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Posts Tagged ‘pork’

Woah, it’s been quite a whilst since my last blog, and for that I can only apologise! You may have noticed last week that there were a few guest blogs, and I hope you enjoyed them, and I did plan to return to blogging on the Friday, but unfortunately fate was determined to get me to diet somehow, and I ended up with gastroenteritis, which meant from Wednesday-Saturday I spent all day in bed, crying with pain of my kidneys trying to get rid of the nasty bug that decided to stop me eating for three whole days!!! As I said, my body was determined to get me on some kind of diet, and restore a normal sleeping pattern, and decided illness was the way forward.

Now of course, that doesn’t excuse me for no blog posts this week, but to be honest, I was still nibbling at comfort food most of this week! After being so ill, going back to food is like learning to eat again, you’re not sure what you like, so you end up sticking to bland things. However, all is better now, and on Tuesday I received a comment on my blog from a lovely researcher at ITV on my “About Punkchef” page, asking me if I would like to apply for Britain’s Best Dish! Of course I would, I was born to be a star, sweetie darlings!! I may have a face for radio, but that’s not going to stop me trying to interfere with your reception, and hopefully soon my beaming fizzog will be staring at people all across the country, so apologies in advance!

So after speaking to the people on the telephone, I had to decide what recipe I should use, should it be one I’ve already shared on the blog, the chicken and leek pie?, the mint and white chocolate mousse?, or should I do my as of yet, undocumented Chilli Con Carne? A recipe which I’ve been developing for quite some time, each time I make it I add something different, just to enhance it. “Yes!” I exclaimed, whilst sat alone in my room, to nobody, “I shall make the chilli”.

My audition is tomorrow, so please feel free to leave good luck comments. Here is the recipe, and I would like to point out, that even though it has a wide amount of spices, particularly chillies, it is not too spicy, my opinion on Chilli Con Carne, is that it’s an earthy dish first, and a spicy dish second!! The emphasis, for me, is on earthy flavours.

The Best? Chilli Con Carne

Ingredients :

  • 1kg pork mince
  • 2 cooking chorizo sausages, diced
  • 1 large spanish onion, diced
  • 3 cloves garlic, minced
  • 1 and 1/2 chipotle chillies, finely chopped, or tbsp dried chipotle flakes
  • 3tbsp cumin
  • 2tbsp chilli powder
  • 1tbsp smoked sweet paprika
  • 6 slices of pickled jalapeños, finely chopped
  • 1 large fresh green chilli, finely chopped (seeds removed)
  • 1 tin good quality chopped tomatoes
  • 1 tin pinto beans
  • 200ml red wine (I suggest something Spanish or Chilean, I used a Tempranillo, but a Rioja would also work brilliantly)
  • handful fresh coriander
  • 90%+ cocoa solids, dark chocolate
  • zest of 2 limes, juice of 1 lime
  • salt
  • pepper
  • corn or vegetable oil

Method :

  1. Add the chorizo sausage to a pan, and fry in a little vegetable oil to release spices and fats in the sausage, strain and reserve chorizo.
  2. Add the onion to the flavoured oil, and sweat over a low heat, until they have reduced to half their original volume.
  3. Add the minced garlic to the onions, and the paprika, and continue to sweat for another 10 minutes.
  4. Once the onion is thoroughly cooked, add the chipotle chilli, and increase the heat, and fry off for a couple of minutes.
  5. Add the cumin and chilli powder to the onions, and fry until the spice catches the back of your throat when you breath in the aromas. This is how you know the dried spices have cooked.
  6. Return the chorizo to the onion and spice mixture, followed by the fresh chilli and jalapeños, and continue to cook over a high heat.
  7. Add the pork mince, and stir until browned, then add the wine, and leave the alcohol to cook off for a few minutes.
  8. Once the wine has cooked off, add a tin of chopped tomatoes, and a tin of pinto beans, and stir through.
  9. Chop the coriander and stir into the chilli, check for seasoning, adding salt and pepper.
  10. Grate 2-3 pieces of high quality, high cocoa percentage, dark chocolate into the chilli and allow to melt into the chilli.
  11. Finally, add the juice of a lime, and zest of 2 limes, check for seasoning once again (as the chocolate may contain a little sugar, which you may wish to combat with a little extra salt), and leave overnight, as this allows the flavours to mature.
  12. Serve with long grain rice, perhaps with some wild rice added to it.

As I said earlier in my blog, my recipe for chilli con carne focuses on the earthy flavours of cumin, and paprika, and good wine and chocolate, and although it does have a chilli kick, it’s not the main focus of the recipe. I know a lot of people claim to have “The best recipe for chilli con carne EVER”, but for a lot of people who make this claim, it’s just a synonym for “the most needlessly spicy recipe for chilli con carne EVER, where you won’t be able to taste anything else for days as your sensitive taste buds will have been rendered useless due to obscene amounts of capsicum”… and if you think I’m talking about your chilli con carne recipe here… I probably am.

