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Pork

Turkey or Chicken Cutlets Cordon Bleu

I came up with the idea for these thinking they would be easier than classic Chicken Cordon Bleu, what with not having to mess about with getting the chicken evenly pounded thin in order to stuff it. (I’m also having a bit of an obsession with Russian-style chopped cutlets at the moment, so there’s that too.) The answer is maybe; …

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Deviled Ham is Coming Back! Start Spreading the News

Deviled ham isn’t nearly as popular as it used to be, which even in its heyday, wasn’t very popular, and that’s a shame, since it’s such a delicious, and easy-to-make spread. By the way, its decline in popularity was a major factor in the collapse of America’s steamed ham industry. Just ask any Simpsons fan. Besides providing a tasty treat, …

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Blood Orange and Fennel Salad with Bacon Bits and Macadamia

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com Refreshingly crunchy Romaine lettuce leaves, sweet tangy blood oranges, and fennel bulb with its unique mildly licorice-like flavour are topped with honey roasted macadamia nuts and crispy bacon bits, then dressed with black cumin oil and lemon juice. 4 Blood oranges 1 Fennel bulb, fronds reserved, trimmed, thinly sliced 50 g Bacon, finely diced …

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Dutch Slavinken

This popular Dutch dish was apparently invented in 1952, by a butcher who made them up and sold them ready-to-cook. The name translates literally to lettuce-finch, but is supposed to be a contraction of slager’s vink which is to say butcher’s finch. All clear? The dish itself is simply a fairly basic elongated meatball, wrapped in bacon and pan-fried. You …

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Sticky Garlic Pork Chops – What Do You Think, About Slightly Pink?

This sticky garlic pork chop recipe seems too good to be true. It only takes a few minutes of prep work, requires no tricky techniques, and doesn’t call for any hard-to-find ingredients.And for the last time, Asian fish sauce is not hard to find. It used to be, but it’s now carried in every major grocery store, and I consider …

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Zweibelkuchen – German Onion Tart

Variations of this onion tart seem to be popular all over Germany (and beyond) and it runs the gamut from deep and quiche-like with a pastry crust, to thin and pizza-like with a yeast-raised crust to match. I’ve leaned harder in the direction of pizza, myself; with a yeast-raised dough and thinly spread topping. The constants to this dish seem …

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Chestnut, Pork, Parmigiano Reggiano & Herb Stuffing

Chestnut, Pork, Parmigiano Reggiano & Herb Stuffing A great all-round stuffing made with the ‘King of Cheeses’. This stuffing is absolutely delicious and easy to make, it will compliment any Christmas dinner perfectly! Serves 8 Prep time: 15 minutes  Cooking time: 20 minutes Ingredients 450g sausage meat 300g pork mince 25g unsalted butter 2tbsp olive oil 150g cooked chestnuts (vacuum packed), chopped …

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Tourtière – A Meaty Holiday Main Course That’s Easy as Pie

Many holiday main course recipes involve expensive ingredients, and/or time consuming, complicated techniques, not to mention the anxiety that comes along with worrying whether all that time and money will have been worth it. I’m looking at you, dry, overcooked beef wellington. If you want to avoid all that, maybe consider making tourtière. This French-Canadian meat pie is hearty, satisfying, …

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Pork Saltimbocca – Jumps in Your Mouth, Not in Your Hands

You have to give it to the Italians when it comes to naming recipes, and this pork saltimbocca is a perfect example. By now, you’ve probably heard that “saltimbocca” means “jumps in the mouth,” which makes perfect sense if you’ve had it before. Maybe we should start doing this to American recipes? For example, we could rename Buffalo Chicken Wings, …

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