Stewed Pigtails With Pepita Seasoning #2/Cola De Cerdo Con Sazón De Pepita #2

Hello all!! Like the previous post, Time To Make Lemonade, which details the onward struggle to turn Mariposaoro into a known and viable business; I have come up with how to showcase using my Pepita Seasoning on foods. rather than using it as a sandwich filling and dip. In this recipe, I am using my Pepita Seasoning #2 with pigtails, stewed with a few aromatics and served over rice. Oxtail could be a good substitute, but add the seasoning  in the last hour of cooking time, unless using a pressure cooker like I have for this recipe.

INGREDIENTS

Around 1.5kgs Of Pigtails/Oxtails, washed in lemon juice and water and drained.

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Cumin, Ground Ginger, Pimenton Dulce, Tomato Paste,Pepita Seasoning, and Ground Pimento.

1/2 a Jar of Pepita Seasoning #2-This is a vegan friendly seasoning, created by me with a base of pumpkin seeds, onion, bell peppers, dried limes, rosemary and parsley.

Click here for Pepita Seasoning#2 recipe

 

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Pepita Seasoning#2

1 Teaspoon of Ground Ginger, Pimenton Dulce(Smoked Paprika), and Ground Pimento.
1 Tablespoon of Tomato Paste

Method

Firstly, put the meat into a pressure cooker, filling it until it just covers the meat. Cover, and if using oxtail pressure cook for around 45 minutes on high heat for  around 25 minutes, turning down for the remaining 20 minutes. If cooking the original meat, the pigtails, cook on high heat for 20 minutes, then on lower heat for 10 minutes.
Cooked boiled pigtails
Cooked boiled pigtails

When the meat is cooked, drain the water and set aside. In another pot, fry the seasoning in a small amount of oil, adding the spices and tomato paste. Do this for at least 5 minutes.

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Afterwards, add the meat, and leave on a bubbling simmer in the pot for around 10 minutes, adding at least two cups of water or around 500mls.

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Pigtails simmering

The end dish should have a lovely velvety sauce, which is thick and flavoursome.  Stir to prevent from sticking. Serve hot with rice, potatoes, cassava, and salad…. If you’re like me, perhaps some wine too! Disfrutalo!!

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Pigtails, Rice and Salad with Wine

 

 

 

Roast Pork With Black Cardamom And Dijon Mustard/Puerco Asado Con Cardamom Negro Y Mostaza Dijon

This is another Sunday roast pork dish,using mainly sharp, hot, mustard,and intensely citrus tinged,black cardamom pods. They are quite strong so use 2-3 pods at the most, so that they don’t overpower the meat/tofu/fish you are cooking.

INGREDIENTS

Seasoning:
3 Pieces of Black Cardamom,
2 teaspoons of Sweet Paprika,
Black Peppercorns,
and Dijon Mustard.

1-2 Cloves of Garlic crushed.
A Splash of White Wine Vinegar.
Around a tablespoon of Olive Oil.
Salt to taste-Use carefully,as mustard can boost salt content. Just a small amount.

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1kg of Pork Shoulder or thereabouts.. It took around 3 hours.. This includes allowing for resting time for tender meat that’s easy to carve.

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METHOD

First, wash and drain the meat-I remove the strings on my meat. You can leave them on if you wish.

After draining, start grinding the spices for the meat. Place the cardamoms, paprika and peppercorns into a grinder. Grind into a powder, adding to the other ingredients in a small container. Add about 1 teaspoon of salt also. Add wet ingredients like mustard and vinegar.

It should look like this:

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Mix thoroughly, and begin to season the meat and crackling.

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Cook on 200° for around 20-30 minutes until browned. Turn down to 180°, covering with foil if desired. Leave to cook for an hour. Take off the foil, and turn up to 200° to make the crackling crisp.

It may help to remove the fat from the meat, depending on thickness of the joint. Add some vegetables. I had roasted brussel sprouts with mine. Sorry about the lack of pictures. If the meat is cooked allow it to rest,and crisp the crackling. If not quite done, leave in the oven for around 20 minutes more. Then check again.

Depending on thickness of fat, the crackling may take upto 30 minutes to crisp. Serve with vegetables of choice, rice/roast potatoes. It makes good leftovers for sandwiches! Disfrutalo!!

Pork And Pumpkin Stew/Guisado De Puerco Y Calabaza

Here is a new dish, with some sunshine colours.. Seeing as the sun hasn’t come out in London, England!! You can use any meat you wish, just increase or decrease the cooking time! Add as much colourful vegetables as possible.. Pumpkin adds a lovely sweet finish, but squash or swede can be a lovely addition to this stew!

