Appetizer with cold roast and meat paste

Appetizer with cold roast and meat spread

Who doesn't love a savory appetizer that delights the eyes and indulges the taste buds? This appetizer with cold roast and meat spread is not only an excellent choice for a festive meal but also a recipe full of culinary history, bringing together diverse traditions and flavors. The star of this dish is the pork chop, which, after being well-cooked, becomes a versatile ingredient for creating a delicious spread.

Preparation time: 30 minutes
Cooking time: 70 minutes (40 minutes in a pressure cooker)
Total time: 1 hour and 40 minutes
Servings: 4

Ingredients:
- 750 g pork chop
- 6 Kapia peppers (red and yellow)
- 2 boiled eggs
- 1-2 carrots
- 50 ml oil
- 2 tablespoons olive oil
- 20 g boiled and smoked bacon (or ham)
- 50 g butter or margarine
- 1 tomato
- 50 g black olives
- a few sprigs of dill, parsley, thyme
- salt, pepper, paprika, thyme
- 1 mushroom or chicken stock cube

For the sweet and sour spicy sauce:
- 1 tablespoon mustard
- 1 egg yolk
- 20 ml oil
- salt, pepper
- 1 teaspoon sugar
- juice from 1/2 lemon
- 1-2 tablespoons vinegar (optional)
- 2 tablespoons sour cream (12% fat or yogurt)

Preparation:

1. Preparing the pork chop:
Start by thoroughly cleaning the pork chop. Season it on all sides with salt, pepper, paprika, and thyme. These spices will not only provide a special taste but will also add a rich aroma to the meat.

2. Frying the chop:
In a pot or pressure cooker, add 50 ml of oil and heat it. Then, fry the whole chop, ensuring it browns evenly on all sides. This step is essential to seal in the juices of the meat and give it a tender texture.

3. Boiling:
After the chop has browned, add 500 ml of hot water, slices of carrot, a mushroom or chicken stock cube, and a few strips of red pepper. Cover the pot and simmer on low heat for 70 minutes (or 40 minutes in a pressure cooker). During boiling, turn the chop from side to side 1-2 times, ensuring the liquid doesn’t run out. This will ensure even cooking and tender meat.

4. Cooling the chop:
When the chop is well-cooked and tender, let it cool slightly, then slice it very thinly. These slices will form the base of your appetizer.

5. Preparing the meat spread:
From a few slices of chop (about 100 g), finely chop the pieces, add the boiled and smoked bacon, a boiled egg, melted butter or margarine, salt, pepper, paprika, and olive oil. Use a blender to homogenize the mixture. Add a few small cubes of red pepper and chopped parsley for added texture and color.

6. Filling the peppers:
Clean the Kapia peppers from the stems and seeds and fill them with the meat spread. Use the remaining spread to fill 1-2 red peppers, along with the remaining boiled egg. Place the stuffed peppers in a container and refrigerate for about an hour, so the spread firms up.

7. Arranging the appetizer:
Once the peppers have cooled and the spread has firmed up, slice the Kapia peppers into 7-8 mm thick slices. Arrange them on a platter, along with the slices of cold roast. You can leave one pepper (or a tomato) whole for a more interesting appearance. Decorate the platter with strips of roast, olives, strips of red pepper, sprigs of parsley, slices of carrot, and 1-2 slices of lemon. Drizzle everything with a few tablespoons of the leftover sauce from the roast for added flavor.

8. Preparing the sweet and sour spicy sauce:
In a small bowl, add the mustard, egg yolk, salt, pepper, and sugar. Mix well with a whisk, then gradually add the oil while continuing to mix. Incorporate the lemon juice (or vinegar, if you prefer) and sour cream, mixing them well. This sauce will add a note of freshness and a pleasant contrast to the cold roast.

9. Serving:
Place the sauce in a sauceboat and serve it alongside the appetizer. This dish pairs perfectly with a fresh green salad or a refreshing drink, such as a dry white wine or a mint lemonade.

Helpful tip:
If you want to add a personal touch, you can experiment with various spices or herbs, such as basil or oregano, in the meat spread. Additionally, for a heartier dish, you can also add some ground nuts or seeds to the meat mixture.

Nutritional benefits:
This appetizer is rich in protein due to the pork chop and eggs, while the Kapia peppers provide a generous supply of vitamins, especially vitamin C. Moreover, the use of olive oil and fresh vegetables contributes to a healthy diet.

Frequently asked questions:
1. Can I use other types of meat?
Yes, you can experiment with chicken or beef, but the cooking time may vary.
2. How can I store the appetizer for longer?
This dish can be stored in the refrigerator in an airtight container for 2-3 days.
3. Can I make the sauce in advance?
Yes, the sauce can be prepared a few days ahead and stored in the refrigerator.

This appetizer with cold roast and meat spread is perfect for any occasion, from parties to festive meals, bringing a touch of elegance and refinement. Enjoy your meal!

 Ingredients: For 4 people: 750 g pork chop, 6 red and yellow Kapia peppers, 2 eggs, 1-2 carrots, 50 ml oil, 2 tablespoons olive oil, 20 g boiled and smoked bacon (or ham), 50 g butter or margarine, 1 tomato, 50 g black olives, a few sprigs of dill, parsley, green thyme, salt, pepper, paprika, thyme, 1 mushroom or chicken concentrate for the sweet-sour spicy sauce: 1 tablespoon mustard, 1 egg yolk, 20 ml oil, salt, pepper, 1 teaspoon sugar, juice from 1/2 lemon, 1-2 tablespoons vinegar optional, 2 tablespoons sour cream (12% fat or yogurt)