| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Pork, Ethnic |
4 |
Servings |
INGREDIENTS
|
|
Karen Mintzias |
| 750 |
g |
Pork fillet, leg or loin |
| 1/4 |
c |
Butter |
| 500 |
g |
New potatoes; peeled |
| 250 |
g |
Small mushrooms |
| 1 |
c |
Red wine |
|
|
Salt |
|
|
Freshly ground black pepper |
| 2 |
ts |
Crushed coriander seeds |
INSTRUCTIONS
Cut pork into approximately 3 cm (1-1/4 inch) pieces leaving some fat on
meat as this is desirable.
Heat half the butter in a heavy based pan and brown potatoes. Remove and
keep aside.
Add remaining butter and brown pork on each side, push to side of pan.
Trim and clean mushrooms and fry quickly in pan next to meat. Stir to
combine. Reduce heat to low.
Pour in wine, add salt and pepper to taste and place potatoes on top.
Sprinkle with coriander seeds, cover pan with lid and simmer over low heat
for 45 minutes or until pork and potatoes are tender.
Serve with a tossed green salad.
* Source: The Complete Middle East Cookbook, by Tess Mallos * Typed for you
by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God wants to be your best friend”