Finally, I would like to add a MASSIVE, HUUUUGE “THANK YOU!!” to the very wonderful Paul Farley, the head chef at Hero Burrito, for donating me a can of chipotle chillies for my recipe, when Morrison’s decided that now would be a great time to stop selling them, which is a ball ache for me, as chipotle is a key ingredient in my recipe, and without it I would have been up a creek without a paddle! So go to their restaurant, or order a takeaway, and mention that you heard of them through me (even if you didn’t!! lol) and tell them I say thank you, again!!!

Hero Burrito : http://www.facebook.com/#!/group.php?gid=145411818243&ref=ts

Anyway, wish me luck for tomorrow!!

Kris.

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Yes!! That’s what I’m having for tea tonight, no, I’m not eating the popular rock band, Weezer (see video above!), but I thought I would make a Mexican style meal of pork and beans! I love Weezer, they’re a great band… y’know, I don’t really know where I’m going with this… I’m half watching The Simpsons, half eating nachos, with jalapeños and a lime and tequila salsa, whilst half writing this blog post,… although at this point, The Great British Menu is about to start, so now I will be half watching that. I don’t know if that puts me at 2 wholes, or 1 and a half. I did fail maths at school, though… at this point, I’m going to live blog… though.

Righto, that’s the liveblog done… now for some recipe goodness!!

Mexican Pork Shnitzel, with Pinto Bean Chilli

Ingredients :

For the pork shnitzel

  • Pork shoulder steaks
  • Stale bread, crust removed
  • Cumin seeds
  • Coriander seeds
  • Smoked sweet paprika
  • Dried chilli flakes
  • Salt
  • Pepper
  • Plain flour
  • Egg

For the Pinto Bean Chilli

  • 2 tins of Pinto beans
  • 1 large onion
  • Chopped tomatoes
  • Tomato puree
  • Fresh red chilli, chopped finely (seeds removed if you wish)
  • Pickled jalapeños, chopped
  • Chilli powder
  • Ground cumin
  • Smoked sweet paprika
  • Dried coriander
  • Zest and juice of one lime
  • Salt
  • Pepper

Method :

  1. The first thing which needs doing, is to bash out the pork steak so it is thinner (therefore cooks quicker!), do this by laying it between two sheets of cling film and give it a good whack with something heavy. Imagine it’s your enemy’s face.
  2. Leave the pork in a fridge, so that it remains firm.
  3. At this point, begin work on the pinto bean chilli. Finely chop an onion and gently fry in a pan.
  4. Once softened, add the cumin, paprika, and chilli powder and fry out the spices until the fumes catch the back of your throat.
  5. Add the red chilli and jalapeños to the onions and spices.
  6. Add some tomato puree, and mix thoroughly into a paste consistency
  7. Add the chopped tomatoes, and mix through.
  8. Then add the pinto beans, add salt and pepper, and leave to gently simmer.
  9. Blitz the bread in a magimix until it is breadcrumbs.
  10. Gently crush all the spices in a pestle and mortar, and mix through the breadcrumbs.
  11. Dust the steak with flour, and then into an egg wash, and then in the breadcrumbs, making sure it is well coated.
  12. Fry the shnitzel in a little vegetable oil until golden brown and cooked through (remember, pork should never be overcooked!!! it can be slightly translucent in the centre)
  13. Add the zest and juice of the lime to the chilli before serving.

Pork and Beans, Mexican style

Pork and Beans, Mexican style

Look, I even did that cheffy thing, where you cut it in half, and then lay one half on top of the other! Move over Heston!!

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Now, those of you who have been tolerating my irregular postings for a while will remember about 2 weeks ago, I posted a recipe for braised pork cheeks. Well. I’ve only gone and done it again, except this time, I’ve done a different variant on it… after writing up that recipe, I thought… “I bet that’d be good with a nice cider, too”. So I actually did it!

And you know what, it was nice! And this one, well… it’s a little more posh (interesting, the oxymoronic qualities of the word “posh”… nothing that claims to be “posh” is what you would consider “posh”… if you get where I’m coming from?. Like in Preston, there is a laundrette called “Posh Wosh” [sic]. I doubt there’s much “posh” about a laundrette… anyway, I digress…) So here is the recipe, for pork cheeks braised in cider…

Pork Cheeks Braised in Cider

Serves 2

Ingredients :

  • 6 pork cheeks
  • 1 large onion
  • 1 red bell pepper, sliced
  • 10 Chanetnay carrots, peeled and trimmed
  • 1 clove of garlic, minced
  • 1 bottle of dry cider
  • Plain Flour
  • Salt
  • Pepper
  • Saffron

(yeah, saffron, the second most expensive product in the world, beaten only by racing horse semen,.. which I must stress, isn’t a cooking ingredient!)

