Sunday, 5 October 2008


One of my favourite Greek dishes. Ideally the meat should be prepared and marinated overnight in the fridge.

Ingredients:-Pork fillet – cut into cubes
1 lemon
2 heaped teaspoons coriander seeds
3 tablespoons Olive Oil
1 clove Garlic – crushed
½ pint (275ml) dry white wine
Black Pepper – freshly milled
Green Salad

Put the pork in a shallow dish and sprinkle with salt and freshly milled black pepper. Pour the oil over the meat and then the juice of the lemon. Then pour over 2 tablespoons of dry white wine. Crush the coriander seeds (in a mortar and pestle – it’s a about time you used it for something). Sprinkle the coriander seeds and crushed garlic over the meat and stir the ingredients together. Cover with a (clean) tea towel and leave overnight in the fridge.

Make a green salad and put the rice on to boil.

Melt oil in a large frying pan and when its nearly hot add the marinated pork and cook over a medium heat. Keep turning them over and when browned add the rest of the white wine. Let it bubble for about ten minutes and reduce to s syrupy consistency.

Serve the pork with the rice and a green salad.

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