A typical Balkan taste for people with a hot temperament who are connoisseurs of the abundant choices on the table and are not concerned about calories. A very easy recipe. What matters are the spices.
Products for the mashed potatoes:
10 medium potatoes
120 g butter
200 ml of liquid cooking cream (I use high-fat)
black pepper to taste
nutmeg to taste
1 teaspoon salt or to taste
juice from 1 lemon
parsley to taste (it matches well), chopped
4-5 stalks of spring onion
Products for the spicy pork:
5 deboned pork neck steaks (if the slices are too thick, tenderize them using a hammer before marinating them);
1 cup white wine
½ teaspoon dry mustard
½ teaspoon coarsely crushed black pepper
2 teaspoons berbere
Boil the potatoes, peel the skin and mash them (not to complete pure mixture but having some pieces instead).
Put them in a pot at very low temperature; I quickly add the butter, the dry spices and the cream. Stir for seconds and remove from the hob. Add parsley, lemon juice and fresh onion, cut into circles. The side dish is ready.
Soak the steaks for several hours in the marinade of wine and dry spices. Put in the refrigerator. Then put them in the tray together with the marinade. Bake in a preheated oven at 200ᴼC.
I put the roasted steak on a canapé (how swanky this word is) made of potato mix.
Do not salt the meat because my berbere mix contains salt.
Steaks from the neck are greasy and do not need extra oil.
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