Recipe of Alexandros Papandreou,
a prominent Head Cook and food author
a prominent Head Cook and food author
'Gastronomos" magazine of "KATHIMERINI" newspaper (2009)
Ingredients (for 8 people)
For the meat:
2 racks of pork (16 pork chops in total)
24 dried apricots (as "juicy" as possible)
24 dried prunes, pitted
1 large quince, skin on and cut on wedges (optional)
8 medium-sized onions, peeled and cut in half
800 ml of lager beer
salt
pepper
1 1/2 tbsp of dried thyme
1/3 tsp of ground cardamom (or 1 tsp of ground coriander)
8 tbsp of olive oil
For the sauce:
100ml of white dry wine
1 tbsp of spicy mustard
4-5 of the dried fruits (after cooking)
Method:
Preheat the oven to 170°C on the hot-air function.
Put the onions, the quince (if used), the apricots and the prunes in a large bowl and pour over with the beer. Leave aside to marinate for about 15-20 minutes.
Strain the beer into another bowl and keep aside. Transfer the fruits and the onions on a plate and keep aside as well.
Place the pork rack (bones pointing upwards) in a large and deep oven pan. Pour over with the beer and brush well with the olive oil. Sprinkle with the thyme and the cardamom (or coriander) and season well with salt and pepper.
Put in the oven and cook for about 2 1/2 hours, basting the pork with its liquids every 20 minutes. About 40 minutes before the meat is done, scatter around the meat the onions, the quince, the apricots and the prunes.
*** If you see that the juices are not enough you can add a little bit of warm water in the pan. Also, cover with some foil if you think the meat gets coloured too soon. If you have a cooking thermometer it would be useful to check when the meat is ready, it should have reached 70°C.
When the meat is done, place on a large serving platter and garnish all around with the fruits and the onions. Cover with foil and keep it warm.
Transfer the juices from the pan in a small saucepan. Add the wine, the mustard, 4-5 of the dried fruits (not any quince though) and simmer on medium heat for a few minutes until the sauce starts thickening. Transfer into a blender and whiz until you have a homogeneous and smooth mixture. Thin it out by adding a little bit of warm water if it is too thick. Check the seasoning and transfer the sauce into a serving bowl.
Serve the meat with the fruits, the sauce separately and accompany if you want with a white rice pilaf.
For the meat:
2 racks of pork (16 pork chops in total)
24 dried apricots (as "juicy" as possible)
24 dried prunes, pitted
1 large quince, skin on and cut on wedges (optional)
8 medium-sized onions, peeled and cut in half
800 ml of lager beer
salt
pepper
1 1/2 tbsp of dried thyme
1/3 tsp of ground cardamom (or 1 tsp of ground coriander)
8 tbsp of olive oil
For the sauce:
100ml of white dry wine
1 tbsp of spicy mustard
4-5 of the dried fruits (after cooking)
Preheat the oven to 170°C on the hot-air function.
Put the onions, the quince (if used), the apricots and the prunes in a large bowl and pour over with the beer. Leave aside to marinate for about 15-20 minutes.
Strain the beer into another bowl and keep aside. Transfer the fruits and the onions on a plate and keep aside as well.
Place the pork rack (bones pointing upwards) in a large and deep oven pan. Pour over with the beer and brush well with the olive oil. Sprinkle with the thyme and the cardamom (or coriander) and season well with salt and pepper.
Put in the oven and cook for about 2 1/2 hours, basting the pork with its liquids every 20 minutes. About 40 minutes before the meat is done, scatter around the meat the onions, the quince, the apricots and the prunes.
*** If you see that the juices are not enough you can add a little bit of warm water in the pan. Also, cover with some foil if you think the meat gets coloured too soon. If you have a cooking thermometer it would be useful to check when the meat is ready, it should have reached 70°C.
When the meat is done, place on a large serving platter and garnish all around with the fruits and the onions. Cover with foil and keep it warm.
Transfer the juices from the pan in a small saucepan. Add the wine, the mustard, 4-5 of the dried fruits (not any quince though) and simmer on medium heat for a few minutes until the sauce starts thickening. Transfer into a blender and whiz until you have a homogeneous and smooth mixture. Thin it out by adding a little bit of warm water if it is too thick. Check the seasoning and transfer the sauce into a serving bowl.
Serve the meat with the fruits, the sauce separately and accompany if you want with a white rice pilaf.
No comments:
Post a Comment