We've changed the way we're eating over the past month, depending a lot on one pot meals that can be prepared quickly, slow cooker meals or casseroles or things that will freeze well. The next few posts will be of the meals we've cooked that seem to freeze well, and are easy to prepare, the first of which is Pork with Paprika and Olives.
We spotted this recipe in the January edition of Good Food magazine and was an advertisement feature for Magners.
Recipe (taken straight from Good Food magazine) (as is the picture, due to my camera being police evidence following a break in, but that's another story)
Serves 4
500g/1lb 2oz diced pork leg or shoulder
1 red onion cut into thin wedges
2 garlic cloves, crushed
100g/4oz chorizo, cut into chunks
1 tsp smoked paprika
400g can chopped tomatoes
300ml/half pint chicken stock
400g can chickpeas
100g/4oz green olives, drained and rinsed
zest and juice of 1 lemon
small bunch parsley, chopped
crusty bread to serve
1. Heat oven to 150C/130C fan/gas 2. Season pork. heat a little olive oil in a large flameproof dish. add the pork and brown all over. Remove from dish and set aside. dd the onion and garlic to the dish, and cook until softened. Add the chorizo and paprika, and cook for 2 mins, then add the tomatoes and stock, along with the pork.
2. Cover with a lid, put in the oven and cook for 1 hour. Add the chickpeas and olives, and cook for 1 hour more. Stir in the lemon and parsley, and serve with crusty bread.
This dish is one of our current favourites. The flavor is rich with the tomatoes and chorizo, yet fresh and zingy with the addition of the olives and lemon. Plus being pork, it offers excellent value for money, especially when supermarkets have different offers on meat over the holidays! We serve it with a little rice, and sometimes a bit of green veg. We have found that is does freeze well, but don't really know how long it will keep in the freezer, as once we know it is in there, it doesn't stay there for long!
