Pork with Rhubarb

Having made pork with sour plums, I thought, why not do something similar with the rhubarb that is growing in the garden?

I was cooking the rhubarb for a cake as well and chopped up the rhubarb and placed it in a large roasting dish with some sugar – not too much –  it does not want to be too sweet – keep it tart.

I placed this into a low oven GM2 -150°C for around 45 – 60 minutes – you want it soft but not totally disintegrated.

 

After roasting a loin of pork, I placed some of the rhubarb and juices into a saucepan and heated it through – adjusting the sugar if necessary.

You could just grill or pan fry pork chops rather than do a roast.

Serve the rhubarb hot with the pork.

 

Served here with new potatoes and carrots on Royal Doulton – Carnation – 1981 -1998.

Pork with Sour Plums

My holiday in Poland earlier this year has inspired many new recipes and posts.

This one was from a meal of slow cooked belly pork with caramelised sour plums and roast potatoes, which I had at the Gvara Restaurant.

 

I tried doing caramelised plums but did not have any success, as it was the sourness I liked, I did the plums a different way.

This works well with plums that are not quite ripe, I used small ones from the supermarket, the sort they say will ripen at home (I find they never do!).

Sour Plums

  • 4-5 per person depending on size.
  • Simmer whole with some water and a little sugar in a shallow wide pan with a lid till soft.
  • Keep taking off the lid and stirring and adjusting the heat etc.
  • You do not want a lot of liquid .
  • Aiming for cooked but still sour – add a little sugar at end if needed.

 

Roast Pork with Sour Plums

I roasted a joint of pork loin – I think that is much nicer than leg of pork.  You could just grill pork chops for this.

Serve the pork with the plums.

Served on Royal Doulton Tapestry 1966 – 1988.

 

Slightly Chinese Style Slow Cooked Belly Pork

 

Ingredients

  • Large piece of belly pork
  • 1 can of Jamaican fiery ginger beer – regular with sugar (NOT sweetener)
  • Sliced piece of peeled root ginger – around 8cm long (finger length)
  • 3- 4 crushed garlic cloves
  • Several long chilies, fresh or dried.
  • 3-4 grains allspice or cloves.
  • 3-4 bay leaves
  • 8 black peppercorns

Method

  • Place everything in a slow cooker and cook for at least 4 hours (often more)– till flesh is soft.
  • Remove from juices and cut into thick slices to serve. 

 

 

Served on Royal Doulton Tapestry 1966 – 1988.

Gulasz Soup

This is a soup I often make when I have some gulasz left from a meal, in fact I often make extra so that there is some!

There should be about 3 chunks of meat per serving – though of course that depends on the size of the chunks.

This works well with either beef or pork gulasz.

Ingredients

  • 350g of already cooked gulasz made with beef or pork, peppers and tomato such as in earlier posts.
  • 1 tin of cannellini beans – drained.
  • 750ml of chicken stock – can be from a cube or concentrate.
  • 1 teaspoon of chilli powder.
  • 2 tablespoons of tomato purée.
  • 125ml of soured cream.
  • Salt & pepper to taste.
  • Flat-leaved parsley or chives to serve & an extra dollop of soured cream if desired.

Method

  • Put the gulasz into a large pan.
  • Add the drainned beans.
  • Mix the tomato purée with the stock and add this to the pan.
  • Add the chilli powder.
  • Bring to the boil, cover and let it simmer for around 15 minutes.
  • Season to taste.
  • Gently stir in the soured cream.
  • Sprinkle on chopped parsley or chives to serve.

Note

Butter beans or haricot beans should be good too.

 

 

Soup plates are Royal Doulton – Burgundy – 1959 to 1981.

Fruity Ribs

My Polish friend who lives in Leeds often goes back to Poland to visit relatives and to have a holiday.

This summer she brought me back a recipe book which covers  a year of meals (365 meals) divided into 4 sections – namely the 4 seasons.

