Panfriedporkwithceleriacpotatocakes Recipes

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PAN-FRIED PORK WITH CELERIAC-POTATO CAKES



Pan-Fried Pork With Celeriac-Potato Cakes image

Pan-fried pork tenderloin strips, in a creamy mustard-sage-wine sauce - which is low in the bad fats - served with celeriac-potato cakes, and steamed green vegetables, such as snow peas or broccoli. Adapted from English chef Louise Blair's 'Low GI Cookbook'.

Provided by bluemoon downunder

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
450 g pork tenderloin, cut into 1 cm strips
2 tablespoons dry white wine
2 tablespoons sage, chopped
1 tablespoon coarse grain mustard
3 tablespoons creme fraiche, low fat
1 head celeriac, about 300g, peeled, grated and squeezed, to remove excess liquid
300 g new potatoes, scrubbed, grated and squeezed, to remove excess liquid
2 eggs, lightly beaten
3 tablespoons plain flour
3 spring onions, finely sliced
fresh ground black pepper, to taste

Steps:

  • Heat a little of the oil in a non-stick pan, season the pork with freshly-ground pepper to taste, add to the pan and fry for 3-4 minutes, or until browned all over and cooked through.
  • Remove the pork from the pan, set aside and keep warm.
  • Pour the wine into the pan, add the sage and stir well to deglaze the pan; and cook until reduced by half.
  • Add the mustard and the crème fraîche and simmer for 2 minutes.
  • Meanwhile, in a bowl, except for the oil, mix the remaining ingredients together, and shape into 8 patties.
  • Heat the remaining oil in a pan, add the celeriac-potato cakes and fry for 4-5 minutes on each side until they are golden.
  • Drain the celeriac-potato cakes on paper kitchen towelling and pat with additional sheets to remove any excess oil.
  • Transfer the celeriac-potato cakes to serving plates, top with the pork and spoon the mustard-sage-wine sauce over the pork. Serve with steamed green vegetables.

Nutrition Facts : Calories 349.4, Fat 16.4, SaturatedFat 6, Cholesterol 195.4, Sodium 101.3, Carbohydrate 19.5, Fiber 2.5, Sugar 1.1, Protein 28.9

PAN-FRIED POTATO CAKE WITH ONIONS AND BACON: POTATOES LYONNAISE



Pan-Fried Potato Cake with Onions and Bacon: Potatoes Lyonnaise image

Provided by Food Network

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 8

4 tablespoons clarified unsalted butter
1 medium onion, thinly sliced
4 strips smoked bacon, cooked until crisp and then crumbled or diced
2 1/2 pounds red-skinned potatoes, peeled
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 tablespoon chopped fresh parsley leaves

Steps:

  • Preheat the oven to 450 degrees F.
  • Meanwhile, put 1 tablespoon of clarified butter in a saute pan over medium heat. Add the sliced onion and saute until golden brown, about 10 minutes. Stir in the crumbled bacon. Set aside.
  • With the julienne blade of a mandoline or the large holes of a shredder/grater, shred the potatoes. By handfuls, squeeze any excess liquid from the shreds and transfer them to a mixing bowl. Add the remaining butter and the salt and pepper and mix well.
  • Heat a 10-inch nonstick ovenproof skillet over medium heat. Add the olive oil. Squeezing away any liquid that has accumulated in the bowl, arrange half of the potatoes in an even layer. Spread the sauteed onion over the potatoes, and then top with the remaining potatoes in an even layer. Saute over medium heat until the underside of the potatoes are golden brown, 10 to 15 minutes.
  • To flip the cake, slide it out of the skillet browned side down onto a large plate, then invert the skillet over the plate and flip both together to return the cake to the skillet browned side up.
  • Put the skillet in the oven and bake until the cake is cooked through, about 10 minutes more. The potatoes should feel tender when the cake is pierced with a skewer or a sharp knife tip. With a spatula, lift 1 side of the cake slightly to check if the underside is well browned. If not, put the skillet on top of the stove over medium-high heat and cook briefly to brown the underside.
  • Slide the potato cake onto a serving platter. Garnish with parsley and, with a sharp knife, cut it into 6 wedges. Serve immediately.

