Recipe: Spicy pork kebabs

Recipe: Spicy Pork Kebabs

I’ve recently got back from Spain and I’m missing those wonderful Spanish flavours. So today I decided to make pork kebabs inspired by the Pinchos Morunos we had for lunch on the beach at Arena bar in Mar de Cristal. A real simple dish where the beautiful flavours come from the spicy marinade.

I griddled the kebabs on my Morsø griddle pan, a wonderful way to keep meat moist while also achieving that lovely browned outside. Morsø‘s new Nordic Cookware collection can be used in the oven, on all types of cookers, including induction, on the grill and the barbecue.

Exclusive offer

Check out the whole fantastic Morsø range at morsoe.com.  And exclusively for Eating Covent Garden readers there’s a 15% discount if you order cookware on the Morsø website. Simply quote the code nac15 when you order.

Morso griddle

The stylish Morso griddle ready for cooking

Makes 12 skewers

1 kg pork fillet, diced

For the marinade

4 garlic cloves, peeled and chopped

2tsps smoked Spanish paprika

2 tsps ground cumin

2 tsps ground coriander

2 tsps ground thyme

Juice of 1 lemon

4 tbsps olive oil

Mix all the spices and herbs together with the lemon juice and olive oil.

Add the pork and mix well together. Marinate for at least three hours, ideally overnight.

Thread the pork pieces onto skewers. I used mini bamboo skewers.

Griddle over a high heat for about 10 minutes, turning them as they brown.

Morso griddle

The diced pork marinades in herbs and spices

Morso griddle

The pork on bamboo skewers ready for griddling

Morso griddle

The deliciously browned pork kebabs

Keeping to my Spanish-inspired theme, I served the kebabs with these little padron peppers which I simply fried up in a couple of tablespoons of olive oil in my new Morsø frying pan.

Morsø frying pan

Padron peppers sizzle in the Morsø frying pan

Morsø frying pan

The non-stick, large Morsø frying pan is great to cook in

 

Find out more about Morsø by clicking here.

 

 

Recipe: Barbecue pulled pork bake

I’m back! I know it’s been pretty quiet on Eating Covent Garden recently as I’ve been doing a lot of travelling. Gathering exciting stories and recipe ideas for all my readers, naturally. While I do love exploring the world it’s always great to get home – and to get back into the kitchen. And I was particularly looking forward to creating some exciting new recipes using my new range from Morsø.

Morsø‘s new Nordic Cookware collection is crafted from stainless steel, so they are great for cooking on while also looking really stylish, as you can see. All items offer great versatility as they can be used in the oven, on all types of cookers, including induction, on the grill and the barbecue.

Exclusive offer

Check out the whole fantastic Morsø range at morsoe.com.  And exclusively for Eating Covent Garden readers there’s a 15% discount if you order cookware on the Morsø website. Simply quote the code nac15 when you order.

Today I’m cooking in my beautiful new Morsø Piaf. I love the look and feel of this dish and it inspired me to come up with a wonderfully tasty recipe.

My brand new, stylish Morso Piaf

Barbecue pulled pork bake

Barbecue pulled pork bake

Crisp and golden straight out of the oven

Serves 4

I love the comfort of a shepherd’s pie and here I’ve come up with a kind of pork version using slow cooked pork with a tangy barbecue sauce. If you don’t have a slow cooker you can do the pork in the oven on very low, just make sure you keep an eye on it.

I added sour cream and finely chopped spring onions to the mash which gave it a lovely something extra.

For the pulled pork

1 tbsp sunflower oil

1 boneless pork shoulder roast (crackling removed)

1 can French onion soup

1 cup of tomato ketchup

2 tbsps cider vinegar

3 tbsps brown sugar

Heat the oil in a frying pan to a medium-high heat. Fry the pork until it is well browned on all sides.

Pour the onion soup, ketchup vinegar and sugar into your slow cooker and stir. Add the pork and make sure it’s well coated with the sauce.

Cook on a medium-low heat for 4-5 hours.

Remove the pork and let it rest for about 10 minutes. Then shred it, using two forks.

Barbecue pulled pork bake

The pork simmers slowly in the tangy sauce

For the potato topping

1kg potatoes

3 tbsps sour cream

1 bunch of spring onions, finely diced

Peel the potatoes and boil until the are soft.

Mash with the sour cream and spring onions.

For the bake

2 tbsps barbecue sauce

1 can sweetcorn

1 egg, beaten

Add the barbecue sauce to the mixture you cooked the pork in.

Now start layering. First layer the pulled pork on the bottom.

Barbecue pulled pork bake

The melt-in-the-mouth pulled pork makes the base

Then spoon over about three-quarters of the sauce.

