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Baked pork with mashed potatoes

Baked pork with mashed potatoes

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If they still had pork and mashed potatoes, I couldn't throw them away, could I?

  • 200 g mashed potatoes
  • 200 g pork
  • 50 g race parmesan
  • butter

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Pork with baked puree:

I used the puree and meat left over from dinner the day before. The recipe is very good if you have meat and / or puree left uneaten and you don't want to throw them away (but no one eats them either).

Use a pot that can be put in the oven. Grease the bowl with butter and place the ingredients as follows: half the amount of puree, the sliced ​​meat / cubes, half the amount of grated Parmesan, the rest of the puree, the rest of the grated Parmesan.

Put the dish in the oven at 200 degrees Celsius and leave it for about 30 minutes (the Parmesan cheese should have a brown crust on the surface)

Serve hot!

Good appetite!

Tips sites


If you prepare the puree on the spot, make sure it is stronger, otherwise the pudding will come out too soft / watery


You can also beat a beaten egg over Parmesan cheese


If the puree and meat are already salted / seasoned, do not add salt.

Baked pork with mashed potatoes - Recipes

To prepare 3-4 servings of this delicious dish you will need:

For Baked Ribs:

1 whole piece of pork ribs (or ladder)

1 tablespoon with Ras el Hanout tip

1/2 teaspoon ground cumin

1/2 teaspoon chili flakes

For parsnip puree:

1. First mix ras-el-hanout with paprika, cumin and chili. Wipe the ribs with paper towels, season them with salt, pepper and the previously made spice mixture. Finally, grease the meat with oil. If we have time, we leave the ribs thus prepared in the fridge overnight.

2. Cut the piece of rib and put the pieces in a heat-resistant ford. Pour 50 ml of water on the edge of the bowl, just enough to cover the bottom of the bowl. Leave in the oven at 150C for 2 hours. After baking, leave to cool.

3. Heat a pan and add a few tablespoons of the sauce on the ribs. Place the ribs with the meat down and fry until golden brown.

4. For the puree, you can add a carrot for a beautiful color. Cut into pieces and put in a pot. Cover with milk and add salt and turmeric. Boil everything over low heat until the parsnips are boiled.

5. Mix the vegetables, butter and a little milk until you get a creamy puree. Add salt to taste.

6. The ribs are served with parsnip puree and a little of the meat sauce left in the bowl. The dish can be decorated with chili flakes and parsley oil.

Baked pork with vegetable puree

Today, more than a cook, I felt inspired for an artistic plating and a pork muscle came out in the waw oven. The first time I eat with my eyes, so I took my artistic side forward and prepared a tasty dish, simple and yet, with a pleasant appearance.

What's really on the plate? Baked pork, mashed zucchini, potatoes and white onions and beetroot cream.

Ingredients used:

  • sliced ​​pork (I made for the whole family, so I had about 500 grams)
  • 2 small potatoes
  • 2 medium white onions
  • 1 zucchini
  • 1 tablespoon cold pressed vegetable oil (I used walnuts)
  • 5 cloves of garlic
  • yesterday's beet cream soup, the recipe can be found here
  • optional: salt and pepper

How I proceeded:

  • the sliced ​​pork was placed in an oven tray, along with the whole garlic and an onion cut in four. I filled it with enough water to cover the meat. I constantly checked the tray so that the water did not drop enough to burn the meat. If necessary, you can add more water. Towards the end, the water evaporates completely and the meat takes on a little copper crust. My meat sat in the oven for about an hour.
  • for the vegetable puree I boiled a peeled zucchini, 2 small peeled potatoes and 1 onion. All were roughly cut. When the vegetables were cooked, I drained them well of water and finely chopped them together with a tablespoon of vegetable oil.
  • While the vegetables were cooking and the steak in the oven, I put on the fire a few tablespoons of beet cream soup. I let it boil, stirring constantly, until some of the water in the composition evaporated and I had a thicker cream.
  • I arranged them on the plate in an artistic style and made a common dish, a super plate.

! If you don't want to make beet cream from soup, you can bake a beet in the oven and finely chop it together with a little cold-pressed vegetable oil and onions that have been cooked with the meat.

Pork tenderloin with red sauce

How do you keep it from drying out? You can season it with coarse salt and pepper, fry it well and evenly on all sides (about 10 minutes) in a pan with a little oil, then put it in the oven heated to 200 degrees Celsius for more 10 minutes (maybe more, maybe less, depending on the size of the muscle).

