- 2 tbdp olive oil
- 6-8 good pork sausages
- 1 carrot finely diced
- 2 sticks celerey
- 1 onion finely chopped
- 1 garlic clove
- 250 gr puy lentils (please use the one small and dark green)
- 150 ml chicken stock
- 150 ml red wine
- 1 spring rosemary
- salt and ground black pepper
- a can (or more) of chopped tomatoes
Today is the 7th day I am overdue. Meaning my baby is one week behind the (doctor’s) schedule. My maternity leave started 2 weeks before the due date and I was rushing around to get everything ready for the new arrival. A couple of days before the due date I started waiting. I was waiting every minute day and night, listening to my body and waiting for “something” to start happening.
Now, 7 days after the due date I am obviously still waiting but got on with my life: visiting beauty salons, meeting friends, trying new recipes etc.
So, while Alexander is taking his time, I would like to share a wonderful recipe I tried some time ago. This sort of dishes in Russian is called “Buzhenina”. I was trying to find an English equivalent but all of them seem not quite right to me, for example: “Cold boiled pork” (Gosh, who on Earth would want to eat this?!), “Baked fresh ham” (yes, it is a ham and it is baked but why do we add “fresh” here? Can be “not fresh”? What did they want to say?), “Pork roast” (mmm may be…but “a roast” is usually served hot and this dish – cold.)
I decided to keep the original (Russian) name, mouthwatering for everyone who has ever tried …
- Pork neck (without bones) – 1.5 kg
- Sun-dried tomatoes – 100 g
- Garlic – 3-4 cloves.
- Dijon mustard – 1 tsp
- Olive oil – 5 tbsp
- Dried basil
- Black pepper
Preheat the over to 180 degrees.
To soften the meat, put your rectangular piece of pork in the plastic bag and beat with the meat tenderising kitchen hammer from both sides. Then rub in the spices herbs, salt and pepper.
In the blender blend sun-dried tomatoes with olive oil (you can use the sun dried tomatoes oil) and mustard. Finely chop the garlic and add to the mix.
Spread the mix over the pork. Roll up pork. Tie with cooking string to secure. Rub skin with oil and sea salt. Place pork into the baking sleeve and put in a preheated oven. Bake for 1.5 hours (per 1 kg of weight = at least 1 hour baking). Then cut the sleeve and pour the meat juices over the roll, increase the temperature to 200 gr. and bake another 20-30 minutes until golden brown.
You can serve it hot (as a main course) but traditionally it is eaten cold as an appetiser!
Priyatnogo appetita! 🙂
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