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
Food historians have proved the existance of recipes far back into history, in truth as far into history as ancient Egypt, and quite possibly further than that. However, in the main part, these early cookbooks were just simple pictorial instructions for food preparation.
Fascinatingly, the most ancient recipe in existence, according to food historians are a few clay tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. During the time of the Roman Empire a roman called Apicius wrote a few documents which described recipes enjoyed by his fellow Romans. In his publication, Apicius describes how the roman meals were divided into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the Roman chefs were skilled in the use of many herbs, including many that are still in use today for example basil, rue and parsley. As our culinary historical trip moves on a few more years we find two interesting recipe books which appeared in the fourteenth century - a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, they are unconnected to the indian curry that is served today, but instead accounts of the types of food enjoyed by the nobility of that time. In the fifteenth century, people returning from the crusades brought back many new foods and herbs from Arab cooking, including spices like coriander, basil and rosemary. These new herbs and spices was responsible for an eruption in recipe books, the majority of which are kept safe in private cookery archives. Over the following few hundred years, the powerful and wealthy tried to serve up the most exotic meals, and as a consequence, the best chefs and their recipes could command a high salary. Nevertheless, it was during the 19th century that cookery and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, verifying, and recording recipes of the day. By the arrival of the 20th century, cook books were increasing in popularity mostly as a result of more people being able to read, people having increased free time and having more money to spend. |
We hope you enjoy this Afelia (Braised Pork With Coriander) recipe.
