Danish Roast Pork with Parsley Sauce / Stegt Flæsk med Persillesovs

A traditional Danish dinner recipe found on
familiejournal.dkDanish Roast Pork with Parsley Sauce / Stegt Flæsk med Persillesovs






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Boiled Pork with Lentils / Kokt flesk med Linser

Swedish farmhouse cooking from “IKEA’s Kokebok”
(IKEA’s Cook Book) by Carl Butler published in 1979

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Carl Butler writes: Pork is a fairly cheap kind of meat. So one should be sure to vary the cooking of it as much as possible. Here is a tasty way with lentils. Lentils is a nice and nutritious vegetable that works well with pork.

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Pork Entrecote with a "Hot" Twist / Entrecôte av Svin med “Hot” Vri

A dinner recipe found in “Edelmiddag” (Nobel Dinner)
a free E-booklet published by
 gilde.no

Pork Entrecote with a "Hot" Twist / Entrecôte av Svin med “Hot” Vri

The plates on the pictures in this brochure are divided into two:

The top section shows various juicy and tasty dishes of pork.
The bottom section shows various types of exciting accessories
that taste very good together with pork.

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Yugoslavian Culbastija / Jugoslavisk Culbastija

A classic Yugoslavian pork recipe found in “God Mat fra Hele
Verden” (Great Food from All Over The World)
published by Schibsted in 1971
Yugoslavian Culbastija / Jugoslavisk Culbastija

Juicy, browned steaks of pork are a typical Yugoslavian specialty. Originally this was a favorite dish for excursions ending in a picnics. A shallow hole was dug in the ground making a primitive barbecue fired with wood found around picnic spot. The meat was stuck on wooden sticks and fried over the fire. Initially, the heat should be strong, forming a good brown crust on the meat. The heat was then dampened by covering the flames with ashes and the meat was cooked till done. The meat was repeatedly brushed with oil, but was first seasoned after it was done.

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Pork Marengo / Svinekjøtt Marengo

A dinner recipe from a card in “Better Homes
and Gardens Recipe Card Library” published in 1979Pork Marengo / Svinekjøtt Marengo

Marengo dishes – According to a popular myth, the dish was first made after Napoleon defeated the Austrian army at the Battle of Marengo at Marengo south of Turin, Italy, when his chef Dunand foraged in the town for ingredients (because the supply wagons were too distant) and created the dish from what he could gather. According to this legend, Napoleon enjoyed the dish so much he had it served to him after every battle, and when Durand was later better-supplied and substituted mushrooms for crayfish and added wine to the recipe, Napoleon refused to accept it, believing that a change would bring him bad luck. Marengo dishes are loosely based on the dish Dunand created at Marengo.

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Shanghai Style Sweet and Sour Pork / Sursøtt Svinekjøtt Shanghai Style

A little different take on Sweet and Sour Pork
found on what was then called
about.com
Shanghai Style Sweet and Sour Pork / Sursøtt Svinekjøtt Shanghai Style

It’s very likely at some point in your life you’ve eaten something sweet and sour. If you’ve eaten sweet and sour you’ve almost certainly eaten Cantonese style sweet and sour and it had either pork or chicken. But have you ever tried “Shanghai Style Sweet and Sour Pork”?

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Grilled Smoked Pork with Sauce / Grillkasseler med Sås

A quick dinner recipe found in “God Mat på en Halv
Timme” (Nice Food in Half an Hour) published by 
Alt om Mat in 1974Grilled Smoked Pork with Sauce / Grillkasseler med Sås

Smoked pork is delicious and often used summer food in Scandinavia.
This little recipe has been simplified, but it is undoubtedly an advantage
if the meat can stay a while in the “marinade” to pick up flavour.

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Pork Tenderloin Medallions / Indrefiletmedaljonger av Svin

A dinner recipe found in “Edelmiddag”
en gratis E-booklet published by Gilde.no

Pork Tenderloin Medallions / Indrefiletmedaljonger av Svin

The plates on the pictures in this booklet are divided into two.
The top section shows various juicy and tasty dishes made with pork. The bottom part shows various types of exciting accessories
that taste very well with the pork.

