CZECH ROAST PORK
Roast pork (veprova pecene) is a traditional Czech meal usually served on Sundays. Be sure to serve it with Knedliky - Czech Dumpling with Sauerkraut (Zeli) from this site, and a nice Czech pilsner. Don't skip the caraway or the beer. They make this dish what it is!
Provided by none
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 3h30m
Yield 8
Number Of Ingredients 11
Steps:
- In a bowl, form a paste using the vegetable oil, mustard, caraway seeds, garlic powder, salt, and pepper. Rub over the pork roast, and let sit about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange the onions in the bottom of a large roasting pan. Pour in the beer. Place the roast, fat side down, on top of the onions. Cover the pan with foil.
- Roast 1 hour in the preheated oven. Remove foil, turn roast, and score the fat. Continue roasting 2 1/2 hours, or to a minimum internal temperature of 145 degrees F (63 degrees C). Remove from heat, reserving pan juices, and let sit about 20 minutes before slicing thinly.
- In a saucepan, bring the reserved pan juices to a boil. Mix in the butter and cornstarch to thicken, reduce heat, and simmer 5 to 10 minutes. Serve with the sliced pork.
Nutrition Facts : Calories 456.4 calories, Carbohydrate 7.4 g, Cholesterol 119.2 mg, Fat 33.2 g, Fiber 1.7 g, Protein 30.1 g, SaturatedFat 12.1 g, Sodium 1001.9 mg, Sugar 2 g
PORK TEKO TEKO
A Graham Kerr creation for New Zealand as seen on the Galloping Gourmet. Found this on Food Network and posting for ZWT.
Provided by AZPARZYCH
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Preheat broiler. Stick a skewer down center of pork fillets from thick end Season with salt and pepper and wrap with strips of bacon.
- Brush with oil and broil about 8 minutes each side.
- To serve, slide from skewer and slice into medallions.
- Serve in sauce garnish with lemon and parsley
- MUSHROOM SAUCE:
- Melt butter in saucepan over low heat. Add onion and cook until tender Add mushroom stems and continue to cook.
- Mix in arrowroot and then white wine, hot water, and meat concentrate Bring to a boil.
- Add sliced mushrooms, lemon juice, parsley and cayenne pepper at last moment.
CHICKEN CUTLETS POJARSKI WITH PAPRIKA SAUCE
This is another recipe from Graham Kerr's '60's cooking show "The Galloping Gourmet" . This makes an elegant dinner party dish. It has a make ahead component to cut down on last minute fuss in the kitchen.
Provided by Chef Regina V. Smith
Categories Chicken Breast
Time 1h20m
Yield 3-4 serving(s)
Number Of Ingredients 22
Steps:
- CHICKEN CUTLETS:.
- Chill a medium sized mixing bowl in the freezer.
- Place the boned chicken meat on a board and chop thoroughly with a sharp knife until fine or grind the meat in a meat grinder. (You can use a food processor for this but you must take extreme care not to over-process the meat as the texture of your cooked cutlets will be too heavy.).
- Add the meat to the chilled bowl. Add salt and white pepper to taste, the nutmeg and 5 tablespoons of the butter, melted. Mix well. Return the bowl and mixture to the freezer to chill once more while you prepare the dredging station. Do not freeze.
- Season the flour with salt and white pepper and place on a length of wax paper. Break the egg into a pie plate and beat with the vegetable oil and water. Place the bread crumbs on another length of wax paper.
- Divide the chilled mixture into 6 to 8 portions and shape each into a 1/2 inch thick cutlet. Dip one cutlet at a time into the flour, then in egg, then in bread crumbs. Press the crumbs gently into the cutlets then chill them until ready to cook. ( The cutlets may be made several hours ahead to this point. Keep cutlets refrigerated until ready to cook.).
- Heat the remaining butter in a large skillet and careful add the cutlets. Cook until golden brown on one side then turn and cook on the other.
- Serve with the Paprika Sauce.
- PAPRIKA SAUCE:.
- Melt one tablespoon of the butter in a small saucepan and cook the onion until wilted. Sprinkle with the paprika, flour and thyme, stirring. Stir in the chicken stock, using a whisk and simmer about 3 minutes. (The sauce may be made several hours ahead up until this point.).
- Add the cream and bring to a boil. Add the lemon juice, salt and white pepper to taste and the cognac.
- Strain the sauce through a sieve. Return to the heat and stir in the remaining butter and the sour cream. Heat the sauce through but do not bring to a boil.
Nutrition Facts : Calories 1141.8, Fat 84.3, SaturatedFat 47.1, Cholesterol 321.7, Sodium 1009, Carbohydrate 62.1, Fiber 3.9, Sugar 5.6, Protein 35
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