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home > recipes > meat > pork parcels with creamy layered potatoes
from UK Pork Parcels With Creamy Layered Potatoes This is 1 of 46 new recipes from UK TV Shows added to The UK Recipe Archive this week, including 31 new ones from the BBC show Food & Drink. All recipes are available in both Mastercook and Mealmaster formats. 452 new recipes were added to The UK Recipe Archive this week alone. To download go to - http://recipes.reedsweb.net/ * Exported from MasterCook * Pork Parcels With Creamy Layered Potatoes Recipe By : Can't Cook Won't Cook Serving Size : 2 Preparation Time :0:00 Categories : Can't Cook Won't Cook New Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 red or green cabbage leaves - Savoy -- cabbage if green 1 tablespoon olive oil -- plus extra for -- shallow frying 1 red onion -- finely chopped 250 grams minced pork 2 cloves garlic -- finely chopped 1/2 teaspoon mixed spice 1 red chilli 1 teaspoon Worcestershire sauce salt and pepper ***FOR THE POTATOES*** 2 150 g waxy potatoes -- slightly par-boiled butter for greasing 1 small bloc Parmesan 2 garlic cloves 150 milliliters double cream -- (only use enough to -- coat the potatoes) 1 Using a swivel style vegetable peeler, shave the cabbage stalks so they're the same thickness as the rest of the leaf. 2 Blanch in boiling, salted water for two minutes or until quite pliable and softened. Drain and cool under running cold water. Pat dry on kitchen paper. 3 Heat the oil in a frying pan and cook the onion, garlic, pork, seasoning and spice for 8-10 minutes until browned and cooked. Chop the chilli and add. 4 Thinly slice the potatoes. Butter two large ramekins. Finely grate 2-3 tbsp Parmesan and crush the garlic. Mix into the cream. 5 Arrange the sliced potatoes in the ramekins, layering up with some cream, Parmesan, garlic, salt and pepper. Finish with a drizzle of cream and a good grind of black pepper. Microwave on medium for four minutes until the potatoes are piping hot. 6 Stir the Worcestershire sauce into the pork mix and check the seasoning. Divide the mix between the cabbage leaves, fold in the edges and roll up to make parcels. Secure with cocktail sticks or string. 7 Wipe out the frying pan with kitchen paper and heat a little oil. Cook the parcels for two minutes, turning frequently until the parcels begin to catch around the edges. 8 Using a small palette knife, loosen the potatoes around the edges of the ramekin(s) and turn out onto a serving plate. Halve the cabbage parcels and arrange on the plate with the potatoes. Converted by MC_Buster. -- Alan Hewitt

Pork Parcels With Creamy Layered Potatoes


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keyword: parcels
keyword: creamy
keyword: layered
keyword: potatoes
recipes for meat
recipes by alan
Email Address:
(posted October 6, 1997)

from UK

Pork Parcels With Creamy Layered Potatoes



This is 1 of 46 new recipes from UK TV Shows added to The UK Recipe
Archive this week, including 31 new ones from the BBC show Food & Drink.
All recipes are available in both Mastercook and Mealmaster formats.

452 new recipes were added to The UK Recipe Archive this week alone.

To download go to - http://recipes.reedsweb.net/

* Exported from MasterCook *

Pork Parcels With Creamy Layered Potatoes

Recipe By : Can't Cook Won't Cook
Serving Size : 2 Preparation Time :0:00
Categories : Can't Cook Won't Cook New

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 red or
green cabbage leaves - Savoy
--
cabbage if green
1 tablespoon
olive oil -- plus extra for
--
shallow frying
1 red
onion -- finely chopped
250 grams minced
pork
2 cloves
garlic -- finely chopped
1/2 teaspoon mixed spice
1 red chilli
1 teaspoon
Worcestershire
sauce
salt and pepper
***FOR THE POTATOES***
2 150
g waxy potatoes -- slightly par-boiled
butter for greasing
1 small bloc Parmesan
2
garlic cloves
150 milliliters double
cream -- (only use enough to
--
coat the potatoes)

1 Using a swivel style
vegetable peeler, shave the cabbage stalks so
they're the same thickness as the rest of the leaf.

2
Blanch in boiling, salted water for two minutes or until quite pliable
and softened.
Drain and cool under running cold water. Pat
dry on
kitchen paper.

3 Heat the oil in a
frying
pan and cook the onion, garlic, pork,
seasoning and spice for 8-10 minutes until browned and cooked. Chop the
chilli and add.

4 Thinly slice the potatoes.
Butter two large ramekins. Finely grate
2-3 tbsp Parmesan and
crush the garlic. Mix into the cream.

5 Arrange the sliced potatoes in the ramekins, layering up with some
cream, Parmesan, garlic, salt and pepper. Finish with a drizzle of
cream and a good grind of black pepper. Microwave on medium for four
minutes until the potatoes are piping
hot.

6 Stir the
Worcestershire
sauce into the pork mix and check the
seasoning.

Divide the mix between the
cabbage leaves, fold in the edges and roll
up to make parcels. Secure with
cocktail sticks or string.

7 Wipe out the
frying
pan with kitchen paper and heat a little oil.
Cook the parcels for two minutes, turning frequently until the parcels
begin to catch around the edges.

8 Using a small palette
knife, loosen the potatoes around the edges of
the
ramekin(s) and turn out onto a serving plate. Halve the cabbage
parcels and arrange on the plate with the potatoes.

Converted by MC_Buster.
--
Alan Hewitt



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