Paul's Ramblings » Pork potato et al

Pork and Pasta

paul — Fri, 23 Nov 2007 18:47:41 +0000

This is a fantastically simple and completely yummy pasta dish I serendipitously developed the other night when faced with nothing but 2 tomatoes, pasta and some pork for the evening meal. As usual it’s not ‘what’ but ‘how’ that makes it special.

Here’s how:

De-seed some good tomatoes (2 per serving) and dice
Add olive oil, the tomatoes, basil and some garlic to a hot pan and fry for a couple of minutes
Season with salt and pepper
Cover the pan’s contents with water
Leave the pan on moderate temperature to reduce completely (no remaining liquid at all)
Set some water boiling and add your pasta at the moment your tomatoes are reduced completely
Re-hydrate your tomatoes with generous amounts of olive oil
When the pasta is cooked al-dente drain and add to tomatoes
Mix and serve with proscuitto, or finely shaved parma ham, parmesan and fresh basil or parsley

I know cooks are prone to hyperbole but this really is completely delicious. You have to try it.
[See post to watch QuickTime movie]

Pork & potato #2

paul — Fri, 12 Oct 2007 06:32:10 +0000

Well they’re back, and just when you thought they couldn’t get any better. This time its a succulent roast, perfect mashed potato and a refreshing tomato salad. This applies a few new tricks in kitchen chemistry I recently learnt, so even if you’re an old hand this could be new information. The bottom line; best pork roast I’ve had.

Leathery pork, gluey mashed potato and soggy beans please exit now.

Here’s how:

Mashed potato:

Peel and slice potatoes into small pieces
DO NOT BOIL (no bubbles people)
Simmer at 60-70C for 45 minutes or so until potatoes a silky soft all through
Mash potatoes
Bring saucepan of milk to the boil (enough just cover the mash)
Add mashed potatoes to milk and continue to mash
Allow the mixture to reduce (as you mash) until it reaches a gel-like point
The finished product should easily stick to a spoon, yet have a glossy finish and a texture that is smooth and not “gluey” or “claggy”

Pork roast:

Pork fillet (or shoulder for those with patience)
Salt and pepper the pork
Sear in a hot pan with butter (unsalted) and some garlic & parsley (till just brown)
Place in baking tray and roast as slowly as you can afford at a suitably low temperature
Remove when golden brown and beginning to lose some juices (obviously shoulder will take longer than fillet)
DO NOT OVER COOK (ie. remove as soon as cooked)
Rest meat for 20 minutes (the meat continues to cook slowly naturally)
Slice at a medium thickness (across the grain)

Tomato salad:

Wash and quarter vine ripened Roma tomatoes
Slice some red onion very finely (mandolin may help)
In bowl add tomatoes & onions
Coat with a liberal mixture of 3 parts olive oil, 1 part balsamic vinegar

Plate up; season with salt & pepper and garnish with fresh or dried dill.

Pork & potato; one thousand ways

paul — Thu, 11 Oct 2007 20:28:48 +0000

Pork, potato; potato, pork. That’s about it. Or is it?

Like it or not, with the approach of the winter comes the departure of a wide range of ingredients in Ukraine, except pork and potato. So I have decided that it would be wise to keep a log of successful creations that require not much more than the two columns of soviet cuisine.

Today its pork and potato bake.

It’s simple and deceivingly delicious. Here’s how:

Simmer quartered potatoes at 60-70C for 20 to 30 minutes
To baking tray add:
- Potatoes
- Basil, parsley chopped coarsely
- Italian style dried herbs
- 4 cloves of garlic in halves
- Pork rib fillet or quality bacon rounds sliced finely
- Liberal amounts of olive oil and balsamic vinegar
- As much butter your concience will allow
Season lightly with salt & pepper
Bake at 200C for 45 minutes to an hour, or until potatoes are golden brown
Plate up, ladle juices over top and garnish with basil and parsely

Follow meal with a good nap to aid digestion.