CRISPY (NO-FRY) POTATO PANCAKE POPPERS



Crispy (No-Fry) Potato Pancake Poppers image

These might only be half as tall as Tater Tots®, but personally I think they're twice as good! With just a handful of ingredients and no messy stovetop frying, get ready to enjoy these crispy, caramelized potato pancake poppers. Pipe sour cream on top and sprinkle with chives to serve, or arrange on a platter and serve alongside an amazing dip, like a garlicky pesto aioli. They also make for truly fantastic breakfast potatoes to serve with bacon and eggs.

Provided by Chef John

Categories     Vegetable Appetizers

Time 1h10m

Yield 6

Number Of Ingredients 9

3 tablespoons butter, melted
2 large russet potatoes, peeled
½ tablespoon garlic powder
1 ½ teaspoons kosher salt
¼ teaspoon ground black pepper
1 pinch cayenne pepper, or to taste
1 tablespoon olive oil
1 tablespoon all-purpose flour
½ cup finely grated Parmigiano-Reggiano cheese

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Very generously brush melted butter into the bottom and sides of 24 mini muffin cups. Place the tin(s) on a baking sheet and set aside until needed.
  • Add cold water to a large bowl until 1/3 full. Grate potatoes into the cold water, then fill the bowl almost to the top with more cold water. Swish the potatoes around with your hands to rinse off the starch, then pour off most of the water and refill with more cold water. Continue this process until the water runs almost clear. Pour potatoes into a colander and let drain for a few minutes.
  • Transfer grated potatoes to a clean kitchen towel. Wrap potatoes in the towel and squeeze over a bowl until no more liquid comes out.
  • Transfer potatoes to a clean bowl and add garlic powder, salt, pepper, cayenne, and olive oil. Sprinkle flour over top, then add Parmigiano-Reggiano. Mix and toss gently with your hands until thoroughly combined and mixture feels damp.
  • Grab potato mixture from the bottom of the bowl to get as much moisture as possible, and fill the prepared muffin cups. It's okay if the mixture comes up above the pan by 1/2 to 1 inch.
  • Bake in the center of the preheated oven until golden brown on top, caramelized on the bottom, and crispy all over, 40 to 45 minutes.
  • Remove from the oven and let sit in the pan for 5 minutes before flipping them over onto the baking sheet.

Nutrition Facts : Calories 204 calories, Carbohydrate 24.1 g, Cholesterol 21.1 mg, Fat 10 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 5.1 g, Sodium 629.2 mg

CHEESY POTATO PANCAKES RECIPE BY TASTY



Cheesy Potato Pancakes Recipe by Tasty image

Here's what you need: yukon gold potato, yellow onion, eggs, garlic, cornstarch, salt, pepper, cheddar cheese, monterey jack cheese, breadcrumb meal, olive oil, sour cream, green onion

Provided by Chris Salicrup

Categories     Breakfast

Yield 8 servings

Number Of Ingredients 13

2 lb yukon gold potato, peeled
½ yellow onion
3 eggs
2 tablespoons garlic, minced
1 tablespoon cornstarch
1 teaspoon salt
½ teaspoon pepper
½ cup cheddar cheese, grated
½ cup monterey jack cheese, grated
⅓ cup breadcrumb meal
¼ cup olive oil, for frying
1 sour cream, to serve
1 green onion, chopped, to serve

Steps:

  • Using a box grater, shred the potatoes into a towel in a bowl and squeeze out as much liquid as possible.
  • Set aside and grate the onion.
  • Add the grated potatoes and grated onion onion to a large bowl. Add in the eggs, garlic, cornstarch, salt, pepper, cheddar cheese, monterey jack, and breadcrumbs and mix until combined.
  • Take ½ cup of the potato mixture and form into a thin patty, about ⅓-inch thick.
  • Heat cooking oil over medium-high heat and place potato patty into the skillet. Cook for 3-5 minutes on each side, or until golden brown and crispy on the outside. Repeat with remaining patties.
  • Serve with sour cream and green onions on top, and enjoy!
  • Enjoy!