Barbecue pulled pork bake

The tangy sauce is added to cover the pork

 

Add the sweetcorn as the next layer.

Barbecue pulled pork bake

Sweetcorn adds colour and crunch

Top with the mashed potatoes.

Brush the top of the potato with the beaten egg.

Barbecue pulled pork bake

The pie is topped with potato and ready for the oven

Cook in the oven for about 30mins at 180C until it’s golden on top and slightly bubbling.

Barbecue pulled pork bake

Up close to the luscious filling

This is one of my favourite recipes I’ve ever come up with. The best pork pie ever!

Now that I’m inspired by my exciting new range of pans, there’s plenty more to come, so watch this space. I’ll be doing lots more cooking with Morso.

Recipe: Peri Peri chicken on my CharBroil Big Easy

Recipe: Peri peri chicken legs

It’s that time of the week again – barbecue time on my Char-Broil Big Easy. Today I’m trying to perfect my peri peri marinade. Peri peri (or piri piri as it’s sometimes spelt) is Portuguese in origin and is very popular in the African countries of Angola, Namibia, Mozambique and South Africa.

Most people associate peri peri with restaurant/takeaway chain Nando’s – and not surprisingly as it has over 1,000 outlets in over 30 countries around the world. I’ve had my share of Nando’s chicken and delicious it is, too. They also constantly produce fabulously clever TV adverts which you should google and check out – they’ll give you a real laugh.

Anyway, I digress. Today I’ve come up with this beautifully simple peri peri marinade which adds a real bite to chicken. I only marinated for about three hours – overnight would be better. And then cooked it on the grill of my Char-Broil Big Easy for around 20 minutes. The legs came out crispy on the outside and beautifully succulent inside.

I served the chicken with some slow-roasted cherry tomatoes which I cooked in the oven on low for about an hour. A match made in heaven.

Serves 2

2 legs of chicken, skin on

For the peri peri marinade

3 large fresh chillies

1 clove garlic, chopped

1 tsp sea salt

1 tsp oregano

1 tbsp paprika

200ml olive oil

100ml red wine vinegar

Roast the chillis whole in the oven at 180C for about 20 minutes until softened and slightly blackened

When they have cooled slightly, discard the stem and add them into a blender with the garlic, salt, oregano, paprika, olive oil and vinegar.

Blend until you have a liquid marinade.

Rub the marinade thoroughly over both sides of the chicken and leave to marinate in a bowl for at least two hours, turning regularly. You can do it overnight to increase the flavours.

Cook the chicken on the grill of the barbecue for about 10mins each side, checking regularly.

The chicken marinates next to the cherry tomatoes awaiting slow roasting

The chicken sizzles on the grill

Close up on the juicy, crispy chicken legs

All ready to serve

Slow roast tomatoes

Serves 2

About 10 cherry tomatoes, on the vine

4tbsps olive oil

Pour the olive oil over the tomatoes

Roast in a low oven (around 90C) until the tomatoes are soft and sweet – about an hour.

Char-Broil Big Easy tomatoes

There’s something irresistible about the sweetness of slow-roasted tomatoes

Have you perfected a peri peri marinade? Do you think it’s better than mine? Do get in touch, I’d love to try it.

Find out more about the fabulous Char-Broil Big Easy at charbroil.eu.

 

Recipe: Orange and lemon polenta cake

Recipe: Orange and lemon polenta cake

I love baking – not that I do enough of it. Mix a few ingredients in a bowl, pour them into a tin and cook – and voila, you have something delicious on your plate. Okay, it doesn’t always work out quite that way – I’ve had my share of baking disasters. But I’m telling you that this is recipe is going to become a firm favourite. It has few ingredients, takes so little time to make and tastes spectacular.

Recipe: Orange and lemon polenta cake

The golden brown outside and a promise of the citrussy inside

It’s light, sweet and zesty. And the addition of polenta (which I have never used in a cake before) gives it a surprisingly pleasant crunchiness. Of course if you don’t have polenta you could just leave it out but I do think it adds a little something extra.

Recipe: Orange and lemon polenta cake

Deliciously moist slices of citrussy cake

The ingredients

175g self-raising flour

1 tsp baking powder

50g polenta

225g castor sugar

225ml olive oil

4 eggs

Juice and zest of 1 orange

Juice and zest of 1 lemon

The instructions

Preheat the oven to 170C/Gas mark 3.

Mix the flour, baking powder, polenta and castor sugar in a bowl.

Make a hole in the middle and pour in the olive oil. Break the eggs into the olive oil.

Mix well using a wooden spoon until there are no lumps left.

Add the orange and lemon zest and juice and mix.

