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!

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!

Dinie’s Mustard Chicken-Pollo Con Mostaza Por Dinie

This is a simple and tasty way to season chicken, and makes a great dish to serve for Sunday Dinner!!

INGREDIENTS

1 Whole Medium-Large Roasting Chicken
3 Tablespoons of  French Mustard
1 Tablespoon of Dried Thyme
A little Salt and Black Pepper(The mustard can contain salt, so if on a low salt diet, lightly season..Add more black pepper rather than salt!)
3 Crushed Cloves of Garlic
Handful of Basil, chopped
A Tablespoon of oil
 

METHOD

Mix all the seasonings and oil together, and set aside. Clean and gut the chicken(The best way to do this is by using a teaspoon to scoop the innards from the bird.), washing it in lemon juice and water. Leave to drain, and when this is done, massage the seasoning over the bird and also in the inner cavity, and under the breast and pour some so that it can reach the thigh meat. Preheat the oven to 200 degrees, and then after 10 minutes, and on a baking tray place the chicken inside. Roast for 15 minutes and then turn down to 180 degrees, and leave to cook for around 35 minutes. Turn the bird halfway through cooking time, leaving it breast side down, and then turn on the other side. Serve with roast potatoes, mixed vegetables, chicharrones(Roasted Pork Fat), and gravy(See recipes in Seasonings and Sauces).

 

Chicharrones(Roasted Pork Fat-Lardo De Cerdo 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).

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, and Marjoram.
 

METHOD

Sprinkle the seasonings over the meat, and rub into it. 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!

Spicy Pepper Macaroni Cheese(Vegan and Vegetarian)-Macaroni De Pimento Picante, Con Salsa De Queso(Vegan y Vegetariano)

A very popular pasta dish which originally came from the U.S…And has been adapted to my specifications….With a vegan and vegetarian twist!!

INGREDIENTS

Serves 6-8 servings as a Main Course, or 8-10 as a Side Dish.

300 grams of Vegetarian Cheeses of choice
Soya Milk (from half to 1 Carton, use as necessary.)
Grating of Nutmeg
3 Cloves of Garlic
2 Heaped Teaspoons of: Dried Parsley, Ground Coriander, Dried Marjoram, Cumin, Cayenne Pepper and Smoked Paprika(Pimentón Dulce).
Salt and Black Pepper(Be careful with the salt due to the cheese and high salt content!)
Alpro Soya Cream
2-3 Tablespoons Mashed Potato Flakes/Flour
Small Amount of Soya Oil OR Olive Oil
*6-8 Rashers of Vegetarian Bacon chopped and fried until softened -For Vegans omit this, unless it is free from eggs. Replace this for Diced Aubergine.
2 Roasted Bell Peppers(I used Orange Bell Peppers), Skinned and blended to a smooth paste(You can use roasted peppers in jars!)
500 grams (1 Packet) of Elbow Macaroni, or Spirali Pasta OR Corn Pasta for those with Gluten Intolerance.

METHOD

Put the macaroni into boiling salted water, and boil for 10-15 minutes or until tender. Fry the vegetarian bacon until softened. Grate the cheese and peel garlic. Heat the soya oil. Add the garlic, parsley, marjoram, and nutmeg, and fry for a few minutes.

Add other seasonings, except the salt. Add the potato flakes and soya cream and milk. Add vegetarian cheese and allow to melt for 5-10 minutes. The sauce should thicken and become creamy. Stir in the pepper paste and vegetarian bacon(If allowed in your diet.)at the last few minutes of cooking time, and turn off the heat. Drain the pasta, and place in a deep dish, pouring over the cheese sauce. Bake on 200 degrees for 15-20 minutes. Enjoy!!

Char Siu Pork/ Cerdo En Estilo Char Siu

Ever wondered how you can recreate Chinese-Style red pork or chicken?? Well, courtesy of an adaptation from the book, “The Food Of China” you can..

INGREDIENTS

1 Medium Sized Slab of Pork Shoulder/Belly/2 kgs of Pork Loin Chops, scored and trimmed of excess fat and gristle.

2 Tablespoons of:
Hoisin Sauce
Yellow Bean Sauce
Light Soy Sauce
Oyster Sauce
1 Tablespoon of Unblended Sesame Oil
Half A Tablespoon of Caster Sugar
2 Crushed Cloves of Garlic
2 Tablespoons Of Shaoxing Rice Wine

METHOD

Mix all of the marinade ingredients, and pour over the meat which should be washed and drained. Massage the meat and refrigerate overnight.

Take out the meat from the fridge, and leave it to get to room temperature. Heat the oven meanwhile, for 15-20 minutes.

