Baked meat with Greek yogurt and cheese
4 servings
90 minutes
Baked meat with Greek yogurt and cheese is the embodiment of flavor harmony, combining the tenderness of pork neck, the spiciness of yogurt sauce with horseradish and mustard, and the creaminess of melted cheese. This signature dish blends European gastronomic traditions with a modern culinary approach. Marinating the meat with onions makes it juicy, while baking it with potatoes and aromatic herbs fills it with Provencal aromas. The final touch is blue cheese and mozzarella that turn the crust into a true delight. This dish is perfect for a cozy family dinner or festive gathering, highlighting the richness of flavors and the beauty of simple ingredients.
1
Wrap the meat in plastic wrap and pound it.
- Pork neck (collar): 2 pieces
2
Chop the onion into small pieces, crush it in your hands to release the juice, and add it to the meat. Let it marinate for 15-20 minutes.
- Onion: 2 pieces
- Pork neck (collar): 2 pieces
3
While the meat is marinating and the oven is heating to 180 degrees, prepare the sauce. Add a spoon of horseradish, mustard, finely chopped basil, and garlic to Greek yogurt. Mix everything together.
- Greek yoghurt: 150 g
- Horseradish: to taste
- Mustard: 20 g
- Basil: 1 sprig
- Garlic: 1 clove
4
Slice the potatoes. Add salt, pepper, 1 tablespoon of olive oil, and Provençal herbs. Mix well.
- Potato: 4 pieces
- Blue cheese: 15 g
- Olive oil: 2 tablespoons
- Herbes de Provence: 1 tablespoon
5
Salt and pepper the meat. Place onions on foil or baking paper as a 'pillow' for the meat. Arrange potatoes on the sides and cover the meat with sauce. Sprinkle everything with cheese on top.
- Onion: 2 pieces
- Potato: 4 pieces
- Greek yoghurt: 150 g
- Blue cheese: 15 g
- Mozzarella cheese: 15 g
6
Send the meat to the oven for 50 minutes.
- Pork neck (collar): 2 pieces
7
Add tomatoes to the meat and place in the oven on fan mode for just 10 minutes.
- Potato: 4 pieces
8