Nutrition Facts : Calories 372 calories, Carbohydrate 33 grams, Fat 21 grams, Fiber 2 grams, Protein 12 grams, Sugar 3 grams

REIBEKUCHEN (GERMAN POTATO PANCAKES)



Reibekuchen (German Potato Pancakes) image

This is an old family recipe that we've been making for decades. Make sure to use firm cooking potatoes. The amount of oats will depend on how watery your potatoes are. The mixture has to stick together.

Provided by Lena

Time 30m

Yield 10

Number Of Ingredients 6

20 medium potatoes
1 large onion, finely chopped
1 large egg
5 tablespoons rolled oats, or more as needed
4 tablespoons oil, or more as needed
salt and freshly ground black pepper to taste

Steps:

  • Peel potatoes and finely grate. Set grated potatoes onto a clean kitchen towel, twist to close, and press most of the liquid out of the potatoes, leaving only a little moisture.
  • Mix pressed potatoes, onion, egg, and oats in a large bowl and season with salt and pepper.
  • Heat oil in a large skillet. Shape small potato pancakes with 2 spoons out of the potato mixture and set into the hot oil. Bake in batches until browned, 3 to 5 minutes per side, adding more oil as necessary. Drain on paper towels before serving.

Nutrition Facts : Calories 399 calories, Carbohydrate 77.6 g, Cholesterol 18.6 mg, Fat 6.5 g, Fiber 9.9 g, Protein 9.7 g, SaturatedFat 1.2 g, Sodium 33.3 mg, Sugar 4 g

FRENCH POTATO PANCAKES



French Potato Pancakes image

When the chef Daniel Rose was growing up, his mother would make potato pancakes the first and the last three nights of Hanukkah. These latkes are inspired by the French classic pommes Darphin, but the addition of onions puts them in a category all their own.

Provided by Joan Nathan

Categories     breakfast, brunch, pancakes, side dish

Time 35m

Yield 6 servings (2 pancakes)

Number Of Ingredients 7

1 medium Spanish onion
2 large russet potatoes, peeled (about 1 3/4 pounds)
4 tablespoons unsalted butter, melted
1 teaspoon fine salt, plus more to taste
Grapeseed oil, for frying
Apple compote, for serving (see recipe)
1/2 cup crème fraîche, for serving

Steps:

  • Working quickly to avoid discoloration, cut onion and potatoes in large chunks and then shred them, either by hand or by using the grating blade of a food processor.
  • One handful at a time and working over the sink, squeeze out as much liquid as possible from the potato and onion mixture and transfer to a medium bowl. Mix gently with your fingers. Pour the melted butter over the mixture, sprinkle with 1 teaspoon salt and lightly work in with your fingers.
  • Heat an 8-inch nonstick frying pan and pour in enough grapeseed oil to lightly coat the bottom. When oil is almost smoking, spoon half the potato mixture into the pan, spreading it over the bottom of the pan and patting it down gently with a spatula so it is about an inch thick. Use the spatula to push in stray pieces to make a clean edge.
  • Fry for about 4 minutes on one side or until golden brown around the edges, then slide onto a plate. Invert the pan over the plate and flip, transferring pancake back into the pan on its other side. Cook for another 4 minutes or until crispy on the outside.
  • Slide pancake onto a paper-towel-covered plate and blot with additional paper towels to absorb excess oil. Remove top paper towels and flip pancake onto a clean plate using the same method as above. Keep in a warm oven as you repeat the process with the remaining potato mixture.
  • Season finished pancakes with more salt if desired. Using a sharp knife, cut like a pie into 6 pieces and serve each with a little apple compote and a dollop of crème fraîche.