Grease a cake tin and line the base with greaseproof paper.

Drop the mixture into the tin, smoothing it into the corners.

Bake for 1 hour, then check to see if it’s cooked by inserting a skewer gently into the cake.

If it comes out clean your cake is ready.

Let it rest for 5 mins before moving to a wire rack and removing the paper.

Recipe: Orange and lemon polenta cake

The beautifully yellow and crumbly cake


Recipe: Slow-roasted lamb shanks

Slow-roasted lamb shanks

I have friends that just can’t get that I actually find cooking a lot of fun. It’s creative, relaxing and extremely satisfying when you produce something that everyone loves. I recently spent a day with my 10-year-old niece Kelly cooking dinner for the family and will always remember her smiling face as we sat around the table eating. She was so happy that she had created this delicious food.

Okay, entertaining can be stressful, so you need to plan carefully and make sure you are very organised. The dishes I most like serving are those that can be all prepared and in the oven before your guests arrive. So you can spend time talking to your friends rather than being confined to the kitchen the whole night.

These slow-roasted lamb shanks are one of those.They do take a bit of preparation but you can do all that ahead – and clean everything up, too. And the dish is absolutely delicious and, I think, rather an indulgent treat.

Working out quantities is also easy – one shank and two onions per person means simple serving – and no wastage either.

Do you have a favourite dish you like to cook for guests? I’d love to hear about it.

Recipe: slow-roasted lamb shanks

The melt-in-the-mouth shanks ready to be served

The ingredients

Serves 6

6 lamb shanks

2 tbsps vegetable oil

12 shallots, peeled

4 cloves garlic, peeled and chopped

4cm fresh ginger, peeled and chopped

1 bottle dry white wine

2 tsps ground cumin

2 tsps ground coriander

3 tsps ground cinnamon

1 tsp cayenne pepper

300ml water

2 tbsps mint jelly

2 tbsps chutney

How to do it

Turn the oven on to 130C.

Fry the lamb shanks and shallots in the oil until they are browned.

Transfer them to a large roasting dish.

Sprinkle over the chopped garlic and ginger.

Pour the wine into a large container and mix in the cumin, coriander, cinnamon and cayenne. Then pour it over the lamb shanks.

Add the water.

Spread the mint jelly and the chutney evenly through the dish.

Season with salt and pepper.

Tightly cover the dish with tinfoil.

Place in the oven and roast for 5 hours. Check the dish regularly to make sure it is slowly cooking and to spoon some of the liquid over the lamb shanks. Gently turn the shanks over a couple of times during the cooking.

Serve with cumin roasted potatoes and your choice of vegetables.

My star anise carrot puree the perfect accompaniment, you can find the recipe by clicking here.

Recipe: slow-roasted lamb shanks

The browned shanks before the wine and spices are added

And you can find the recipe for the cumin potatoes (very easy and totally irresistible) by clicking here.

Recipe: cumin potatoes

Crispy little potatoes with deep cumin flavours

 

Recipe: Quick and simple star anise carrot puree

I learnt how to make this delicious star anise carrot puree on my lamb cookery course in Malton last year. It’s simple to make and tastes absolutely delicious with any meat. I even made it on Christmas day and it was perfect with turkey.

The star anise gives the simple puree a real exotic flavour. You can also add cream to the mix for an even more indulgent vegetable treat.

Star Anise Carrot Puree

Serves 4

1kg of carrots, peeled and chopped

Milk to cover the carrots in the pan

3 pieces of star anise

Two knobs of butter

Star anise carrot puree

Serving up the vibrant carrot puree

How to do it

Place all the carrots in a pan and cover them with milk.

Add the three pieces of star anise.

Bring to the boil and cook on simmer until soft, about 15 minutes – check they are soft before you blend.

Remove the star anise

Add in the butter and use a hand blender to blend the carrots to a puree.

You can make your puree well in advance and simply heat it over a low heat when you are ready to eat.

Star anise carrot puree

The star anise makes the carrots delightfully aromatic

My beautiful little bunny plate is from Ceramix who do a fabulous range of largely animal-inspired ceramics that come in many different shapes and sizes. I love this one for serving up vegetables and snacks. Find out more at www.ceramix.co.za

Star Anise Carrot Puree

The freshest of vibrant carrots bursting with flavour

I bought my beautiful carrots from the Oranjezicht City Farm Market. You can read all about my visits there by clicking here. It’s open every Saturday from 9am to 2pm at Granger Bay Boulevard, V&A Waterfront, Cape Town.

You can also read more about  my lovely trip to Malton in Yorkshire last year where I had the privilege of doing a lamb butchery and cookery course. Simply click here.