Ingredients
2 lb pork boneless shoulder
1 tbsp oil
1 cup dry white wine
1 tbsp ground coriander
1 tsp salt
1/4 tsp pepper
1 lb new potatoes, cut into halve
8 oz mushrooms, cut into halves
Directions
Trim fat from pork. Cut pork into 1-inch cubes. Heat oil in Dutch oven
until hot. Cook pork over medium heat, stirring occasionally, until
all liquid is evaporated and pork is brown, about 25 minutes. Drain
fat. Stir in wine, coriander, salt and pepper. Heat to boiling.
Reduce heat. Cover and simmer 45 minutes. Stir in potatoes and
mushrooms. Heat to boiling. Reduce heat. Cover and simmer until pork
and potatoes are tender, 15 to 20 minutes.
Servings: 5 servings
Pork With Coriander Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Meat; Pork
The History of Recipes
We are able to trace the history of written recipes way back into the distant past, in fact as far as the early Egyptians, and possibly even further. In practice though, generally, these old cookbooks were just very simple pictorial instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to experts is a collection of tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. As we move into Roman times 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes prepared by wealthy Romans. In his scrolls, Apicius recounts how the meals were separated into appetizers, main meal and desserts, a very modern way of dining. Aspicius also recounts how the chefs of Roman times used many different spices, including some that we all recognise such as basil, mint and asafoetida. As we move on, there are two books dating from the 1300s : a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these two books are unconnected to the indian curry that we all know today, but rather descriptions of the types of meals prepared for the rich people of the period. Later, in the fifteenth century, the Crusaders brought back many new spices and herbs from the holy lands, such as parsley, basil and rosemary. These new culinary innovations created an eruption in books on cooking, most of which are now in academic collections. During the next few centuries, the powerful families of the West strove to lay on the most exotic banquets, and consequentially cooks and their collection of recipes became highly prized. Notwithstanding that, it was during the 19th century that fine cooking and recipe books became really popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collating, testing, and recording popular recipes of the day. By the advent of the 20th century, recipe books are starting to become popular mostly due to better eduction, more free time and disposable income. |
We hope you enjoy this Pork With Coriander recipe.
