1 karen mintzias
750 g pork fillet, leg or loin
1/4 cup butter
500 g new potatoes, peeled
250 g small mushrooms
1 cup red wine
1 salt
1 freshly ground black pepper
2 tsp crushed coriander seeds
Directions
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
Servings: 4 servings
Afelia (Braised Pork With Coriander) Recipe brought to you by Recipe Ideas
Categories: Greek; Meat; Pork
The History of Recipes
Written recipes as an idea can be tracked back into the far past, certainly as far as the early Egyptians, and quite possibly further than that. In practice though, sadly, these ancient recipes were just very simple hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe found, according to experts are some ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. Continuing our culinary historical journey, we have a couple of cookery books from the fourteenth century ; a recipe book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, they have no connection with the curry that is served today, but rather descriptions of the types of meals prepared by the cooks of the upper classes of that time. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from the Middle-East, including parsley and basil. These new culinary innovations was responsible for an explosion in manuscripts on cooking, the majority of which are now in academic collections. Over the succeeding few centuries, the rich families of Wesstern Europe competed to lay on the best banquets, and as a result the best cooks and their recipe collections became highly prized. Notwithstanding that, it was during the 19th century that cooking and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collecting, trying out, and writing down recipes to help cooks of their time. The TV revolution brings us TV cooks and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes such as those found on our site. |
We hope you enjoy this Afelia (Braised Pork With Coriander) recipe.
