Pork tenderloin with potatoes and Hot Sauce South-Indian style

5 servings, about 30 min.
5 slices pork tenderloin, fried
3 tablespoons oil
1 small onion, cut into rings (you can use pickled onions) and fried
2 cloves garlic, grated
8-10 medium potatoes, boiled
salt, black pepper

Rimi pork tenderloin, Jaagumäe potato, Painküla rapeseed oil, Dimdini pickled onion and Paganamaa garlic were used in the preparation and decoration of this dish. It can be served with vegetable salad.


Frankfurters with rice and Tomatoes South-Indian style

rice: 8 servings, about 1.5 hours

450 ml of rice
1.2 l of water
50-100 ml oil (preferably sesame oil)
1 small onion, finely chopped
1 green chilli, finely chopped
1 large clove of garlic, finely chopped
1/2 teaspoon garam-masala or Santa-Maria rice seasoning
500-600 ml chicken broth (a cube can be used)
1/2 teaspoon salt

Wash the rice until the washing water is clear, then add the water and leave to stand for 30 minutes. Then strain and leave the rice on the sieve for another 20 minutes.
Heat the oil, preferably in a cast iron pot with a lid. Add onions. When the onion is slightly brown, add the drained rice, chilli, garlic, garam-masala and salt. Stir lightly for 3-4 minutes, add the broth and bring to a boil. Then put the lid on and heat on a very low heat for 25 min.
It can be served with vegetables, our Tomato South-Indian style or Spicy Tomato Varstu style.

Veski-Matt's gritty rice, Rakvere hot-dog frankfurters, Gloria sesame oil, Paganamaa garlic, Maggi chicken broth cube and Luunja cucumber were used to make and decorate the dish.
Rice recipe: Madhur Jaffrey.


Mutton pilaff with Spicy Salad West-Indian style

8 servings, about 1.5 hours

0.5 kg of rice
400 g of lamb or chicken fillets
100 ml of oil
2 medium tomatoes or 1 jar of crushed tomatoes in their own juice (400 g)
1 medium onion or 100 g pickled onions
1 medium-sized carrot
6-8 garlic cloves (marinated garlic can be used)
400-500 ml of water
salt, laurel, black pepper, spices

Wash the rice until the washing water is clear, then add 400 ml of water and leave to stand for 30 minutes.
Brown the pieces of meat (approx. 1x2 cm) by stirring with a small amount of oil, preferably in a cast iron pot with a lid. Add spices and salt to taste. Mix by adding finely halved onions and chopped carrots. Keep over medium heat until the onion starts to brown and the meat releases fat. Add rice with water (do not drain), add remaining water and oil, keep on low heat until rice is cooked. Stir and add water if necessary. Meanwhile, add finely chopped tomatoes and garlic cloves.
Pilaff was made and the dish was decorated with Veski-Matti red rice, New Zealand lamb hindquarters, Gloria sesame oil, Rimi crushed tomatoes, Paganamaa garlic, Java long pepper, Rimi marinated pawn pepper and green onions grown on the windowsill.
You can serve it also with our Spicy Tomato Varstu style and pickled vegetables.


Fried egg with green beans and Spicy Salad West-Indian style

1 serving, about 15 minutes
1 egg
u. 100 g frozen beans
3 tablespoons oil
salt, black pepper
This dish was prepared using Hortex frozen beans, Olivia rapeseed oil and the eggs of a good neighbour Pilvi's happy free-range chickens.
It can be served also with our Spicy Tomato Varstu style and vegetables.

Sandwich with our Paganamaa Rye Bread and Spicy Salad West-Indian style
Paganamaa Rye Bread and mini-tomatoes grown in the home garden, celery, chives and green onions were used in the preparation of this dish.