Description
Food on Easter is of course great, but... Easter this year in may. It would seem that God himself commanded on the barbecue. Only in Dnepropetrovsk in this year's may holidays the temperature is below 30 degrees, but the water in the river, Samara, Orel is still cold. Near the fire is hot, and to bathe to cool off even opasno - possible pneumonia to pick up at times (my favorite five years ago contracted that way). Therefore, I suggest a meat dish which you can prepare at home and bring to the Easter picnic. Come on in, help yourself!
Ingredients
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Pork
500 g
-
Apple
3 piece
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Sugar
75 g
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Water
420 ml
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Dry red wine
100 ml
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Soy sauce
3 Tbsp
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Balsamic
1 tsp
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Salt
-
Black pepper
-
Figure
200 ml
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Rosemary
-
Thyme
-
Lemon
0.5 piece
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Olive oil
-
Butter
15 g
Cooking
First prepare the apples. Remove the middle, peel, cut into plates or slices, sprinkle with lemon juice.
On the meat, make cuts, salt, pepper.
Rosemary and thyme parsed on the leaves.
Put these leaves into the incisions.
"Collect" meat and without fanaticism primative thread.
Fry over high heat a couple of tablespoons of olive oil.
From all sides.
Until Golden brown.
Spread the meat in a baking dish and put into the oven for 20 minutes at 180-200 degrees.
Meanwhile, the deal with apples. In 20 ml of water is dissolved 75 g. sugar, bring to a boil.
Spread the apples, caramelize the 5 minutes over high heat.
Add 2-3 tablespoons of soy sauce and 1 tsp of balsamic vinegar. Caramelize the another 5 minutes.
Add 100 ml of dry wine. I have red, but white, then the sauce will be lighter. Warmed up another 5 minutes on high heat, went to alcohol.
Add apples to wine to the meat and send it to the oven for another 30 minutes
Here you can see how to boil an Apple-wine sauce. It is by the meat not dry out.
And yet comes the meat, prepare the garnish. For him I chose the rice bubble MIX "Mistral"
One measure rice, pour two measures of boiling water (I have 200 ml of rice 400 ml of water). Through this technique, the starch on the surface of steamed rice and every piece of rice in the finished dish will remain separate from each other.
Salt, "bury" into the rice half a lemon (he will give subtle flavor), pour on top 1-2 tablespoons of olive oil. The oil film will not allow to evaporate the water and it all will remain for rice.
Bring to a boil and cook on low heat under a lid for 15-20 minutes.
Our fragrant rice is almost ready.
Add to it a piece of butter. The rice will be slightly sticky, but will become a unique creamy flavor.
While preparing the side dish - the meat is reached. Remove it from the form, release from apples and remove the skin.
Begin to prepare sauce. In the form where you cooked the meat with a potato masher for the potatoes, shred the apples, mixing them with juice from the meat. The sauce is ready!
You can bring to the table, or on a picnic! If you take on a picnic, wrap the pork in foil, rice and sauce - put in the cruets. The container with rice can also be wrapped in foil to keep them hot. By the way this meat is delicious both hot and cold as cold meats (it's not kananam cooking, and just from experience, my husband is like the cold version).
The combination of pork with sweet and sour Apple sauce and rice side dish - just perfect! Bon appetit!
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