Kassler with Orange Rosemary Cover - Kassler med apelsin- och rosmarintäcke

KASSLER WITH ORANGE ROSEMARY COVER

Kassler med apelsin- och rosmarintäcke

Serves approx 4

1 onion

1.2 cup long-grained rice

2.4 cup vegetable bouillon

8.8 oz frozen vegetable mix

of green peas, corn and red bell pepper

(a Swedish favorite) or some other mix

you like

1.1 lb kassler (boneless, warm-smoked

loin of pork)

Sauce:

2 tablespoons butter or margarine

3 tablespoons flour

1.2 cups water

1 vegetable bouillon cube

0.4 cup cream

0.4 cup fresh orange juice

fresh juice from 1 lemon

½ teaspoon rosemary

salt, pepper

grated cheese

Preheat oven to 437F.

Peel and chop the onion and sauté until tender and glossy in some butter without coloring. Add rice and continue cooking for a few minutes. Add bouillon and boil for about 20 minutes. Add the vegetables after about 15 minutes.

Spread out the rice in a greased, oven-proof pan. Slice the kassler and top the rice with that. 

Heat up butter and flour for the sauce. Dilute with water, cream and fresh fruit juices. Crumble the bouillon cube and simmer the sauce for 3 to 5 minutes. Flavor to taste with salt, pepper and crumbled dried rosemary.

Pour the sauce over the kassler and bake in the middle of the oven for about 15 to 20 minutes or until the cheese is nicely colored and everything heated through.

Enjoy!

Bella