Pork nasties: Difference between revisions
From Cookipedia
(Created page with "<!-- seo --> {{#seo: |title=Faschierter Rahmbraten, Austrian recipe |titlemode=replace |keywords=#faschierterrahmbraten #breadcrumbs #lard #pork #stock #onion #flour #garlic...") |
No edit summary |
||
| Line 1: | Line 1: | ||
<!-- seo --> | <!-- seo --> | ||
{{#seo: | {{#seo: | ||
|title= | |title=Pork nasties - a bad recipe | ||
|titlemode=replace | |titlemode=replace | ||
|keywords=# | |keywords=#porknasties #breadcrumbs #lard #pork #onion #garlic #sourcream #eggs #sausage | ||
|hashtagrev=032020 | |hashtagrev=032020 | ||
|description= | |description=A good way to waste pork and time | ||
}} | }} | ||
<!-- /seo --> | <!-- /seo --> | ||
| Line 15: | Line 15: | ||
===Recipe review=== | ===Recipe review=== | ||
</span> | </span> | ||
'''<span class="reviewTitle"> | '''<span class="reviewTitle">Porky nasties - YUK!</span>''' | ||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore"> | <span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">2</span>/5 </span> <span class="reviewDesc">Everything about this is wrong. Don't make it (lie this anyway).</span> <span class="reviewAuthor"> [[User:Chef|Jerry, aka Chef]] ([[User talk:Chef|talk]])</span></span> | ||
{{recipesummary | {{recipesummary | ||
| Line 24: | Line 24: | ||
|DatePublished=20th January 2013 | |DatePublished=20th January 2013 | ||
|Author=Chef | |Author=Chef | ||
|ImageComment = | |ImageComment = Served with nice beans, cream and spaghetti | ||
|Servings = Serves 4 | |Servings = Serves 4 | ||
|Difficulty = 2 | |Difficulty = 2 | ||
| Line 32: | Line 32: | ||
|Image = [[Image:Faschierter Rahmbraten recipe.jpg|300px|alt=Electus]] | |Image = [[Image:Faschierter Rahmbraten recipe.jpg|300px|alt=Electus]] | ||
}} | }} | ||
[[Image: | [[Image:Pork nasties cooked.jpg|thumb|300px|right|Pork nasties, cooked over tomatoes]] | ||
[[Image: | [[Image:Anaemic uncooked nasties.jpg|thumb|300px|right|Uncooked, anaemic nasties]] | ||
</div> | </div> | ||
[[Minced]] [[Pork|pork]] with [[Sour cream|sour cream]] | My disastrous take on [[Faschierter Rahmbraten]], which, cooked properly, is [[Minced]] [[Pork|pork]] with [[Sour cream|sour cream]]. I put twice the amount of bread, <i>brown</i> at that. Didn't squeeze out the excess milk, and <i>over</i>cooked it on a bed of canned tomatoes. This is a reminder to me to follow my own recipes and not to make this particular mistake again. | ||
'''sausage ingredients''' | '''sausage ingredients''' | ||
| Line 43: | Line 43: | ||
| 1 [[bread roll]], soaked in [[Milk|milk]] and squeezed | | 1 [[bread roll]], soaked in [[Milk|milk]] and squeezed | ||
| 2 [[Eggs|eggs]], beaten | | 2 [[Eggs|eggs]], beaten | ||
| | | 4 tablespoons [[Panko]] breadcrumbs | ||
| [[Marjoram]] | | [[Marjoram]] | ||
| [[Garlic]] to taste, crushed | | [[Garlic]] to taste, crushed | ||
}} | }} | ||
| Line 70: | Line 58: | ||
| Place the [[Meat|meat]] in a [[Baking|baking]] dish and add the [[Stock|stock]]. | | Place the [[Meat|meat]] in a [[Baking|baking]] dish and add the [[Stock|stock]]. | ||
| Immediately, reduce the [[Oven|oven]] temperature to 180° C (350° F - gas 4) and [[Bake|bake]] the [[Meat|meat]] for about 30 minutes, [[Basting|basting]] frequently. | | Immediately, reduce the [[Oven|oven]] temperature to 180° C (350° F - gas 4) and [[Bake|bake]] the [[Meat|meat]] for about 30 minutes, [[Basting|basting]] frequently. | ||
| Just before serving, mix the [[Cream|cream]] with the [[Flour|flour]], bring to the [[Boil|boil]] and mix with the [[Meat|meat]] juices. | | Just before serving, mix the [[Cream|cream]] with the [[Flour|flour]], bring to the [[Boil|boil]] and mix with the [[Meat|meat]] juices. | ||
