Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

Lars

Founding Member
Joined
Mar 9, 2011
Messages
2,038
Reaction score
8,375
Location
Denmark
I found some Iberico Presa at my local supermarket. It's a heavily marbled cut from the shoulder of the Iberico pig that can be cooked like a steak.
Cooked it 90 seconds each side and it came out medium rare. It's kind of weird to eat pork that rare, but it tasted great and was very tender.
Served it with chimichurri, roast spuds and red pepper puree.
IMG_3489.jpg

IMG_3493.jpg
 

valdim

Senior Member
Joined
Mar 20, 2020
Messages
653
Reaction score
547
Location
Bulgaria
I saw this week a recipe from Iran which as they said was the favourite for the Shakh (correct?) in 16th century...That made me curious.
So, me with collaboration with @Lars and his huge library found the recipe and I cooked it last night and today for lunch.
Beef, onion and 🧄, saffron, buffalo 🐃 yogurt, other spices, some nuts (not from the buffalo!), 4 hours in the oven...and here we go...beware Persians!
Ah, I forgot - the name is Motanjan.
 

Attachments

MarcelNL

professional blame taker
Joined
Feb 9, 2018
Messages
1,793
Reaction score
1,868
I found some Iberico Presa at my local supermarket. It's a heavily marbled cut from the shoulder of the Iberico pig that can be cooked like a steak.
Cooked it 90 seconds each side and it came out medium rare. It's kind of weird to eat pork that rare, but it tasted great and was very tender.
Served it with chimichurri, roast spuds and red pepper puree.
View attachment 160506
View attachment 160507
Iberico is SUPER if you find a good piece, I have some deboned shortrib in the freezer that I use for twice cooked pork (Siacuan). Only drawback is that you need twice the amount per person...
 

Lars

Founding Member
Joined
Mar 9, 2011
Messages
2,038
Reaction score
8,375
Location
Denmark
First attempt at making Lahmacun. With fresh tomato sauce and lamb braised with onion and allspice. Garnished with lemon, red onion, parsley and pul biber(turkish dried chili).
When it came out of the oven, I thought it looked a little too much like the frozen pizza's of my youth, but it was seriously yummy. The next time I will use more sauce and cook it at a higher temp to get more browning..
IMG_3496.jpg
 

Latest posts

Top