Korean Pork Fillet

Preparation time: about one and a half hours (or longer if you have the time to marinate the meat for longer)

Preparation You'll need: A small pot for the rice A small pan for the sesame seeds An airtight container (made of glass) for marinating the meat A larger ovenproof dish
Ingredients (for 2 persons), marinade and meat Approx. 400 g pork fillet 4 Tbsp red fermented chili paste from Korea 2+1 Tbsp sesame seeds 3 Tbsp maple syrup 3 Tbsp soy sauce (I like to use light soy sauce) 1.5 Tbsp fish sauce 6-8 cloves of garlic 2 or 3 stalks of Thai basil
Ingredients (for 2 persons), sides 2-3 red pointed peppers (approx. 250 g) 2 medium red onions 1 medium yellow onion Basmati rice
Marinate the meat Firstly, toast 3 Tbsp of sesame seeds in a small pan until brown (you might need a lid here - popcorn effect). Meanwhile, cut the pork fillet into approx. 3 cm thick slices. Place these ingredients for the marinade in a sealable container: 4 Tbsp chilli paste 3 Tbsp maple syrup 3 Tbsp soy sauce 1.5 Tbsp fish sauce 6-8 cloves of garlic (chopped) Some Thai basil leaves (plucked and chopped) Finally, add about 2/3 of the toasted sesame seeds. Put the rest to one side in a small bowl. Mix everything well, then turn the pork medallions in it and put the container in the fridge with the lid on. If you continue straight away, this will allow about 50 minutes to marinate. If you want to marinate the meat for longer (I like to do about 2 hours), just start earlier and you now have a break.
Prepare the vegetables and place in the oven Preheat the oven to 200℃ top and bottom heat. Roughly dice the onions and cut the pointed peppers into bite-sized pieces. Place in an ovenproof dish with a little sesame oil and mix well. Once the oven has reached 200°C, place the dish in the oven (middle shelf) and roast for 40 minutes.
Add the meat to the vegetables As soon as the 40 minutes are up, remove the vegetables from the oven. Spread the pieces of meat and marinade on top and put the dish back in the oven for another 40 minutes. After 25 minutes, start the rice (if, like us, you are using parboiled basmati rice with 10 minutes cooking time). Place the small bowl with the remaining sesame seeds on the table for self-service.

 

Pork Medaillons with Lavender Sauce (Updated - v2)

 

Goes well with fresh baguette, Spätzle, or pasta (150 g).

Preparation time approx. 30 minutes

Preparation You'll need: A large pan An ovenproof plate for the medallions
Ingredients (for 2 persons) 6 pork medaillons (ca. 400-450 grams pork fillet) 2-3 Tbsp. fresh lavender leaves 50 g butter 6 cloves of garlic 200-250 mL cream Salt and pepper
Preparation Lightly salt and pepper the medallions on both sides and then fry them in the 50 g butter in the pan until brown on both sides. The heat should be such that the middle layer is only slightly pink! Remove the medallions from the pan and place in the oven at 200℃. Meanwhile, finely chop 2-3 Tbsp freshly plucked lavender leaves, press/finely chop 6 cloves of garlic. Now pour 200-250 mL cream into the used pan with the butter and let it boil down 2-3 minutes. Season to taste with salt and pepper, Add the lavender leaves and garlic and simmer for about 3-4 minutes, then add the medaillons for another 1-2 minutes. If you want the garlic pieces out of the sauce, you can strain the sauce now.

Pork fillet with Feta in Parma ham (Updated - v2)

Sometimes I like to watch cooking shows on TV, among them the one with Jamie Oliver. I liked one of his 15-minutes recipes and I went hunting for it on the web. I found plenty of private web sites that showed their versions of it. Now I am going to add mine :-). I opposition to Jamie's original recipe I added green asparagus and left out the rice. Yummy!

Goes well with Greek flat bread or rice

Preparation You'll need: A pan A bowl to keep the meat in the oven
Ingredients (for 2 persons) Pork fillet, ca. 600 to 700 g The problem is that pork fillets always have very tapered tips, which is bad here. Therefore, take much bigger than you actually need (around 400 g) and keep the tips for the next day. 6 large sage leaves 300 to 350 g green asparagus 3 or 6 slices of parma ham (depending on size) 50 g Feta cheese 1 courgette (½ green or ½ yellow, or 1 ea. if you don't have asparagus) 4 cloves of garlic 2 or 3 Tbsp chopped mint leaves 1 red Thai Chili Olive oil ChezTeddy-Tipp: If you have problems separating the slices of Parma ham without tearing them into pieces (they really stick together), just put them at 50℃ for 5 minutes into the oven.	" />
1st Steps Divide 50 g feta cheese and the pork tenderloin into 6 equal parts respectively medallions (about 2 fingers wide). Cut a hole into the middle (widen it with your finger) and insert one of the Feta pieces into each hole. Sprinkle some rough ground black pepper from a pepper mill over your medaillons and wrap each with a slice of Parma ham. Cut the courgettes into thin slices, trim the asparagus spears, crush 4 cloves of garlic with a large kitchen knife, chop 1 chilli and 2-3 Tbsp mint leaves very finely. You can put all this together in a large bowl on the side.
Frying of meat and vegetables This takes around 25 to 30 minutes Now fry the medallions over a low heat in a pan with a little olive oil until the Parma ham starts to darken slightly (about 5-6 minutes per side); also put the 6 sage leaves between the pieces of meat. As soon as everything looks crispy remove the leaves and the meat from the pan, place them in a bowl, put them in the oven at 90 to 100℃. Fry in the same pan the courgette and asparagus, together with garlic, chili and mint on medium heat, maybe add some more olive oil. As soon as the veggies start to brown, season lightly with salt and pepper, place them and the medaillons on plates, along with the sage leaves.

