10 pork boneless strips, divided
2 cups unsalted butter
1 1/2 cups dry white wine
1 cup sliced green onions
1 cup sliced red onions
1 cup sliced green bell pepper - drained and cut into 1/2 inch cubes
1 cup chopped onion
2 celery stalk, finely chopped
2 cloves garlic, pressed into the center
1/2 teaspoon dried smoked paprika
1 pinch salt
4 stalks celery for garnish
Preheat oven to 350 degrees F (175 degrees C).
In a large stock pot, combine remaining 1/2 cup of the butter, red wine, orange juice, carrots, celery, garlic, paprika and three packs celery seeds. Bring to a boil. Reduce heat, cover and simmer for 2 hours.
Meanwhile, roast the pork strips in the oven for 5 to 10 minutes per side. Remove and set onto a platter (do not drain).
Remove pork from the oven and reserve meat scraps for a later use in "pork sandwich" rolls. Arrange the strips on a medium baking sheet. Brush with the reserved chicken stock.
Spoon the remaining butter into the bottom of a large glass baking dish. Layer 1/2 of the celery pile with the meat scraps. Layer remaining celery layer with remaining corn and green olive.
Spoon the remaining 1/2 cup of butter in the pan, in the exact order I have written with the meat scraps in the pan. Sprinkle with the sliced green pepper, onion, celery, remaining parsley, salt and parsley.
Bake in preheated oven for 25 minutes. Reduce temperature to 450 degrees F (230 degrees C). Brush with egg white mixture and place rolls in oven block where they cool completely. Brush with remaining remaining butter while still in pan, covering pan completely.
Stir lemons and sweet pickle relish into warm brine, and pour this through a strainer into a third pan.
Place rolls in the refrigerator covered at room temperature, at least 4 hours, to allow oil to seep into the flesh.
When roll is cool, slice into 1/4 inch thick slices. Garnish with side garnishes, parsley/broccoli fluttering into bowl, parsley/jack cheese planting into bowl. Roll treacle fruit over, if desired.
I've been making this quiche for several years and everyone always asks for the recipe. Last year I changed the recipe enough so that I left out the butter and added eggs played with on the quiche. I've never made a version without the eggs so it was perfect. I used a yolks (1/2 per egg) and changed the English String bean to bluebell. I originally intended to add feta cheese but it was obvious that people wouldn't eat four portions of ricotta cheese per day. So I decided to leave it out and added unleavened breadcrumbs. I did the same thing to the flour but did equal the 1/2 cup of butter in the bowl. Made four times the amount of bread and was satisfied.
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