To make sure it's done, stick a spike in the thickest part (a metal one), hold it there for 10 seconds then stick it to the wrist, where the skin is thinner. Don't burn yourself, but if the thorn is hot, it means that in the center of the piece of meat you have a temperature high enough for it to be made but also juicy at the same time (or you could use a meat thermometer, at 70-71 degrees Celsius you can take the meat out of the oven and let it rest for 2-3 minutes, long enough for the temperature inside to reach 73 degrees Celsius).

Baked pork ribs with cauliflower puree

It's hard for me to believe that there are ordinary people who have never eaten meat. Even those who have since become vegetarians or vegans have once eaten meat. I do not take into account professional gourmets or declared gourmets who do not see how they could refuse meat. Even lustful people of all kinds do not think they can refuse meat.

What steaks do we prepare? In the family, we prepare grilled / baked / grilled steaks, from all kinds of fresh meat, even if some of us have preferences, especially aimed at grilled pork & # 8211 grilled pork and french fries. Baked pork with vegetables Pork tenderloin with vegetables and mushrooms in a frying pan, in sour cream or poultry sauce & # 8211 vegetables on a goose tray with oranges. We also avoid sheep meat & # 8211 mutton pulp in mustard sauce or lamb / goat meat & # 8211 stewed lamb pulp, with natural potatoes goat chop with potatoes, grilled and green bean food. Beef & # 8211 beef broth and especially veal & # 8211 beef steak in Romanian dish veal leg stewed in wine veal leg soaked in the oven are quite often used in the family recipe. Smoked pork & # 8211 smoked pork in the oven and family-prepared pork for the winter are not avoided. The matured beef is a delicacy declared by the price, but also by the special taste of the final dish & # 8211 matured beef with crushed potatoes. The rabbit is a delicacy in the family's recipe & # 8211 rabbit baked rabbit with vegetables in wine sauce.

Pros or cons of macerating the meat before the actual preparation! Our parents and grandparents did not use the various recipes for macerating meat, as we see today on culinary shows. I do not kill myself with such prior preparations of meat. Preparing the already macerated meat, I think the final taste of the dish is changed. I prefer the taste of freshly fried / baked / grilled meat and greasing / sprinkling with the juice of the meat left after cooking or with a more or less liquid mixture (fat, lemon juice / vinegar, crushed garlic, spices) prepared especially for this purpose. Greasing lean meat with some lard, less often with sunflower oil / rapeseed oil, is usually preferred. The use for steaks, low-fat meat (usually breaded with garlic, thyme / rosemary and / or anchovies) is another preference of mine. I prefer raw meat only seasoned with freshly ground peppercorns / thyme / paprika / turmeric (most often without coarse salt, to put when the dish is ready or for each diner to taste) just before preparing it . But I'm a follower of an old slogan & # 8211 tastes are not discussed, that is, if some people like macerated meat before it is prepared, I don't see why not prepare it that way.

Our ancestors knew what they knew! If we talk about the maturation of meat, especially beef, it is completely different. By maturation, the meat juice is preserved, in meat, at a constant temperature, in cold spaces, specially arranged. Unfortunately, I do not have such a space to resort to meat maturation. At my father-in-law's old house there is a burden (a kind of pantry) & # 8211 quite large space, near the basement under the house, with thick walls of river stone where in the middle of summer, when outside it was over 30 degrees C, in the temperature of the slope was constant, at 10-12 degrees C. The same temperature was in the winter in the slope, the walls did not sweat and the water did not run on the stones. You could keep the meat fresh for a few days, in the middle of the hot summer, hanging on some thicker wooden nails fixed in the ceiling bars, in the load. In the cold, flies and other gangsters did not dare to enter through the burden. At my parents' house, the pantry was also built of stone, but on the ground, not like a cellar and in winter the walls froze, and in summer the temperature reached 20-22 degrees C.

Ingredients needed in the recipe: a pork rib (shaped, without mice, with a layer of meat and a little fat), a cauliflower, 2 potatoes, garlic, fresh butter, sour cream, coarse salt, peppercorns, mustard seeds, thyme, paprika, bay leaves, sprigs of green rosemary, sprigs of dried / green thyme, white / red wine, sec.

Be careful when choosing the pork rib! Usually, the shaped ribs are not very common in the butchers in the butchers, being hard to order by the restaurants that prepare barbecues. When you find ribs shaped by gallantry, it's good to buy, even if you keep it in the freezer. If you have the opportunity to order, you are happy that you can prepare them fresh. The raw material / shaped, quality rib is the secret of this recipe.


  • a pork rib, shaped,
  • the cauliflower foreman,
  • fresh butter,
  • sour cream,
  • dry wine.

