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| Joined: | Sat Mar 24th, 2007 |
| Location: | Bonn, Germany |
| Posts: | 508 |
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This combination is rather unusual and wasn't chosen on purpose; the wife and I rather wanted to try both dishes out. Both recipes are good for two persons.
Ingredients for the chickpea salad:
a can of chickpeas,
two or three celery stalks,
a bundle of spring onions,
a can of tuna,
a bell pepper,
vinegar, oil and honey for the vinaigrette.
Chop all ingredients, mix with the chickpeas and dressing, BAM! DONE!
The fillet stew is equally easy to make, but great for guests at this time of the year.
Ingredients are:
one medium pork fillet (300-400grams),
three shallots,
half a pound of fresh and ripe plums,
two fresh bay leaves,
a good glass of port,
400ml beef stock,
two tbs flour and beutral oil,
pasta of choice.
Start the pasta water. Trim and cube the fillet, turn it in a bit of flour. Cube the shallots and slice the plums:
Fry the meat in small portions in a pot, then salt and pepper it. Set it aside:
Sautee the shallots in the same pot, add the rest of the flour and stir. Add the meat, Port, stock, plums and bay leaves and let it braise at low heat for ten to 15 minutes:
Finish Line:
While the stew is braising, prepare the Pasta.
DONE!
Serve hot and enjoy:
