Meats Archive

Shredded pork and onions meat pie

Posted 07/09/2011 By Francois

Shredded pork and onions meat pie (part 1)

Production: 8 – Serving
Preparation: 15 Minutes
Cooking: 8 Hours

Here’s a delicious juicy and full of flavor meat pie.
The use of meat from pork shank requires a bit more preparation time but makes it very inexpensive. Cooking shanks is done effortlessly in a slow cooker (crock pot). This slow cooking will allow the meat to become very tender and juicy.
Once cooked and broken down in pieces, the meat can be kept several days in the refrigerator or even frozen for future use.

Note: This meat, very tender, although thin, is tasty in a salad or sandwich.

Shredded pork and onions meat pie

This first part describes the steps for the preparation of the pork meat.

Pork shank – [4]
Chicken broth  – [1 cup]  (250 ml.)
Laurel leafs – [4]
Mustard Seeds – [1 tablespoon]  (15 ml.)
Crushed Red Pepper – [1 tablespoon]  (15 ml.)
Celery – [1 cup]  (250 ml.)
Onions (medium) – [1 cup]  (250 ml.)
Carrot – [1 cup]  (250 ml.)
Salt – [1 tablespoon]  (15 ml.)
Coarsely ground black pepper  – [1 tablespoon]  (15 ml.)

1- Coarsely chop the vegetables.
2- Place all ingredients in a slow cooker or a large duch oven pot.
3- Heat to reach the boiling point.
4- Reduce heat to minimum power.
5- Simmer for a minimum of 6 hours.
6- Remove from heat and let cool slowly on the counter.
7- Remove the shanks and refrigerate for 6-10 hours.
8- Remove the meat from the bones and shred by hand into small pieces.


Shredded pork and onions meat pie (part 2)

Production: 8 – Serving
Preparation: 45 Minutes
Cooking: 60 Minutes

In this second stage, we will use the pork meat that have been previously cooked.

The meat pie filling consists of two main elements; pork shank meat and a simple onions and apples stew. We add some potatoes and a good aromatic pepper (wild Madagascar pepper) for the final touch of flavor.

Delicious with some steamed green vegetable (beans, broccoli or Brussels sprouts) or a nice crispy salad

Shredded pork and onions meat pie 2
Pork shank meat – [4 cups]  (1 L.)
Onions (large) – [4]
Apples – [4]
Potatoes – [4]
Chicken broth  – [1 cup]  (250 ml.)
wild Madagascar  pepper (Voatsiperifery) – [2 tablespoons]  (30 ml.)
Salt – [1 tablespoon]  (15 ml.)
Dried thyme – [1 tablespoon]  (15 ml.)
Lemon juice  – [3 tablespoons]  (45 ml.)
Pie crust – [4]
Olive oil – [3 tablespoons]  (45 ml.)

1- Cut the onions into large sections.
2- Cut the potatoes into small cubes and set aside in water.
3- Cut the apples into small cubes and set aside in the lemon juice.
4- In a large pot, heat olive oil.
5- Add the onions, apples and bay leaves. Cook over medium heat 5 minutes, stirring regularly.
6- Add the chicken broth.
7- Grind the Madagascar pepper (or any other good quality pepper). Add to the pot.
8- Add the pork, potatoes and all other spices and herbs.
9- Cook over medium heat about 10 minutes (until the potatoes are half cooked).
10- Pour into pie shell and cover with paste.
11- Bake at 375F (190C) for 60 minutes.

Easy Veal Stew (blanquette)

Posted 06/09/2011 By Edith

Easy Veal Stew (blanquette)

Production: 4 – Serving
Preparation: 15 Minutes
Cooking: 60 Minutes

A very easy to make delicacy. The veal stew is a classic recipe that exists in several versions.
Ours is simple and produces a very tasty dish.

The only real challenge in achieving this recipe is in the finale stirring of the sauce (step 13).
Vigorous stirring is required with a good whip and you must remove the sauce from the heat as soon as the desired texture as been obtained.

Veal stew with vegetables

Veal meat (cubes) – [1 lbs.]  (454 g.)
Butter – [1 tablespoon]  (15 ml.)
Olive oil – [2 tablespoons]  (30 ml.)
Garlic cloves – [2]
Carrots – [2]
Leek – [1]
Onion (medium) – [1]
Chicken broth  – [1 cup]  (250 ml.)
White Wine – [3/4 cup]  (190 ml.)
35% Cream – [1/2 cup]  (125 ml.)
Eggs – [2]
Flour (all purpose) – [2 tablespoons]  (30 ml.)
Dried thyme – [1 teaspoon]  (5 ml.)
Oregano – [1 teaspoon]  (5 ml.)
Dried Herbs – [1 teaspoon]  (5 ml.)
Laurel leafs – [2]
Choped Parsley – [2 tablespoons]  (30 ml.)
Cloves – [4]
Salt & Pepper to taste

1- Cut the carrots and leeks into slices. Peel the onion and stung with the 4 cloves.
2- In a saucepan, melt butter in oil and brown veal cubes on high heat for 3-4 minutes.
3- Salt and pepper lightly. Add garlic and dried herbs (thyme, oregano, herbs, bay leaf).
4- Reduce heat to medium and cook 2 minutes, stirring constantly.
5- Add the flour and cook 2 minutes, stirring.
6- Deglaze with the wine and broth.
7- Add the sliced ​​carrots and leeks as well as the onion.
8- Cover and simmer 45 minutes over medium heat.
9- Remove the veal cubes and keep warm.
10- Strain the cooking liquid and reserve the vegetables (discard the bay leaves and onion).
11- Pour the juice into the pan and reduce over high heat for 3-4 minutes.
12- In a bowl, whip the cream and egg yolks (the whites will not be used).
13- Pour in the broth, stirring vigorously and constantly until thickened.
14- Coat the veal cubes with the sauce and serve with vegetables.