27 Mar

Pork with tordylium apulum, rosemary and feta cheese

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Revision as of 07:58, 27 March 2013
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File:Pork with tordylium apulum, rosemary and feta 05.JPG|the baking paper is tied to form pouches

File:Pork with tordylium apulum, rosemary and feta 05.JPG|the baking paper is tied to form pouches

File:Pork with tordylium apulum, rosemary and feta 06.JPG|pouches wrapped in aluminum foil and baked at 160 degrees Celsius for 2 and a half hours

File:Pork with tordylium apulum, rosemary and feta 06.JPG|pouches wrapped in aluminum foil and baked at 160 degrees Celsius for 2 and a half hours
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File:Pork with tordylium apulum, rosemary and feta 07.JPG|pouches are unwrapped and opened. Can be served with the baking paper, as the juices are aromatic and perfect for pouring on top of side-dish (e.g. rice)
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File:Pork with tordylium apulum 08.JPG|pouches are unwrapped and opened. Can be served with the baking paper, as the juices are aromatic and perfect for pouring on top of side-dish (e.g. rice)

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File:Pork with tordylium apulum 09.JPG|alternatively, a small hole is made in the bottom of the pouch and the juices are poured directly on side-dish.

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File:Pork with tordylium apulum 10.JPG|serving suggestion

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