Pork Balchao (Goan recipe)

Ingredients:
4 tbsp vegetable oil
1 tbsp grated fresh root ginger
1 tbsp crushed garlic
1 in piece cinnamon stick, broken up
2-4 dried red chilies, chopped
4 cloves
2 tsp cumin seeds
10 black peppercorns
675g cubed leg of pork, fat removed
1 tsp ground turmeric
200ml warm water
1 1/2 tbsp tomato puree
1/2 tsp chili powder
1 large onion, finely sliced
1 tsp salt
1 tsp granulated sugar
2 tbsp apple cider vinegar
fresh chillies to garnish

Prepare Spice Mix:
Grind cinnamom stick, dried chilies, cloves, cumin seeds and peppercorns to a fine powder using a spice mill or coffee grinder

Preparation:
1) fry 2 tbsp of oil and add ginger and garlic for 30 seconds
2) add spice mix and fry for 30 seconds
3) add pork and turmeric on slightly increased heat and fry for 5-6 minutes stirring (until meat releases juices)
4) add water, tomato puree, chili power; then simmer for 35-40 minutes
5) heat remaining oil and fry sliced onion for 8-9 minutes until browned
6) add onions, salt, sugar and cider vinegar to the pork and simmer for 30-35 minutes

Aubergine Curry

Ingredients:
2 large aubergines (bake and remove skin)
115g button mushrooms
1 tbsp oil
1/2 tsp black mustard seeds
1 bunch spring onions (scallions)
2 garlic cloves, crushed
1 fresh red chili, finely chopped
1/2 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground turmeric
1 tsp salt
400g can chopped tomatoes
1 tbsp chopped fresh coriander
tomato puree

1) bake the aubergines in foil and spoon the flesh into a bowl for later
2) fry the mustard seeds for 2 minutes until they splutter
3) add spring onions, mushrooms, garlic, chili, and fry for 5 minutes
4) add chili powder, cumin, coriander, turmeric, salt and fry for 3-4 minutes
5) add tomatoes and simmer for 5 minutes
6) add mashed aubergine flesh and chopped coriander and simmer for 5 minutes
7) add tomato puree to thicken as needed




 

Spiced Cauliflower Soup

Ingredients:
1 large potato, diced
1 small cauliflower, chopped
1 onion, chopped
1 tbsp oil
1 garlic clove, crushed
1 tbsp grated fresh root ginger
2 tsp ground turmeric
1 tsp cumin seeds
1 tsp black mustard seeds
2 tsp ground coriander
1 liter vegetable stock
300ml plain yoghurt
salt and pepper
fresh coriander to garnish

1) Boil potato, cauliflower, onion, oil and 3 tbsp water and simmer covered for 10 minutes
2) Add garlic, ginger, spices and cook for 2 minutes
3) Add stock and seasoning and simmer for 20 minutes
4) Puree everything and add yoghurt

Masala Chai

Zutaten / Ingredients for 4 cups:
4 cups water
1/2 tsp ginger powder or fresh
1/2 tsp cinnamon
5 green cardamom pods, crushed
2 whole cloves
1/2 tsp fennel seeds
1 tsp coriander powder
dash of nutmeg
1 cup milk
2 tsp masala loose tea
2 tbsp coconut sugar (optional)


Zubereitung:
1) Boil water and let spices simmer for 10-20 minutes
(or boil 1 cup water and soak spices overnight)
2) Add the milk and bring to boil
3) Add tea and simmer for 2-3 minutes

Schweinemedaillons mit Äpfeln / Roasted Pork Filet with Apples

Ingredients:

2 (1- to 1-1/2-pound) pork tenderloins
2 tablespoons vegetable oil, plus more as needed
1 1/2 teaspoons salt, plus more as needed
1 tablespoon Dijon mustard
1 tablespoon chopped fresh thyme leaves
1/4 teaspoon ground black pepper
2 apples, cored and sliced (We use Granny Smith, Golden Delicious or
Braeburn)
2 onions, sliced
1 cup chicken stock
1 tablespoon butter

