Saturday, 30 June 2012

Black Bean Soup

My neck had really starting hurting again so I decided to go back up to 20 pills a day and yesterday (Friday 29 June) I had a really bad audition for a TV advert and was feeling very sorry for myself. There was only one way to cheer myself up and that was to go home and do some cooking. After doing my voluntary work I went home and made some black bean soup for a starter and then jerk chicken wings with rice and peas for the main. Upon reflection that is really sad because once upon a time I would have just met up with my mates, gone out and got completely wasted in a pub somewhere, jeez I must be getting old.

Before I went home to do the cooking I had to do some volunteering at the Food Chain. Which turned out to be great because I was asked if I didn't mind taking home over a 100 recipes, from the African continent to sort them out. Over the years people had sent in recipes but they needed to be sorted out so a nutritionist could review them to see if the recipes could use by the charity. I said no problem and that it would take a couple of weeks, which they were fine about. Weeks...weeks, I've almost finished, I couldn't believe my luck. I couldn't wait to get the recipes home so I can see what wonderful foods and ingredients I was going to find. On my computer I've got a few African websites listed in my favourites but had only really done a couple of recipes from Ethiopia and recently the African chicken and peanut stew. Now that I've got my hands on all of these authentic recipes I can see me rustling up a lot more African recipes and of course I'll share them on here. So yesterday ended up being a good day – in other words – what rubbish audition and what bad neck I've got some new great recipes to try out.

This is another recipe from the Food Chain as I build up to my 10K charity run for them on the 8th July 2012. If you would like to help me raise money you can at

Adding cumin and coriander to the recipe is optional but I must stress it tastes a lot better with them added

  • 200g dried black beans or 400g/14oz tinned black beans
  • 1litre/1¾ pint of “no salt” vegetable stock
  • 1tbsp of vegetable oil
  • 2 medium onions, chopped
  • 2 cloves of garlic, finely chopped
  • 1 medium red pepper, chopped
  • 1 medium potato, washed and chopped
  • 1tbsp ground cumin and coriander (optional)
  • salt and pepper to season
  • (serves 4-6)

If using dried black beans, place them in a bowl of water and leave them to soak overnight or a minimum of 8 hours

Sieve the beans and rinse them, then place them into a pan and pour in the vegetable stock. Bring to a rapid boil for 10 minutes and then simmer for 40 minutes, once cooked remove to one side. If using the canned beans, just drain the liquid and rinse them

In another saucepan add the oil and gently saute the onions for 5 minutes, stirring ocassionaly. Add the garlic and the pepper and cook for another 2 minutes.
Add the potatoes and if using add the cumin and coriander stir altogether and cook for about 4-5 minutes stirring occasionally.

Take the cooked beans, still in the stock and add them to the other pan and mix altogether and bring to a gently boil. If using canned beans add to the pan and the vegetable stock which has yet to be used.

Cook the soup for about 20 minutes, ensuring there is enough stock to cover all the ingredients if not add a bit more water.

Once completely cooked, blend or mash together until you have a creamy texture and serve with yoghurt or with alfalfa sprouts.

Thursday, 28 June 2012

Chicken and Peanut Stew

Now that I am only on 16 painkillers a day, for my cervical spondylosis, I decided I need to do a run, as the charity run I am doing is taking place on the 8th July and so running (excuse the pun) out of time. It was a good run and I had no problems with my neck or arms, although my legs ache like hell. The charity run is part of my campaign to raise money for the Food Chain and as I said in a previous post I have permission to write up some recipes the charity uses.

This recipe is based on a traditional African dish, but made healthier. There are two version of this recipe one for weight gain and the other for weight lose. I have chosen the weight gain version because it is very important for people who are HIV+ to maintain a good weight, as the virus and drugs suppress the appetite and so need more calories per meal. The other reason is for me to gain energy for my run. At the bottom of this post I will list the slight difference in the recipe for weight loss.

When I first read this recipe I thought it was odd to add peanut butter as it's not an ingredient I ever used in cooking, apart from on toast. Whilst cooking the dish I was tasting as I went along but was thinking the dish was a bit bland, but once I added the peanut butter it amazingly brought the recipe together.

