Spanish Pork Stew Recipe

Spanish Pork Stew Recipe

This Spanish pork stew is served as tapas in a lot of the bars I frequent in Southern Spain, each place has their own variation, so I thought I would share my version with you. It really reminds me of those cooler evenings in Spain watching the sun go down with a beer and being handed a plate of this…wonderful! This is easy to make and great value too as we will use pork shoulder steaks, a good marbling of fat means this is a really tasty yet cheap cut of meat. This stew has bags of flavour thanks to sweet smoked paprika power which has a rich, deep and warming taste. It is a real exotic spice which is really useful to have in the kitchen cupboard. Serves 2 Ingredients 5-600G x Pork shoulder steaks 1 x Large onion 1x Large green pepper 2 x Cloves of garlic, crushed 2 x Teaspoons of sweet smoked paprika 1 x Teaspoon red or white wine vinegar or cider vinegar 1 x Level teaspoon of sea salt ½ x Teaspoon of white pepper 3 x Tablespoons olive oil 2 x Tablespoons plain white flour Method Preheat your oven to 160C (320F or Gas Mark 3) First quarter your onion and pepper then slice medium to thin. Add the olive oil to a frying pan and place on the hob on a low heat. Add the sliced onion and peppers and slowly sauté until soft. When done add them to a lidded casserole dish. Chunk up your pork steaks into pieces about 1 inch (2.5cm) square. Toss the pieces of meat in the flour,...
Chorizo and Potato Recipe

Chorizo and Potato Recipe

This Spanish chorizo and potato recipe is just so easy you have no excuse not to invite it into your kitchen. It has both the flavour and colour of summer, the bright, rich taste will have you dreaming of your summer holidays. The Spanish are a bit like the British in their cooking, it’s all about keeping it simple and letting the great flavours of the ingredients shine through. In the UK some cafes serve potatoes fried in bacon fat with their fry ups. What they are doing here is using that bacon as a seasoning. This is what we will be doing here, but taking it to a whole new level! Chorizo is wonderfully salty, spicy, smoky and porky…that’s right sounds like the best seasoning in the world doesn’t it, and it might just be. Not just a great standalone lunch or supper, it’s also a great side dish. When you next get to do a BBQ make this and serve it with some plain BBQ chicken or pork, you will impress your guests and give them a proper meal to remember. Usually I would give you an idea of how many the recipe will serve. Not this time though. Chorizo comes in various sizes and weights, with this recipe that simply doesn’t matter. Make as much or as little as you want. Ingredients Approximate equal quantities of: Chorizo Potato (Any will do, although a firmer type of potato is better) Onion That’s it. No oil, salt, pepper or anything else is required. Imagine knocking this up when camping or at a festival, you will be a hero!...
A Pinch of Salt

A Pinch of Salt

I was thinking to myself the other day just how amazing salt is. We take it for granted and even use it to grit icy roads, but it has to be the only true essential ingredient found in every kitchen on the planet. A flavour enhancer par excellence it literally makes everything taste better, except maybe fruit and cream cakes I’ll take that, but you get my drift. It must be the most ancient seasoning in human history, even our cave dwelling ancestors would have known to sprinkle a little salt on their catch of the day. Imagine even earlier when the first humans emerged they lived by the coast, giving them access to as much salt as they could ever want. Nowadays we seem to fear salt, and with good reason. It known to increase blood pressure and that’s not too good for the old ticker. We do however need it to live, but its other trick is nothing less than miraculous. Quite simply it’s a flavour enhancer with no flavour of its own, therefore everything it touches becomes deeper in flavour and more delicious. You get so many varieties these days compared to back in the day when it was table salt only. Like most I use sea salt, as it has a more gentle approach than table salt. I would recommend good quality sea salt to anyone as a must have. So what about the pinch of salt (or sometimes just salt) us cooks tell you to add to a dish. Well it’s down to personal taste but the general rule seems to be a ‘pinch’...
Why does the Meat Pie taste so good?