Boil a kettle and pour the water into a grill tray(one with a separate rack and baking tray). Place the meat on the rack part of the tray and place in the oven. Here are different timings for the different cuts of meat: Pork Shoulder/Belly-2-3 Hours and 30 minutes.
Pork Loin Chops-45 minutes
Everything should be cooked on 160 Degrees, or slightly lower for the slabs of pork. Keep refilling the tray with water throughout the cooking time, and brush the marinade onto both sides of the meat. Turn every so often and cook until tender. Serve with noodles and soup to make Char Siu Pork Noodle Soup. Or serve with Rice and Stir-Fried Pak Choy. Enjoy!!

Roast Leg Of Pork/Pata De Cerdo Asado

Here is another roasted meat idea, for a special sunday or midweek meal.

INGREDIENTS

1 Medium-Large Leg Of Pork, de-boned-But make sure to keep the bones to make the gravy for the pork.

A Small Bunch Of Rosemary and Thyme chopped
A Mix of Salt and Black Pepper-Mix half to one tablespoon of salt and pepper, depending on size of the joint.
3-4 Drops of Liquid Smoke(Optional)
2-3 Cloves Of Garlic crushed
Cooking Oil

METHOD

Firstly,wash the meat in lemon juice and water,and drain.Pat dry if neccessary.Mix together a tablespoon of the salt and pepper mix,the chopped herbs,liquid smoke(If using),and garlic with a little oil(Around 50-100mls) and rub onto the joint.If possible,leave to marinate overnight to absorb the flavours.

Preheat the oven to 200 degrees and leave the meat to cook for 20 minutes, turning halfway through the cooking time. Lower the heat to 160 and leave to cook for one and a half hours,cover with foil,and check that the meat is cooking.Put a knife or skewer into the thickest part of the meat,and if the juices run clear,and the meat is tender,then it is cooked.If there is blood, then cook for at least 30-45 minutes. If there is fat on the outside which could be used as crackling,then turn up the heat to 200 degrees for 30 minutes or until crispy.Leave the meat to rest for 20 minutes before slicing. Serve with roast potatoes/cassava, spring greens/spinach or shrimp rice,with gravy.Enjoy!!

Roasted Fish Heads/Cabezas De Pescado Asados

Most people, at least in England,wouldnt dream of eating fish heads,but they are absolutely tasty!! I have used Salmon heads for this, as they have a lot of flesh.

INGREDIENTS

4 Salmon Heads, with the gills ripped out…Or you can get your fishmonger to do this!

Seasoned Oil(Two teaspoons of seasonings):

Salt
Black OR White Pepper
Pimentón Dulce(Sweet Smoked Spanish Paprika)
Chilli Powder(Optional)
Powdered Garlic(Optional)
Juice Of Half A Lemon
Oil

METHOD

Take out the gills of the fish heads, or have a fishmonger to do it for you.
Wash the fish heads in vinegar and water, and then pat dry with a kitchen towel. Prepare the seasoning oil,and pour over the fish,rubbing the seasoned oil over the fish. Place in a baking tray on 200 degrees for 10 minutes, and then turn down the heat to 180 degrees, and leave to cook for a further 20 minutes, or until crispy. Serve with a salad, and Parsley-Ginger Dressing, and crusty bread. Enjoy!!

Roast Chicken/Pollo Asado

A classic Roast Chicken recipe..

INGREDIENTS

1 Large Chicken, with giblets removed and cavity cleaned.
Wash in vinegar and water.

Seasoning
Juice of half a Lemon
2 Teaspoons of Dried Rosemary OR 3 Sprigs of Rosemary, with leaves taken from the stalks and chopped

Dried OR Fresh Thyme- Repeat method for fresh rosemary

3 Bay Leaves-To put inside the cavity and under the breasts
2 Teaspoons of Salt or to taste
Black Pepper to taste
2 Cloves of Crushed Garlic OR 1 Teaspoon of Garlic Powder
Around 1 1/2 Tablespoons of Vegetable Oil

METHOD

Clean and wash the chicken and make sure the water is drained from the chicken, and set aside while you make the special basting/seasoning. For the baste, combine all of the ingredients, except the bay leaves, and whisk until you obtain a slightly thick seasoned oil.

Pour little at a time of this over the chicken, making sure the seasoning is in the cavity and that the breasts and thighs are seasoned by pouring and rubbing some under the skin.

Put one bay leaf in the cavity, and two under the skin surrounding the breast meat. Put in an oven, on 200 degrees for 10-15 minutes, in order for it to gain a little colour. After this, lower the heat to 170 degrees and leave to cook for 45-60 minutes, depending on size of the chicken.

Make sure to leave the chicken roasting it breast side down, to keep the breasts succulent. Turn the bird, after around half an hour, and if cooking well, turn up the heat to 180 degrees, and baste regularly. When cooked, making sure there are no pink juices, serve with roast potatoes and vegetables.