Tag Archives: Recipe

SMOKED PAPRIKA PORK & PEPPER STEW

Slow Cooked Paprika Pork Recipe

There’s only so much pasta, breaded chicken and fish fingers that I can eat when I’m tight on time, so I’ve decided to make the most of my slow cooker and lovely Le Creuset pots and make food ahead of time.  It takes a bit of planning but I’ve found that with just a bit of prep you can pop it all in a pan and have a lovely meal ready for dinner without really thinking of it.

I grew up on a lot of pork stews of some sort or another so I thought I would give pork another go (I generally think pork and dry pork chops to come to mind) so here’s a quick and easy recipe that can be made ahead ready to be eaten or frozen and kept for another day.

Slow Cooked Paprika Pork Recipe

RECIPE

  • 400g chopped pork (stewing pork or pork belly is best)
  • 1 red onion
  • 2 peppers sliced (red and yellow)
  • 200g button mushrooms
  • 400g plum tomatoes
  • 200ml stock (vegetable or chicken)
  • 2 tbsp smoked paprika
  • 1 tsp crushed chillies (optional)
  • 1 packet of spinach (optional)

You’ll also need an oven proof dish.  I use a Le Creuset dish that you can use on the gas hob and then the oven but you could do the first steps in a frying pan and then move it to an oven proof dish with a lid for the main cooking part.

  1. Pre-heat the oven to 180C fan
  2. On the hob in a frying pan or the oven proof dish, fry the onion until soft and then add the pork and brown lightly
  3. Add the rest of the ingredients and cook gently for 10 minutes
  4. Put the lid on the dish and pop in the oven for 1.5 – 2 hours or until the pork is tender
  5. Stir in the spinach and serve with potatoes or rice

Slow Cooked Paprika Pork Recipe

 

Slow Cooked Paprika Pork Recipe

 

Slow Cooked Paprika Pork Recipe

Top tips

  • If you find the pork is drying out, add some extra stock
  • Add extra vegetables – root vegetables work well as they don’t disintegrate when they’re cooked for a long time or add some other vegetables like spinach, peas, sweetcorn etc near the end of the cooking time
  • Add more paprika or chilli to your taste

RASPBERRY & BLUEBERRY CRUMBLE TRAY BAKE

Blueberry & Raspberry Crumble Cake

Crumble is one of my favourite winter puddings and it’s perfect for ending a roast dinner with.  Now that the sun is shinning (most of the time) and it feels a bit less wintery I haven’t been doing that many roasts and hot puddings are off the menu in our households.  So what better way to combine one of my favourite puddings with cake by making a raspberry & blueberry crumble tray bake!

I had some raspberries and blueberries in the fridge that were going a bit soggy so decided to add them.  This recipe is adapted from a Rachel Allen lemon tray bake recipe and I added the fruit and crumble.  It’s a super easy recipe that requires one bowl, yes that’s right just ONE bowl, and you don’t even need a mixer with a wooden spoon being enough!

It’s a really moist cake because of the sour cream and melted butter and it keeps really well up to a week in a tin (if you can resist it for that long!).

Top Tips

  • If you haven’t got sour cream you can use creme fraiche
  • Try pressing in the fruit on the top of the sponge mixture once it’s in the tin.  I find this means that the fruit doesn’t all sink to the bottom
  • Substitute the soft berries for any other fruit.  I would cook down apples or other harder fruit a little
  • The crumble doesn’t brown as much as I would like so I popped it under the grill for a couple of minutes to brown it

Blueberry & Raspberry Crumble Cake

——-

For The Cake

225g (8oz) butter

300g (11oz) caster sugar

2 large eggs

250g (90z) sour cream

225g (8oz) plain flour

2 tsp baking powder

100g mixed berries

For The Crumble

110g (4oz) cold butter cut into cubes

70g (2 1/2 oz) plain flour

30g (1oz) caster sugar

23 x 30cm swiss roll tin lined with parchment paper

METHOD

1. In a large microwave proof bowl melt the butter in the microwave for a minute or until fully melted

2. Add the sugar and eggs to the butter and stir until combined.  Mix in the sour cream

3. Sift the plain flour and baking powder into the mixture and fold in until fully mixed.  Pour into your prepared tin.

4. Push the berries into the cake sponge

5. To make the crumble, using your finger tips rub the butter and flour together to make fine breadcrumbs.  Stir in the sugar and then scatter over the cake

6. Place in the oven and bake for 30-35 minutes or until a skewer inserted into the cake comes out clean and the edges are starting to brown and come away from the edge of the tin.

