
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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