A school district in Colorado, containing three schools with just over 400 pupils, is one of the most recent to add Continue reading…
Prepare 10 mins + 10 mins chilling
500g Alberts Sausage Meat or Albert’s originals sausage skin removed.
3 tbsp Tomato puree
1 Finely chopped red chilli
50g sundried tomatoes, finely chopped
300g Chopped Chargrilled peppers
25g pack chives, chopped
1. In a large bowl, mix the pork with 1tbsp of the puree, the sundried tomatoesn, finely chopped chilli and 75g of the peppers, finely diced. Season well, divide into 16 then roll into balls and chill for 10 minutes.
2. Heat 2 tbsp of the oil from the pepper jar and the fry the meat balls for 15 minutes, turning occasionally until browned and cooked through. Remove and keep warm.
3. Add the mascarpone, chives, remaining peppers, drained and sliced, and the remaining puree and stir until melted. Add the meatballs back to the pan and cook for 1 – 2 mins, stirring into the sauce
4. Meanwhile, cook the Tagliatelle inboiling water for 4 – 6 mins minutes then drain and serve with the meatballs.
Moroccan Slow Roasted Pork
Serves – 4 to 6 People
Preparation time – 15 mins
Cook – 3½ Hours
50g Pine Nuts, toasted
75g dried apricots, roughly chopped
2 x Preserved Lemons, roughly chopped – Remove and discard the flesh and roughly chop the peel.
1tbsp Harrissa Paste
1 large of flat leaf parsley, chopped.
2 tbsp olive oil
1x 1.5kg Pork Leg Joint
600ml Chicken Stock
1 red pepper, diced
400g can chick peas, drained and rinsed
1.Preheat the oven to 220°C, gas mark 7. Place the nuts, apricots, lemons, harissa, half the parsley and 1 tbsp oil in a food processor and blend to a coarse paste, then season.
2. Remove the stringing from the pork and reserve, then unroll the joint flat, skin side down. Make deep slits in the meat an spread the harissa mixture over and into the cuts. Reroll the joint and place a few strings round to hold the joint in place. Place in a small roasting tin and roast for 30 minutes.
3. Reduce the oven to 150°C, gas mark 3, pour in 300ml of stock and cook for 3 hours, covered loosely with foil.
4. Fifteen minutes before the end of the roasting time, heat the remain oil in a frying pan and fry the pepper and chick peas for 4-5 minutes until softened. Stir in the remaining parsley and season.
5. Place the couscous in a bowl and pour over the remaining boiling stock, cover with clingfilm and leave for 5 minutes. Fluff up with a fork and stir into the chick peas and pepper and serve with the pork. Drizzle over any remaining sauce for from the Pork.
I really can’t recommend this recipe enough. If you like chilli this will take it to complete new level! Slow cooking our brisket with the selected herbs and spices gives it amazing depth of flavour and using it pulled gives the chilli a completely different texture which really works.
Serve with Jalepeno flat breads, rice and sour cream .
• 1kg beef brisket
• 1 large cinnamon stick
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 heaped tbsp dried oregano
• 2 fresh bay leaves
• 2 red peppers
• 2 yellow peppers
• 2 x 400g tins chopped tomatoes
• 400ml beef stock
• 3–4 red chillies, 2 deseeded, sliced
• 2 red onions, finely sliced
• Red wine vinegar
• ½ bunch coriander, chopped
• Soft tortillas, Greek-style yoghurt and green salad, to serve
• 6 perfectly ripe avocados
• 1 bunch of coriander, leaves torn
• 1 small red onion, finely grated
• Juice of 4–5 limes
• 4 perfectly ripe tomatoes (different colours if you can), roughly chopped
• 1–2 red chillies, deseeded
For the flatbreads
• 250g self-raising flour, plus extra for dusting
• 250g yoghurt
• ½ tsp baking powder
• 1 jalapeno chilli, finely sliced
Main courses | serves 6
1. Place the beef on a board and score one side. Bash the cinnamon, cumin, paprika and oregano with a mortar and pestle then rub into the cuts in the beef. Season well, drizzle over a little olive oil and brown the brisket well in a large pan over a high heat.
2. Place the bay leaves, peppers, tomatoes and stock in a large pot and bring to the boil
3. Meanwhile, add the chilli and onion to the pan with the brisket, cook for 5 minutes, then transfer the lot to the large pot, cover, and leave to simmer for 4–4½ hours.
4. Gently pull the beef apart using 2 forks. Remove the bay, add a little vinegar to taste, add the coriander and adjust the seasoning.
5. For the guacamole, put the avocado flesh in a bowl with the coriander, red onion and lime juice. Season, then scrunch in the tomatoes, picking out any large bits of skin. You can also use a food processor if you like. Finely grate in the chilli flesh, mix well and adjust the seasoning. Serve with the chilli, tortillas, yoghurt and a green salad.
6. Meanwhile, make the flatbreads. In a bowl, mix together the flour, yoghurt, baking powder and a good pinch of salt. When it starts coming together, flour your hands and knead the dough on a lightly floured surface. Divide the dough into 4 pieces and roll out into circles about 2mm thick. Scatter over the jalapeno and a pinch of salt and press in. Heat a griddle pan up as too maximum temperature. Add the flatbreads and cook for 2 to 3 minutes, turning once, until golden on both sides.