John Myers
Nga Metara Poaka me nga Tomato Roopu me nga Wedge Riwai
Ko nga metara poaka tino pai me te tomato tunu me te tunu rīwai me te pikitia me nga tohutohu ngawari.
- 2 piece Pork fillet about 800gr.
- 1 kilo Riwai
- 400 g tōmato Cocktail
- 4 Peka Rosemary hou
- Te tote, te pepa, te huka, te hinu oriwa + parai ngako
- Te taro + hupa huawhenua inamata
- He wera nga pepa wera
poro potato
- Put 3-4 tbsp olive oil in a large bowl. Season with salt, pepper, chopped rosemary, hot pink paprika and some breadcrumbs. Possibly also use some vegetable stock. Then peel about 800gr – 1 kilo of potatoes, cut into wedges and add to the olive oil mixture. Mix everything well, place on a baking sheet (lined with baking paper) and put in the oven. At around 200 ° 40-45min. to bake.
Nga metara tawai
- Tuatahi kia tika te whakamahana i te paraharaha. Tapahia nga metara poaka 2-3cm te matotoru mai i nga awhi. Katahi ka maka ki roto i te paraharaha wera. Paraitia nga metara ki ia taha mo te 1-2 meneti kia maoa. Whakanohia nga mētara me te kirikiri ki roto i te rihi tunu, katahi ka tauma ki te tote me te pepa!
tōmato tunutunu
- Put some olive oil in the same pan and add the cherry tomatoes. Salt & pepper the tomatoes and sprinkle with a little sugar – about 1-2 teaspoons! Fry the tomatoes around for approx. 1-2 minutes really hot – swirl the pan every now and then – and then pour the tomatoes over the medallions, including the gravy!
- Place a few more sprigs of rosemary in the tin and cover with aluminum foil. Pierce the foil several times and then put it in the oven. Leave in the oven at around 180-200 ° for 30-45 minutes. After about 20 minutes, cut the meat. If necessary, continue cooking – depending on the taste and thickness of the meat!
