Pork Stroganoff

200 g trimmed Pork fillet, cut into strips
1-2 Bay leaves
30 g Butter
1 Onion, thinly sliced
100 g button mushrooms, sliced
1/2  tsp smoked Paprika
100 ml Soured cream
1 Lemon, juice only
1 tbsp chopped Parsley
sea salt & freshly ground black pepper

Season the meat & place in the pan, along with butter.
Fry quickly, stirring  until lightly browned.
Add half the onion & soften  on a low heat - about 3-4 minutes.
Add the mushrooms & paprika & fry for a further 2 minutes, until softened.
Spoon the soured cream into the frying pan & bring the mixture to a simmer for 10-15 minutes, until creamy.
Stir in the lemon juice & parsley,season to taste.
Serve with boiled potatoes,rice or pasta..

Chanterelle Sauce

300 g chanterelles
1 onion
knob of butter
2 dl milk
1-2 tbsp flour
fresh dill
salt,rose pepper or white pepper

Saute chanterelles & onion with butter until cooked.
Mix flour and milk, pour it over & stir until it thickens. Season.
Sprinkle fresh dill over.
Serve with mashed potatoes & sticky ribs or pork medallions...

Pork Hotpot

500 g pork chops
3 carrots,sliced
1 swede,cubed
half of the small white cabbage,shredded
1 onion,chopped
butter
5 peppercorns
salt,pepper

Cut the pork into  pieces,season & fry  in a big saucepan until nicely browned.
Add onions,carrots & swede,add a bit salt,cook ca 10 min.
Add cabbage,peppercorns,season with salt,cover with water.Bring it to boil & simmer,covered until everything is ready.
Serve with boiled potatoes & sour cream.

Hungarian Pork Goulash

500 g of pork shoulder
2 onions,chopped
1 tbsp sweet paprika
2 cloves of garlic
1 tbsp tomato paste
1 tbsp flour
stock made of 1 chicken stock cube + 750 ml of water
30 g parsley
150 ml of soured cream

Chop the pork into cubes of about 1-2 cm.
Heat the oil in a thick bottomed pan and add onions,cook through few min.
Now add pork cubes and brown all over.
Stir in crushed garlic,paprika & tomato puree.Cook for a minute and then add salt,pepper and flour. Stir well and add hot chicken stock.
Now leave,covered with lead to simmer on low heat for a 2 hours.
Serve with boiled potatoes & with a big dollop of sour cream,sprinkled with finely chopped parsley.

German Pork Schnitzel

INGREDIENTS:
• 500 g boneless pork loin chops (thin-sliced, about 5-6 chops)
• 250 g flour
• Black pepper,salt
• 300 g plain bread crumbs
• 2 eggs, slightly beaten with a bit of milk
• 2 tablespoons butter
• 4 tablespoons olive oil
• Lemon wedges(optional)

PROCEDURE:
Trim excess fat from pork chops. With a meat mallet or side of plate, pound pork chops through,scatter over both sides some salt & pepper.
Place flour in shallow dish.
Place beaten egg in another dish and bread crumbs in a third.
Turn pork chops in flour, then in egg, then in bread crumbs.
Heat pan with oil and butter over medium heat until bubbly. Don't let mixture brown.
Add chops. Fry for 2 to 2 1/2 minutes per side, or until golden brown.
Squeeze a couple of lemon wedges over chops. Serve hot with boiled potatoes & white sauce with some side salad. Makes 5 to 6 servings