SERVES 4-6

Meat:

1kg of Pork Belly Strips
2 Cloves of Garlic,chopped
1/2 teaspoon of Coriander,Garlic (powder),Dried Basil,Dried Sage,Mace,Turmeric or to taste
1/2 Scotch Bonnet Pepper(Optional)
Salt to taste
2 Bay Leaves

1 Onion chopped
1Red Bell Pepper diced
1 Large Slice of Pumpkin,peeled,washed and diced
Olive oil for frying
White Rice and Steamed Savoy Cabbage/Kale to serve

METHOD

Wash and drain the meat and rub spices into it. Set aside and chop onions,bell pepper, scotch bonnet pepper, garlic and pumpkin.

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Put these aside,and set a pan to heat with olive oil. Place the meat a few pieces at a time and allow them to brown.

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When you have finished browning the meat in batches. Fry the onions,peppers, and garlic until softened add the meat and add water to cover. Leave to simmer for around 30 minutes or until tender.

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Add the pumpkin pieces and cook until the pumpkin is tender, around 10 minutes. Serve hot with rice and cabbage/kale. Disfrutalo!!

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Sausage And Pumpkin Leaf Pasta-Pasta De Salchicha Y Hoja de Calabaza

Wow… Its been a while…Sorry for the lack of posts fans… I was busy thinking up and trying new recipes as well as being rather busy… So here is a recipe that will warm you up through this chilly springtime,and can be made with leftovers and dried vegetables,like the Pumpkin Leaves. Use good quality sausages for the meal and experiment with herbs to add flavour.

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INGREDIENTS

SERVES 4-6 PEOPLE

6 Lincolnshire Sausages/Or Quorn Sausages,cooked and sliced
 Half a Leek,diced
Half a Cup of Green Peas

1/2 Teaspoon of Pimentón Dulce(Smoked Spanish Paprika),Coriander,Chilli,Black Pepper,Oregano.

2 Cups of Macaroni
1 Cup of Stock
1 Teaspoon of Cornflour
1/2 Cup of Dried Pumpkin Leaves-The dried pumpkin leaves can be found in an African Food Store. Simply rehydrate in hot water for 10 minutes and then rinse in cold water to eliminate grit.
If you grow pumpkins,or have access to fresh leaves,wash and chop,and cook as you would with curly kale.

METHOD

Firstly, fry the sausages until cooked, and then set them aside. Fry the onions and garlic for 5 minutes, then add the spices and fry for another 5 minutes. Add the cornflour and stock, and then the pumpkin leaves.

Cook for 10-15 minutes, or until tender if using fresh leaves. If using dried ones, cook until they are not chewy and are tender.. This may take upto 10 minutes extra to cook them. Add the peas during this time.

Boil the pasta, for the recommended time on the packet. Add the sausages, which should be sliced and warmed through.. Reduce the sauce if desired and serve hot. Enjoy!

Mustard Orange Pork Chops-Chuletas De Cerdo Con Mostaza Y Naranja

This is yet another pork dish that uses orange flavours,with subtle and earthy spicing.. And only takes around an hour to make! Try this for a change to the Sunday Roast. This served around 8 people.

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INGREDIENTS
1 kg of Pork Chops or to be specific,4 Large Shoulder Chops of Pork,washed in salt water and drained.
Juice and Zest of 2 Oranges
4 Cloves of Garlic,crushed
Salt and White Pepper to taste-2 level teaspoons should season this to perfection.
Around 1/2 Teaspoon each of: Fenugreek, Fennel Seeds, and Brown Mustard Seeds.
1 Teaspoon of Chilli Powder-Or half a teaspoon if you use the extra hot    

METHOD

Firstly,wash and drain the meat in a colander. Do not trim the fat,as this will help cook the meat during the cooking process.
*Score the meat.

Grind the seasonings except the chilli,in a spice grinder.Crush the garlic,and add this and the ground spices,chilli,salt and pepper in a bowl. Grate the zest of the orange and squeeze the juice,adding it to the spices. Mix well,and add the mix to the meat,massaging it into the meat and making sure it gets into the incisions in the meat.

Place the meat into a baking dish, and cover with foil. Bake for 30 minutes on 180 degrees. After this elapsed time,take off the foil and bake for the remaining half hour on 200 degrees,basting every 10 minutes or so. When the meat is tender and has absorbed most of the cooking liquid,serve hot with roast potatoes and peas. If the meat isn’t tender add another 20 minutes to the cooking time. Enjoy!!

