Text 14045, 71 rader
Skriven 2011-07-29 05:20:00 av DAVE DRUM (1:123/140)
Ärende: GREEK 065
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Braised With Celery Avgolemono
 Categories: Pork, Vegetables, Citrus
      Yield: 4 Servings
 
      3 lb Lean shoulder or leg of pork
      4 tb Butter
      1 lg Onion; fine chopped
           Salt & fresh ground pepper
      3 c  Hot water (approx)
      1    Stalk celery; heart, leaves,
           - root trimmed
      2 tb Flour
      2 lg Egg yolks
  1 1/2    Lemons (juice only)
           Parsley or celery leaves
 
  Wipe the pork with damp paper towels, then cut into 1-1/2
  inch cubes (the fat and skin may be left on during the
  cooking and removed later). Melt 2 tablespoons of the butter
  in a heavy pan or Dutch oven. Add the onion and cook until
  soft and transparent, then add the pork and cook, stirring,
  over medium heat until the raw meat color disappears. Season
  with salt and pepper, add hot water to cover, then cover and
  simmer gently (or bake in a 325øF/160øC oven) for 30 to 35
  minutes, or until almost tender. (The timing is important
  because the celery is to be added and cooked with the pork
  only until both are tender but not overcooked.)
  
  Meanwhile, prepare the celery. Wash the ribs and scrape the
  heavy ones slightly. Cut each rib once lengthwise (if large)
  and then across into 1-1/2 inch slices. (Use the leaves as
  well, if desired, but a few might be saved for a garnish or
  an accompanying salad.) Add the celery to pork and continue
  simmering 25 minutes until both are tender. Using a slotted
  spoon, remove the pork and celery and place in a serving
  dish, first removing and discarding the fat from the meat.
  Keep warm. Skim the fat from the cooking liquid, then add
  water or boil down rapidly to make to make 1-1/2 cups. Keep
  hot while you prepare the avgolemono.
  
  To prepare the avgolemono, heat the remaining 2 tablespoons
  butter in a pan. Stir in the flour, and after cooking over
  low heat for 1 minute, gradually add 2 cups of the hot
  cooking liquid from the meat. Stir until the sauce comes to
  a boil. Meanwhile, in a small bowl, beat the two remaining
  egg yolks and add the lemon juice, droplet by droplet,
  beating all the while. Beat a little of the thickened
  cooking liquid into the yolk mixture, then add the yolks to
  the pan of hot liquid. Mix well and cook over low heat until
  thickened. Pour the hot sauce over the pork and celery,
  garnish with parsley or celery leaves and serve warm.
  
  Note: Celeriac may be substituted for the celery. Use 2-1/2
  pounds of celeriac, and peel, quarter, and cut it into 1/2
  inch slices before adding it to the pork. A little scraped,
  diced carrot may be added with the celery.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles,
  Avenel Books, New York.
  
  Typed for you by Karen Mintzias
  
  Uncle Dirty Dave's Archives
 
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