Classic recipes
Classic seasoned meat
Spiced meat is a real classic restaurant favorite: tender meat in a creamy, spicy sauce, gratinated with cheese and served hot out of the mold. Just the right thing as a starter or a hearty snack with toast and lemon.
Timing
- Preparation: approx. 20 minutes
- Cooking time meat: approx. 50-60 minutes
- Sauce and filling: approx. 15 minutes
- Baking: approx. 8-12 minutes at 220 °C top/bottom heat
- Total: approximately 1 hour 35 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 370 kcal
- Protein
- ≈ 35.6 g
- Carbohydrates
- ≈ 4.8 g
- Fat
- ≈ 22.7 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 1 onion · ≈ 100.0 g
- 1 tbsp butter · ≈ 13.65 g
- 1 tbsp flour · ≈ 10.0 g
- 1 tsp lemon juice · ≈ 5.0 g
- 250 ml cooking stock from the meat · ≈ 250 g · Assumed quantity / reference product
- 1 tsp Worcestershire sauce · ≈ 5.0 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 500 g pork shoulder or neck
- 1 onion
- 1 bay leaf
- 4 peppercorns
- 1 tbsp butter
- 1 tbsp flour
- 250 ml cooking stock from the meat
- 100 ml cream
- 1 tsp lemon juice
- 1 tsp Worcestershire sauce
- 1 pinch of nutmeg
- Salt
- pepper
- 120g grated cheese
- 4 heatproof ramekins
- To serve: lemon wedges
- To serve: extra Worcestershire sauce
- To serve: toast or white bread
Instructions
- Roughly dice the pork and cook in lightly salted water with the halved onion, bay leaf and peppercorns until soft. Depending on the meat, this takes about 50 to 60 minutes.
- Remove the meat from the stock, let it cool slightly and cut into small bite-sized cubes. Pour the cooking stock through a sieve and collect 250 ml of it.
- Melt the butter in a saucepan, stir in the flour and sauté briefly without letting it darken.
- Gradually pour in the cooking liquid and stir until smooth. Then incorporate cream, lemon juice, Worcestershire sauce and nutmeg.
- Simmer the sauce gently for 5 to 8 minutes until it becomes creamy. Season with salt and pepper.
- Add the meat to the sauce, bring to the boil and divide between the ramekins.
- Sprinkle with grated cheese and bake in a preheated oven at 220 °C top/bottom heat or under the grill for 8 to 12 minutes until the cheese is golden brown.
- Serve immediately hot with a lemon wedge, some Worcestershire sauce and toast.
