recunosc, sunt carnivora din cand in cand si dintre toate felurile de carne, prefer porcul, cu ceva grasime si orice vine din mare. Dar mai ales, ador orice la gratar. Dar cine nu? Sa revin. Reteta aceasta mai are un avantaj: se prepara usor si repede. Si arata impresionant, o mananci cu ochii, nasul si daca cumva te hotarasti sa gusti, daca…dar mai ai putintica rabdare. Si pregateste-te. Ai de facut niste cumparaturi, ai nevoie de un stomac gol ca sa o poti savura la maxim si pe cineva alaturi. Singur(a), nu recomand. Merge si un pahar cu vin rosu, dar pentru ca partea cu vinurile este specialitatea altora, m-as bucura de un feed-back si de o sugestie, ca sa stiu si eu si cine mai citeste reteta. Multumesc anticipat! Trebuie sa mentionez ca reteta a fost culeasa din Delicious Meals Made Easy, 1996 si povesteste despre cum sa gatesti la grill in cuptor dar merge si la gratar foarte bine. Yummy!

Cotlete de porc in miere, la grill

4 portii

Timp de preparare si marinare: 15 minute

Timp de gatit: 16-20 minute

Ingrediente:

  • 225 g (8 oz) inele de ananas in suc propriu (mai sanatos decat siropul)
  • 4 linguri miere
  • 1 lingura dry sherry (sec)
  • 2 lingurite mustar cu boabe
  • 1 lingurita condiment ardei iute (chilli)
  • 1/4 lingurita sare
  • piper negru (proaspat macinat de preferinta)
  • 4 cotlete de porc, de cca 100g fiecare
  • ceapa verde pentru decor

Preparare:

  • Strecoara ananasul si pastreaza sucul. Intr-un bol amesteca sucul cu mierea, sherry, mustar, ardei iute, sare si piper. Pune deoparte 2 linguri din acest sos marinat, vei avea putin mai tarziu de el.
  • Pune cotletele si ananasul intr-o farfurie adanca. Toarna peste ele sosul de marinat. Acopera farfuria si pune-o la frigider pentru 30 de minute, intorcand ingredientele o singura data.
  • Incalzeste grill-ul simplu (single grill) din cuptor la 230°C. Scoate cotletele si ananasul din sos.
  • Pune carnea pe gratarul din cuptor, avand grija sa fie si tava dedesubt, pentru a aduna sucul care curge. Gratarul trebuie sa fie pe primul spatiu de sus al cuptorului. Lasa cotletele cca 8-10 minute pe fiecare parte sau pana se patrunde carnea toata. In ultimele 5 minute adauga inelel de ananas si intoarce-le doar o data.
  • Aranjeaza pe un platou carnea cu ananasul si decoreaza cu ceapa verde de primavara.

Pofta buna!

Braised pork in orange sauce


For me, this recipe was a surprise the first time I saw it. I haven’t thought before of proper food with fruits. In my mind, fruits go with desserts, not other dishes. When I tasted this meal, I liked it. And I think you would agree if you are open to try. Plus, you can cook it ahead so if you want to eat it next day, all you have to do is to put the casserole in the preheated oven and this is it. Simple and easy. I have to say that I have found this recipe in Ann Ager’s book “Cooking in a hurry” edited in 1980 and I cooked it some years ago when I was in London. I would like to cook it again, someday. 🙂

Braised pork in orange sauce

Advanced preparation and cooking time: 45 min.

Preparation and cooking time on the day: 40 min.

Ingredients:

  • 2 medium onions, peeled and chopped
  • 3 tbsp oil
  • 500 g (1 1/4 lb) pork fillet, cubed seasoned flour
  • 300 ml (1/2 pint) pure orange juice
  • 150 ml (1/4 pint) chicken stock (or water if you don’t have stock)
  • 225 g (8 oz) carrots, peeled and grated
  • pinch of ground cinnamon
  • salt
  • freshly ground black pepper
  • 2 oranges, peel and pith removed, cut into segments
  • 150 ml (1/4 pint) double cream
  • 2 tbsp chopped walnuts

Method:

  • Fry the chopped onion in the oil for 3 minutes over low heat. Dust the cubed pork in seasoned flour and add to the onion. Cook over moderate heat until the meat is lightly browned on all sides.
  • Gradually stir in the orange juice and chicken stock. Bring to the boil and add carrot, cinnamon, salt and pepper. Cover and simmer gently for 30 minutes.
  • Stir in the orange segments, double cream and walnuts and allow to cool.
  • Transfer to a casserole, cover and chill in the refrigerator overnight.
  • On the day: cook in a covered casserole in a preheated oven at 180°C, 350°F, Gas Mark 4,  for 40 minutes. In case you eat this immediately, skip the  “chill overnight” step. And enjoy the flavours!

Bon appetite!