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There are lots of lovely recipes in the book and I am sure I will be trying many of them.

Here are two I have tried already – adapted slightly to make life easier!

Recipe 1 (autumn)

1 or 2 racks of pork ribs

2 tablespoons of raisins or sultanas

120g of ready to eat prunes

120g of ready to eat apricots

3-4 tablespoons of plain flour

3 large onions – chopped

500ml dry red wine ( more might be needed or some extra water)

4 peppercorns

4 grains of allspice

4 cloves

1 teaspoon of  dried marjoram or Italian herbs

1/2 teaspoon of salt

3 – 4  eating apples (best if quite tart – such as Granny Smiths)

Sunflower oil for frying

Method

Place the apricots & raisins in a bowl and cover them with hot water and leave for around 30 minutes.

Pre-heat the oven to GM3 160°C.

Chop the ribs into 2 rib portions.

Put the flour onto a plate and then flour the ribs on both sides.

Fry the ribs lightly in hot oil on both sides.

Place the ribs in the bottom of a oven proof dish which has a lid.

Fry the onions until golden.

Slowly add some of the liquid from the soaked fruit and cook together mixing it well.

Add this to the ribs in the dish.

Add the peppercorns, allspice, cloves, marjoram and salt.

Pour the red wine over the rib mixture.

Place in the oven for around 45 minutes.

Cut the soaked apricots into strips and add these, the prunes and the raisins to the dish and give the mixture a stir.

Place back in the oven and cook for around 90 minutes to 2 hours until the meat is tender.

Check on the liquid level during this time and add wine or water if needed.

Remove the core from the apples and cut them into quarters (leave the skin on).

Place the apples, skin side down, on top of the ribs and place the lid back on.

Put the dish back in the oven for around 20 minutes.

When serving, place the cooked apples on top of the ribs and sauce.

Serve with boiled potatoes or rice.

 

 

Recipe 2 (spring)

Start this the evening before

Ingredients

1 or 2 racks of pork ribs

4 -5 tablespoons of runny honey

750 ml of apple juice (more might be needed)

Juice & finely grated rind of 1 lemon

100g of ready to eat prunes

3 -4  large tart apples (I used Bramleys)

3 cloves

Piece of cinnamon bark – around 10cm long

Method

Chop the ribs into 2 rib portions.

Coat both sides of the ribs with the honey and place them in a non-metal dish and sprinkle the lemon rind on the top.

Cover the dish and place it in a fridge overnight.

Next Day

Pre-heat the oven to GM3 160°C

Place the ribs into an oven proof dish which has a lid.

Add the cloves and cinnamon bark to the dish.

Peel, core and thickly slice the apples & sprinkle lemon juice on them.

Arrange the apples and prunes over the ribs.

Pour the apple juice over the contents.

Place the lid on top of the dish and put in the oven.

Cook for around 2 – 3 hours until the meat is tender.

You might have to add more apple juice when you check on the progress

 

Variation

Instead of ribs you might want to use slices of shoulder pork (750g  – 1kg) the method is just the same.

I tried this with recipe 2 – the one with the apple juice.

 

Served here with boiled new potatoes and brussel sprouts à la Polonaise.

Serving dishes  are Carnation by Royal Doulton, 1982 – 1998

 

 

 

Ribs with Sauerkraut

For this dish use the best pork you can buy – I used some locally reared Yorkshire pork.

Ingredients

1 -2  racks of pork ribs

900ml – large jar of sauerkraut

2 onions – thinly sliced – fried.

1 teaspoon caraway seeds

2 cloves of garlic – chopped

1 tablespoon of sugar (more or less depends on the sourness of the sauerkraut)

4-5 peppercorns

350ml- of chicken stock (can be from a cube or concentrate) – extra might be needed for topping up.

Caraway Seeds

Method

Take the sauerkraut out of the jar and put into a saucepan with any liquid from the jar.

Cover the sauerkraut with water and simmer gently for 20 minutes.

