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Meat-Stuffed Potatoes

ingredients for 4 people 4 medium potatoes. 200g ground meat (beef, chicken, or pork). 1 onion. 2 garlic cloves. 2 hard-boiled eggs. 150cc cognac and rancio wine. salt. freshly ground black pepper. extra virgin olive oil. you'll also need: 2 tablespoons chopped parsley. 120cc extra virgin olive oil. grated cheese (something creamy that melts well). preparation Start by boiling the potatoes — scrubbed clean but with their skins on — in salted boiling water for about 30 minutes. Check that they're cooked through, then let them cool right there in the cooking water. Once they're cool enough to handle, peel them and carefully hollow them out. You want to keep the potato shells intact, so take your time here... Take the scooped-out potato flesh and mash it smooth with a fork. Set this aside for now. In a small bowl, mix the chopped parsley with the 120cc of olive oil. Set that aside too. Now, in a deep skillet with a good glug of hot oil, brow...

Pork Tenderloin with Five Peppercorns

 


ingredients

for 4 to 5 people
  • 2 pork tenderloins (cut into fillets about 1.5 cm thick).
  • 2 onions.
  • 1/2 leek (white part only).
  • 180 cc brandy (or cognac).
  • 300 cc evaporated milk (I use Ideal brand).
  • 1 tablespoon whole peppercorns (use a mix of five different peppers if you can find them).
  • salt.
  • extra virgin olive oil.

to serve alongside:

  • mushrooms.

 

preparation

Start by frying the whole mushrooms in a pan with a bit of oil. Set them aside when they're done.
Now, lightly cook the pork fillets on a very hot griddle with just a few drops of oil.
Take them off the heat right away so they don't overcook, and set them aside too.
Next, dice up the onions and leek...

Sauté them in a pan with 2 tablespoons of oil.
Once the vegetables start turning translucent, toss in the peppercorns and the brandy. Let the alcohol cook off a bit.
Then pour in the evaporated milk and add the pork slices.
When it starts bubbling gently, take it off the heat and serve right away with those mushrooms on the side...

Enjoy!

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