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How To make Braised Pork Roast with Paprika, Capers & Caraway
4 Tablespoons Lard
3 Pounds Pork Loin, Boneless
3/4 Cup Onion
finely chopped
3/4 Cup Carrot :
diced
1 Teaspoon Sweet Hungarian Paprika
1 Cup Chicken Stock Or Beef Stock
Salt Fresh Ground Pepper 2 Tablespoons Flour
1 Cup Sour Cream
1 Tablespoon Capers drained, chopped
1 Tablespoon Caraway Seed
1 Tablespoon Parsley :
finely chopped
In a 4-quart casserole, heat the lard until a light haze forms over it. Add the pork and over high heat brown it on all sides. About 10 to 15 minutes. Remove and set aside. Preheat oven to 350. Pour off all but a thin film of the fat and add the onions. Cook them about 8 minutes over medium heat or until they are lightly colored. Add the carrots and cook 2 to 3 minutes longer. Off the heat, stir in the paprika. Continue to stir until the vegetables are coated. Pour in the stock and bring it to a boil, stirring in any brown bits that cling to the bottom and sides of the pan. Return the pork to the pan, fat side up, salt and pepper it, and bring the liquid to a boil again. Cover tightly and braise the pork in the middle of the oven for 1 1/2 hours, or until thoroughly cooked and tender. Baste it occasionally with pan juices. Transfer the pork to a heated platter. Pour the contents of the pan into a sieve set over a saucepan, pressing down hard on the vegetables before discarding them. Skim off as much of the surface fat from the pan liquid as possible and bring the sauce to a simmer on the stove. With a wire wisk, beat the flour and sour cream together in a bowl, then beat the mixture into the pan. Bring the sauce to a simmer once more and add the parsley, capers and caraway seeds. Taste for seasoning. Carve pork into 1/4 to 1/2 inch slices and serve with some of the sauce poured over them and the rest passed separately in a sauce boat.
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365 Foreign Dishes, by Unknown.
Starters, main courses and desserts from around the world, one dish for every day of the year. From Turkey to China, from India to England, from Austria to Egypt, a wide variety of mouth-watering cuisines are represented. Each recipe is described in one short paragraph, making this book perfect for dipping into when you’re seeking inspiration on what to cook. (Summary by Lucy Perry)
365 Foreign Dishes by Unknown - Full Audiobook (English)
Immerse yourself in culinary adventure with 365 Foreign Dishes. Take your taste buds on a journey around the globe without leaving your kitchen, with a different dish to make for every day of the year. From the aromatic treasures of the Far East to the comforting staples of Europe, this timeless classic by an unknown author teaches methods, techniques, and traditions. Expand your cooking horizons and understand the love language of different cultures - food.
Audio courtesy of LibriVox.
365 Foreign Dishes by Unknown - Full Audiobook (English)
Audiobook, 365 Foreign Dishes, Unknown Author, Cooking Audiobook, International Cuisine, Global Recipes, Food and Beverage, Cooking tips, Foreign Dishes, Kitchen secrets, Cooking Techniques, World Cuisine, Culinary Audiobook, Gourmet Cooking, Foodies, audio book, LibriVox
365 Foreign Dishes by Anonymous read by Various | Full Audio Book
365 Foreign Dishes by Anonymous
Genre(s): Cooking
Read by: Inkell, AzaseahRose, Adrian Stephens, De Anna Lee, BettyB, Laurie Banza, Hope, KevinS in English
Chapters:
00:00:00 - 01 - January
00:13:22 - 02 - February
00:23:37 - 03 - March
00:43:23 - 04 - April
00:58:37 - 05 - May
01:12:50 - 06 - June
01:29:06 - 07 - July
01:46:12 - 08 - August
02:00:49 - 09 - September
02:14:48 - 10 - October
02:29:51 - 11 - November
02:42:15 - 12 - December
This is collection of international recipes with a concentration on European countries, from Austrian Goulasch and Scotch Scones to Egyptian Meat Balls and Turkish Stewed Lamb. Many exotic dishes are included. - Summary by Larry Wilson
More information:
LibriVox - free public domain audiobooks (
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