I have started a new topic but feel free to move it, as I am not sure where to put this.
I have a few recipes that are my "go to", this is one, Lots of ingredients, but worth it. Serves at least 8. so cook it and freeze.
3 large Onions finely chopped
3 fat garlic cloves crushed
1kg chuck/stewing steak cubed
3 carrots finely diced
1 tsp smoked paprika
1 ½ tsp chilli powder
2 tsp ground cumin
½ tsp ground cinnamon
Generous pinch of salt
1tsp of ground white pepper
2 red chillies finely chopped
2tsp tomato puree
½ can of kidney beans
1 tbsp red wine vinegar (I add 2 but some might not like it)
Large Pinch of sugar
3 cans of plum tomatoes blitzed to passata
1 can of chopped plum tomatoes
1, Fry onions in oil till translucent, then add the tomato puree and fry this out, about 1-2 minutes (can burn quickly) - throw this in to the casserole pot, brown meat put this in the pot.
2, Fry all dry ingredients in a good slug of oil, do not be stingy on this, except for the sugar. (Do not walk away as I always burn this). So do this over a gentle-ish heat. Till there is a nice aroma. Then add the chillies and the garlic. Fry this gently, do not brown the garlic.
3, Then add the red wine vinegar and the tomatoes. Stir around and leave to cook for a few minutes, then add in the sugar. Give it a good stir, then add this to the casserole pot and then stir all together.
4, Bang in the oven on 150oc, leave it there for 2 ½ hours. Check every so often that it hasn’t dried out, add half a tomato can of water at a time and stir in completely. Take out after 2 ½ hours and add the kidney beans that have been carefully washed. Return casserole to the oven for 30 minutes.
Serve with rice, or baked potatoes. We like it with potato wedges. Enjoy
Pork Florentine - lovely colours to tempt .......
Large tomatoes, with garlic cloves and olive oil
Young spinach, washed and dried in a spinner or tea-towel
Cheese sauce, plus grated cheese for the top.
Pasta to serve with it. (optional)
Large ovenproof dish, greased
Slice the pork diagonally to make large-ish slices and beat with a meat hammer between sheets of clingfilm or greaseproof to make them very thin 'escalopes', and flash fry both sides. Set aside.
Cut tomatoes into very thick slices, and gently fry each side for one minute in a pan with oil and garlic (prepared to your preference), then line (in one layer) over the bottom of the dish. (With the garlic)
Next layer: lay the spinach leaves to completely cover the tomatoes
3rd layer: the pork 'escalopes', again, in one layer
Top: cover completely with the cheese sauce, and sprinkle with grated cheese.
Into oven - about 180-190 degrees for about an hour.
Cook pasta if needed, or just serve with crusty garlic bread. Maybe a green salad.
I haven't given quantities because this can be adapted depending on the number of people eating it.
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