Interesant


Am facut o pauza cam mare de la ultima mea postare de reteta dar am o scuza (care acuza, evident! ;)). Am inceput sesiunea si nu am starea necesara sa scriu zilnic dar cand o fac, constat ca regret ca nu am facut-o mai devreme, pentru ca imi face bine. Ultima reteta era de porc si am zis sa ma tin pe firul asta, daca tot am umblat la dosarul cu retete de carne de porc. Si am gasit o reteta delicioasa si interesanta in acelasi timp, un mix la care putini se gandesc. Porc cu portocale. Da, exact ce ai citit. Porc cu portocale. Ca de obicei, si reteta asta are o poveste in spate. Intr-o zi oarecare de acum cativa ani, la Londra, am dat peste ea inntr-o carte scrisa de Anne Ager “Cooking in a Hurry”, aparuta in 1980. Numai titlul cartii si mi-a placut din start. Pentru ca de mult ori ma grabesc si mai ales nu imi place sa stau ore intregi in bucatarie. Cu cat e mai usor si mai repede, cu atat mai bine. Asa zic eu, dar cand gasesc o reteta complicata ador s-o migalesc. Deci, dupa titlul, am zis: iata o carte inteleapta si care trebuie folosita, macar o data. Rasfoind-o, aceasta reteta mi-a atras atentia, prin neobisnuitul ei. Iti dai seama ca nu asociasem niciodata pana atunci fructe cu carne. Asa ca m-am decis sa o gatesc, neaparat. Ce mi-a mai placut la ea e ca o poti prepara cu o zi inainte si o poti lasa la frigider ca sa o continui a doua zi cand nu mai ai altceva de facut decat s-o bagi in cuptor. Si uite asa ca ai scapat de munca pe o zi. Genial, nu?

Porc inabusit in sos de portocale

Timp de preparare in avans: 45 minute

Timp de gatit: 40 minute

Ingrediente:

  • 2 cepe medii, tocate marunt
  • 3 linguri ulei
  • 500 g filet de porc, taiat cubulete si dat prin faina
  • 300 ml suc natural de portocale (fa-l casa din portocale sau ia unul de calitate, cu pulpa, din comert)
  • 150 ml supa de pui (strecurata evident sau apa daca nu ai)
  • 225 g morcovi, razuiti
  • putina scortisoara
  • sare
  • piper proaspat macinat (sau gata macinat)
  • 2 portocale, feliate si fara pielita aceea subtire, pe cate se poate
  • 150 ml smantana
  • 2 linguri de nuci maruntite

Preparare:

  • Prajeste ceapa tocata in ulei cca 3 minute la foc mic. Adauga cubuletele de carne de porc, date prin faina si lasa-le la foc mediu, pana se rumenesc.
  • Adauga pe rand sucul de portocale si apoi supa de pui. Lasa sa fiarba totul si apoi pune morcovii, scortisoara, sarea si piperul. Acopera si lasa la foc mic pentru 30 minute.
  • Adauga portocalele, smantana si nucile, opreste focul si lasa sa se raceasca.
  • Muta totul intr-o caserola sau intr-un vas termorezistent si lasa mancarea sa se raceasca intai. Acopera cu capac si pune-o in frigider peste noapte. Daca cumva vrei sa mamanci in aceeasi zi, sari peste momentul asta.
  • A doua zi, pune caserola acoperita in cuportul pre-incalzit la 180°C, 350°F sau nr. 4 la cuptorul cu gaz.

Pofta buna!

PS: de ce mi se face foame scriind despre mancarea asta?

SSP


I know that you wonder what SSP is. You are paying attention now.;) SSP is sweet & sour pork for short. I remember eating this recipe for the first time in my life in Constanta in a Chinese restaurant and loved it to bits. When I discovered it in the “Original card from “Delicious Meals Made Easy” I was very happy. I had the chance to cook it anytime I wanted. Of course, I made it in London the first time.

Why are Chinese or Thai or Japanese or other Asian recipes so easy to cook? I have no ideea but I like it. I would cook with a wok everyday, provided I have the ingredients and resources. I had this chance once, I took it and all I can do now is talk about it.

Sweet & Sour Pork

Serves 4

Ingredients:

  • 2 tbsp light soy sauce (you may find it in Bucharest in a Chinese shop, or else, any soy sauce will do)
  • 2 tbsp rice wine or sherry
  • 2 cloves garlic, crushed
  • 2,5 cm (1 in) piece root ginger, peeled and finely grated
  • 450 g (1 lb) pork fillet, cut into 2,5 cm (1 in) cubes
  • 1 tbsp cornflour (or flour)
  • 2 tbsp rice vinegar (again, may be in Bucharest or try with plain apple vinegar)
  • 2 tbsp tomato sauce
  • 3 tbsp clear honey
  • 2 tbsp vegetable oil
  • 1 red pepper, seeded and diced
  • 1 yellow pepper, seeded and diced
  • 175 g (6 oz) mange tout, topped and tailed (I think you can replace them with broccoli or other pods, as I haven’t seen here them yet, but they are excellent. Too bad)
  • 227 g (8 oz) can of pineapple chunks in natural juice (optional, for a fruity addition)

Method:

  • Mix soy sauce, rice wine or sherry, garlic and ginger. Add pork, cover and marinate in the fridge for 2 hours. You can leave them longer, from the evening until the next day, if you like. Just remember that it smells quite strongly, so cover it well.
  • Drain pork in a sieve, reserving the marinade. Stir cornflour, rice vinegar, tomato sauce and honey into reserved marinade.
  • Heat 1 tbsp oil in a frying pan or wok. Add pork and stir-fry over a high heat for 5 minutes. Remove pork from pan with a slotted spoon.
  • Heat remaining oil in pan or wok. Add peppers and mange tout and stir-fry over a high heat for 2 minutes.
  • Add marinade mixture to pan or wok and stir until thickened. Add pork and cook for further 1 minute, stirring constantly. Breathe in the smell!
  • Serve with the savoury basmati rice or Chinese noodles. Any noodles will do. Delicious!

Bon appetite!