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I have prepared spinach many times before and I always prepare it according to the same classic recipe that I knew. Today, however, I was more inventive and I thought of preparing it a little differently.

  • 400 gr frozen spinach
  • 200-300 gr pork
  • 2 onions
  • 100 gr broth
  • 100 ml white wine
  • salt
  • oregano
  • curry
  • basil
  • tarragon
  • parsley

Servings: 3

Preparation time: less than 60 minutes

RECIPE PREPARATION Spinach with pork:

I cut the pork into small and thin pieces to penetrate quickly. I put it in a pan in a little oil. After a little penetration I added wine and curry. In 5 minutes I added the chopped onion.

When the onion became soft I put the broth in the pan and then the spinach. I seasoned the mixture and let it boil for about 20-25 minutes.

Towards the end I added the chopped parsley.

Tips sites


Spinach prepared this way: in a frying pan, with wine, without flour sauce, it is much better than the one prepared in the classic way.


We served it with lemon.

Beat the 3 eggs with a whisk. Cut the onion and bell pepper into cubes. Heat a frying pan and put a tablespoon of oil inside. Add the pepper, cook it a little and soon add the onion. When they have hardened, add the spinach. Cook it for a few minutes and spread everything evenly in the pan. Put beaten eggs on top. Let them cook for a few minutes and place a plate on top. Pour this omelet on the plate, and then put it back in the pan to cook on the other side. After another 1 minute, take it out and leave it to cool.

Unwrap the pork tenderloin in half, lengthwise. Make some small notches in places but without cutting the meat at all. Put plastic wrap on top and beat lightly with a meat hammer. Season indoors with paprika, salt and pepper. Put 2 slices of bacon on top, interspersed. Roll the omelette and add it on top. Put two more slices of bacon on top. Roll the pork tenderloin tightly. Sprinkle it with a little olive oil and season it on the outside with salt and pepper.

Use a special string to cook to bind the muscle. You need about 1.5 m of string. I'll start by making a knot at one end, and from here look closely at how to proceed. When you're done, tie a knot at the other end and cut off the excess string. Roll the muscle in baking paper, then in aluminum foil. Put it in a tray with baking paper and put it in the preheated oven at 170 degrees. Leave it there for about an hour and a quarter, an hour and 20 minutes.

Take it out on a chopping board and let it rest for a while. With the tip of a sharp knife, gently untie the string. Crush the garlic cloves. Heat a pan in which you put the butter and a little oil to avoid burning the butter. Put the garlic and rosemary or thyme in the pan to flavor the oil. Add the pork tenderloin and color on each side. Remove the garlic when it has turned brown. Quench with white wine and let it reduce slightly.

Remove the muscle, leave it on the shredder for a few minutes and then cut 1.5 cm thick slices and serve it with pleasure.

Video: Pork curry with rayo saag

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