Paprika and Vinegar Roast Pork, Chorizo Paella

Spanish stylee...

Ingredients


Pork Hock (or any other meaty pork joint)
Paprika
Sugar
White wine vinegar
Thyme
Bay leaves
Soy sauce
Olive oil
Lemon

Chorizo
Bell Peppers
Onion
Paella rice
White wine
Vegetable stock
Saffron
Lemon


Method


Mix the spices and liquids from the first list, and smear over the seasoned pork after rubbing it with lemon. Throw on some thyme and bay leaves. Leave to marinate for 1 day.

Set the oven to a fairly low temperature. Brown the pig in a very hot pan, before transferring to oven to cook slowly.

Fry the diced chorizo and strips of pepper, then remove from pan. In the same pan, fry some diced onion. After a while, add the rice and stir. Throw in some white wine, and let it soak and sizzle.

Return the chorizo to the rice pan, and add the stock (roughly 250ml rice - 500ml stock). Mix in the saffron. Season. Layer the peppers on top. Cover with foil, and cook in the oven for about 25 minutes, or cook on the hob. Leave it rest, covered, for about 10 minutes before serving.

Garnish the paella with lemon and parsley. Wine is essential with this dish!

Pork Chop with Caper Butter Sauce

Meaty

Ingredients


Pork chop
Butter
Lemon
Capers
Thyme

Method


Pork chops often need a good beating to be tenderised. Do that, then season generously.

Get a pan of butter frying on a low heat. Add the pork chop. Turn it once after about 5 minutes, depending on the size of your chop. When it has been satisfactorily cooked, transfer it to a hot plate.

Melt some fresh butter, then add some capers. Squeeze in some lemon. Finally, add the herbs. Drizzle over the pork chop, and serve with something like carrots.

Pork Liver Pate

A simple pate, easy to make, and tasty.

Ingredients:

Pork livers

Milk

Butter

Brandy

Cream (optional)

Method:

Soak the pork livers in milk. Heat a load of butter to quite hot. Remove livers from milk and fry in butter (medium). Put a heap more of butter, cream (optional) and pork livers with the melted butter into a blender, season, and mix heartily. Burn off the alcohol from the brandy and add to the mix. Blend again.

Press the mix through a sieve into a bowl. This smooths it out and a grainy, solid waste will be left behind. Refrigerate for 30 minutes. Melt some more butter and pour over top of refrigerated pate. Leave it for 4 hours.

Pork Tenderloin Pastry Pie, Portobello Mushrooms with Apple

Hefty, pastry, pork, mushrooms, flavour. Bo!

Ingredients:

Flour 180g

Butter 100g

Water

Pork loin

Rosemary

Thyme

Portobello mushrooms

Apple

Brandy

Stock

Cream/Creme fraiche

Cabbage

Method:

Mix the flour in with the butter until it is fine. Add water a little at a time. Make a nice ball of dough. Refrigerate.

Marinate the pork loin with rosemary and thyme. Add plenty of salt and pepper before frying butter for a few minutes on each side.

Brush the pastry with a beaten egg. Put the loin in the pastry. Wrap the pastry around it. Put in the oven at about 180 for 45 minutes.

Slice the portobellos. Fry in butter with plenty of pepper. Add the apple (cubed). Add some brandy until alcohol burns off. Add stock (I used mushroom jus from the rehydrated portobellos). Add some cream.

Steam a few cabbage leaves for a few minutes. Eat!