RECIPES

PAPRIKA PORK
WITH SWEET RED PEPPERS AND CHORIZO

This recipe was given to me in Valencia by

an old Spanish Abuela.

It was passed down from generation to generation.

It's a typical Spanish onepot meal - rustic and authentic.

Serves four

Ingredients
1lb diced pork
1 jar red cooked peppers
I ring of Spanish chorizo (can be bought from larger supermarkets)
1 tin of Heinz tomato soup
1 tin chopped tomatoes
4 cloves of garlic (chopped)
2 red onions (diced)
1lb of potatoes peeled and diced
Pkt of fresh green beans
Tablespoon of paprika
Salt and pepper
2 Tablespoons olive oil
A knob of butter


Method
Peel and slice the chorizo and add to a cooking pot with the oil. Stir on a low heat for 2 mins than add the pork. Cook for a further 5 mins before adding the onions and garlic. Cook on a low heat until the onions are transparent. Place tinned tomatoes and soup into the pot and season with the paprika, salt and pepper. Let simmer for 45 mins before adding the potatoes, red peppers (sliced) and green beans. Cook for a further 45 mins on a low heat. Add the butter just before serving. Serve in a soup bowl with salt and pepper crusty bread.

For best results
This can be cooked in a slow cooker by placing all the ingredients at the same into the slow cooker and cooking on high for 3 hours and low for 2.

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CARROT AND CHILLI SOUP

Quite a simple dish but bursting with flavours.

Perfect on a cold winters night

serves two

Ingredients
4 large carrots
1 red chilli
500ml chicken stock
1 med onion
2 cloves garlic
Tablespoon olive oil
Coriander


Method

Heat the oil in a pan until hot, fry the onion, garlic and chilli for 2 mins – or until soft.
Add the sliced carrot and fry for a further minute
Add chicken stock and cook until the carrots are soft.
Remove veg with a slotted spoon and place in blender.
Blend until smooth.Return to the stock and season to taste.
Add a bunch of chopped coriander just before serving.

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LEMON CURD and HONEY ICE CREAM

This is such an easy recipe,

even my 4 year old granddaughter can make it...yummy!

Serves 6 - 8
Ingredients
250g lemon curd
250g Greek style yoghurt with honey
250g half fat creme fraiche

Method
Mix all the ingredients together in a bowl and pour into a freezer container.
Freeze for 1-2 hours or until the ice cream has frozen about 1 cm around the sides
Stir gently, then return to the freezer and freeze for at least 4 hours until firm

Serving Suggestions

Children - serve with drizzle of honey
Adults - serve with a splash of Limoncello Liqueur

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SEVILLE TRIFLE

Lorraine concluded her Spanish themed evening with this orange trifle on Come Dine With Me West Lancashire

Serves 5
Ingredients
4 oranges, peeled and segmented
1 Pkt orange jelly
Large tub of double cream, whipped
1 bar of dark chocolate, grated
1 bag Amaretti biscuits
Chocolate orange matchsticks - for decoration
Small glass of Cointreau


Method
Peel the orange and soak in the Cointreau for a few hours.
Crumble the biscuits between serving glasses and spoon the oranges on top.
Make the jelly according to packet instructions and pour over biscuits and oranges.
Refrigerate until set.. Spread the cream over and decorate with almond biscuits,
grated chocolate and chocolate sticks.

Serving Suggestions
Adults only - add a small shot glass of Cointreau on the side

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