Archive for April 17th, 2009

This uncomplicated dish has quickly become a firm favourite, especially as it can be cooked quickly and in one pan. Mixed colour peppers make it extra colourful. It is a warming dish for a winter evening, but can be eaten all year round. Smaller quantities could be served as a light meal or as part of a Tapas menu.

This recipe was originally published in the ASDA supermarkets free instore magazine, January 2008 issue.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Spanish Style Pork & Peppers

50g chorizo, diced
1 large onion, halved & thinly sliced
1 small green chilli, deseeded & finely chopped
500g Pork Fillet cut into 3cm pieces
3 medium sized peppers cut into strips, preferably red, green & yellow
400g can of Plum tomatoes, chopped
1-2tbsp smoked paprika
12 black or green pitted olives
Chopped parsley to serve

1. Cook the chorizo and onion together with the chilli over a medium heat. There should be enough fat from the choirizo to cook the onion without adding any more.

2. Add the pork and peppers and cook for 2-3 minutes.

3. Stir in the tomatoes and paprika. Heat until simmering and then cover and simmer for 20 minutes.

4. Add the olives, cover and simmer for a further 10 minutes.

5. Serve with rice or naan and chopped parsley.

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