Thanks to the cook for all the food.
We were hungry
and the food was good.
Thank you, thank you:
After one night’s sleep
we can eat again.
Shiny days, warm evenings, gentle wind, fragrant garden and birdsong – summer. And, of course, all those great delicacies made outdoors as long as the weather stays beautiful. This time we had pork cutlets and vegetables in our Muurikka.
As said, repetition is the mother of learning: If your pan is new and you haven’t used it yet, clean it first by washing it with hot water and dry it. Wipe the pan with oil all over the top surface, but do not let the centre of the pan get covered by a thicker layer of fat or grease. Heat up the pan on your grill or open fire until the grease darkens and dries. If needed, repeat the treatment until the pan turns black.
PORTION: 2 servings
TIME TO MAKE: about 20 minutes
- 4 pork cutlets
- 3 potatoes
- 1 small broccoli
- ½ of a small zucchini
- 1 big red bell pepper
- 1 jalapeno
- 1 yellow onion
- salt, black pepper, paprika powder
You can marinate the pork cutlets if you want (as I do), but they can be fried also without and then spiced while baking with salt, black pepper, paprika powder and lemon juice.
- ½ dl olive oil
- 4 garlic cloves, minced
- ½ teaspoon of salt
- ¼ teaspoons of black pepper
- a handful of chopped fresh parsley
- 1-2 teaspoons of chopped fresh rosemary
If you want to marinate the cutlets, put them in the marinade and let them season for about three hours.
Cook the potatoes and let them cool before peeling and cutting.
Cut the onion, bell pepper and jalapeno and put into a small bowl.
Cut the broccoli, zucchini and potatoes and put into another bowl.
Build a roaring fire in your fire ring and let it burn down to a hot bed of coals. Place the Muurikka pan over the heat. Add a few sticks to the fire so that some flame licks the bottom of the pan.
Pour in a large splash of oil. When the oil starts smoking stir in the onion, bell pepperand jalapeno. Add some oil if needed and also add some sticks to keep the pan hot.
Let them simmer for about five minutes before adding potatoes, broccoli and zucchini. Season with salt, black pepper and paprika powder.
Add the cutlet in to the pan right after and bake for about few minutes on both sides (spice with salt, black pepper, paprika powder and lemon juice if you haven’t marinated them beforehand.
Always clean the pan right after use and while it is still warm. Pour water on to it, boil it up and clean with a spatula or a wire brush and finish with paper towels. You can also put a thin layer of cooking oil on the frying surface and spread it with paper towels.
Tags: barbeque barbegue BBQ grilling muurikka griddle pan pork cutlets vetetables in muurikka
3 thoughts on “Pork cutlets and vegetables baked in Muurikka pan”
Thank you! 😀
Leave the pigs alone
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