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The Iron Camp Cook Halloween Challenge!
Penthesilea:
--- Quote from: Front-Ranger on October 17, 2012, 04:51:22 pm ---Hi all. I'm planning to bring in a special Halloween dish to work next week. I'd like it to include apricots. Also, one of the people in our office is diabetic and can't have sweets. Anyone have a recipe that would work? I'd be much obliged!
--- End quote ---
I have a terrific recipe with apricots! Don't know whether it works for your collegue though, it's heavy on the cream side. Maybe ask them beforehand.
The sauce has an orange-y color, so I think it would be nice for Halloween. :)
Schweidelende nach Elsässer Art
(Pork Loin D'Alsace)
The measurements are for 4 people.
1 pork loin
2 or 3 bananas (depends on the size)
1 small can mushrooms (0.8 lb) (you can use fresh ones, of course)
1 small can halved apricots in their juice (0.8lb) (these I really prefer from the can for this recipe. But you don't need the juice)
150g (0.3lb) grated cheese (I use Emmenthal, but think American cheese also works. You need a cheese that melts nicely)
For the sauce:
1/4L (8.33 fl oz) cream
3 good table spoons ketchup
3 good table spoons tomato purée (the thick one, from a tube, not the thin stuff from a carton)
salt, pepper curry, sugar (not much, only as a spice)
Butter a glass casserole dish. Cut loin in medallions and roast gently (it shouldn't be "done" through and through, just roasted from the outside). Put loin in casserole, add some salt and pepper.
Cut bananas in halves twice: once lengthwise, once in right angle (so you get 4 pieces out of each banana). Roast them gently.
Drain the apricots and cut them in half (so you have 1/4 apricots).
Roast the mushrooms gently.
Put everything on top of the loin in the casserole (casserole is not ready for the oven yet though. Time for the sauce now).
For the sauce: stir all ingedients until it has a viscid texture. If it's too thick, add some milk. Add salt, pepper, sugar and curry spice. Be generous with the curry.
Pour sauce over casserole and put grated cheese on top. Put the casserole in the oven for ca. 1/2 hour at 200°C (392°F)
Served best with Basmati rice.
Front-Ranger:
Wow, this does sound delicious. I'll bet my coworker could eat this because he takes cream in his coffee! Thank you so much, friend, for taking the time to write down this recipe...I can't wait to try it!
Penthesilea:
--- Quote from: Front-Ranger on October 18, 2012, 08:20:00 am ---Wow, this does sound delicious. I'll bet my coworker could eat this because he takes cream in his coffee! Thank you so much, friend, for taking the time to write down this recipe...I can't wait to try it!
--- End quote ---
Report back when you do. :)
Front-Ranger:
We're back!! Fire up your iron skillet friends!
Front-Ranger:
--- Quote from: southendmd on October 28, 2011, 06:09:46 pm ---Yes, Jeff, they were scrummy. I think they used a deep fryer, but you can approximate the taste. After rinsing them, slice them very thinly, then saute them in canola oil on very high heat. I add just a little cumin. Yum.
--- End quote ---
Thanks for the brussels sprouts recipe, Paul. Is it the cumin that makes them scrummin-y?
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