Not sure what to call this dish, not very Arabic if it's pork now is it?!
I guess you could substitute the Pork for Chicken thighs, but not breast as it would fall apart in the slow cooking method and shred.
Cooked this yesterday and it was delicious.
You will need
CUBED PORK, NOT TOO LEAN
1 LARGE ONION SLICED INTO LONG STRIPS
4 CLOVES OF GARLIC CHOPPED
HALF A RED PEPPER, OR A WHOLE SMALL ONE CUT INTO LONG STRIPS
6 SMALL SWEET YELLOW PLUMS, I GUESS APRICOTS WOULD DO TOO
2 TEASPOONS RAS EL HANOUT
FRESHLY MILLED BLACK PEPPER AND SALT
TABLESPOON OF FLOUR
BALSAMIC VINEGAR
2 GLASSES OF WHITE WINE OR FINO
HALF A LITRE OF STOCK
FRY THE ONION AND GARLIC IN SUNFLOWER OIL, WHEN SOFT ADD THE FLOUR AND THE SPICES, THEN ADD THE MEAT AND SEAL.
(I FIND IT BETTER TO FLOUR THE ONIONS, IF YOU FLOUR THE MEAT IT STOPS IT FROM SEALING)
THROW IT INTO A CASSEROLE DISH, ADD THE PEPPER AND PLUMS AND 1 GLASS OF BOOZE, DRINK THE OTHER ONE.
ADD SEASONING, THE DASH OF BALSAMIC HELPS TO CUT THE FLOUR, AND THE STOCK, STIR WELL.
ADD TO A PREHEATED OVEN, COVERED, 200 DEGREES, AFTER HALF AN HOUR TURN DOWN TO 150 AND LEAVE FOR 4 HOURS, 5 IF YOU'RE IN THE BAR AND HAVING 'JUST ANOTHER ONE'
I ADDED SOME POTATOES IN SKINS TO THE BOTTOM OF THE OVEN AT THE START AND HAD THOSE WITH IT, I GUESS RICE WOULD BE NICE TOO....
ANOTHER SLAP DASH RECIPE, I'LL NEVER BE A FOOD WRITER, BUT TRY IT, ENJOY.
I guess you could substitute the Pork for Chicken thighs, but not breast as it would fall apart in the slow cooking method and shred.
Cooked this yesterday and it was delicious.
You will need
CUBED PORK, NOT TOO LEAN
1 LARGE ONION SLICED INTO LONG STRIPS
4 CLOVES OF GARLIC CHOPPED
HALF A RED PEPPER, OR A WHOLE SMALL ONE CUT INTO LONG STRIPS
6 SMALL SWEET YELLOW PLUMS, I GUESS APRICOTS WOULD DO TOO
2 TEASPOONS RAS EL HANOUT
FRESHLY MILLED BLACK PEPPER AND SALT
TABLESPOON OF FLOUR
BALSAMIC VINEGAR
2 GLASSES OF WHITE WINE OR FINO
HALF A LITRE OF STOCK
FRY THE ONION AND GARLIC IN SUNFLOWER OIL, WHEN SOFT ADD THE FLOUR AND THE SPICES, THEN ADD THE MEAT AND SEAL.
(I FIND IT BETTER TO FLOUR THE ONIONS, IF YOU FLOUR THE MEAT IT STOPS IT FROM SEALING)
THROW IT INTO A CASSEROLE DISH, ADD THE PEPPER AND PLUMS AND 1 GLASS OF BOOZE, DRINK THE OTHER ONE.
ADD SEASONING, THE DASH OF BALSAMIC HELPS TO CUT THE FLOUR, AND THE STOCK, STIR WELL.
ADD TO A PREHEATED OVEN, COVERED, 200 DEGREES, AFTER HALF AN HOUR TURN DOWN TO 150 AND LEAVE FOR 4 HOURS, 5 IF YOU'RE IN THE BAR AND HAVING 'JUST ANOTHER ONE'
I ADDED SOME POTATOES IN SKINS TO THE BOTTOM OF THE OVEN AT THE START AND HAD THOSE WITH IT, I GUESS RICE WOULD BE NICE TOO....
ANOTHER SLAP DASH RECIPE, I'LL NEVER BE A FOOD WRITER, BUT TRY IT, ENJOY.
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