A big blanket, open fire and a bowl of something delicious
Having recently moved to Spain, Winter’s have taken on a slightly different meaning for me. When temperatures dropped to single digits and the sound of the rain hitting the window, that was my cue! I love nothing more than hunkering down in the warmth of my kitchen, assembling a music playlist and pouring a glass of wine while I prepared a meaty stew. That’s what I call “me time”.
Although the temperatures have certainly dropped outside, the view from my kitchen window is now much less indicative of a cold, damp, winter’s day.
But my desire for a one-pot Winter Casserole hasn’t lessened. As you might imagine, walking through the aisles of a Spanish supermarket searching for something to add to a casserole, the very obvious choice of ingredients were difficult to ignore: Pork and Red Peppers.
Spanish Pork, Red Pepper and Mushroom Casserole
Equipment
- Large Casserole Dish
- Wooden Spoon
- Cooks Chopping Knife
Ingredients
- 2 tsp Sweet Paprika smokey preferred
- 2 tbsp Olive Oil
- 1 Red Onion
- 3 Garlic cloves crushed
- 500 grams Pork Shoulder 3cm cubes
- 400 grams Tinned Plum Tomatoes
- 1 tbsp Cornflour or plain flour
- 1 tbsp Tomato Puree concentrated
- 350 ml Pork Stock low sodium
- 400 grams Jar Roasted Red Peppers sliced into long strips
- 2 tbsp Chopped Parsley
- 300 ml Crème Fraiche or sour cream
- 1 tsp Black Pepper freshly ground
- 3 Dried Cayenne Peppers or chilli flakes (optional)
- 200 grams Button Mushrooms
- 400 grams Red Kidney Beans
Instructions
- Add the oil to the pan. Over a medium heat add the chopped onions and cook for about 3-4 minutes or until translucent, you don't want any colour on the onions. Then add the paprika and and cook for a further 30 seconds
- Add the diced pork and crushed garlic and cook until you have a nice caramelisation on the outside of the pork (you can reduce the amount of garlic if you find it overpowers the other flavours).
- Finally, stir in the tomato puree, tinned tomatoes and the stock. Bring to a simmer and cook for 10 minutes.
- Mix the cornflour with a small amount of cold water; don't use hot water as the mixture will be lumpy. Add the kidney beans, mushrooms and cornflour mixture to the casserole and then simmer for a further 15 minutes or until the sauce begins to thicken.
- Stir in the roasted red peppers, black pepper and crushed Cayenne peppers (if using) and cook for another 10 mins; by this point the pork should be tender and cooked through.
- Finally add the chopped parsley and mix through the casserole. Serve with a spoonful of the Crème Fraiche or Sour Cream.
Notes
Nutrition
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