Why does the Meat Pie taste so good?

What is I with junk food that makes it so appealing? I’m not just talking about those international fast food chains which the term junk food is most associated with, I mean low quality products that you cook at home…like the meat pie. Let’s take the humble meat pie. Pies and pasties have been enjoyed by all throughout the ages, but they do end to have more of an association with the ‘working classes’, pie and mash shops, the miners Cornish pasty, meet pie and chips from the local chippy, pie on the stands at a football match, etc. This means they were never meant to be a luxury food more a way to make something delicious from cheap cuts of meat. Strange that now we would rather seek out a ‘better’ version of the classic pie, free range, organic, high meat content, gluten free, lower fat or snappier brand. The thing about the pie is that it is comfort food. A hot and tasty convenience food which contains something you can’t simply make better…memories. That’s right it’s the taste of those old low quality pies that you hold dear to your heart. Like an old friend, reliable and always there. I popped down to my local supermarket and picked up the cheapest mince beef and onion pie I could find. For just 60p (on offer) I had my prize! I must admit I haven’t eaten a pie like this in quite some time, but I was surprised at my air of excitement as the aroma wafted from the oven…a bit like finding an old childhood toy…great memories. It...
Baxter’s Hearty Soup Review

Baxter’s Hearty Soup Review

Although like the rest of the UK I’m very familiar with the brand, I hadn’t tried any of Baxter’s Hearty Soup before. So when Baxter’s got in touch with me to sample a selection from the range, and taking into consideration the weather, I jumped at the chance. Yes at this time of year as the dark, cold and damp take over, I think I’m right in saying we all like to have a stock of tinned soups in the store cupboard for a quick warming lunch or even as a snack. With a long shelf life and super convenience it’s no wonder canned products have been with us for over a century and it doesn’t look like they are going to leave us anytime soon. Baxter’s Hearty Soup range has been around for a while, sold as a little more chunky and substantial than the regular kind, they sort of fill a gap between soup and stew. Containing 2 to 3 portions of your 5-a-day it’s more of a meal in a can. So what did I think of the flavours I got to try? Read on! Chicken & Country Vegetable It was a pleasant surprise to find the chunky vegetables that had good bite and texture, not like a lot of soups which have hunks of  veggies that instantly turn to mush in your mouth. It was pleasant tasting but the chicken flavour seemed to be lost somewhere. Even though the ingredients don’t mention tomato I could swear I got that flavour coming through. Whatever it was something was knocking the balance out of kilter. Tuscan Style...
Empanada – The Spanish for Pasty

Empanada – The Spanish for Pasty

As you know I have been living in Spain for the last couple of years and one thing I realised I was missing was the fish empanada (Empanada de Atún), a flavoursome pasty like creation available at every good bakery. It’s a lunchtime favourite for me when in Spain, quick and easy when on the hop. Being back in Blighty and having a lunchtime hankering for one I decided to create one that could stand up to any of the traditional versions I had tried before. Looking online at recipes it appeared they have the basic ingredients right, but none of the recipes I found were technically correct based on my extensive experience. You see just throwing the ingredients in to a pastry envelope just won’t cut it for me. Also I wanted to put my twist on this classic bringing a British touch to this Spanish classic. I have options for the old school style but try it my way…trust me it’s good 🙂 This delicious snack is best prepared with a little time, so get your aprons on, prepare to get a little messy and let’s get on with my recipe. You’re gonna love it! Empanada de ‘addock Serves 3 Ingredients 180g x Fresh Smoked Haddock* 1 x Medium Onion 1 x Medium Green Bell Pepper** 3 x Regular Fresh Tomatoes 1 x Teaspoon Smoked Paprika 2 x Tablespoons Good Olive Oil 1 x Good Pinch of Sea Salt 1 x Good Pinch of Black Pepper 1 x Pack of Shortcrust Pastry 1 x Egg * You can use any white fish or tuna fresh or canned (the...