Balkan Poached Carp With Caraway Seeds Recipes

ROAST LOIN OF PORK WITH CARAWAY, LEMON AND GARLIC

Steps:

• Heat oven to 425 degrees. Set pork aside at room temperature. Using a mortar and pestle, crush garlic with 1 teaspoon salt to make a paste. Add (but do not crush) cloves, caraway, lemon juice, chili oil and black pepper to taste. Crumble in bay leaves, and mix well.
• Place pork loin rind-side down; there will be a groove running along its length where chops join with bone. Rub spiced garlic paste into groove. Rub any extra paste around pork, leaving rind dry. Coat bottom of a roasting pan with 1 tablespoon olive oil, and place onion disks in an overlapping line down length of pan. Place pork rind-side up on onion, and sprinkle lightly with salt.
• Roast pork for 1 1/2 hours. After 45 minutes of roasting, score apples around circumference, and if necessary, trim bottoms so they sit upright without wobbling. Arrange apples in roasting pan, and continue to cook everything together for 45 minutes.
• To serve, remove pan from heat and allow to rest for 10 minutes. Transfer pork to a carving board, and slice into chops. Serve each chop with a baked apple.

CZECH PORK WITH CARAWAY SEED

Steps:

• NOTE: Pork tenderloin (same as pork fillet) is the most tender part of the pig. If you use another cut of pork (loin, for example) you will need to cook it longer.
• Add 1 tablespoon oil to a Dutch oven (with a lid) and heat over medium heat. Add onions, turn heat to med low, and sauté until brown, about 10 minutes. Remove onions and set aside.
• Add another tablespoon oil and heat. Add the diced pork tenderloin and caraway seed and over med heat, sauté until the meat is nicely browned.
• Add the flour to the browned meat and continue to sauté for 2-3 more minutes. Add cooked onions back to the pot.
• Add the beef broth (my favorite is SAM'S beef bone broth that I buy at Walmart), salt and pepper. Stir well, turn to low-med, and cover with lid. Cook for about 50 minutes, stirring occasionally.
• Serve with rice or Czech dumplings. I like brown rice; see a foolproof cooking method here: https://www.justapinch.com/recipes/side/rice-side/brown-rice-cooking-method.html?r=1

POACHED FILLETS IN CARAWAY SAUCE

Steps:

• Heat the oil in a large deep skillet with a lid over medium heat, then add the onion, half the caraway seeds, and the chives. Cook until the onion softens, about 5 minutes, then add the stock and the other liquids; raise the heat to high and reduce by about half; this will take just a few minutes. Season with salt and pepper.
• Sprinkle the fillets with salt and pepper and the remaining caraway seeds. Lay the fillets in the liquid, cover, turn the heat to medium, and poach until the fillets are white and opaque throughout, about 5 minutes (the fish is done when it offers little resistance to a thin-bladed knife). Garnish with chives and serve immediately.