Afelia (Braised Pork with Coriander)

Pork, potatoes and mushrooms flavored with crushed coriander seed.

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60 minutes Prep: 5 minutes Cook: 55 minutes
224 calories per serving view nutrition facts
4 servings suggest servings

Ingredients

750grams pork fillet leg, or loin
1/4cup butter
500grams potatoes new potatoes, peeled
250grams mushrooms small
1cup red wine
1x salt to taste
1x black pepper to taste, freshly ground
2teaspoons coriander seeds crushed

Directions

Cut pork into approximately 3 cm (1-1/4 inch) pieces leaving some fat on meat as this is desirable.

Heat half the butter in a heavy based pan and brown potatoes. Remove and keep aside.

Add remaining butter and brown pork on each side, push to side of pan.

Trim and clean mushrooms and fry quickly in pan next to meat. Stir to combine. Reduce heat to low.

Pour in wine, add salt and pepper to taste and place potatoes on top.

Sprinkle with coriander seeds, cover pan with lid and simmer over low heat for 45 minutes or until pork and potatoes are tender.

Serve with a tossed green salad.

* Source: The Complete Middle East Cookbook, by Tess Mallos * Typed for you by Karen Mintzias

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Ring of Coconut Fudge Cake

I used this recipe 25 years ago when it first came out. This has got to be one of the BEST recipes ever, when using the filling that goes along with this recipe. There was never a bite left on any plate when served to company or at a party. The fudge cake batter is nice and fudgy, keeping it moist and the filling is perfect;not too sweet or heavy or dense.