Recipe of the day

It's here again! Yes, that tacky, kitsch but lots of fun...... 

The Eurovision party!

As a guest, I've been asked to attend in fancy dress from a country of my choice and to bring food pertaining to that country.

Well, it just has to be Spain!!. There won't be however, any Paella, tortilla or chorizo in sight!

Instead, I'll be cooking a Spanish take on a classic Moroccan dish.

Absolutely Moorish!!!!

PINCHOS MORUNOS

( Moorish Pork Kebabs )

From the years 711 to 1492 Southern Spain was ruled by who were then referred to as the Moors. Today these fine and peaceful people hail from Morocco and Tunisia, but back centuries ago they were the dreaded enemy. As the Moors gained control of Spain, they also brought with them their local tastes and spices, which had an immense impact on the Spanish cuisine we know today.

The original recipe would have been made from lamb or goat and seasoned with the spices such as saffron, cumin, or coriander that the Moors so loved. Upon driving the Moors out of Spain in 1492, the free peoples of Spain wanted to reinforce their independence by celebrating the thing their previous landlords forbid, eating pork. It’s no coincidence that Spaniards love pork to this day; it is a direct response to their turmoiled past.

Makes 12 kebabs

Ingredients

1/2 cup olive oil

3 tbsp ground cumin

2 tbsp ground coriander

1 tbsp sweet paprika

1 1/2 tsp cayenne pepper

1 tsp ground turmeric

1 tsp dried oregano

1 tsp salt, plus more, to taste

1/2 tsp freshly ground black pepper

2 lb pork loin fillets cut into 1-inch cubes

2 tbsp minced garlic

1/4 c chopped fresh flat-leaf parsley

1/4 c fresh lemon juice

Method
Combine the olive oil, cumin, coriander, paprika, cayenne pepper, turmeric, oregano, salt, and pepper in a small frying pan over low heat. Cook until warmed through and fragrant, about 3 minutes. Remove from the heat and let cool to room temperature.

Place the pork pieces in a bowl and rub with the spice mixture. Add the garlic, parsley and lemon juice and toss well. Cover and refrigerate overnight.

Preheat a cast-iron grill pan over medium-high heat, or heat a grill.

Thread the meat onto skewers and season with salt. Grill on all sides until just cooked through, 12 – 15 minutes total.

Alternatively

Place all the ingredients into a Tagine (using a cheaper cut of pork) add vegetables of your choice and cook in the oven, for 2-3 hours on a low to medium heat.

Hand - painted Tagines

Recipe from 'Come dine with me'

Spanish chorizo, chickpea and spinach soup

Chorizo is a pork sausage that has many different varieties and is eaten all over Spain. Most chorizo that you would buy in stores has been cured, but “fresh” chorizo, which is softer is also available. Chorizo is made by chopping or grinding the pork and “marinating” it in spices. Spanish paprika (sweet or spicey) is the spice which is gives chorizo its characteristic flavor and distinguishes it from other sausages.

Chorizo may be sliced and eaten alone or with crusty French-style bread or can be fried. It is very common to use it as an ingredient in other dishes, such as stews and soups.

Serves six
 

Ingredients

Half a ring of chorizo sausage, sliced

1 onion peeled and chopped

2 cloves of garlic, peeled and finely chopped

1 large bag of washed, baby spinach

1 tin chopped tomatoes

1 tin of chickpeas

1 litre of chicken stock

1 tablespoon turmeric

extra virgin olive oil

2 hard boiled eggs

salt and pepper

Method

Place 2 tablespoons of olive oil into a pan and add the sliced chorizo. Fry for 2 mins.

Add the garlic and onion and fry until golden.

Then add the drained chickpeas, tomatoes and chicken stock.

Season with salt, black pepper and turmeric.

Bring to the boil and simmer for 40 mins.

Mix in the baby spinach and cook for a further 5 mins.

Remove a third of the mixture and blend.

Add the blended soup back into the pan and stir well.

Before serving sprinkle a good helping of chopped, hard boiled egg onto of the soup.