I'm not a great lover of stews but this really hit the spot for me. Although I did it earlier today, a few beers watching the footie and a couple of wines with the meal (and after) may have dulled my memory!
250 gram of cubed pork shoulder. Grind up cumin and coriander seeds, add paprika and turmeric, salt and pepper. Rub all over the meat and leave to marinade for a few hours.
About 6 dried apricot halves chopped.
2 cloves garlic chopped
1 onion sliced
A few sage leaves chopped
1 medium potato in small cubes
Flour the pork
I used a tagine as it seems to maintain a lovely moist low heat and softened the onions then added the garlic and apricots for a few minutes.
I removed this and then sauteed the pork for a few minutes before adding the potatoes, onions etc, a bay leaf and some chicken stock.
This was left to look after itself on a low simmer for 2 hours.
Lid removed and heat increased to take the liquid to required consistency.
Will be done again. (As I've included it here, I can remember what I did!!!)
I love cooking and don't tend to follow many recipes - however, I often forget how I've done things ( not that I mind as I like to mix the changes) and would like to refer back at times However, if anyone finds these recipes useful then I'd be pleased to hear from them
Sunday, 13 April 2014
Scotch eggs with chorizo
A few years ago I had a lovely Chideock Egg at The George Inn http://www.georgeinnchideock.co.uk/ at Chideock and it has stuck in my memory. It was described as a chorizo scotch egg.
The other day, I suddenly had a fancy for a scotch egg. Here is what developed.
For 2 people (3 eggs) OK, we were going to have one each but...
3 medium eggs. Put in a pan of cold water, just covering, bring to a light boil and simmer for 5 minutes. Remove the eggs into iced water. Sometime later, peel them. Much to my frustration, I have learnt that fresh eggs do not lend themselves to easy peeling.
I used 4 sausages ( approx 200gr?) which were red onion and sun ripened tomato but there must be lots of different varieties which could suit.
I finely chopped about 25 gram of chorizo finely chopped and mixed all together.
The rest is pretty standard as regards wrapping the mixture round the eggs ( use 2 layers of cling film to roll out the mixture), flour egg, wrap meat round, flour, egg and breadcrumb (breadcrumb 2x if you like but I found it good with 1 layer).
Deep fry at 170c for 7 minutes and ENJOY!!!
The other day, I suddenly had a fancy for a scotch egg. Here is what developed.
For 2 people (3 eggs) OK, we were going to have one each but...
3 medium eggs. Put in a pan of cold water, just covering, bring to a light boil and simmer for 5 minutes. Remove the eggs into iced water. Sometime later, peel them. Much to my frustration, I have learnt that fresh eggs do not lend themselves to easy peeling.
I used 4 sausages ( approx 200gr?) which were red onion and sun ripened tomato but there must be lots of different varieties which could suit.
I finely chopped about 25 gram of chorizo finely chopped and mixed all together.
The rest is pretty standard as regards wrapping the mixture round the eggs ( use 2 layers of cling film to roll out the mixture), flour egg, wrap meat round, flour, egg and breadcrumb (breadcrumb 2x if you like but I found it good with 1 layer).
Deep fry at 170c for 7 minutes and ENJOY!!!
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