Food recipes
Cauliflower With Minced Pork
Cauliflower With Minced Pork
Ingredients:
11 oz (300 g) minced pork from the shoulder
4 oz (100 g) bacon
1 head of cauliflower about 1 1/3 lb (600 g.)
1 onion
3 tablespoons oil
1 tablespoon tomato paste
Directions:
Spices:
1 teaspoon grated nutmeg, 4 tablespoons parsley, ground black pepper and salt to taste
Way of preparation:
Divide the cauliflower into florets. Put it to boil in water with a pinch of salt for 10
minutes. Then drain it and sprinkle with nutmeg. Arrange a half of the cauliflower in a
small tray. Heat the oil in a deep pan. Cut the onion finely and put it in the pan. Saute it for
2-3 minutes. Add the minced meat, pepper and salt to taste. Stew the mixture until the
mince is broken into pieces. Spread it on the cauliflower in the tray. On the minced meat
arrange the rest of the cauliflower. Between layers, sprinkle with parsley. Dissolve the
tomato paste in ½ cup water. Pour over the dish. Cut bacon into very thin strips. Arrange
at the top one another. Preheat the oven to 392°F (200°C). Put the tray in the oven. Bake
the dish for 20 minutes. Serve it warm.
Combines with:
Vegetable, meat and fish salads, sauces and soups cooked by recipes from the books to
properly combine the foods; pickles, mushrooms, olives, mustard
78. BAKED LEG OF PORKWITH SPICES
Ingredients for 4-6 servings:
2 ¼ lb (1 kg.) pork leg
3 tablespoons butter
Spices:
4-5 cloves beans, 2-3 garlic cloves, 4-5 cardamom grains, ground black pepper and salt to
taste
Way of preparation:
Make the cuts along the surface of the meat. In the grooves put cloves, garlic, and
cardamom. Rub the meat with pepper and salt. Smear it with the butter. Pour 1 cup of
water in the baking tray. Place the meat in it. Wrap the tray with aluminum foil. Preheat
the oven to 374° F (190° C). Put the meat and bake it about 2 hours. Then leave it on
board to cool. Strain the sauce which was separated during the baking. Cut the baked pork
leg into thin slices. Optionally, you can pour each serving with hot sauce.
Combines with:
Vegetable, meat and fish salads, sauces and soups cooked by recipes from the books to
properly combine the foods; pickles, mushrooms, olives, mustard
79. STUFFED PICKLED CABBAGE LEAVES WITH MINCE AND BACON
Ingredients for 6 servings:
Ingredients:
11 oz (300 g) minced pork from the shoulder
4 oz (100 g) bacon
1 head of cauliflower about 1 1/3 lb (600 g.)
1 onion
3 tablespoons oil
1 tablespoon tomato paste
Directions:
Spices:
1 teaspoon grated nutmeg, 4 tablespoons parsley, ground black pepper and salt to taste
Way of preparation:
Divide the cauliflower into florets. Put it to boil in water with a pinch of salt for 10
minutes. Then drain it and sprinkle with nutmeg. Arrange a half of the cauliflower in a
small tray. Heat the oil in a deep pan. Cut the onion finely and put it in the pan. Saute it for
2-3 minutes. Add the minced meat, pepper and salt to taste. Stew the mixture until the
mince is broken into pieces. Spread it on the cauliflower in the tray. On the minced meat
arrange the rest of the cauliflower. Between layers, sprinkle with parsley. Dissolve the
tomato paste in ½ cup water. Pour over the dish. Cut bacon into very thin strips. Arrange
at the top one another. Preheat the oven to 392°F (200°C). Put the tray in the oven. Bake
the dish for 20 minutes. Serve it warm.
Combines with:
Vegetable, meat and fish salads, sauces and soups cooked by recipes from the books to
properly combine the foods; pickles, mushrooms, olives, mustard
78. BAKED LEG OF PORKWITH SPICES
Ingredients for 4-6 servings:
2 ¼ lb (1 kg.) pork leg
3 tablespoons butter
Spices:
4-5 cloves beans, 2-3 garlic cloves, 4-5 cardamom grains, ground black pepper and salt to
taste
Way of preparation:
Make the cuts along the surface of the meat. In the grooves put cloves, garlic, and
cardamom. Rub the meat with pepper and salt. Smear it with the butter. Pour 1 cup of
water in the baking tray. Place the meat in it. Wrap the tray with aluminum foil. Preheat
the oven to 374° F (190° C). Put the meat and bake it about 2 hours. Then leave it on
board to cool. Strain the sauce which was separated during the baking. Cut the baked pork
leg into thin slices. Optionally, you can pour each serving with hot sauce.
Combines with:
Vegetable, meat and fish salads, sauces and soups cooked by recipes from the books to
properly combine the foods; pickles, mushrooms, olives, mustard
79. STUFFED PICKLED CABBAGE LEAVES WITH MINCE AND BACON
Ingredients for 6 servings:
Printed from https://recipe.bluelayer.org/recipe/61532/cauliflower-with-minced-pork