karl_lembke (karl_lembke) wrote,


Scotsman, again.

Pan-fried pork fillet medallions with mustard mash and caper sauce
(serves four)


800g pork fillet, trimmed and cut into 50g portions
2 stalks fresh rosemary, chopped
3 cloves garlic, crushed
900g potatoes, peeled, boiled and mashed
2 tbsp wholegrain mustard
200ml pork or ham stock
300ml double cream

100g baby capers
3 shallots, chopped
Half cup white wine
2 bay leaves
100g green beans, trimmed
Salt and black pepper
Olive oil


Marinate the pork medallions with a little olive oil, the crushed garlic and chopped rosemary for six to 12 hours.

Preheat the oven to 180C. Heat a little olive oil in a pan and seal the marinated medallions on all sides.

Place in the oven for about 20 minutes until cooked through. Mix the stock with the white wine, chopped shallots and bay leaves and bring to the boil. Reduce by half.

Add the 250ml of the cream and reduce by half again. Add the capers and season. Mix the mashed potato with the wholegrain mustard and the remaining cream, and heat in the oven or microwave.

Blanche the trimmed green beans in boiling water for one minute and keep warm.

Portion out the mash, place the green beans on top, place the cooked pork on top of the beans and surround the stack with the caper sauce.

Barbecued pork spareribs
(serves four)


2kg pork spareribs
1 medium onion, chopped
4 cloves garlic, crushed
4 tomatoes, chopped
50ml malt vinegar
100ml orange juice
1 tbsp Demerara sugar

2 tbsp tomato puree
1 lemon, sliced
Half a red chilli, chopped
1 tsp ground paprika
Olive oil
Salt and black pepper


In a pot, heat the olive oil and add the chopped onion and garlic and then sauté for two minutes. Add the tomatoes, vinegar, orange juice, sugar, tomato puree, sliced lemon, chilli and paprika.

Bring to the boil and simmer for about an hour. Season with salt and black pepper.

Take off the heat and allow to cool, then blend in a food processor until smooth and refrigerate. Marinate the spareribs in half the sauce in a covered container for 12 hours.

Discard the marinade and place in the oven at 150C. Cook for about one hour until ribs are tender.

Heat the remaining sauce. Cut the ribs into portions of three ribs each and serve with the sauce, fingerbowls and napkins.

Pork, paprika and coriander meatballs
(serves four)


500g minced pork
Half a medium onion, finely chopped
6 cloves garlic, crushed
50g fresh coriander, chopped
250g tomato puree

1 tbsp ground paprika
Half a cup sesame seeds
Olive oil


Heat a little olive oil and sauté the onion with the crushed garlic and the paprika for two minutes.

Take off the heat and allow to cool thoroughly.

In a large bowl, mix the onion mixture with the minced pork, chopped coriander, sesame seeds and tomato puree. Add a little breadcrumbs if mixture is too soft.

Roll into balls about 3-4cm in diameter. Pre-heat the oven to 180C. Place the meatballs on a greased tray and cook for about 20 minutes until cooked.

Serve with rice, potato wedges or pasta.

Pork, apple and cider casserole
(serves four)


750g diced or cubed pork meat
2 medium onions, chopped
2 large carrots, peeled and sliced
1 celery, washed and sliced
4 cloves garlic, crushed
3 bay leaves
300ml pork or ham stock

300ml dry cider
30g fresh parsley, chopped
3 apples, cored and cubed
30g butter
Salt and black pepper
Plain flour


Pre-heat oven to 180C. Toss the pork meat in the flour. Heat the butter in a large pot or saucepan and brown the floured pork on all sides.

Toss in the onion, garlic, celery and carrot and cook for 2-3 minutes, then stir in the stock, cider and bay leaves.

Cook for ten minutes then transfer into a casserole dish and place in the oven. Cook for one hour.

Remove the pot from the oven and add the parsley and cubed apple, then return it to the oven for a further 10-15 minutes. Season with salt and black pepper and serve with mashed or boiled potatoes.
Tags: cooking

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