Posts Tagged ham/pork
I found this recipe in the magazine Inspire, which used to be offered free at grocery stores where I live.
- 1/2 teaspoon each of salt and paprika
- 1/4 teaspoon pepper
- 1 pork tenderloin (500g)
- 1 tablespoon of Honey-Dijon dressing
- 1 teaspoon vegetable oil
- 1/4 cup apple juice
- 1 red apple, cored and cut into wedges
- 1 clove of garlic, minced
- 1 tablespoon thyme
- 4 Brie slices, about 1/8 inch thick (we used more because I think our pork tenderloin was a little bigger and/or we cut it into more slices)
1. Mix together salt, paprika and pepper. Slice pork into 8 equal pieces and season with salt mixture. Flatten any thicker pieces.
2. Heat the dressing and oil in a skillet. Add the pork and cook 2 minutes on each side. Add the apple juice, apple, garlic and thyme. Cover and lightly simmer, turning pork once, cooking 3 minutes on each side, until pork in cooked through.
3. Place Brie over pork.
Verdict: I was a little nervous about this dish, because I have never cooked pork that wasn’t bacon, but it was an easy and delicious recipe. For my tastes, I think I let the apple wedges get a little too mush making sure that the pork was cut through. I also wish that the apple juice left in the skillet had been a little thicker so that it could be used as a sauce.
This is another recipe that I can’t remember where I found anymore.
- 4 medium potatoes, peeled and sliced
- 2 cups of 35% cream
- 2 or 3 shallots, thinly sliced
- 1 garlic clove, minced
- A little butter
- Salt to taste
- 1/2 teaspoon pepper
- 1/4 teaspoon nutmeg
- 375g cooked ham
- 1/2 cup Gruyere cheese
1. Preheat oven to 400F. Butter a 13×9 oven dish.
2. In a large saucepan, bring all of the ingredients to boil except the ham and the cheese. Stir regularly while cooking for 3 min. Remove from heat.
3. Place a third of the potato mixture on the bottom of the oven dish. Top with half the ham. Place another third of the potato mixture on that, topping with remaining ham, last third of the potato mixture and ending with the cheese.
4. Bake 30 min or until cheese is golden and potatoes are done.
Verdict: I really liked this recipe. I liked the taste of the potatoes; I had never thought to boil them in cream before. I sometimes find that nutmeg can overpower a dish, but it didn’t here. Delicious!
I think I found this recipe in the French Metro newspaper they hand out free here.
1 cup of rice
- 2 cups cooked ham, cubed
- 1 can (284ml) cream of mushroom soup (we used cream of chicken)
- 1 can (284 ml) of mixed vegetables
- 1/2 cup of water
- Grated cheese of your choice (we used a cheddar and mozzarella mix)
1. Cook rice as directed.
2. Mix together rice and all other ingredients except cheese and place in an oven dish.
3. Cover with cheese.
4. Bake at 350F for 25 min.
Verdict: I liked the overall taste of this, very creamy and cheesy. We did think it needed more seasoning to it and maybe a little something else. I’m not sure what this “else” could be (maybe another vegetable) but despite the good taste I did feel like there was something missing for it to be perfect.
This is a Kraft recipe.
- 1 egg
- 1 tablespoon water
- Half of a 397g package of puff pastry (we ended up using all of it)
- 1/4 cup of Parmesan cheese, divided
- 1/4 teaspoon cayenne pepper (didn’t use)
- 170g cooked ham (since we made a second log with the puff pastry, I think we used almost double of the ham and probably the cheese, but we didn’t measure the exact amount used)
1. Preheat oven to 400F. Beat together egg and water until blended and set aside. Roll the puff pastry out into a 14×10 inch square (we did this with each half) then cut in half lengthwise (we had 4 pieces). Brush all pieces with the egg.
2. Sprinkle cheese, pepper (if using) and ham on one piece of the pastry. Place remaining piece, egg-side down, over ham and seal edges. (We did this twice to have 2 logs. We also sprinkled cheese on all four slices and the ham on only two.)
3. Roll up tightly to form a log, starting at one of the long sides (we did this wrong, starting with the short sides, which is why we decided to make the second half of the puff pastry package). Cut into 24 slices (I am skeptical that this is possible. Though we did roll wrong and wanted a more substantial sized piece, we ended up with 8 from two logs). Brush with remaining egg and sprinkle with cheese (since we had sprinkled cheese on both pieces of each log we didn’t add any more on top).
3. Bake 12 to 14 min.
Verdict: These were delicious. They were nice and cheesy. I am not normally a fan of puff pastry but I think the ham and cheese taste worked well with it and made it a very enjoyable meal (served with some nice potatoes!).