The weather gods were unable to make up their minds last week. It alternated between snow, rain and ice pellets coming down. On Tuesday, the sun showed up for a few hours, melted most of it and went down against a clear, pastel-coloured sky.
At the end of the week, Helsinki somewhat resembled a giant chocolate and cream slush puppy with the remaining few autumn leaves, mushrooms and berries acting as the coloured candy sprinkles. Then a burst waterpipe at Helsinki’s main station caused havoc, not only closing the station but causing major damage to shops and businesses.
We are waiting anxiously for heaps of snow. The x-country skis have been unpacked and prepared for many kilometres of enjoyment and sweat. One of few things that generate body heat out in the cold as well as turning the long winter and short dark days into fun.
Earlier today we went walking around the bay which is starting to freeze over. Much further, towards the island, a powerboat went by along an unfrozen passage. A minute later, it’s wake followed and filled the sky with the most amazing sound when it hit the ice. It sounded like a combination of tram wheels on a track in addition with the sound of a howling wind. The ice layer heaved a bit and large cracks appeared.
Looking out over the steely grey bay on Sunday, thoughts turned to hearty meals and wine in front of the fire. The perfect meal for the occasion was my pork chops with a mozzarella and mustard crust. It is one of my favourite meals and I have recently reworked and perfected it.
Braised Pork With A Mozzarella & Mustard Crust
Lean Pork fillet or chops
1 onion, chopped
Brown the pork and the onion in a little olive oil in a pan.
Then sprinkle with salt, pepper and 2-5ml dried sage (or to taste and depending on the amount of meat).
Make a mix of:
100 - 250ml vegetable stock (depending on amount of meat)
50 - 200ml white wine - you might as well use a good one, then you can sip on the rest while cooking.
2 Bay leaves
2 Bay leaves
Pour into the pan with the meat and onion.
Bring to boil, then lower heat and simmer over low heat till very tender (at least 45 minutes). You may need to top up the liquid during the cooking time.
In the meantime, make the crust.
Mix together:
4 Tablespoons rolled oats (or breadcrumbs)
2 Tablespoons finely chopped parsley
150 ml grated mozzarella cheese
1 Tablespoon wholegrain Dijon Mustard or a mustard of your choice (use less if you are using a stronger flavoured mustard)
If you are making lots of porkies and this is not enough – double the ingredients
Moisten the cheesy mix with about 50 ml of the juices in the pan to hold it together.
When tender, remove the pork from the pan and put on oven sheet or platter.
Keep simmering the gravy.
Top the pork with the crumb and cheese mix and grill till bubbly and golden.
Serve with the gravy (and wine, of course).
Finally, I spotted this inspiring meal, A Wintery Pasta from a link on the on the Limes & Lycopene site.
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