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    Home » main course

    creole stew

    27 February 2018 by toondebacker Leave a Comment

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    creole stew

    creole stew

    creole stew is one of my favourites that I made already back in 2007. The combination of pork tenderloin, simple sausages, olives and capers was very interesting and surprising. It is like creole, which can be understood as a mixture of local culture and foreign influences.

    Ingredients (4 persons):

    • 600 grams of pork tenderloin
    • about 200 grams of cocktail sausages
    • 30 grams of butter
    • one or two red bell peppers
    • one teaspoon of dried marjoram
    • freshly ground black pepper
    • one tablespoon of flour
    • three dl whipped cream
    • 100 grams of silver onions
    • 150 grams of black olives
    • 50 grams of pickles
    • a handful of capers

    Method:

    • Cut the pork tenderloin into slices of 1 cm thick
    • Also cut the cocktail sausages
    • cut the bell peppers into thin strips
    • finely chop the pickles
    • Heat the butter in a frying pan (or wok)
    • Bake the tenderloin and the cocktail sausages quickly on all sides
    • Stir in the peppers and marjoram
    • Add pepper (and / or salt) to taste
    • Sprinkle the flour over it, and stir everything well
    • Add the cream and bring to boil
    • Add onions, olives, caper and finely chopped pickles
    • Simmer the mixture for about 25 minutes

    You can eat it with pasta or rice. A strong red wine goes perfectly with it.

    I first published this recipe on my Dutch blog "gerechtenweb" back in 2017. I tis a classic ever since.

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    Toon
    Toon

    Hi, I'm Toon! A Belgian living in Berlin, Germany with an open mind to the world. And a cooking enthousiast. Especially open for new experiments and not so common recipes.

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