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Latvian Pork Chops (Karbonade)

Around the World for £4 or less took us to Latvia for “L” yesterday evening. The following is certainly not traditional, Sue though the recipe was a bit boring so she added her unique twist. We probably went over budget as well, but the Karbonade was a meal on its own without crispy frying the Pork and certainly without the giant Yorkshire pudding!

Ingredients:-

4 Pork Chops, cut into strips

Spring Cabbage, sliced

1 Carrot, cut into batons

2 Eggs

Oil for frying

Salt & Pepper to taste

2 tbsp of Butter / Margarine

1 Onion, chopped

Mushrooms, chopped

Single Cream

1 tbsp Lemon juice

2 tbsp Dill

Method:-

(1) Season the Pork with Salt & Pepper.

(2) Heat Oil on a medium heat.

(3) Put flour (We used Gluten Free) on a plate

(4) Beat the Eggs in a bowl.

(5) Dredge the Pork in flour and then Egg.

(6) Fly for 3 to 4 minutes until golden brown and set aside.

(7) Return the pan a medium heat, add Onions and cook until softened.

(8) Add chopped mushrooms, Carrot and Cabbage, stirring occasionally.

(9) Add Cream and cook for a further 2 minutes.

(10) Stir in the Lemon juice and Dill

(11) Season to taste with Salt and Pepper.

We served our Karbonade I a giant Yorkshire Pudding with the crispy fried Pork over the top. Traditional? I suspect not in the slightest!

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Details: Written by Tony Carson; Category: Recipes; Created: 08 March 2021

Salad Cream recipe

Probably not something most folk would consider making at home. But we were chatting the other evening and the chef at a pub I used to live at came up in conversation. He used to made his own version of Salad Cream for event buffets as he wasn’t a fan of the wholesale version. So into the kitchen we toddled!

Ingredients:-

Mayonnaise
White Wine Vinegar
Mustard powder
Castor Sugar

Mix and match the quantities to suit your taste.

Method:-

(1) Blend everything!

As this has a high acidity it will keep for quite some time in the fridge. Not much chance here though!

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