PORK FRIKASE

Frikase is a Greek dish cooked with pork and celery (some prefer chicken and romaine lettuce) and then swirled with a lip smacking egg-lemon creamy-tangy sauce. When my mother made this meal she cooked it in the pressure cooker and it was ready in 40 minutes and it was so delicious. My personal favourite part was the Avgolemono Sauce (egg-lemon sauce) that I would soak up with bread or home cooked hot chips. She also served it with sardines as the flavours just go well together (I now regret looking at this image, not adding the sardines on the side… Seriously good food). Anyway, because many of you may not have a pressure cooker I made this in a wide base pot. You definitely need a wide base pot for the celery to sit in and the pork to lay in a single layer on top of the celery. Now I know some may think pork rashes are too fatty but it's not like you cook this often, right? You can use a leaner pork cut but it will need to be simmered for double the time. Alternatively you can use chicken thigh or drumstick pieces if you do not enjoy eating pork. The best thing about this meal is that it is a fantastic way to use up that bunch of celery you bought earlier this week that is still sitting at the back of the fridge! Enjoy.

6 pork rashes seasoned well

1 bunch celery washed, strings peeled off and cut into 2 inch pieces

1 large onion thinly sliced

1 tbs finely chopped dill

3 tbs olive oil + extra to fry pork

1 egg

Juice of 1-2 lemons

Sea salt and pepper

2 tsp corn flour

1. Fry the pork rashes in a pan in batches with some olive oil until both sides are browned.

2. Add to the wide base pot the onion and celery and cook for 4-5 minutes stirring occasionally. Season with sea salt and pepper. Then add boiling water until all the celery is covered.

3. Lay the pork rashes on top of the celery in a single layer. Add dill.

4. Bring to boil and then reduce heat to simmer. Cover the pot and simmer for 45 minutes or until the celery has softened.

5. To make the avgolemono sauce take a soup ladle and scoop out the remaining liquid as much as possible. Set it aside. Place egg in a deep bowl and whisk (preferably use an electric beater). Slowly add the lemon juice then corn flour and finally the liquid collected in a slow and steady stream whilst whisking continuously.

6. Return sauce to the pot and pour all over. Turn on heat again and warm but DO NOT bring to boil. Serve hot. Enjoy.

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