Spare Ribs

For real barbecues this is the wrong recipe :-)
This is more a reminder by recipe, when we look at ChezTeddy to see what we could eat.

Preparation You'll need: A large pot with lid A baking tray
Ingredients (for 2 persons) 1 kg spare ribs A good barbeque sauce (homemade, or bought - we like to buy this one: Mississippi Barbecue Sauce)
Prepare spare ribs for the oven Wash the spare ribs and put them into the big pot. Add enough water to cover them well, then bring them to a boil. Add 1 Tbsp. of salt, stir well. Put the lid on and simmer for about 35 to 40 minutes. After boiling, dump the water and let the spare ribs dry out for a few minutes. Preheat oven at 220℃. Then place on the baking tray (convex side up) and spread well with BBQ sauce.
In the oven Put the baking tray in the oven (middle shelf) and switch the oven to 220℃ convection grill. Continue grilling for some time (approx. 10-15 minutes) until golden brown, brushing once or twice with BBQ sauce.

Pork Tenderloin au Gratin

 

Suggested side dishes: Pasta (with the sauce obtained during cooking or a little butter), Farmer-Ratatouille and/or Greek Flatbread

Preparation You'll need: A pan A casserole dish
Ingredients (for 2 persons) 400 g pork tenderloin approx. 100 g Mozzarella (the soft kind, not that dry stuff) 4 pieces of semi-dried Tomatoes in oil. 2-3 Tbsp. Pesto 1 small onion (to fry in the pan after the meat; goes into the sauce. I would only recommend that when there's no onion with the side dish) Olive oil Salt and pepper
Preparation Dice 100 g Mozzarella and cut 4 pieces of semi-dried tomatoes into small pieces. If wanted, cut a small onion into thin stripes. Cut the tenderloin lenghtwise in half and flatten the meat a bit with your hand. Heat up normal olive oil in pan and quick fry on high heat the meat (on just one side). Fry until underside is dark brown. Remove from pan and set aside. Now fry, if you want, the onion stripes on medium to high heat. If you fry onion stripes, do so until they are dark brown. Set the pan aside, don't clean, we need that stuff later on :-) In the meantime heat up the oven to 170℃ and continue with the meat: Place the two pieces of meat, with the fried side down, into the casserole dish. Sprinkle with salt and pepper, spread 2 or 3 Tbsp Pesto on top and add the mozzarella and tomato pieces. Bake in oven for 35 to 45 minutes. As soon as the topping on the meat has browned to the desired colour, remove the oven dish from the oven, carefully place the two pieces of meat on a plate and return them to the oven when it has been turned off. Also pre-heat a small bowl for the sauce in the oven. Tip the sauce that has collected in the oven dish into the pan and bring to the boil briefly. Stir well and season lightly with salt and pepper. Then pour the sauce into the preheated bowl and place on the dining table for self-service. This sauce goes particularly well with pasta or pita bread. Add the garnish to the meat and serve.

Rosa di Parma

 

The original recipe asks for beef fillet, but I took pork. I am surely going to try it with beef sooner or later, but right now I was looking for recipes with pork fillet and this is really tasty.
While looking at several recipes on the web I found two variations of Rosa di Parma (not regarding the kind of meat): One as I did in the recipe below, and one with Marsala and some red wine like Lambrusco. Quite possible that my recipe will change in the future ツ

Goes well with pasta

Preparation You'll need: A casserole dish A pan A small bowl
Ingredients (for 2 persons) Pork fillet, ca. 400 to 450 g You should ask your butcher to get that out of a piece, as large as possible, so that its diameter isn't so small. Pork fillets just aren't that big. With beef (as in the original recipe) it's easier. 4 leaves of Sage 3 cloves of garlic ½ twig rosemary ½ tea spoon salt ½ tea spoon black ground pepper 3 or 4 slices of Parma ham 50 g Parmesan Olive oil Kitchen twine
Preparation Finely chop the sage, garlic and rosemary. Give into a small bowl, together with salt and pepper. Mix well with 2 Tsp. olive oil, set aside. Cut the fillet in double butterfly cut, so that you can unfold it length wise: First one cut one third down, make sure you cut very deep, but without opening the meat on the opposite side. Turn the meat around so that you can cut it on the other side, this time two thirds down. With a thin pork fillet, this is a bit more difficult, which is why it's so important to get one with a rather large diameter, preferably without the thinner end pieces. Flatten the unfolded meat with your hands, cover with the Parma ham and spread the Parmesan over it, leaving a border of 1 or 2 centimetres. Carefully roll up the meat and tie with kitchen twine. Rub the meat with the herb mixture. Preheat the oven to 180℃. Heat olive oil in a pan on medium-high heat and fry the meat on all sides until brown, around 5 or 6 minutes. Put the meat into the oven and roast (covered) for around 25 to 30 minutes. In the meantime you can prepare for instance Pasta and tomato sauce. When done, remove the twine and cut the roast into 2 centimetre thick slices.