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.

Pasztet – Pâté

Most Polish households have their own recipe for  pasztet.

Pasztet translates as pâté and is made with liver and other meats,  both cooked and uncooked, often with smoked bacon.  Left over cooked meats can be used.

Pasztet is a baked pâté – more a terrine & usually the sort of pâté you slice rather than spread. (A sort of liver based meat loaf).

 

 

Many recipes use rabbit but I have not included this as it is not as readily available but  I hope try this in the future.

Pork shoulder is good to use and this can be casseroled first in a chicken or vegetable stock or left over from a roast.

Cooked chicken can be roasted or poached once again in a chicken or vegetable stock.

It is good if you have a mincer to mince the meat, however I do not have one and have used a stick blender to blend the liver and a sharp knife to finely chop the cooked meat and bacon.

Pasztet is often cooked in a  loaf tin – but I thought my quantities looked too large for my tin and have used a rectangular Pyrex dish – 19 x 24 x 8cm.

The cooking times quoted are approximate  – it will depend on the amount of mixture and the depth in the dish.

Recipe 1

Country Style Pasztet

The original recipe used finely chopped shoulder pork – I used minced outdoor breed pork.

I used smoked streaky bacon as Polish bacon tends to be fatter than English bacon and this is the nearest.

The amounts of meats does not have to be exact.

Ingredients

500g minced pork

350 streaky bacon (rind removed)

350 – 450g of chicken livers

3 eggs

3 tablespoons of dried breadcrumbs

2 cloves of garlic  – chopped fine

1 teaspoon of Italian herbs or marjoram

Salt – maybe a little but often the bacon is salty enough

Pepper

Butter for greasing the dish.

Method

Pre-heat the oven to GM4 – 180°C.

Chop the bacon into small squares.

Blend the chicken livers using a small blender or stick blender.

Mix all the ingredients together in a large bowl.

 

 

Butter the dish well.

Place the mixture into the dish and smooth down the top.

Cover the dish with foil.

Place the dish in a roasting tin with added water.

Cook for around 70 minutes.

Remove the foil and cook for a further hour without the foil (more if necessary).

Leave to cool completely and then refrigerate for several hours.

Slice to serve.

 

Decorated here with fresh bay leaves – you can use parsley or similar.

Recipe 2

Chicken Pasztet

Any poultry can be used here – this is good way to use up roast turkey – you can even freeze the cooked turkey meat for a pasztet in the future.

Ingredients

450g chicken livers

3 onions

6 tablespoons of butter

600 – 700g of cooked chicken meat (I used breast meat as that is what I had – but thigh meat  would or a mixture is also good)

Dilute vegetable stock (can be from a cube or powder)

2 eggs

1 teaspoon of Italian herbs or marjoram

1 teaspoon of sweet paprika

Salt and pepper

Method

Slice the onions and fry them till soften in the butter.

Add the chicken livers and cook them through.

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Leave to cool completely.

Blend the liver and onions – I used a stick blender.

Place the cooked chicken in a pan and cover with dilute vegetable stock and simmer gently , stirring often.

You want the meat to be soft and falling apart and the liquid to have been absorbed.

Leave to cool completely.

Pre-heat the oven to GM4 – 180°C.

Chop the meat as finely as possible.

 

 

Mix the meat and liver together.

Add the eggs, Italian herbs & sweet paprika.

Add salt and pepper.

Butter the dish well.

Place the mixture into the dish and smooth down the top.

Cover the dish with foil.

Place the dish in a roasting tin with added water.

Cook for around 1 hour.

Remove the foil and cook for a further hour without the foil (more if necessary).

Leave to cool completely and then refrigerate for several hours.

Slice to serve.

Served on a dish – Made in England by H & K Tunstall

Recipe 3

Pork Pasztet

600 – 700g cooked pork (from a casserole or roast)

Dilute vegetable stock (can be from a cube or powder)

250g smoked bacon (rind removed)

250g pork, veal or chicken livers

1 large onion

4 tablespoons of butter & extra for greasing the dish.

3 eggs

6 tablespoons of dried breadcrumbs & extra for the baking dish and top

250ml of milk

2 teaspoons of Italian herbs or marjoram

1 teaspoon of sweet paprika

Salt & Pepper

Method

Place the cooked pork in a pan and cover with dilute vegetable stock and simmer gently, stirring often.

Chop the bacon into small squares and add to the pork and simmer for another 20 minutes.

You want the meat to be soft and falling apart and the liquid to have been absorbed.

Leave to cool completely.

Chop the meat as finely as possible.

Slice the onion and fry it till softened in the butter.

Add the liver and cook it through.

Sprinkle with salt.

Leave to cool completely.

Blend the liver and onion –  I used a stick blender.

Pre-heat the oven to GM4 – 180°C.

In a large bowl throughly mix all the ingredients together.

Butter the dish and sprinkle with dried breadcrumbs.

Place the mixture into the dish and smooth the top with a spoon.

Sprinkle the top with breadcrumbs.

 

 

 

 

 

Cover the dish with foil.

Place the dish in a roasting tin with added water.

Cook for around 80 minutes.

Remove the foil and cook for a further hour without the foil (more if necessary).

 

 

 

 

 

Leave to cool completely and then refrigerate for several hours.

Slice to serve.

Served on a dish by Portmeirion – Dawn Chorus – designed by Sophie Conran in the 21st century.

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.

 

Pork & Pears

This is a new recipe for me – it is from the South West of Poland, the area called Śląsk – Silesia in English.

Pyrus communis is the European pear.

Pears originated in the Caucasus and then spread to Asia and Ancient Persia and from there to Europe.

Pears have been cultivated for over 4,000 years.

