Pan Fried Pork With Celeriac Potato Cakes 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 PORK WITH MUSHROOM AND SHERRY SAUCE



Pan-Fried Pork With Mushroom and Sherry Sauce image

Serve this impressive pork dish and everybody will think you've been slaving in the kitchen for hours. So easy to make yet this creamy, mustardy pork would be ideal for a mid-week dinner party with friends. Serve with broccoli and new potatoes or pasta.

Provided by English_Rose

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless pork loin chops
2 tablespoons sunflower oil
1 onion, chopped
8 ounces mushrooms, thinly sliced
2 tablespoons sherry wine or 2 tablespoons apple juice
1 tablespoon whole grain mustard
7/8 cup creme fraiche

Steps:

  • Cut the pork into thin slices horizontally to make thin steaks (escalopes).
  • Heat half the oil in a large frying pan and fry the onions and mushrooms until tender.
  • Remove from the pan and set aside.
  • Add the remaining oil and fry the pork for 3-4 minutes on each side until browned.
  • Return the onions and mushrooms to the pan, along with sherry or apple juice, mustard and crème fraîche.
  • Simmer for 5 minutes, or until pork is cooked.
  • Serve with broccoli and new potatoes or pasta.

Nutrition Facts : Calories 297.3, Fat 26.4, SaturatedFat 12.9, Cholesterol 71.3, Sodium 67.3, Carbohydrate 7.4, Fiber 1.1, Sugar 2.6, Protein 3.2

FRIED MASHED POTATO CAKES



Fried Mashed Potato Cakes image

Fried mashed potato patties. Yummy!

Provided by Vinniemama

Categories     Side Dish     Vegetables

Time 20m

Yield 6

Number Of Ingredients 5

1 cup leftover mashed potatoes, cooled
1 egg
2 ½ tablespoons all-purpose flour
¼ teaspoon salt
1 tablespoon vegetable oil, or as needed

Steps:

  • Mix mashed potatoes, egg, flour, and salt together in a bowl.
  • Heat a thin layer of vegetable oil in a frying pan. Drop large spoonfuls of the potato mixture into the frying pan. Flatten into a patties as you flip; cook until browned on both sides, 6 to 7 minutes per cake. Repeat with remaining potato mixture.

Nutrition Facts : Calories 72.9 calories, Carbohydrate 8.7 g, Cholesterol 31.7 mg, Fat 3.3 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 214.3 mg, Sugar 0.6 g

PANKO CRUSTED MASHED POTATO CAKES



Panko Crusted Mashed Potato Cakes image

Kikkoman Panko Bread Crumbs make a crispy crust for these pan fried mashed potato cakes.

Provided by Kikkoman

Categories     Trusted Brands: Recipes and Tips     Kikkoman

Yield 8

Number Of Ingredients 7

2 cups chilled mashed potatoes
2 eggs, slightly beaten, (separate bowls)
2 tablespoons chopped onion
½ tablespoon black pepper
½ cup flour for dredging
1 cup Kikkoman Panko Bread Crumbs
3 tablespoons vegetable oil for pan frying

Steps:

  • In a medium bowl, combine potatoes, one egg, onion and black pepper. Divide potato mixture into 8 equal portions. Use your hands to form 1/2 inch thick patties. Dredge patties in flour, then in egg and coat with Panko Bread Crumbs. Meanwhile heat vegetable oil in a large skillet over medium high heat. Add potato patties to the hot oil. Cook until well browned, turn with a spatula and brown on the other side.

Nutrition Facts : Calories 163.5 calories, Carbohydrate 22.3 g, Cholesterol 46.5 mg, Fat 6.6 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 1.2 g, Sodium 40.4 mg, Sugar 0.6 g

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

GREEK SHEET PAN SALMON AND ASPARAGUS



Greek Sheet Pan Salmon and Asparagus image

This Greek-inspired one-pan meal is simple to make and perfect for busy weeknights. Guests will love this too! Serve with a side of rice, if desired. I prefer to use thick center-cut pieces of salmon, as they tend to remain more moist.

Provided by France C

Categories     Sheet Pan Dinners

Time 25m

Yield 4

Number Of Ingredients 8

1 ½ pounds salmon fillet
½ teaspoon garlic salt
1 pound fresh asparagus, trimmed
3 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons Greek seasoning
¼ cup crumbled feta cheese
2 tablespoons Kalamata olives, pitted and finely chopped

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Cut salmon into 4 even pieces and place in the middle of the prepared sheet pan. Sprinkle with garlic salt. Scatter asparagus around salmon.
  • Stir together olive oil, lemon juice, and Greek seasoning in a small bowl. Combine feta cheese and olives in a second bowl.
  • Brush half the oil mixture over salmon and drizzle the remainder over the asparagus.
  • Bake in the preheated oven until salmon easily flakes with a fork, 12 to 15 minutes, depending on thickness of the salmon. Sprinkle salmon with feta mixture during the last 5 minutes of cooking.

Nutrition Facts : Calories 475.6 calories, Carbohydrate 6.6 g, Cholesterol 114.5 mg, Fat 32.6 g, Fiber 2.6 g, Protein 38.8 g, SaturatedFat 7.6 g, Sodium 778.9 mg

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