Ingredients
1 1/2 lb pork tenderloin
24 oz sour cream (about 3 c)
1 tbsp madras curry
2 tbsp olive oil
2 tbsp ketjap benteng soy sauce or any swe, et soy sauce
4 bananas or 1 cn peach halves with s, yrup
1 herbal salt
Directions
Season pork with herbal salt and broil or fry til tender. Arrange
pork in casserole dish with bananas or peaches. Add peach syrup if
appropriate. In a frying pan, heat up curry slightly in olive oil.
Add sour cream and soy sauce stirring well. Bring sauce to boil over
medium flame and simmer for 5 minutes. Pour sauce over pork and
bananas in casserole dish and cook in preheated 375 oven for 30-40
minutes or until done. Serve with white or brown rice.
[Award winning recipe by Peter Stewart] (Happy Eating from Michele &
Peter, 1993)
Servings: 4 servings
Peter's Sweet Curry Pork Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
Recipes as a concept can be tracked far back into antiquity, in truth as far into history as the early Egyptians, and maybe further still. Interesting though that is, sadly, these ancient records were just primitive hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to academics is a series of stone 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 making people feel `exhilarated, wonderful and blissful`. Much later, in Roman times a roman called Apicius wrote a number of scripts which described recipes cooked by wealthy roman citizens. In his scrolls, he describes how the meals were separated into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the Romans used many different aromatic flavours, including a few that will be familiar to modern chefs like bay, mint and dill. Continuing our culinary historical journey, we find two interesting recipe books dating from the 14th Century : a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these are nothing to do with the curry that is served today, but rather recipes for the types of meals served to the rich and wealthy people of the time. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from the Middle-East, including spices such as coriander, parsley, and rosemary. These new spices and herbs prompted an outbreak in manuscripts on cooking, the majority of which still exist in private libraries. The TV revolution brings us TV chefs and the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing everyone to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Peter's Sweet Curry Pork recipe.
