| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| | Vegetable cooking spray |
| 1/2 Teelöffel | Anise seed |
| 1 Tasse | onion finely chopped |
| 1/2 Tasse | Port wine **Or** other sweet red wine |
| 1/2 Tasse | Prunes; pitted and chopped |
| 1 Esslöffel | dijon mustard |
| 3/4 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 2 x ca. 30 g | Pumpernickel bread slices; torn |
| 1 1/2 x ca. 450 g | Lean ground pork |
|
Preheat oven to 375F.
Coat a small saucepan with cooking spray, and place over medium heat until hot. Add anise seeds; sauté 1 minute. Add onion; sauté 3 minutes or until tender. Add wine and prunes; bring to a boil. Cook 3 minutes, stirring occasionally.
Combine prune mixture, mustard, salt, pepper and bread in a large bowl; toss well to moisten bread. Let mixture cool slightly.
Crumble pork over prune mixture and stir just until blended. Pack pork mixture into a 9 x 4-inch loaf pan coated with cooking spray. Bake for 1 hour or until meat loaf reaches 160F. Let stand in pan 10 minutes. Remove from pan, cut into 16 slices.
for. Here are my substitutions. It called for: I used: Anise seed Fennel seed Pumpernickel Dry Italian bread I had some lean pork loin strips normally used for stir-fry, and ground them in the Cuisinart. The loaf was a bit crumbly. Next time I'll include an egg, or EggBeaters.
|
|
Anmerkungen zum Rezept:
keine |
