Afelia
06-01-2009, 12:44 PM
#1
Super Member
Thread Starter
Join Date: May 2009
Location: Norway
Posts: 1,509
This is a dish we ate (many times) during our 2 weeks in Cyprus.
Afelia
Pork cooked in red wine and crushed coriander seeds
• 2lbs (1kg) boned lean pork, cheaper cuts are good cut into pieces
• 1 glass (200ml) red wine
• 1-2 tablespoons coriander seeds, crushed coarsely, salt and lots of freshly ground black pepper I stick cinnamon
• 6 tablespoons sunflower or vegetable oil
1. Marinate the meat in the wine and spices for at least 4 hours, overnight if possible.
2. Lift the meat out of the marinade and dry on kitchen paper. Keep the marinade for later.
3. Heat the oil in a heavy-based casserole and brow the cubes of meat a few at a-time, until all are crisp and brown. Add more oil if necessary.
4. Wipe any excess oil from the pan and return all the meat. Pour over the marinade and enough cold water to just cover the meat. Cover the casserole with a lid and cook gently, either in the oven or on top for about 30 minutes or until the meat is tender. I do mine in the crock pot. The liquid doesn't reduce but I thicken it into heavenly gravy. I usually add lots of wine to the crock pot too.
5. Almost all of the liquid should have evaporated to leave a thick sauce. If necessary cook the afelia uncovered for a further 10 minutes to reduce excess liquid.
Afelia
Pork cooked in red wine and crushed coriander seeds
• 2lbs (1kg) boned lean pork, cheaper cuts are good cut into pieces
• 1 glass (200ml) red wine
• 1-2 tablespoons coriander seeds, crushed coarsely, salt and lots of freshly ground black pepper I stick cinnamon
• 6 tablespoons sunflower or vegetable oil
1. Marinate the meat in the wine and spices for at least 4 hours, overnight if possible.
2. Lift the meat out of the marinade and dry on kitchen paper. Keep the marinade for later.
3. Heat the oil in a heavy-based casserole and brow the cubes of meat a few at a-time, until all are crisp and brown. Add more oil if necessary.
4. Wipe any excess oil from the pan and return all the meat. Pour over the marinade and enough cold water to just cover the meat. Cover the casserole with a lid and cook gently, either in the oven or on top for about 30 minutes or until the meat is tender. I do mine in the crock pot. The liquid doesn't reduce but I thicken it into heavenly gravy. I usually add lots of wine to the crock pot too.
5. Almost all of the liquid should have evaporated to leave a thick sauce. If necessary cook the afelia uncovered for a further 10 minutes to reduce excess liquid.
06-11-2009, 04:58 PM
#6
Power Poster
Join Date: Jul 2007
Location: Out searching for some sunshine :-)
Posts: 58,856
The weather was cooler today so I decided to try this recipe...mmmm good! I cut back on the cinnamon, (my personal preference) and roasted some potatoes and carrots to go along with it. I will definently be making this again :D :D :D
06-14-2009, 08:46 AM
#7
Senior Member
Join Date: Jun 2009
Location: Oregon coast and Arizona desert
Posts: 467
I'm going to make this for sure. We are getting into cooking more with wine and other alcohals lately. My husband put a couple shots of Taquilla in a marinade for a steak and it was to die for. The flavor was incredible. Thanks for sharing.
06-14-2009, 10:02 AM
#8
Super Member
Thread Starter
Join Date: May 2009
Location: Norway
Posts: 1,509
a couple shots of Taquilla in a marinade for a steak...
I can hardly wait to get to the states to try this out! We don't have much steak here in Norway and what we have is outrageiously expensive :( But when I get to Lancaster, Pa in 2 weeks at my daughter's, you can get I'll give'em the tip. WOW! Thanks so much [quote]
I can hardly wait to get to the states to try this out! We don't have much steak here in Norway and what we have is outrageiously expensive :( But when I get to Lancaster, Pa in 2 weeks at my daughter's, you can get I'll give'em the tip. WOW! Thanks so much [quote]