Pre-heat the oven to GM3- 160°C

You need a large oven proof dish with a lid  – I use an enameled dish.

Put the sauerkraut, and any liquid, and onions in the dish and mix well.

Add, caraway, garlic, sugar & peppercorns.

Pour most of the stock over the sauerkraut mixture.

Place the ribs on top of the sauerkraut and pour the rest of the stock over them.

 

 

 

 

Put the lid on the dish and place in the oven.

Check on the liquid level during the cooking time and add any extra needed so it does not dry out.

Move some of the sauerkraut  mixture over the ribs.

Cook for 3-4 hours.

This would usually be served with either rye bread or boiled potatoes.

Ribs with Cabbage

Once when on a visit to my late cousin, Krystyna, in the Mazurian lakes, many years ago, she made this dish with pork ribs.

 

 

The Mazurian Lakes – The Land  of a thousand lakes in North East Poland.

Maybe because it was the summer time or maybe the type of pork but I remember this meat as being so flavoursome.

It was as a really delicious meal  with the meat just falling of the bones  and we ate the ribs with lovely mashed potatoes.

Use the best pork you can buy – I used some locally reared Yorkshire pork.

Ingredients

1 or 2 racks of pork ribs

2  carrots – coarse grated

2 onions – sliced thinly

Half a head of a small cabbage – cut into fine shreds.

3-4 allspice berries

3-4 peppercorns

2 cloves of garlic – chopped

500ml of chicken stock & more for top-up (can be from a cube or concentrate)

Method

Pre-heat the oven to GM4 – 180°C.

Use a large oven proof dish with a lid.

Put the carrots, onions and cabbage into the dish.

Add the allspice, peppercorns and garlic

Pour the stock over the vegetables.

 

Place the ribs so they sit on top of the vegetables.

Put the lid on top and cook in the oven for several hours.

Check occasionally and add more stock if required.

Lower the temperature of the oven to GM 2 – 150°C for a few more hours-  OR – take out of the oven and reheat for several hours at  GM4 – 180°C the next day.

Tomato Variation

After the original cooking – the next day add stock which has had 2 to 3 tablespoons of tomato puree added to it.

 

Zrazy – made with Minced Meat

These zrazy are like the ones made with braising beef in that the minced meat mixture surrounds various stuffings.

The minced meat mixture  is similar to kotlety mielone  &  pulpety – but  zrazy are cooked differently.

You take a large handful of minced meat mixture , place the stuffing on it and then close up the mixture so you have an oval shape with the stuffing on the inside.

Ingredients

500g minced beef

1 beaten egg

4 tablespoons of semolina

1 onion chopped and fried

Salt & pepper

plain flour for coating

Sunflower oil for frying

Stock

500ml of chicken stock

1 -2 bay leaves

3-4 Peppercorns

2-3 Allspice berries

Stuffing

Two stuffings often used are –

Pieces of bottled peppers

 

 

 

 

 

 

 

Sticks of Gouda cheese or similar

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Method

Pre-heat the oven to GM 3 – 160°C

Mix the beef, fried onion, egg and semolina together.

Season with salt & pepper.

Divide the mixture into around 6 pieces

Flatten out each piece and place the stuffing in the centre.

Close up the mixture around the stuffing to make an oval shaped ball.

Dust the ball with plain flour.

 

Lightly seal these by browning then in hot oil.

 

Place the zrazy into an oven proof dish – one that has a lid – so they are not touching.

Pour in the stock – enough to have some at the bottom but do not cover the zrazy.

 

Put the lid on and cook in the oven for 1 -2 hours.

Sauce

You can thicken the stock that the zrazy are cooked in with cornflour or you can add other ingredients such as fried mushrooms and soured cream when you come to serve them.

 

 

 

Two shown here – cut through – one with cheese & one with peppers,  served with a mushroom and soured cream sauce.

Served on Royal Doulton  Carnation – 1982-1998