Pork and bean me up – Photo!

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Ok, photo as promised! Eaten as leftovers tonight with couscous, spinach and natural yogurt YUM!

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Pork and Bean me up Scotty

So, it was my brother’s birthday in the week so I invited him and the rest of the family for dinner, the menu chosen of course by my wonderful brother.

He asked for my Pork & Bean casserole and The Londoners AMAZING slutty brownies (his housemates were very confused when he told them he couldn’t wait to have a slutty brownie at his sisters house…ahem)

Any who, it all got demolished before I could take any pics of the finished dishes, so you’re gonna have to use your imagination I’m afraid!

So, Pork and Bean me up, began its life as a recipe given to me by my FIL who is an incredible cook, I have made it my own and named it in tribute to him and his Scottish roots. Enjoy!

You will need…

600 grams Pork shldr steak-cubed

4 boneless chicken thighs cubed

1 pack diced pancetta

1-ring uncooked Chorizo

8 Spicy pork sausages

1 medium red onion sliced finely

2 medium hot chillies-chopped or put in whole (optional)

3 sprigs fresh thyme-leaves only

1 tin chopped tomato’s

1 jar roasted red pepper pasta sauce (or similar)

+/- 250mls chicken stock

1 tin butter beans

1 tin kidney beans

2 cloves chopped garlic

1 tbsp smoked paprika

Chopped parsley-good handful

Ready? Lets go

Preheat your oven to 150deg.

Get your casserole pot on a medium heat, add 2 or 3 good glugs of olive oil and add the chorizo and spicy pork sausages and cooked till lightly browned, remove and set aside leaving all those gorgeous orange juices in the pan. Fry the pancetta until its crispy and golden then remove.

Turn the heat down and add the onions and saute for about 10 mins till soft but not browned, making sure to scrape all the goodies stuck to your pan about. Chuck in the garlic and cook for a further 2 mins. Add the pork and chicken and cook for 2 mins or so mixing well and then put the pancetta back in. Pop your thyme, paprika and chillies if using and make sure you mix it well getting everything coated.

Pour in the tinned tomato’s and jar of red pepper sauce, add enough stock just to cover the meat, cover pot with the lid and place in the oven for about 1 hour till the pork is cooked and tender.

Remove the pot from the oven and add the chorizo, spicy sausages, butter and kidney beans, bring to a simmer for 5 – 10 mins to make sure the beans are cooked and the sausages are heated through. Add in your parsley stir well and serve straight from the pot!

I served mine with rice and Rosemary Roasties

Cube 6/8 potatoes with the skin still on

5/6 crushed cloves of garlic (skin on)

1 tbsp finely chopped fresh rosemary

whole lotta olive oil!

Put everything in your roasting tin, and give it a good ol’ mix, making sure every one of those cubes gets a good coating, bung in the oven for 40 mins until it’s a lovely crispy golden colour and ENJOY!

Rosemary Pots waiting to go in the oven

Rosemary Pots waiting to go in the oven

Slutty brownies, strawberries and clotted cream...

Slutty brownies, strawberries and clotted cream…

Mmmmmm

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Chorizio & Butternut Risotto – Here’s one I made earlier! This has sliced and ring chorizio in as that’s what I had in the fridge. Yum.

Butternut & Chorizio Rissoto

So, I have been bought 2 gorgeous little books in which to write down my fave recipes. They are lovely little books and such a fab idea…except my writing is beyond terrible, and then I thought “Why not blog them?”
Starting with my hubbies favourite and a complete comfort classic for me.
I love making risottos, it’s such an involved process but so soothing and therapeutic.
You Will Need:
Arborio rice…200g
Half a butternut (stalky bit is easier to chop) diced evenishly
Half a red onion, chopped finely
Half a ring of cooked chorizio
Butter
Olive oil
Paprika
Parmesan to serve
Stock – veg or chicken
Go!
Get the oven whacked up to about 180, put the butternut in a dish, sprinkle with olive oil and paprika and bung it in to roast. Should take no longer than 40mins, so start making the rissoto about half way through cooking.

Get the stock made, I usually use half chicken and half veggie stock mix about 2 pints, kept simmering on the hob while I’m making the rissoto as it cooks faster and more evenly when the liquid is added hot.
Once the butternut is half way through cooking, sling in a handful or so of the chopped chorizio so you get a lovely mix of textures in the finished dish.

Now you’re ready for the good bit – put your butter and a good few glugs of olive oil into a skillet type pan and once melted get the onions cooking, just before they go soft is when you want to add the rice.
Stir it all about to get the grains all coated and add about 2 ladles of stock and KEEP STIRRING!! The key is to get those grains giving up all their lovely starch so keep adding the stock, never allowing the rice to get completely dry and keep moving them around adding your stock a ladle at a time. It should take about 20mins to be ready, about 5 mins from the end add the remaining chorizio and when it’s all cooked through grab the butternut & chorizio mix from the oven and tip it in, juices and all and it will give the dish the most gorgeous orange glow, add your Parmesan on top, lashings of ground pepper and let it rest a few minutes before serving. Yum.
sometimes to change it up a bit and depending on what I have knocking about in the fridge you could roast some sweet potato with the butternut, or at the end before you let it rest stir through some Philly, I’ve tried the plain, garlic & herb and sweet chili all delish (Boursin also works a treat!)