Pork nasties: Difference between revisions
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[[Image:Anaemic uncooked nasties.jpg|thumb|300px|right|Uncooked, anaemic nasties]] | [[Image:Anaemic uncooked nasties.jpg|thumb|300px|right|Uncooked, anaemic nasties]] | ||
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My disastrous take on [[Faschierter Rahmbraten]] | 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. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 500 g [[Minced|minced]] lean [[Pork|pork]] | | 500 g [[Minced|minced]] lean [[Pork|pork]] | ||
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| 2 [[Eggs|eggs]], beaten | | 2 [[Eggs|eggs]], beaten | ||
| 4 tablespoons [[Panko]] breadcrumbs | | 4 tablespoons [[Panko]] breadcrumbs | ||
| [[ | | Copious fresh [[herbs]], chopped | ||
| [[Garlic]] to taste, crushed | | [[Garlic]] to taste, crushed | ||
}} | }} | ||
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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=== | ===See also=== | ||
[[Faschierter Rahmbraten]] | [[Faschierter Rahmbraten]] the proper way. | ||
===Serving suggestions=== | ===Serving suggestions=== | ||
Serve with [[Noodles|noodles]] or [[potato dumplings]]. | Serve with [[Noodles|noodles]] or [[potato dumplings]]. | ||
Revision as of 09:38, 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 | |
|---|---|
 |
| Pork nasties, dressed up 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.
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
- Copious fresh herbs, chopped
- 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.
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