7. Remove from the tin and cool on a wire rack and cut into squares

8. Enjoy with a nice cup of tea!

 

APPLE & CINNAMON HOT CROSS BUNS

Apple Cinnamon Hot Cross Buns

With spring around the corner it’s the start of hot cross bun season!  Hot cross buns are a bit like creme eggs, you don’t realise how much you miss them all year until the Spring comes around and they’re in every supermarket and bakery up and down the country.

Last Sunday I decided to have a go at baking some.  I read through the recipe and as usual tweaked it slightly to make them just apple, raisin and cinnamon.  What I didn’t read in the recipe were all the steps needed to prove the dough so my grand idea of having them for tea completely failed and I ended up having them for breakfast the next day!  If you read my soda bread post you’ll realise this is a common problem when I make bread!

Apple Cinnamon Hot Cross Buns

 

Apple Cinnamon Hot Cross Buns

To be honest they’re not that difficult to make, they just take a long time, but at times I did wonder why I had bothered and really hoped that they were the effort.  When they were finally done they were delicious.  Completely different to shop bought buns and much more bread / dough like and unlike shop bought ones that I always toast and eat with jam or butter these were better enjoyed as they came plain and simple.  They were jam packed with raisins and apple with a hint of cinnamon and the apricot jam glaze finished them off nicely.

Apple Cinnamon Hot Cross Buns

The recipe makes 12 large buns so I popped some in the freezer to eat next time.

——

Ingredients

For the buns

  • 300ml whole milk
  • 500g strong white flour
  • 75g caster sugar
  • 1 tsp salt
  • 7g sachet fast-action yeast
  • 50g butter
  • 1 large egg, beaten
  • 200g sultanas
  • 2 green apples (granny smith work well) pealed, cored and diced into half inch pieces
  • 2 tsp ground cinnamon
  • sunflower oil, for greasing the bowl

For the cross

  • 75g plain flour, plus extra for dusting

For the glaze

  • 3 tbsp apricot jam

Method

  1. In a pan heat up the milk slightly so that it is warm but not too hot and so you can easily dip your finger in without burning
  2. Mix the flour, sugar, salt, yeast, butter and egg together in a bowl, then slowly add the warmed milk until it forms a soft, sticky dough
  3. Knead the dough for approximately 5 minutes.  To knead the dough, hold the dough with one hand and stretch it with the palm of the other and fold it back on itself.  You’ll know when it’s ready when it’s smooth and elastic and when you prod it, it bounces back
  4. Place in a well oiled bowl covered with cling film and leave to prove for about an hour or until it doubles in size
  5. Once the dough is ready, add the sultanas, chopped apple, and cinnamon, then tip out of the bowl onto a lightly floured surface. Knead the dough again and put it back in the oiled bowl and leave to rise for another hour or until it doubles in size
  6. Divide the dough into 12 even pieces, and roll each piece into a smooth ball on a lightly floured surface. Arrange the buns on a baking tray lined with parchment paper or reusable baking paper, leaving enough space so that the buns just touch when they rise and expand. Set aside to prove for another hour.
  7. Heat the oven to 220C/425F/Gas 7
  8. For the cross, mix the flour with about five tablespoons of water in small bowl, adding the water one tablespoon at a time, so that you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses.
  9. Bake for 20-25 minutes on the middle shelf of the oven, or until golden-brown.
  10. To make the glaze, in a small pan gently heat the apricot jam so that it melts and then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool.
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