Pork nasties: Difference between revisions
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====Random recipe review==== | |||
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'''<span class="reviewTitle">Porky nasties - YUK!</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">1</span>/5 </span> | |||
<span class="reviewDesc">Everything about this is wrong. Don't make it (like this anyway).</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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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. | 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. | ||
Revision as of 14:05, 28 December 2021
| Pork nasties | |
|---|---|
Random recipe reviewPorky nasties - YUK! 1/5 Everything about this is wrong. Don't make it (like this anyway). Paul R Smith |
| 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.
-
Pork nasties, cooked over tomatoes
-
Uncooked, anaemic nasties
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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