Nutrition Facts : @context http, Calories 355, UnsaturatedFat 22 grams, Carbohydrate 20 grams, Fat 31 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 394 milligrams, Sugar 1 gram, TransFat 0 grams

POT-ROAST LOIN OF PORK WITH CELERIAC, SHALLOTS & PANCETTA



Pot-roast loin of pork with celeriac, shallots & pancetta image

A chunky, comforting casserole that makes a wonderful Sunday lunch

Provided by Ruth Watson

Categories     Main course

Time 2h25m

Number Of Ingredients 10

about 2 ½kg British pork loin
6-8 garlic cloves , peeled and cut into thin slivers
7 tbsp olive oil
1 lemon , juice only
1 tsp dried fennel seed
8sprigs fresh oregano
300g shallot
1 large celeriac , quartered and peeled
1 x 130g twin-pack cubetti di pancetta (small cubes of Italian cured belly pork)
600ml full-bodied red wine - drink the remainder!

Steps:

  • Using a small, sharp kitchen knife, stab through the fatty side of the pork loin to make about 30 fairly deep, randomly spaced incisions. Insert a sliver of garlic into each stab mark, pushing the garlic well into the meat and smoothing over the fat to close up the entry points. Reserve a few slivers to push in cuts made on the flesh-side of the joint.
  • Put 5 tablespoons of the olive oil, the juice of the lemon, tbsp of fennel seeds and the leaves stripped from 4 oregano sprigs in a large non-reactive dish (a non-porous dish, such as glass or stainless steel, which won't react with acidic foods and alter the flavour). Grind in plenty of black pepper, then swish everything into a sludge with one clean hand. Put the joint into the dish and massage the marinade into every nook and cranny. Leave the pork to marinade for 6-24 hours in a cool place or the fridge.
  • When you are ready to start cooking, preheat the oven to 170C/Gas 4/fan oven 150C. Put the 300g of shallots in a heatproof bowl and cover with boiling water. Leave for 2 minutes to loosen the skins, then tip the shallots into a large sieve or colander and rinse under cold water. Trim off the root end, then peel the shallots, breaking any large ones into their natural segments. Halve the 4 celeriac wedges, then cut into large, bite-sized chunks.
  • Heat the remaining oil in a large frying pan over a medium heat. Toss in the 130g pack of pancetta and fry for 2-3 minutes until slightly frazzled. Transfer the cubes to a large casserole big enough to take the pork, using a slotted spoon so the fat drains back into the pan. Throw the shallots and celeriac into the frying pan and sauté them for 3-4 minutes until coloured, turning frequently. Transfer them to the casserole, again draining off the oil.
  • Pull the frying pan to one side. Quickly scrape off any excess marinade from the pork loin, then season the meat with fine sea salt. Replace the frying pan over a medium-high heat and brown the pork on all sides, including the ends. Place the loin on the vegetables in the casserole. Stuff the remaining 4 sprigs of oregano around it.
  • Pour off and discard all the fat in the frying pan, raise the heat and pour in the 600ml of wine. Bring to the boil, scraping up all the tasty bits from the bottom of the pan. Let the wine bubble and reduce for 3 minutes, then pour into the casserole.
  • Place the casserole over a high heat and bring the juices up to a bubble. Immediately put the lid on the casserole and transfer it to the oven. Cook the loin for 1 hour 45 minutes, turning it halfway through. Remove the casserole from the oven and leave the pork to rest in a warm place for 15-30 minutes, still covered, before carving.

Nutrition Facts : Calories 836 calories, Fat 58 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 2 grams fiber, Protein 62 grams protein, Sodium 1.06 milligram of sodium

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