A tasty and nourishing family meal, Rumanian Pork Bake combines pork, noodles, cheese and cream to make a mouth-watering dish. Serve with a tossed mixed salad and chilled lager.
4 oz. plus
1 tablespoon butter
6 spring onions , trimmed and finely chopped
2 garlic cloves, crushed
2 leeks, trimmed and finely chopped
2 lb. minced pork
1 tablespoon flour
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon fresh basil or
1 teaspoons dried basil
12 oz. thick noodles, cooked and drained
8 oz. Gruyere cheese, grated
4 eggs, lightly beaten
1 ½ oz. double cream
Preheat the oven to moderate 350 F (Gas Mark 4, 180 C).
With the tablespoon of butter, gener-ously grease a large ovenproof dish. Set aside.
In a large frying-pan, melt 2 ounces of the remaining butter over moderate heat. When the foam subsides, add the spring onions and garlic and cook for 3 to 4 minutes or until the spring onions are soft and translucent but not brown. Add the leeks and cook for 5 minutes. Stir in the pork and cook, stirring frequently, for 10 minutes or until the meat is evenly browned. Add the flour, half the salt, half the pepper and the basil and cook for a further 5 minutes, stirring constantly. Remove the pan from the heat.
In a medium-sized saucepan, melt the remaining butter over moderate heat. When the foam subsides, add the noodles and cheese and mix them together until the cheese melts. Remove the pan from the heat. Beat in the eggs and the remaining salt and pepper.
Place about one-third of the noodle mixture in the prepared dish. Cover the noodles with half the meat mixture. Con- m
A soft, sweet white bread made with sour cream eggs, Rumanian Sweet Bread tastes delicious with butter and home-made strawberry jam. tinue making layers of noodles and meat until all the ingredients are used up, ending with a layer of noodles. Pour over the cream.
Place the dish in the centre of the oven and bake for 20 minutes or until the top of the noodles is crisp and golden brown. Remove the dish from the oven. Serve immediately.