The Polish for pear is gruszka

Pears are more demanding than apples and so you will find that there are more pear orchards in Southern Poland where there is more sun and because of the fertile soil.

Conference is a a popular cultivated variety in England. It was cultivated by Thomas Francis Rivers and it won 1st prize in 1885 National British Pear Conference in London.

It is also popular and grown in Poland now where it is called Konferencja.

This is a good pear for this recipe as it need to be a hard pear that keeps its shape and does not disintegrate.

Version 1 Using Shoulder Pork

Ingredients

400g – 500g of shoulder pork – in slices.

4 -5 hard pears such as Conference

1 parsnip

1 carrot

1 onion

1 -2 tablespoons of plain flour.

300ml of vegetable or chicken stock (can be from powder or a cube)

4 -5 grains of  ziele angeliskie which is allspice

Salt

Sunflower oil for frying.

 

Allspice also called pimenta or Jamaican pepper is very popular in Polish cookery.

It is the dried unripe berry of Pimenta dioica, a tree native to the Greater Antilles, southern Mexico and Central America.

The name allspice was coined as early as 1621 by the English, who thought it combined the flavour of cinnamon, nutmeg and cloves.

It used to be very popular in England and that is why in Poland it is called ziele angielskie which means English herb(Why herb rather than spice I do not know!) 

Until recently it seemed to have fallen out of favour in England though now it seems to be being used more and more.

In Poland it is used with meats as well as or instead of peppercorns and is used in cakes.

I have been able to obtain it a lot more readily in the past few years and am now using it a great deal especially in casseroles as I love the taste.

Method

Pre-heat the oven to GM4 – 180°C

Peel & chop the parsnip and carrot into rough cubes.

Chop the onion into small pieces.

Fry the all gently together and put them at the bottom of a the casserole dish.

Lightly dust the pork and fry gently in sunflower oil.

 

Add the pork on top of the vegetables.

Sprinkle with salt.

Pour in the stock & put on the lid.

Place in the oven and cook for 1 hour – then turn the oven down to GM3 – 160°C and cook for another 2 hours.

Peel the pears and cut then in half and remove core & pips.

Place the pears on top of the meat & cover with the lid.

Cook for around 20 – 30 minutes until the pears are tender.

You can make this in advance with just the vegetables and pork and then re-heat it at GM4 – 180°C – for around an hour and then add the pears.

Using Dried Pears

Dried pears are often used rather than fresh – drying fruit is a very popular method of fruit preservation in Poland & means that this recipe could be made in the winter when all the fresh fruit was no longer available.

Dried Pears are for sale in the fruit and nut stall In Kirkstall Market in Leeds.

You have to reconstitute the pears – this is best done overnight.

Place the pears in a dish and pour hot weak black tea over the pears and leave them or you can use just hot boiled water  – I think the pears with tea taste better.

Cook the meat as before and after you have added the re-constituted pears cook the dish for another 30 – 35 minutes.

Version 2 Using Pork Loin with dried pears

You have to reconstitute the pears – this is best done overnight.

Place the pears in a dish and pour hot weak black tea over the pears and leave them or you can use just hot boiled water  – I think the pears with tea taste better.

Fry some slices of pork loin on both sides in a mixture of oil and butter in a deep frying pan.

Add the reconstituted pears about 3 per piece of meat with some of the liquid.

Cover the pans with a tight fitting lid (good to have a glass one to see what is happening – as it is easy for this to burn because of the sugar in the pears & liquid) and simmer for 25 -30 minutes.

 

 

One of my books said these went very well with dumplings from Śląsk (Silesia in English) – these I will have to investigate for a later post next year.

 

 

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Pork Gulasz with Kohlrabi

A Polish gulasz (casserole) is often very simple and besides onions may just contain one other vegetable; however though simple they are very tasty!

This one is made with shoulder pork and kohlrabi and at the end I have given suggestions for several other similar vegetables which can be used instead.

 

Kohlrabi

 Ingredients

500g Pork shoulder

1 large or 2 small kohlrabi

2 medium onions

250ml chicken stock – can be from cube or concentrate

2 tablespoons of plain flour

1 tablespoon of caraway seeds

Salt & Black Pepper.

Oil for frying

Chopped dill or flat leafed parsley to serve

 

 

 Method

 

 

 

 

 

 

 

You will need a lidded casserole dish.

Pre heat the oven to Gas Mark  3 – 160°C

Roughly chop the onions.

Peel and chop the kohlrabi.

Cut the pork into cubes and coat the pieces in a mixture of flour, salt & ground black pepper.

In a frying pan heat the oil until it is hot and fry the pork until all the sides are sealed.

Add the chopped onions and fry them all together for a few minutes.

 

 

 

 

Place the pork and onions into the casserole dish.

Add the chopped kohlrabi and the stock and place the dish into the oven.

After 2 hours add the caraway seeds to the dish and stir.

Add more stock if you think it is evaporating too much.

You will need to cook this in the oven until the meat is tender which will be between 3 to 4 hours.

 

 

 

 

The serving dish is by Alfred Meakin with  a  lid with lovely blue cornflowers & wheat on it.  The pattern is called  Jayne and is from the 1950s.

The gulasz is here served with mashed potatoes on Carnation by Royal Doulton. 1982  – 1998

It also goes well with hefty style pasta, boiled rice or cooked buckwheat.

Tip

You can make this a day ahead and then re-heat the next day for at least one hour with extra stock if needed.

Alternatives to kohlrabi

You can use the following in place of the kohlrabi:

  • diced white turnip,
  • chopped parsnips,
  • chopped celeriac ,
  • whole radishes,
  • florets of cauliflower.