}} | }} | ||
===Chef's note=== | ===Chef's note=== | ||
Automate the process! Place the whole [[pork steak]], quartered [[onion]], [[bread]] roll, [[breadcrumbs]], [[herbs]], whole [[eggs]] and peeled [[Garlic|garlic]] into a [[food processor]] equipped with a metal blade and blend to a rough mince. | Automate the process! Place the whole [[pork steak]], quartered [[onion]], [[bread]] roll, [[breadcrumbs]], [[herbs]], whole [[eggs]] and peeled [[Garlic|garlic]] into a [[food processor]] equipped with a metal blade and blend to a rough mince. | ||
=== | ===See also=== | ||
[[Faschierter Rahmbraten]], the proper way. | |||
===Serving suggestions=== | ===Serving suggestions=== | ||
Serve with [[Noodles|noodles]] or [[potato dumplings]]. | Serve with [[Noodles|noodles]] or [[potato dumplings]]. | ||
{{RecipeLine}} | {{RecipeLine}} | ||
[[Category:Recipes | [[Category:Recipes]] | ||
[[Category:Austrian recipes | [[Category:Austrian recipes]] | ||
[[Category:Main courses | [[Category:Main courses]] | ||
[[Category:Meat recipes | [[Category:Meat recipes]] | ||
[[Category:Pork recipes | [[Category:Pork recipes]] | ||
[[Category:Favourite recipes | [[Category:Favourite recipes]] | ||
[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
[[Category:Unusual recipes]] | [[Category:Unusual recipes]] | ||
<!-- footer hashtags --><code 'hashtagrev:032020'>#faschierterrahmbraten # | <!-- footer hashtags --><code 'hashtagrev:032020'>#faschierterrahmbraten #porknastiess #lard #pork #onion #garlic #sourcream #eggs #sausage </code><!-- /footer_hashtags --> | ||
Revision as of 09:29, 29 June 2020
Recipe review
Porky nasties - YUK!
2/5 Everything about this is wrong. Don't make it (lie this anyway). Jerry, aka Chef (talk)
| Pork nasties | |
|---|---|
 |
| Served with nice beans, cream and spaghetti | |
| Servings: | Serves 4 |
| Calories per serving: | 610 |
| Ready in: | 50 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 40 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 20th January 2013 |
My disastrous take on Faschierter Rahmbraten, which, cooked properly, is Minced pork with sour cream. I put twice the amount of bread, brown at that. Didn't squeeze out the excess milk, and overcooked it on a bed of canned tomatoes. This is a reminder to me to follow my own recipes and not to make this particular mistake again.
sausage ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 500 g minced lean pork
- 1 onion, minced or finely chopped
- 1 bread roll, soaked in milk and squeezed
- 2 eggs, beaten
- 4 tablespoons Panko breadcrumbs
- Marjoram
- Garlic to taste, crushed
Mise en place
- Preheat oven to 220° C (425° F - gas 7)
Method
- Mix together the sausage ingredients until you have a fairly firm consistency.
- Roll the mixture into a sausage shape and coat lightly in the extra breadcrumbs.
- Melt the lard in a frying pan and quickly brown the meat on all sides.
- Place the meat in a baking dish and add the stock.
- Immediately, reduce the oven temperature to 180° C (350° F - gas 4) and bake the meat for about 30 minutes, basting frequently.
- Just before serving, mix the cream with the flour, bring to the boil and mix with the meat juices.
Chef's note
Automate the process! Place the whole pork steak, quartered onion, bread roll, breadcrumbs, herbs, whole eggs and peeled garlic into a food processor equipped with a metal blade and blend to a rough mince.
See also
Faschierter Rahmbraten, the proper way.
Serving suggestions
Serve with noodles or potato dumplings.
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!
#faschierterrahmbraten #porknastiess #lard #pork #onion #garlic #sourcream #eggs #sausage