*TO SCORE THE MEAT- In order to do this, use a sharp knife, and make a cut into the meat, not too deep, otherwise it will cut totally through the meat. Make the cut so that it makes slits/little pockets in the meat, which you can stuff herbs, garlic and seasoning into the meat. I hope this helped!

Mixed Meat Stirfry-Stirfry De Carnes Mezclados

This is quick and easy and you can use any assortment of meats or vegetables… I used things in my fridge that I mixed together and ended up with this. Have fun cooking!

INGREDIENTS

4 Pieces of Chicken Legs and Thighs stripped of the meat with a sharp knife.
1 Kielbasa Sausage(Smoked Polish Sausage),sliced
Matchbox Sized Piece of Ginger,peeled and sliced into small matchsticks.

2 Spring Onions,sliced
2-3 Cloves of Garlic
Sesame Oil to taste
Dark and Light Soy Sauce to taste
1-2 Teaspoons of Chilli Flakes or to taste(I made mine very spicy!)
Half a Cup of Cloud Mushrooms/Black Fungus-Rehydrate in hot water,and rinse at least twice to get rid of grit. Slice into bitesized pieces.
1/4 of Savoy Cabbage
1 Tablespoon of Cornflour

METHOD

Firstly,remove the meat from the bone. You do this by making an incision into the leg and then making downward strokes away from you until the meat comes away from the bone. Repeat as necessary,and slice the meat into bite sized pieces. Chop,wash and drain the cabbage.

Chop the spring onions,and scrape the skin away the thin skin on the ginger,and chop into little sticks. Crush the garlic and chop the sausage. Heat some oil in a wok or pot,and add the spring onions,then the ginger and garlic. Fry for 3 minutes,and then add the meats; The chicken first,and then the sausage and cabbage. Fry for a further 5 minutes. Add the cornflour,and soy sauces to taste, and then add about a cup and a half of water. Leave on a moderate heat,for around 15 minutes,or until the chicken is tender,turn up the pan if the sauce is not the right consistency for you. Serve with sticky rice,kimchi,or pak choi. Enjoy!

Sweet and Sour Kebabs-Pinchos Morunos Con Sabor Dulce Y Agrio

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This is my version of kebabs using pork belly…But with a slight twist.. These are sweet and sour! The sour flavour coming from a spice called Anardana,or Dried Pomegranate, and the sweetness from roasted bell peppers….Try this as an alternative to your kebab recipe that you normally use.

INGREDIENTS

300 grams of Pork Belly
1 Bell Pepper and 1 Onion,cut in a big dice of approximately 1 inch pieces

2 Teaspoons each of:
Anardana or Dried Pomegranate Powder,Cumin,Crushed Chilli Flakes,Smoked Paprika,Garlic Powder and Dried Thyme.
Salt and Black Pepper

METHOD

Firstly,cut the pork into 2 inch pieces,wash in water and lemon juice,and leave it to drain. Core and chop the pepper. Add to a mixing bowl and add the seasonings and the pepper. Add a little oil to coat the meat and vegetables. Mix well and leave overnight or for 4 hours.

Pierce onto skewers,layering meat between the onions and peppers. Place in a baking tray and pour some water(about 50mls) and cover with foil. Begin cooking on 200 degrees for 15 minutes, and then, turn down 180 degrees for around 20 minutes,after taking off the foil.

If it is not tender(some pork belly slices have been cut thick and take longer),add another 10 minutes to the cooking time.Although,the pomegranate powder acts as a flavouring and tenderiser..
So the meat is best marinaded overnight! When tender,serve with rice and a salad. Enjoy!!

Spring Greens With Chorizo And Bacon-Verduras Con Chorizo Y Tocino

This is a simple dish which will warm you up on a cold evening!! This dish shares similarities with the American Soulfood dish, of Collard Greens,which uses simple and fresh ingredients and is flavourful. I used bacon and chorizo in this dish, to make a change and add extra injection of flavour. This is tasty with lean cuts of pork,but a little bit of fat from the chorizo adds extra flavour… Mix half chorizo to a ratio of half pork loin,to create a less fatty dish. This is popular in my household and is a favourite of mine, that I used to have as a child! Try the recipe with varied meats or even veggies…Just adjust the cooking times!

