fresh pork mince325 ml fresh white breadcrumbs 125 ml finely grated Parmesan cheese 65 ml mayonnaise 45 ml finely chopped parsley 15 ml thyme needles (or 5 ml dried thyme) 30 ml grated lemon rind 30 ml lemon juice salt and freshly milled black pepper to taste a little cake flour 30 ml olive oil 45 ml butter 250 g white button mushrooms, thickly sliced 250 g Rosa tomatoes, kept whole but a cross cut into each stalk end 2 cloves garlic sliced thinly 180 ml prepared beef stock Chef's hint: You can add 250 g sliced baby marrows to the veggie mix and then fry as indicated in the method. Then, put the whole lot in a big oven roasting pan and mix the stock with 125 ml tomato puree, season it well and pour over the balls and veggies. Bake as indicated until the balls are cooked through. You will have a big, hearty rustic dish brim-full of colour and even more nutrients.
add sauce to mushrooms combine. add chopped sundried tomatoes and combine as well. 1 punnet mushrooms sliced. 3 sundried tomatoes chopped up - I used he ina parmans. 1 punnet mushrooms sliced. 3 sundried tomatoes chopped up - I used he ina parmans
Carla's PorkRoast with Savoury Bread Dumplings and Saurekraut / Kate Martens (p). Student Carla Schulze’s schweinebraten mit knödel and sauerkraut (Pork roll with dumplings and sauerkraut) conjures up memories of her late father and the traditional Austrian-style food that her family enjoyed
She turns plain old couscous on its head with slow roastedtomatoes, fresh herbs and chevin. Arrange the tomatoes onto a greased baking tray, drizzle with olive oil and season with salt, pepper and oregano
The tomato sauce was a bit of a “whatever we have in the house” sauce but it came out really yummy. Put in the fridge for at least an hour Place in an oven dish or pot For the sauce Fry the chopped onion and garlic Add the basil and the tinned tomato and tomato puree, bring to the boil
Best of all is, i didn't even tie the belly, but these were some really good quality pork belly's i see by the stamp on them that they are imports from Germany, we don't get such big & wide pork belly's locally though so you might have to tie it with some butchers twine
Serve with the pork. Score the skin of the pork into 1cm strips. Place the meat into a roasting pan and roast at 200°C for 20 minutes. Roast for about 2 hours until the meat is cooked through and the crackling is crisp
What we have in this pasta is a vibrant, red, creamy tomato based sauce with crispy bacon, tender chicken, soft buttery mushrooms and sweet caramelized onions that just melt on your pallet, all put together with Tagliatelle pasta and parmesan shavings