Sunday, January 13, 2008

Sink your teeth in it ...




The regular weekend meet-craving again. I wanted meat, Siim wanted meat AND potatoes, we ended up with a classically Estonian and theoretically the most unhealthy combination - pork + mash.

Pancetta wrapped pork-chops with carrot and celery-root filling
serves 4

4 pork chops
2 medium carrots, cut into thin sticks
1/2 of a medium celery-root, cut into think sticks
creme fraiche
salt + pepper
thyme
5 - 6 medium potatoes, cubed
1 leek, sliced
sour cream
mustard.

Toss carrots and celery-root with salt, pepper and thyme. Spread appr. half of the veggies on the bottom of a baking-tin and sprinkle with creme fraiche.
Lay out a slice of pancetta or raw-bacon, salt a pork-pork chop and place it on the slice of pancetta, salted-side down. Smear mustard on the top side of the pork-chop. Place some of the carrot / celery-root mix in the centre of the pork chop, splash some creme fraiche and fold up the chop. Fasten with toothpicks.
Place the folded pork-chops onto the tin (on the carrots-celery).
Cook in the oven until the pancetta is roasted-brown.

Cook the potatoes and the leek in some chicken stock. Add sour-cream. Mash with a food-processor.

Serve with tomatoes or pickles.

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