Meat weekly menu 18/2021

Pork Chops with Creamy Cauliflower Salad

by Fattig.student
Meat
Gluten-free
40 min
Pork Chops with Creamy Cauliflower Salad

ingredients

  • 3 x potatoes
  • 1/2 x red onion
  • 1/2 x green apple
  • 1/2 x cauliflower
  • 1 1/2 dl crème fraîche
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 x lemon
  • 200 g pork chops

method

  1. Dice the potatoes, drizzle with some oil and season with your fave spices. Bake in the centre of the oven at 220 degrees for about 20 minutes.
  2. Dice red onion, apple and cauliflower into small cubes and mix in a bowl with creme fraiche. Season with salt, pepper and lemon juice.
  3. Fry the pork chops on the grill or in a frying pan on both sides until properly cooked.
  4. Serve the pork chops with roast potatoes and cauliflower salad.

Focaccia Caprese

by Fattig.student
Vegetarian
90 min
Focaccia Caprese

ingredients

  • 4 dl plain white flour
  • 1/4 pack dry yeast
  • 1 tsp salt
  • 2 dl lukewarm water
  • 3 tbsp olive oil
  • 1/4 pack rosemary
  • 1 x tomato
  • 1/2 x red onion
  • 60 g mozzarella
  • 1/4 pack rocket

method

  1. Start by making focaccia. Combine flour, dry yeast, half of the salt and lukewarm water in a bowl, knead, and let the dough rise for about 45 minutes. The dough should be quite runny.
  2. Grease a baking sheet with olive oil and place the dough on top. Use your fingers to make holes in the dough, and drizzle with olive oil, the rest of the salt and fresh rosemary leaves. Allow the focaccia to rise for about 30 minutes.
  3. Bake in the centre of the oven at 225 degrees celsius for about 20 minutes.
  4. Slice the tomato, red onion and mozzarella.
  5. Slice the focaccia bread and fill with tomato, red onion, mozzarella and rocket. Drizzle with extra virgin olive oil and serve.
  6. If you follow the weekly menu, set aside half of the focaccia. It'll be used a later dinner this week.

Salad with Pork Chops and Greens

by Fattig.student
Meat
30 min
Salad with Pork Chops and Greens

ingredients

  • 2 x potatoes
  • 1/4 x cauliflower
  • 1/4 pack rosemary
  • 1 clove garlic
  • 1 1/2 dl crème fraîche
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 x lemon
  • 200 g pork chops
  • 1/2 x green apple
  • 1/2 x red onion
  • 1/2 pack rocket

method

  1. Foor this dinner we'll be using the leftover focaccia from earlier in the weekly menu.
  2. Cut potatoes and cauliflower into pieces, place on a baking tray lined with baking paper and drizzle with olive oil, your spices of choice and half of the rosemary. Bake in the centre of the oven at 220 degrees celsius for about 20 minutes.
  3. Make a simple dressing by mincing the garlic and the remaining rosemary, and add to a bowl with creme fraiche. Stir and season with salt, pepper and lemon juice.
  4. Roast the pork chops on the grill or in a frying pan on both sides until well done.
  5. Thinly slice the green apple and red onion.
  6. Mix rocket, fried potatoes and cauliflower, green apple and red onion in a bowl. Top with sliced pork chops and serve with the creme fraiche dressing and focaccia.
  7. Set aside half of the sour cream dressing for later in the weekly menu.

Danish Potato Pizza

by Fattig.student
Vegetarian
90 min
Danish Potato Pizza

ingredients

  • 3 1/2 dl plain white flour
  • 1/4 pack dry yeast
  • 1/2 tsp salt
  • 1 1/2 dl lukewarm water
  • 1 x potatoes
  • 60 g mozzarella
  • 1/4 pack rosemary
  • 1/4 pack rocket

method

  1. In this recipe, we're using the leftover creme fraiche dressing from earlier in the weekly menu.
  2. Make the pizza dough by combining flour, dry yeast, salt and lukewarm water in a bowl. Knead the dough for about 10 minutes and let it rise for about 45 minutes.
  3. Peel the potato, and slice it thinly. Store in a bowl with cold water to avoid browning.
  4. Roll out the dough on a baking tray lined with baking paper. Top with leftover creme fraiche sauce, potato slices, mozzarella and rosemary. Bake in the middle of the oven at 250 degrees celsius for about 10-15 minutes.
  5. Top with rocket and serve.
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