INGREDIENTS

1/3rd of A Chorizo Sausage Or about 100 grams diced
About 100 grams of Cooking Bacon diced
1 Onion chopped
1 Spring Onion sliced
2 Teaspoons of Fresh/Dried  Thyme and Upto the same amount of Chilli Powder/Flakes, depending on how spicy you want it to be!
Fresh Grated Nutmeg
1 Tablespoon of Smoked Paprika
1 Bag of Spring/Collard Greens,washed in salt water,and chopped, stalks and leaves
Salt and Black Pepper-Be careful about the salt due to the bacon and chorizo!
2 Tablespoons of Malt Vinegar or Cider Vinegar-This seems like a lot of vinegar,but by the end of cooking time the sharp tang should diminish a little and eliminate the dreaded ‘cabbage smell’ that greens can have!
Oil
METHOD

Firstly,chop the onions and set aside. Dice the chorizo and bacon. Fry the onions and thyme, paprika,and chilli for 5 minutes,and then add the meats and fry for a further 7 minutes on a moderate heat. Wash and chop the greens and add to the pot and the vinegar. Grate the nutmeg and stir to mix everything together,and add a drop of water-Enough to just cover the greens and leave to cook for around 40 minutes on a simmer, checking that the water doesn’t evaporate too quickly, and the greens are tender. Serve with rice,bread,or sweet potato mash, or as part of an array of dishes for Sunday dinner. Enjoy!

Chinese Empanadas-Empanadas Chinas

These are empanadas.. But with a twist!! These ones have a fusion of chorizo and beansprouts, almost like a chop suey filling! These are so moreish that they might go all at once..So be sure to make plenty!!

 INGREDIENTS

Half of a Chorizo Ring, diced into small pieces. Or use Chicken/Beef/Vegetarian Sausages and dice them.
2 Diced Spring Onions
To taste: Dark Soy Sauce,Light Soy Sauce,Oyster Sauce
2 Cloves of Garlic
A Drop of Rice Wine/White Rum/Brandy
Sichuan Pepper to taste
1 Packet of Preserved Vegetables(Either Mustard Greens, Turnips, or Bamboo Shoots), with the salt rinsed from them in warm water.
1 Bag of Beansprouts
4 drops of Sesame Oil
Cornflour-If desired add breadcrumbs to bind the meat mixture.
Homemade Pastry(See Mince and Mushroom Pie/Quiche Lorraine Recipe, I have used Harina Pan here!!)
Oil for Frying

METHOD

Firstly, peel and chop the spring onion and fry it in a pot for 5 minutes, on a moderate heat. Afterwards, add the sausage, and cook for 5 minutes. Add the beansprouts, preserved vegetables and  seasonings.Fry them for 3 minutes. Stir in the cornflour and a drop of water. Turn off from the heat and allow to cool.

Prepare the pastry, and roll out into a small round and fill with the meat mixture. Seal the free edges, using a brush to dab a little water onto the pastry. Continue the same pattern with the rest of the mixture and pastry. Heat a frying pan with enough oil to fry. Fry two empanadas, or maybe three at a time. Fry for 5-7 minutes, or until golden. Frying time depends on size of empanadas. Serve as part of a picnic banquet, with an assortment of salads, or serve warm straight from the oven with Green Seasoning/Dressing.

Chicharrones Picantes(Roasted Spicy Pork Fat-Lardo De Cerdo Picante Y Asado)

Chicharrones,Pork Rinds,Scratchings…These are all words for the most popular bar snack, of pork skin, which has been either fried or roasted to a crispy, and moreish food. This is served in roast dinners,salads,sprinkled over stews or put into arepas(A Central/South American cornbread). This is the spicy version!!

 

INGREDIENTS

300-600 grams of Pork Skin-Cut into 1 inch pieces or to any desired size..It can always be kept whole
 
SEASONING:
1-2 Teaspoons(2 if using 600 grams of pork skin) each of-
Garlic Powder,Black Pepper,Salt, Thyme, Chilli and Pimentón Picante(Hot Spanish Paprika).
 A little oil to help seasonings stick to the fat.

METHOD

Sprinkle the seasonings over the meat, and rub into it, along with a little trickle of oil. This can be left to marinate overnight, for better results. Place on a baking tray, in a preheated oven on 180 degrees. Roast until crisp and golden(If it colours too quickly turn down by 10-20 degrees), which can take 20-35 minutes, depending on the thickness of the skins. Leave for longer if you are leaving the skins intact and not cutting them or if they are very thick. Enjoy!