Many people say they have saved a lot of money due to the Corona crisis. They don’t go where they used to go, they don’t travel, they don’t shop as much. However, for me it is perhaps, even the opposite! I am not a big spender, but I give my all for a good and healthy nutritious food. Secondly, I can also see positives in these times, most of the people are spending much more time in their homes. Therefore, I get to escape from my random routine into many places of the world. Social media is created for that, and I love this about it. One of my weekly livestreams is the cooking with celebrities, world Chefs, etc. This week I got inspired by an amazing and easy recipe – luxurious happy pork dinner.
Just a few ingredients can result in a master chef dinner or lunch, and trust me, it doesn’t even take that much time! I choose pork loin, but you can also do chicken, rabbit or turkey. Bon appetit!
You can also add anything you have cravings for, for instance, I upgraded the leftovers with some zucchini and Slovak sheep cheese: bryndza as per following below.
Luxurious and happy pork dinner is suitable for kids from 3+, and this is an ideal meal fast romantic dinner in 2, just as for festive Christmas family meal.
Total time: 1 hour
The creamy potatoes:
1 kg of potatoes, peeled, washed and diced
1 package of frozen/fresh baby carrots
1 tablespoon of lard
A splash of dry white wine
250ml of double cream
1 teaspoon of Vegeta Spice Natur/sea salt optional
500g of a good pork loin, cleaned and sliced
A splash of sunflower oil/lard
Ground black pepper and sea salt
The creamy potatoes
First, cook the potatoes and carrots in a large pot filled with hot boiling salted water until almost done – soft with a bit of crunch, for about 10 minutes.
Afterwards, heat up a tablespoon of lard in a large frying pan or wok on high heat.
Potatoes and carrots in, sauté for about 3-4 minutes until golden.
Next, baste with a good splash of white wine and let the alcohol vaporize.
Then, pour in the double cream, flavour up with the Vegeta spice (or black pepper and sea salt), lower the heat to a medium and continue cooking until the veggies absorb the cream. In the finale, it gets nice and creamy, not too liquid.
Just before the potatoes are done, heat up 1 tablespoon of lard in a large frying pan and bake the steaks from both sides to perfection. It depends on its thickness, 2-3 minutes from each side. Set aside and season with black pepper and sea salt. Enjoy with a glass of dry white wine.
Makes 5 serves.