| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Juniper ber, Pork |
6 |
Servings |
INGREDIENTS
| 1 |
oz |
Butter |
| 2 |
tb |
Oil |
| 1 |
md |
Onion; chopped |
| 6 |
|
Pork spare-rib or boneless chops |
| 2 |
|
Bay leaves |
| 6 |
|
Peppercorns |
| 1 1/4 |
c |
Cider; dry |
|
|
Sauce: |
| 1 |
oz |
Butter |
| 1 |
|
Garlic clove; crushed |
| 2 |
ts |
Juniper berries; crushed |
| 1 |
oz |
Flour |
| 1 1/4 |
c |
Stock; reserved |
| 4 |
tb |
Sour cream |
|
|
Salt and pepper |
INSTRUCTIONS
Heat butter and oil in a large frying pan and cook onions until golden.
Remove onions and reserve. *Add chops and brown on both sides. *Transfer
meat to a casserole and add onions, bay leaves, peppercorns and cider.
Cover and cook in the oven Gas Mark 4, 350F, 180C for 45 minutes or until
tender. *Remove chops and set aside in a serving dish to keep warm while
making sauce. Measure the cooking liquids from the casserole: you need
about 1-1/4 cups of this stock. *Melt butter in a saucepan and gently cook
garlic and juniper for 5 minutes. *Add flour, stir for a few minutes, then
gradually add the stock, stirring until smooth. *Add sour cream, season to
taste and reheat very gently. *Pour sauce over chops and serve.
Source: Cooking with Spices (1983) by Carolyn Heal & Michael Allsop (David
and Charles, Ltd. isbn0715383698) Recipe by Cooking with Spices (1983) by
Carolyn Heal and Michael Allsop
Posted to Digest eat-lf.v097.n322 by KitPATh <phannema@wizard.ucr.edu> on
Dec 20, 1997
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