1. Heat oven to 425 degrees F (220 degrees C).
2. Trim each tenderloin of any silver skin (this can be tough when cooked, just use a small sharp knife and slide the blade under and outward to remove it). Pat pork dry with paper towels.
3. Then, using your hands, rub the tenderloins all over with 1 tablespoon of the oil, sprinkle with 1 1/2 teaspoons of salt, and rub until both tenderloins are evenly coated.
4. Heat a tablespoon of oil in a large cast iron skillet or heavy-bottomed oven-safe frying pan over medium heat. You will know when the pan is ready when the oil shimmers.
5. Add the pork tenderloins and cook, turning occasionally, until evenly browned all over. This should take about 12 minutes.Transfer the browned pork to a large plate or cutting board.
6. Check the pan, if it looks dry add 2 to 3 teaspoons of additional oil. (If there is fat left in the pan from cooking the pork, there is no need to add additional oil). Now, add apples and onions then cook, stirring occasionally, until lightly browned around edges, about 5 minutes.
7. While the apples and onions cook, use a pastry brush (or use your hands) to rub the pork all over with the mustard, sprinkle it with 2 teaspoons of the thyme and black pepper, and rub until it’s evenly coated.
8. Add the remaining teaspoon of thyme to the apples and onions, stir. Then, place pork tenderloins on top of apples and onions and slide into the oven. Roast 10 to 15 minutes or until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F (63 and 65 degrees C).
9. Transfer pork to a large plate and cover with aluminum foil. Let rest about 10 minutes.
10. While the pork rests, place the pan with apples and onions back onto the stove and turn heat to medium. Add chicken stock and use a wooden spoon to scrape the pan, lifting any brown bits from the bottom. Bring to a simmer and cook until reduced by half. Add butter and stir until melted.
11. Slice pork into 1-inch slices then serve on a bed of the apples and onions with pan sauce drizzled on top.
12. **Update: Some reviewers felt the apples became a little too soft in this recipe. We don't mind it since they turn into a lovely sauce, but if you are concerned, try cooking the apples and onions separately to the pork -- just use two pans. This way you are able to roast the pork until done, while at the same time cooking the apples and onions until you're happy with their texture -- possibly a few minutes less than stated above.

Receipe taken from
http://www.inspiredtaste.net/21117/perfect-roasted-pork-tenderloin-recipe-with-apples/

Dampfnudeln / German Steamed Dumplings

Zutaten / Ingredients:

Fuer den Teig / For the dough
500g Mehl / Flour
1P Trockenhefe / 20g Yeast
50g Zucker / Sugar
250ml Milch / Milk
80g zerlassene Butter
1 Ei / Egg

Fuer die Fuellung / For the filling
Pflaumen / Plums
Honig / Honey
Zimt / Cinnamon

Fuers Backen / For Cooking
125ml Milch / Milk
100g Zucker / Sugar
30g Butter


Zubereitung:
Die Hefe mit dem Zucker auflösen. Alle Zutaten gut vermischen, den Hefeteig mindestens eine Stunde oder länger an einem warmen Ort gehen lassen.

Den Teig zu einer faustdicken Rolle (Durchmesser ca. 7 cm) formen, davon ca. 9 gleich große Teile abstechen und zu runden Knödeln formen. Etwas flachdrücken und wieder gehen lassen.

In eine Pfanne mit hohem Rand und Deckel den Zucker (100-150 g), etwas Butter und die 125 ml Milch geben. Die Teigteile hineinsetzen und bei mittlerer Hitze ca. 30 min. garen, bis die Flüssigkeit vollständig verdampft ist. Dabei darf der Deckel niemals (!) hochgehoben werden, sonst fallen die Dampfnudeln zusammen!

Dazu passt Vanillesoße und/oder Apfelmus!