Method :

  1. Slice the onion into large pieces, and sweat in a large heavy bottomed pan with some vegetable oil.
  2. Add the minced garlic, Chanetnay carrots, and red pepper, and continue to sweat for a further 5 minutes.
  3. Transfer the veg to a bowl.
  4. Mix the flour and salt and pepper, and use to give the pork cheeks a light dusting.
  5. Using the same pan, fry the pork cheeks in some fresh oil, until browned and sealed.
  6. Return the veg to the pan, and then add the cider. I used a huge bottle, so I had enough to drink afterwards, so I only had to use half of it. At this stage, I suggest you eye ball it (no, not the process of taking alcohol through the eye, I’m talking about guessing measurements, you piss head!)
  7. Take a few strands of saffron, and a pinch of salt, and grind in a mortar and pestle, and add to the pan. Also add a few pure strands if you’re feeling extravagant (I was!).
  8. Simmer for about 20 minutes, and then as before, put into an oven proof pot, and transfer to the oven at around 150 degrees Celsius/Gas Mark 4 for around 2 hours.
  9. If the cider hasn’t reduced by much, you can use a buerre manié to thicken it to a more gravy like consistency. Just remember to cook the flour out, before beginning to whisk, otherwise the gravy will have a slightly cloying texture.

It was tasty, if a huuuuge portion

I served mine in a large Yorkshire pudding, and yes. I cheated, and used an Aunt Delia’s Bessie’s Yorkshire Pudding… why? Because I’m lazy. I’ll be honest. Plus, I’m on my own, if I was cooking for company, I’d probably pull my finger out of my arse and make Yorkies myself. But fuck it. Masterchef was on!Yeah, it was good

Anyway, now I finish this blog post, kick back with a cup of coffee and a Bendick’s “Bittermint”, it’s well good. 95% cocoa solids, so lovely rich, mouth filling bitter flavour, with a hugely strong peppermint flavour filling. Good for an indulgent treat… now then, where’s my free chocolates for singing your praises, Bendick’s?

Cheerio!!

P.S. Thanks to Nairn for accepting my offer of a number for his Random Eats blog, he ended up with Sicillian-style Pesto Pasta, not a bad choice really, if I do say so myself!

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Yes, this blog is going to be entirely about everyones favourite malnourished Transylvanian poptart twins (what, their wikipedia still says they are signed onto a record label?!?, what?!?… mind you, the record label doesn’t have a wikipedia entry, and if you don’t have a wikipedia entry, you may aswell not exist, eh?… shit… someone quickly go make me a page!!).

Ok, I lied when I said it would be about The Cheeky Girls (they do need a sandwich, though!). The following blog post contains a recipe for pork cheeks, cooked in ale. Hooray!

I love cheaper cuts of meat, they tend to have much more flavour, I don’t really understand why we live in a world, where people pay more money for the less flavourful cuts of meat, just because it’s easier to cut and eat. I don’t want things to change, though. I like being able to get tasty meat for dirt cheap! It just puzzles me. People won’t eat offal, and I want to know why. It’s perfectly good. Anyway, before I go on a rant about why people don’t eat offal, I’ll just get on a post the recipe.

Braised Pork Cheeks

(Serves 3)

Ingredients :

  • 9 Pork Cheeks
  • 1 Large Onion
  • 2 Large Carrots
  • 2 Cloves of Garlic
  • 1 Bottle of Dark Ale (I used J.W. Lees, “Brewer’s Dark”, a CAMRA gold award winner)
  • Plain Flour
  • Salt and Pepper

Method :

  1. Slice the onion into large pieces (this is a rustic, hearty dish, you don’t need it chopped to fine), and leave to sweat in a large, heavy bottomed pan with some vegetable oil.
  2. Once onion is sweated, finely mince the garlic and add, stir in, and turn the heat up a little so the onion begins to take on some colour.
  3. Season a plate of flour with salt and pepper, and roll the pork cheeks in this, making sure they are covered with a light dusting.
  4. Take the onions and garlic out of the pan and put to the side in a bowl.
  5. Sear the pork cheeks in the pan on a moderate to high heat.
  6. Add the onions back into the pan.
  7. Slice the carrots (not to thinly) and add them to the pan.
  8. Add the bottle of beer, and bring to the boil. Once brought to the boil, turn it off and put a lid on the pan.
  9. If the pan is ovenproof, put it into the oven, if not, put the cheeks, onions, carrot and beer stewy goodness into an ovenproof pot with a lid, at around 150degrees C.
  10. Leave to gently cook for about 2 hours.
  11. Best served with mashed potato (with a tablespoon of wholegrain mustard mixed through it) and curly kale.

It’s easily one of the best things I’ve eaten this week, and the pork cheek is so full of flavour, and just melts in your mouth!!

Bon Appetit…

lol. As if I would really finish a blog off on something as cliched as “Bon Appetit”… how about this.

Enjoy eating, omnomnomnomnom. Yeah, that’ll do

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