Meat on the captain's recipe with a photo yousee below - is hearty and tasty dish that love real men. When the sailors returned from a long voyage, their wives cooked meat is the captain's with potatoes and pork. This hearty homemade dishes since ancient times was considered a symbol of the hearth, hospitality and well-being.
By the way, many of the familiar recipe called meat in French. Whatever dish is not called, a baked potato with meat and cheese gourmets fond of many, not only in France.
To the usual potatoes and meat have becomea real delicacy, you need to follow a few rules. First, the ingredients were softer, potatoes should be boiled first, and the meat repel the culinary hammer. The more you discourage pork, the softer will be your pieces, they cooked quickly and will taste better. And secondly, the dish must be filled with special béchamel sauce, which you need to properly prepare without lumps according to the instructions. How to cook a classic bechamel sauce here.
Personally, I prefer to cook this delicacy nota large baking sheet and individual portions in a baking dish, which is then served on the table. So you can apply Captain's meat straight from the oven, still hot, not shifting on individual plates.
Ingredients for "Portion of pork in the captain's":
- 400 grams of pork;
- 4 medium potatoes;
- 1 medium onion;
- 50 g butter;
- 1 tbsp. Spoon flour;
- 1 cup milk;
- 100 g of any hard cheese;
- salt and pepper - to taste.
Recipe 'Portion of pork in the captain's ":
Peel the potatoes. Place it in a pot, cover with water and add salt.
Send your potatoes on the stove, boil for 15-20 minutes.
Then remove from heat, drain and let the potatoes cool.
Prepare bechamel sauce. Melt the butter in a small saucepan.
Gently add flour and stir with a whisk well.
When flour is slightly browned and appear white foam, pour into a saucepan cold milk, stirring constantly to avoid lumps formed.
Add the sauce a pinch of salt.
Continue to boil and stir until the mixture thickens. Then remove from heat ready béchamel.
Cut the potatoes into slices and onion into thin rings.
Cut the meat into pieces and repel their bit. You can split the pork into two large or several small portioned pieces - it will not affect the appearance and taste of a dish.
At the bottom of the baking dish lay out the bow.
Cover with a layer of onions meat.
Sprinkle with salt and spices to taste.
On top lay a layer of the meat of boiled potatoes.
Pour potatoes bechamel sauce.
Smooth out with a spoon.
On top of the sauce Put the grated cheese.
Send the form in the oven.
Bake the dish for 20-25 minutes at a temperature 200gr.S.
Ready treat, remove from the oven and serve hot.