Ingredients
2 british pork loin chops
3 oz courgettes, unpeeled
1 small cooking apple, peeled
2 medium tomatoes, skinned
2 tsp tomato puree
1 tsp chopped fresh sage or
1/2 tsp dried sage
1 salt and black pepper
Directions
Preheat the oven to 180C/350F, Gas Mark 4. Cut 2 squares of foil,
suffciently large to envelop the meat and other ingredients. Cut away
any surplus fat from the pork, but leave a little to give flavour to
the food. Thinly slice the courgettes, chop the apple and chop the
tomatoes. Mix the courgettes, apple, tomatoes, tomato puree and sage
together, season to taste. Put half the tomato mixture and a chop on
each piece of foil, wrap this loosely, but securely, round the food
to make 2 parcels. Stand in a roasting tin, in case any juice seeps
out and cook for 55 minutes. Serve with jacket or boiled potatoes and
a green vegetable.
Source: Marguerite Patten's Marvellous Meals, Yours Magazine, UK
Servings: 2 servings
Pork Parcels (Marguerite Patten) Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
Food historians have traced the existence of recipes back into antiquity, in truth as far back as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, generally, these ancient cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to historians are a few clay tablets in the Sumerian language describing the making 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 and exhilarated. Progressing into The time of the roman empire around 25BC a roman called Apicius compiled some scripts which described recipes enjoyed by his fellow Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into starters, main course and desserts, something that is very familiar to us today. He also informs us how the early Romans used many herbs, including some that we all recognise such as thyme, rue and parsley. As our culinary historical trip moves to more modern times there were two interesting recipe books from the 1300s : one book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the spicy food that appears on menues today, but instead accounts of the types of meals enjoyed by the rich and wealthy people of those days. In the 15th century, people returning from the crusades brought us many new foods, spices and herbs from the holy land, including spices such as parsley, basil and rosemary. The introduction of these new tastes led to a torrent in books on cooking, some of which are now in private libraries. By the arrival of the twentieth century, cookery books were increasing in popularity due to better eduction, increased leisure time and having more money. |
We hope you enjoy this Pork Parcels (Marguerite Patten) recipe.
