Tag Archives: pork

A Swedish Meal and a German Meal

 

The Swedish Meal

Mom’s on this health craze so we are going through a wide range of salads at the moment. This salad is simple and nom.

Toast some whole almonds in a pan and then drizzle with brown sugar and balsamic vinegar. Once a bubbly thick caramel, make sure all the almonds are covered, pull aside and let cool. In the meantime, prepare a salad bowl full of kale and carrots, grated if you’re a normal person, sliced if you’re my mom! With the kale and carrot in a bowel, chop up the almonds in to fine toasty-crunchy-sweet bits and throw on top of the salad. Finally grab 2-3 apples and chop into small cubes and pop on top of the salad. Serve with a balsamic dressing made with walnut oil.

With the salad we had swedish meatballs made from a pork-veal combo (made sure to get good quality pork and veal mince from a nice butchers. Serve meatballs with lingonberry jelly and horseradish cream. Om nom nom.

Kale, carrot and apple salad

Kale salad and swedish meatballs

 

 

A German Dinner

This was genuinely eaten so quickly I couldn’t snap a proper picture of it.

Sweat 2-3 chopped onions in a little bit of butter until browning and then add in 300-400grams of chopped bacon (or if you can get your hands on it some delicious smoked German speck!). Then add 500g of chopped button mushrooms and cook until soft and brown and there is a lovely juice sweating out of it all. Add 750g of German spatzle (funny shaped noodles) and stir well into meat, mushrooms and onion. Add 250ml of creme fraiche (half fat stuff if you feel a little guilty) and 75g of cheddar or emmental grated. Stir well and bung it all into a casserole dish. Top off again with some cheddar or emmental. Serve hot with a salad.

Spatzle Ready to go

Spatzle Nom

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The Pig Spit

My parents celebrated their 50th birthdays with a summer garden party – with a pig on a spit. Just thought I’d share. It was slow roasted for 14 hours and was definitely quite the centre piece at the party. Everyone got a nice chunk of pork and a bit of crackling if they wanted as well!

Babe Pig on the Spit

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Cannelloni Nom

I always think Cannelloni is one of those dishes that takes too much time to ever bother doing, its really just as time-consuming as lasagne and is a really nommy treat if your normal routine pasta dishes are becoming a little tiresome.

This one is made with 1/2 pork and 1/2 beef, only because that’s what I had handy. And this recipe made two trays of the stuff, but leftovers are just awesome.

1kg of minced pork and beef (or the lot of one)

an onion

an egg

a handful of sage

salt and pepper

400g dried cannelloni tubes

Firstly get the meat mix ready by popping the minced meat in a bowl, with the chopped onion, a beaten egg, salt, pepper and the handful of sage that you will have chopped. If sage isn’t to your fancy, use a different herb, it just suited here with the pork. I had mince meat left over and made a couple burgers for extra nom.

Pork Beef Mince Mix

Then grab your mince mix and fill the cannelloni tubes. In retrospect I wouldn’t have filled them so densely, but would have instead half to three quarter filled them leaving gaps for some of the sauce to fill later, this would also alleviate the slight dryness I felt the meat had once cooked!

Cannelloni Tubes

Meanwhile get the bechamel sauce (although not the original as I use milk not cream!) going; 600ml of milk, 50g butter, 50g flour and some ground nutmeg. Whisk over a heat until butter is melted then slowly add sifted flour, whisking continuously so that the flour doesn’t go lumpy.

Line the trays with meat-filled cannelloni tubes and pour sauce over the tubes so that they are all well covered. Cover the top with some grated parmesan and pop in to the oven at 180 Degrees Celcius for about half an hour and until the cheese has crisped.

Ready for the Oven

Cannelloni Nom

Serve hot and fresh, as cannelloni is best that way!

Ready to NomDouble Nom

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