Shaped pork ribs (not ladder & # 8211 has little meat and is fat-free), with bone, lots of meat and little fat (cut the whole piece in the immediate vicinity of the animal's sire) are seasoned with dried thyme, peppercorns, freshly ground and paprika and / or hot pepper) is placed on a grill (with the bones on the grill), in the baking tray.

In the baking tray put white wine / red wine, dry peppercorns, mustard seeds, bay leaves, garlic cloves, rosemary sprigs and thyme sprigs.

Baking tray with spicy pork ribs is covered with baking paper, moistened with cold water and squeezed.

Step by step recipe

  1. Season shaped pork ribs with freshly ground peppercorns, dried thyme and paprika and / or paprika.
  2. Place shaped ribs of pork on a grill in a baking dish. In the baking dish put white wine / red wine, peppercorns, mustard seeds, garlic cloves, bay leaves, thyme sprigs, rosemary sprigs. Cover the baking tray with baking paper moistened with cold, squeezed water.
  3. Bake shaped pork ribs in the stove oven.
  4. Let the cooked pork ribs rest, with the tray covered with baking paper. Slices of pork ribs.
  5. Boil the bunches of cauliflower and diced potatoes in cold water with coarse salt.
  6. Preparation of pureed & # 8217 from boiled cauliflower and boiled potatoes, fresh butter and sour cream.
  7. Serve prepared on flat plates.

The baking tray is placed in the hot oven of the stove, over high heat for 15-20 minutes, during which time the paper dries, the liquid in the tray (wine plus fat and spices) begins to sizzle, the alcohol vapors rise from the liquid, heat the bones in the ribs, facilitating cooking and tenderizing the meat. Reduce the heat to suitable for 25-30 minutes (depending on the thickness of the shaped rib usually 15-20 minutes per Kg of shaped ribs) for cooking the meat.

For the mashed cauliflower you need a cauliflower head, 2 potatoes, 2 cloves of garlic, fresh butter and sour cream.

The cauliflower is cut into bunches using a sharp knife. The stalks of cauliflower, cut into cubes, will also be boiled. Cut the potatoes into cubes.

The bunches of cauliflower, the diced potatoes and the diced cauliflower stalks, together with the garlic cloves (give a special taste to the puree & # 8217) are boiled in a pan with cold water and a coarse salt powder.

When the cauliflower stalks are soft, turn off the heat and drain the water from the pan.

In the pan with the bunches of cauliflower, the stalks of cauliflower and the diced boiled potatoes, add fresh butter and sour cream. Mix using a vertical blender and season, to taste, with coarse salt and freshly ground peppercorns.

What else do we put in the puree for a special taste? If you want a different taste of puree & # 8217, you can add carrots / parsnips / broccoli to the boil. While it is browning, you can add frozen green peas or frozen green beans. The hot puree will thaw the peas / beans.

How do we bake pork shaped ribs? The aim is to cook the meat, raising the corner of the baking paper. During baking, take a sauce from the baking tray with a household spoon and place it over the meat to be cooked. When the meat is browned, remove the baking paper and leave the baking tray in the oven on low heat for 5 minutes with the bones on the grill and 10 minutes with the meat on the grill.

Remove the tray from the stove oven and cover with baking paper. Let the ladle rest for 15 minutes, during which time the meat becomes juicy again.

The ready-cooked and rested pork ribs are seasoned with coarse salt and then they can be portioned using a sharp knife. The portioning of the shaped ribs is done between the ribs, leaving the meat well cooked, on the bones.

The preparation is mounted on stretched plates. On the puree & # 8217 you can put the wonderful sauce from the baking tray, strained or not strained, according to the wishes of the guests present at the table.

This dish is served with a cabbage salad with cucumbers and dill.

A glass of red house wine made from grapes is welcome for a perfect feast.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! As autumn is knocking at the door and winter is not far away, in the recipes that will follow you will find heavier dishes from the point of view of nutritionists. Meat with little fat, well cooked, without jumping the horse can not harm anyone. I read somewhere that the total lack of fat in our dishes has an unwanted influence on personal memory.

Recipe Low Carb

Cauliflower puree is a delicious substitute for those who miss the classic mashed potatoes. Boiled cauliflower has only 4 (4.11 to be exact) carbohydrates per 100 grams so it is perfect for our diet. I prepared this puree just like the mashed potatoes. I mean boiled cauliflower, drained the water (absolutely all the water), mashed, added a cure of butter, a cure of milk, and mashed and that's it. The delicious steak is simpler than I ever thought (that is about 2-3 months ago). I used pork chops, a cure for wine, a cure for olive oil and some spices. But let's detail.

