This is the recipe I developed myself keeping mind what would be nice to serve at dark Finnish winter nights. I wanted to have a piquant and smooth flavour of cognac combined with sweet and soft prunes. Cream makes the sauce even smoothier. I chose to use pork because its flavour isn’t too dominating and it is a meat that goes amazingly well with prunes.
4 pork fillets
1 package prunes (150-200g)
3-4 tbsp cognac
2 dl cream (or light cream)
1/2 meat stock cube
1 1/2 dl water
Put prunes, water and cognac in a small bowl and let it rest half an hour before cooking so that the prunes absorb some liquid. Cut the onions. Cook the fillets and put them on a plate for wait. Brown the onions, add the cream, pork fillets, prunes, some of the water-cognac mixture (depending on how much of a cognac taste you prefer) and the meat stock cube. Let it cook in a low temperature for half an hour so that all the flavours combine nicely and smoothly. Serve it with veggies, rice or both of them.
Japanese kitchen is not just the commercial world of sushi! In Finland Japanese kitchen is too often considered so.
When my aussie man wanted to surprise me with some Japanese Tonkatsu Curry, I had no idea what to expect. I had only heard some stories about his auntie’s japanese husband and his tonkatsu curry, but that was all. After finishing the dinner, I hardly found any adjectives to decribe how enjoyable flavours I just experienced. Surprisingly, this dish consists of the most common and simple ingredients and still its taste is addictive and incredibly delicious. Douzo meshiagare!
4 pork fillets
3 garlic cloves
1 big sweet potato
1 curry cube ( 75-100g Golden Curry or House Vermont Curry, medium or medium hot)
1 apple (cruhed)
1 tbsp yellow curry powder
Cut the veggies into uneven cubes. Cook the onions and crushed garlic cloves in a sauce pan. Place the veggies in a sauce pan and add some water to cover them. Start cooking them. Let it boil in a low temperature. Add some curry powder. When the veggies are softer, add the curry cube, mix so that the cube melts and incorporates into water. Let it cook for a while. Add the cruhed apple in the end.
Take few egg yolks and mix them in a plate. Roll the fillets in it so that the flours and breadcrumbs stick on them. Cook them on a frying pan. Add so much vegetable oil that they are almost fried but not totally under the oil. Cut the fillets into small slices before serving so that one is able to enjoy the meal by using chopsticks.
Serve fillets, with jasmin rice and home-made tonkatsu sauce.
This dish is perfect when you wanna serve something special for your guests!
Apple Pork in Orange Sauce
This Apple Pork in Orange Sauce proved to be one of the best dishes for a long time. It’s fast to cook, but tastes like one had spent hours cooking it. The sweet asian flavoured sauce, soft apples and a nice piquancy of cashew nuts made my hungry man smile, and he posed a question one always wants to hear after dinner: when are you serving this again? This dish became one of my absolutely favourites, immediately. PS. the orange-soy sauce is an excellent for baked veggies as well. You can just cut veggies and bake them in this delicious sauce in the oven. The outcome will be a succes!
1/2 dl flour
4 pork fillets
1 tbsp olive oil
15 g butter
3 dl orange juice
6 tsp soy sauce
3 tbsp brown sugar
1 1/2 tsp ginger paste
6 apples sliced into rounds
1 dl cashews or peanuts (not nesessary)
salt and black pepper
Preheat oven to 180°C. Toss the fillets until coated in flour. Heat oil and butter in a frying pan and cook the fillets (approximately 3 minutes per side). Remove them to a plate for wait. Mix juice, soy, sugar, ginger, salt and pepper in a frying pan. Bring to the boil, then remove from heat. Pour the mixture in a baking dish. Place the fillets into dish. Top them with apples and sprinkle with cashews/peanuts.
Cover the dish. Bake for at least 35 minutes. Remove lid and cook for 20 minutes until apples are soft and the sauce thick. Serve with rice and veggies. Heavenly good.