Wined Pork Beef (Carne en Vinha D’Alhos)

Ingredients:

700 g pork tenderloin, cut into dice
1 cup broth
4 oranges, their juice
1 chopped onion
2 garlic cloves, chopped
4 tbsp olive oil
1 tbsp sage, minced
Salt and pepper

Preparing:

Fry meat in the olive oil until brown and remove from skillet.
Add the onion and garlic, orange juice and sage.
Incorporate the meat again and cook over a low heat.

January 23rd, 2008 | Category: broth, cook, easy recipes, european recipes, food, free, free recipes, garlic, healthy recipes, olive oil, onion, orange, pepper, pork, portuguese recipes, recipes, sage | Leave a comment

New Years Pork in Chocolate and Tamarindo Sauce

Ingredients:

6 pork loins
125 g tamarind
1 cup seedless prunes
1 cup red wine
3 garlic cloves
4 tbsp cocoa
3 tbsp tomato sauce
2 tbsp sugar
2 tbsp orange marmalade
1 tbsp mustard
1 tbsp oil
1 tsp ginger
1 tsp cinnamon
1 tsp vanilla
1/4 tsp cloves
Salt and pepper

Preparing:

Marinate pork loins with garlic, mustard and oil.

Boil for 5 minutes the tamarind with prunes and wine.
Remove from the heat, remove the seeds of tamarind, liquefy and sift.
Add the remaining ingredients and mix well.
Cover with plastic the pork loins with the sauce and let stand for 2 hours.

Place pork loins in a pyrex without grease, cover with aluminum and bake at 175°C (350°F) for 30 minutes.

December 27th, 2007 | Category: cinnamon, cloves, cocoa, cook, easy recipes, food, free, free recipes, garlic, ginger, healthy recipes, mustard, new years appetizers, new years dinner, new years food, new years recipes, orange, pepper, pork, prunes, recipes, red wine, tomato, vanilla | Leave a comment

Christmas Carrot and Orange Cream

Ingredients:

700 g grated carrot
55 g butter
2 onions, grated
1 potato large grated
1.5 liters boiling water
2 tbsp fresh chopped parsley
2 tbsp grated orange zest
Juice of 1 orange
Salt and pepper

Preparing:

Fry onion in butter for 3 minutes.
Add carrots, potatoes and a pinch of salt.
Cover the pan, lower the heat and cook for 5 minutes.

Incorporate orangezest and boiling water.
Allow to boil, cover, cook for 10 more minutes and add orange juice.

Remove from heat and allow to cool to liquefy until blended.
Pour back into the pot and let boil.

Serve and decorate with parsley.

December 10th, 2007 | Category: appetizer, carrot, Christmas appetizers, Christmas food, Christmas recipes, cook, cream, easy recipes, food, free recipes, healthy recipes, low fat recipes, onion, orange, parsley, pepper, potato, recipes, soup | Leave a comment
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