Saturday, February 5, 2011

20110205 Casselerrib on Toast

(SOURCE: Koken & Genieten magazine - Casselerrib op toast)

Lesson learned today - casselerrib is salted and smoked pork loin, and it tastes a lot like ham, and we don't like it. Next time I make this dish again, I will simply replace the casselerrib with pork escalope.

2 slices of old bread, toasted and each halved
1 small courgette, thinly sliced
3 tbsp oil
salt and freshly ground black pepper
4 slices of casselerrib (salted and smoked pork loin)
1 onion, finely chopped
250g mushrooms, thickly sliced
125ml cream
2 tbsp corn starch
1 tsp dried basil
100g grated cheese

1. Lay the toasts on a greased oven dish. Heat 1 tbsp of oil in a pan, and brown the courgette slices. Season with salt and pepper. Place the courgette slices on the toasts.
2. Heat another 1 tbsp of oil in the pan. Fry the casselerrib for about 3 minutes on each side. Lay the casselerrib on the courgette.
3. Heat another 1 tbsp of oil in the pan. Brown the onion, and then the mushroom. Add 125ml of water and the cream , and bring to the boil. Add the corn starch to thicken the source, and season with basil and salt and pepper.
4. Pour the sauce all over the casselerrib, and scatter cheese all over it. Place the dish under a hot grill for 10 to 15 minutes.

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