SHERRY-BRAISED PORK CHEEKS RECIPE - BBC GOOD FOOD
Cook this offcut of pork in a Spanish-inspired sauce of sweet sherry, cumin, paprika, parsley and almonds- it's a great addition to a tapas spread
Provided by Caroline Hire – Food writer
Categories Dinner
Total Time 2 hours 25 minutes
Prep Time 10 minutes
Cook Time 2 hours 15 minutes
Yield Serves 2 or 4 as tapa
Number Of Ingredients 11
Steps:
- Heat 1 - 2 tbsp olive oil in a large pan then add the onion. Cook gently for 10 – 15 minutes until softened and lighty coloured. Remove and set aside.
- Toss the cheeks in the seasoned flour. Add a little more oil to the pan and turn up the heat. Brown the pork cheeks all over in batches. Turn the heat down to medium.
- Return all the pork and the reserved onions to the pan. Add the garlic, cumin and paprika and cook for a minute, then pour in the sherry. Use your spoon to scrape the bottom of the pan and mix in all the flavours.
- Pour in the beef stock then bring the pan to a simmer. Simmer gently for 2 hours or until the cheeks are tender.
- Scatter with parsley leaves and flaked almonds. Serve with rice or buttery mashed potato.
Nutrition Facts : Calories 380 calories, FatContent 20.7 grams fat, SaturatedFatContent 6.8 grams saturated fat, CarbohydrateContent 9.2 grams carbohydrates, SugarContent 3.9 grams sugar, FiberContent 2.1 grams fiber, ProteinContent 27.7 grams protein, SodiumContent 0.6 milligram of sodium
SPANISH LAMB WITH SHERRY, HONEY & PEPPERS - BBC GOOD …
Open a bottle of sherry for this hearty lamb casserole, rich with sweet and savoury flavours. However, if you don't have saffron, just leave it out
Provided by Diana Henry
Categories Dinner, Main course, Supper
Total Time 2 hours 45 minutes
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Yield 6
Number Of Ingredients 15
Steps:
- Make sure your lamb isn’t too damp – pat it dry with kitchen paper if you need to, otherwise it won’t colour well. Heat 1 tbsp olive oil in a large casserole dish and brown the lamb over a high heat in batches (if you crowd the pan the meat will sweat and not brown). Remove with a slotted spoon as you go. When all the lamb is browned, add the remaining oil and cook the onion and peppers over a medium heat until the onion is golden and the vegetables are softened. Add the garlic and paprika, and cook for a further 1 min, then add the sherry and bring to a simmer.
- Put all the lamb back in the pan, along with the stock, saffron, sherry vinegar and honey. Season and bring to just under the boil. Turn the heat down, cover the pan and leave to cook very gently for 2 hrs, turning the meat every so often.
- In the last half hour of cooking time, remove the lid so that the sherry and stock can reduce. You want to end up with completely tender meat in a flavoursome gravy – how long this takes will depend on how wide your pan is so you may need to give it longer than 30 mins. Check the seasoning. You’re unlikely to need to adjust the vinegar or honey but you might want to sweeten the dish slightly. Scatter the parsley or almonds on top (or use both). Serve with the couscous.
Nutrition Facts : Calories 507 calories, FatContent 32 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 12 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 3 grams fiber, ProteinContent 32 grams protein, SodiumContent 0.3 milligram of sodium
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