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 cooking instructions as an idea can be found way back into ancient history, in fact as far back into recorded history as ancient Egypt, and possibly even further. Interesting though that is, in the main part, these ancient recipes were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
As we move into The time of the roman empire around 25BC a man called Apicius compiled some scripts showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, he recounts how the meals were divided into hors d`oeuvres, main meal and afters, something that is very familiar to us today. Aspicius informs us how the chefs of Roman times used a good variety of spices and herbs, including a few that are still present in modern kitchens such as thyme, mint and asafoetida. In the 15th century, knights returning from the crusades brought us a variety of spices and herbs from the holy lands, including spices such as coriander, parsley, and basil. These new foods and tastes caused an explosion in cookery books, some of which are kept safe in private libraries. When we get to the 1900s, recipe books were greatly in demand mostly due to better eduction, more spare time and being a little richer. |
We hope you enjoy this Afelia (Braised Pork With Coriander) recipe.
