Tag-Archive for » parmesan «
Here is another pork recipe by a recipezaar member that I tried last night. My hubby found it delicious, I thought it could have done with a little more liquid left after cooking to pour over pork.
The overall flavour was very good and it all worked really well together the pork came out very tender. I will definitely be making again but I think next time I will add a little more wine and perhaps some water.
I also only cooked at 190c instead of 200c and for less time, this is because I had a pork tenderloin of far less weight as it was only for 2. I served mine with twice baked parsnip mash and apricot glazed carrots. If you enjoyed this recipe or would like to see other recipes by this chef click http://www.recipezaar.com/32187
Ingredients
1 1/2-2 1/2 lbs pork tenderloins, butterflied 
2 lbs portabella mushrooms, sliced
1 tablespoon butter or olive oil
1/2 cup white wine
1/4 cup fresh cilantro leaves, chopped
2 cloves garlic, smashed,divided
salt and pepper
1/2 lb broccoli florets, chopped
1/4 lb Parmesan cheese, shaved about 1/8 inch thick
2 teaspoons butter or olive oil
Method
1. Lay out butterflied pork tenderloin, inside up. Cover one half of tenderloin with one layer of shaved Parmesan, overlapped.
2. Spread chopped broccoli over cheese and sprinkle with one smashed clove garlic.
3. Dot with butter or sprinkle over olive oil.
4. Sprinkle with salt and pepper to taste.
5. Cover all with another layer of shaved Parmesan.
6. Fold unfilled half over filled half and tie together a couple of times around the middle and once length wise, with kitchen string.
7. In a large fry pan, at medium hot heat, sear on all sides, set aside, in roaster.
Sauce
1. Add butter or oil to fry pan, scrape up bits and saute mushroom slices until lightly browned, about 5 minutes.
2. Add wine, cilantro, remaining smashed garlic and salt and pepper to taste.
3. Reduce heat and simmer about 5 minutes until slightly thickened.
4. Pour a quarter of the sauce over the roast.
5. Preheat oven to 400f degrees, cook roast uncovered for about 45 minutes.
6. Pour remaining mushroom sauce over roast and return to oven for 10 to 15 minutes.
7. Remove tenderloin to platter, let stand for 10 minutes, then carve into half inch slices and spoon all mushroom sauce from roaster over roast slices.
Garnish with sprigs of cilantro.
All photo’s taken by me unless otherwise stated.
I love fish, any kind be it Saltwater, freshwater or shellfish. Having grown up in Australia I was very spoilt eating all kinds of fish as it was so inexpensive. That and we lived on the water so we used to catch a lot ourselves off of the jetty especially the yummy Mud Crab. They are only found off the coast of Australia and other parts of Southeast Asia as they like the tropical, warm temperate waters. If you ever go you will have to try a muddie (as there called there)MMmmm. Another favourite of mine are Morton Bay bugs these are small crayfish found off the coast of Queensland. But really I just love any fish Salmon, Sole, Tuna, Skate, perch, halibut, orange roughy, red snapper o.k, o.k. I think you get my drift.Anyway onto the post. I have posted this recipe below as it is so easy to prepare and the whole family will love it. I place mixture in individual mini oven dishes, but you can use a casserole dish to cook it in. Also the recipe is for 4 people, if making for more I do 1 piece of cod per person (depending on size if the cod fillets if they are large I do 11/2 for 2 e.g 3 fillets for 4)
Ingredients
4 Cod fillets
1 Cup white wine
1 small onion, chopped
2 Tablespoons fresh Parsley, roughly chopped
1 Teaspoon fresh Tarragon, chopped
1 Cup water
3 Tablespoons lemon juice
2 Cloves Garlic, chopped
For the sauce
Reserved liquid from pan
1 Teaspoon fish stock
1 Teaspoon chicken stock
2 Teaspoons cornflour
200 Ml light cream
3 Tablespoons double cream
11/2 Tablespoons sherry
1 Teaspoon tarragon
2 Teaspoons parsley
11/2 Cup Gruyere cheese
2 Tablespoons Parmesan cheese
11/2 Cups of peas
220g cooked shrimp, peeled ( any you like salad shrimp or medium sized)
pepper to taste
buttered breadcrumbs
3 Tablespoons extra Parmesan for the top
Method
1. Add wine, water, garlic, onion, tarragon, parsley, lemon juice to a pan bring to boil. Turn down the heat add cod fillets and simmer until tender about 7-10 Min’s
2. Remove cod from pan, put in bowl and set aside. Strain liquid into saucepan and return to heat. Add both stocks and sherry stir, in a glass combine cornflour with a little water, add to pan and stir until mixture thickens. Add both the creams, tarragon and parsley stir to mix. Then add the Parmesan cheese and stir until melted, add Gruyere half a cup at a time and stir after each addition until cheese melts, add pepper to taste, remove from heat.
3. In a large bowl put cod, peas and shrimp pour sauce over and stir gently to combine as you don’t want the cod flaking into to small chunks. Place mixture either into individual serving dishes or large oven proof casserole dish. Top with buttered breadcrumbs and sprinkle remaining Parmesan cheese on top. Bake oven for 20-25 Min’s or until golden brown at 180c-190c.
Serve by itself or with salad.
photo’s taken by me unless otherwise stated.