Top: Pork Tenderloin Medallions
Bottom: Couscous Salad

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Pork Chops in Tarragon Sauce / Koteletter i Estragonsaus

An exciting recipe for pork chops found in “Svinekjøtt” (Pork)
published by Hjemmets Kokebokklubb in 1980

Pork Chops in Tarragon Sauce / Koteletter i Estragonsaus

I take it you followed the advice from two posts back and packed your lunch and went outdoors. If you did you deserve a really good dinner, so why not try this delicious recipe for pork chops.

Ted
Winking smile

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Thit Heo Tau – Pork Boiled in Coconut Milk / Svinekjøtt Kokt i Kokosmelk

A mild Vietnamese dinner recipe found in
“Asia – En Kulinarisk reise”
(A Culinary Voyage)
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Vietnamese food has a characteristic mild taste. In this classic recipe, coconut milk is used to make a creamy sauce that is just added sugar, nuoc mam (fish sauce) and white pepper.

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Roast Pork Tenderloin with Tropical Sauce / Helstekt Svinefilet med Tropisk Saus

A dinner recipe with a touch of the tropics found in “Minikokeboken – Svinekjøtt Spennende og Enkelt”
(The Mini Cook Book – Pork Exciting and Simple)
published by the Norwegian Information Office for Meat

Roast Pork Tenderloin with Tropical Sauce / Helstekt Svinefilet med Tropisk Saus

Pork tenderloin is one of the easiest, most relaxed cuts of meat to cook for dinner. The tenderloin comes from the loin of the pig, which runs from the hip to the shoulder. The tenderloin itself is sometimes also called a pork “fillet,” and it is one of the tenderest cuts of meat on the animal, since it is not a muscle that receives much if any exercise.

This means that the tenderloin is usually a little more expensive than cuts of meat that need longer cooking, like the loin proper or pork butt (shoulder). It also means that it can be cooked quickly and easily, with no brining or braising needed.

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Medieval Monday – Pork with Pine Kernel Sauce / Svinekjøtt med Pinjekjernesaus

A medieval Roman recipe found on CookIt!
Medieval Monday – Pork with Pine Kernel Sauce / Svinekjøtt med Pinjekjernesaus

This recipe illustrates the Roman love of dishes that could be dipped into sauces. A vast array dishes could be served in bowls and platters. Meat would be carved into small pieces, so that each guest only picks what he needs and dips the meat into the accompanying sauces served in little bowls.

The meat would be cooked over a raised brick hearth, on top of which was a charcoal fire. The meat was placed in a pan on a tripod placed over the fire or cooked directly on a grid. Also used were frying pans (pensa), deeper pans (patella and patina), mixing bowls (mortaria) with a spout for pouring.

The recipe given here is not meant to be cooked in a modern kitchen but on an open fire or on a charcoal grill. Roman cooks judged quantities by eye so measurements are not given. Apicius provides the ingredients for the sauce, this then accompanies pan- fried meat.

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Grated Potato Balls and Smoked Pork Knuckle / Raspeball med Røkt Svineknoke

Traditional Norwegian grub at its best. Recipe found on godt.no
Grated Potato Balls and Smoked Pork Knuckle / Raspeball med Røkt Svineknoke

It’s the same if you call the grated balls Komle, Potetball or Klubb; This is cheap and delicious Norwegian traditional food.

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Medieval Monday – Brawune Fryes

A 15th century pork recipe found on Let Hem Boyle
Medieval Monday - Brawune Fryes

saara_thumb11_thumbSaara who runs Let Hem Boyle writes on the blog: This blog is all about historical cooking, mainly focusing on the medieval and renaissance periods. I hope you’ll get inspired and see that cooking is fun and easy. The modernized recipes are only my suggestions, so feel free to try out and make your own! This blog and material is in English and in Finnish. Check out the upper bar of this page! You can find all the recipes there 🙂 enjoy!

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Bearnaise Gratinated Pork Fillet / Bearnaisegratinert Svinefilet

A dinner recipe found in  “Ferdig på Forhånd” (Finished in advance) published by Hjemmets Kokebokklubb in 1986
Bearnaise Gratinated Pork Fillet / Bearnaisegratinert Svinefilet

I love bearnaise sauce so this dish is right down my alley. Besides,
I’m rather partial to pork too

Ted
Winking smile

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