For puree, I used something like this:

& # 8211 a piece of cauliflower about 500 grams

For the delicious steak:

& # 8211 a tablespoon of olive oil

& # 8211 salt, peppercorns and rosemary (of course, other spices are welcome)

& # 8211 3 pieces of garlic (I never understood why they are called garlic cloves)

So you start by cleaning the cauliflower from its protective leaves and at the same time asking me if they could be used for something. I carved the cauliflower nicely and I also used the spine that I cut into smaller pieces because I understood from connoisseurs that it boils harder. We boil everything nicely in about 2 liters of water and a little salt for about 15-20 minutes. The ultimate test is the one with the fork. That is, we take a piece of boiled cauliflower, push it mercilessly with a fork and if it comes out easily and victoriously on the other side, it is said to have boiled. We drain the water well & # 8211 the easiest way is to turn everything in a strainer. Then add the tablespoon of butter, milk and mix quickly quickly with the obvious mixer. Add more salt and pepper to taste. And that's about it for cauliflower puree.

Secondly, the steak is even easier to prepare but longer and longer to wait until your ears are hungry. I seasoned the chops with salt, rosemary and something delicate. I placed them nicely in a hyena tray that I previously greased with a little olive oil. I poured over the red wine like a rooster. It would have been much more delicious if we let the steaks rest for a night and a day directly in wine. Yes, my ears were too long. I put some peppercorns of all colors and tastes. I cut the garlic into thin slices (not chopped) and threw it here and there over the steaks. Because my tray doesn't have a lid, I covered it with aluminum foil. The oven preheated to 200 degrees, threw the tray in the oven for 1 hour & # 8211 1 hour and a half. I do the same supreme test, the one with the fork (it can be replaced with the knife).

I really like cheese. Hence the slices of cheese attached as a bonus for diligence.

Pork with sauerkraut in the oven! Success guaranteed!

This dish is special not only because of the taste. To prepare it you only need 4 ingredients: pork, sauerkraut, carrot and onion. Due to the fact that it is smothered in the oven and the acidity of the sauerkraut, the pieces of meat become tender and the cabbage acquires a wonderful aroma.


& # 8211 1 tablespoon tomato paste


1. Cut the onion into thin slices and add it to a saucepan with oil.

2. Cut the carrot into short straws, transfer it to the onion pan and cook the vegetables for 5-6 minutes over medium heat.

3. Cut the meat into pieces, add it to the pan, mix and cook for 5-6 minutes over medium heat.

4. Add bay leaves, black peppercorns, sugar, tomato paste, mix and cook the meat for 2 minutes over medium heat.

5. Add the sauerkraut, pour water, bring the ingredients to the boil, put the lid on and put the pan in the preheated oven at 180 ° C for 1 hour.

6. Mix and serve the meat with cabbage sprinkled with chopped greens.

You can prepare this dish for family lunch or a festive meal and serve it with boiled potatoes or mashed potatoes. Success is guaranteed!

Pork Cubes with Celery Puree

For meat:
Wash and dry the meat by wiping with absorbent napkins. Cut it into cubes and fry it in hot oil until it browns a little, stirring constantly.

Add the carrot, mushrooms, onion, pepper, ½ of garlic and continue to harden in the covered bowl, until the meat is half done, stirring occasionally. If necessary, add very little hot water.

At the end, season with salt, pepper, paprika and mix.

Transfer to a clay or heat-resistant dish with the rest of the garlic and cover with a lid or baking paper.

Put in the preheated oven, at 160-170 degrees (to cook slowly) until the meat becomes very, very tender and the sauce is almost low.

For celery puree:
Boil 2-3 liters of water with 1 teaspoon of coarse salt.

Meanwhile, peel the celery and cut it into cubes. Add it to boiling water and cook for about 15 minutes, in a covered bowl or until the celery is soft. Drain and keep a little water in which the celery was boiled.

Strain the celery, add the garlic, oil and mix well. If necessary, put a few tablespoons of the preserved juice, so as to obtain a creamy but dense puree.

Season with salt and pepper to taste.

Note: The puree can be prepared and put the diced boiled celery, garlic, oil, salt, pepper in the blender bowl and mix for about 30 seconds. If necessary, add a few tablespoons of the preserved juice, so as to obtain a creamy but dense puree.

Optionally, it can be combined with dill / green parsley and / or green onions, according to taste.

* If you want to soften the taste of celery, boil celery in milk and prepare the puree by adding 1-2 boiled potatoes, crushed (in this case, the taste is of a mashed potato).

Serve while hot, serving the celery puree on a plate over which you put the prepared meat and sprinkle with a little chilli and / or finely chopped greens (optional).