This recipe is simple with a gentle flavour with a little kick, from the chilli. I removed the skin from the chicken to make it healthier as it had less fat

If you would like to help me raise money for the charity 10K run you can at If you want to know more about the charity or even volunteer please go to

  • 1tbsp vegetable oil
  • 4 chicken thighs, skin and bone removed
  • Onion, finely sliced
  • 1 large potato peeled and diced
  • 2 garlic cloves, finely chopped
  • 1tsp ground cumin
  • 1tsp chilli flakes
  • 200ml water
  • 50g/1.5oz peanut butter
  • 400g/14oz canned chickpeas, rinsed and drained
  • salt and pepper to season
  • serve with brown rice
  • (serves 4)

Add the oil to a pan and bring to a high heat, brown the chicken and move to a plate

Turn down the heat and add onion, potato and sauté for 3-5 minutes. Add the garlic and spices and cook for a couple of a 2 minutes.

Stir in the water and return the chicken to the pan, including the any of the juices that have leaked out.

Cover and cook for 10-15 minutes stirring occasionally.

Stir in the peanut butter and chick peas and simmer for another 10-15 minutes or until the chicken is cooked. Also you may have to add some more water.

If doing the lose weight version just use 30g/1oz peanut butter and serve with salad.

Tuesday, 26 June 2012

The Orrery Review

On Sunday, it was our 12th anniversary since our church blessing and I was told we where going to the Salt House near Abbey Road, but its was obvious by the way I was told to be ready by 1245 that we where going somewhere else and was looking forward to the surprise
amuse-bouche gazpacho
At 1320 our taxi pulled up along side the Orrery, at 55 Marylebone High Street and what a great surprise it was to. It was an old Conran restaurant but is now owned by D&D London with the head chef Igor Tymchyshyn, who has worked at Mirabelle, L'Oranger and Maison Novelli.

We were greeted at the door, by a wonderful big smile and were led to our table. I don't normally like my back to the restaurant and we normally take it in turns on where we sit, but this time I didn't mind as I was looking onto a big mirror and so could see all around, which was nice. The restaurant is elegantly decorated and still has a sense of being a Conran restaurant with it's décor and style.
soft butter
seafood ravioli with a shellfish bisque
The lunchtime menu is a set price of £28.50 for a three course meal, every good value for the quality of food served. After we had ordered we were given amuse-bouche of gazpacho that had a lovely fresh flavour that started the meal off well. We where offered three kinds of home made bread, tomato, French and brown, with all three (yes I was very hungry and tried them all) having a firm crisp crust with soft centre and served with some soft butter. I don't get why some restaurants serve bread with butter that is so cold you cannot spread it, but at least this time it was perfect.
chicken liver parfait
To start I ordered the seafood ravioli in a shellfish bisque. As soon as I spied this on the menu I had to order it as I had a very similar dish at La Maison and wanted to compare the two, even though they were slightly different. This was actually a mistake on my behalf because upon reflection they were totally different but both exceptional. The ravioli was light with a full seafood flavour and the sauce complimented the ravioli perfectly, although the sauce was a little cold. My partner ordered the chicken liver parfait with onion chutney, which was smooth and creamy, but as usual not enough toast or bread. But our waitress noticed this straight away and brought some more over. I do love it when staff are aware of what is happening. Although on saying that one of the other waiters did, what I consider a big no no, he took my partners plate whilst I was still eating. I am a very slow eater and when a plate is removed I feel it's puts pressure on me to hurry up.
daube de beouf
salmon and lobster pie
My main was a daube de beouf encroute, or to you and me, a beef pie. The pastry was crisp and the beef and vegetable cooked perfectly. I found the sauce a little strong and a little salty, and if you've read my blog you'll now I'm fussy about salt. My partner had the best option which was salmon and lobster pie. The topping of mash potatoes was wonderfully rich and creamy, with big pieces of salmon and lobster in a cream sauce, but was not too rich. One thing I did notice there were no salt and pepper on the tables, which I always think is great, because the chef has the confidence to know it's seasoned well.
chocolate fondant
After all that food it was a struggle to decide if to have dessert or not, but seeing as I've lost some weight and it was our anniversary I thought lets push the boat out. I ordered the chocolate fondant with vanilla ice-cream, not much to say apart from beautifully presented and just as brilliantly executed and was trying to find fault but couldn't. My partner ordered the strawberry bavarois (like a custard but made with geltain to make it set) with strawberry sorbet, again wonderfully presented and executed, although he did think it was a bit too sweet towards the end.
strawberry bavarois 
The staff where polite and charming, if some a little cold, but on the whole very good. It was a great experience and one I am looking at trying again and one that I would recommend. I can't say how much it came too, as my partner paid as he was feeling guilty because he forgot to buy a card, a costly and suitable punishment don't you think....hahaha lol.

Friday, 22 June 2012

Pasta with Spicy Bacon and Tomato Sauce

I had the house to myself last night and I could be bothered to go our local supermarket, due to still being under the weather and couldn't face the hordes of dozy people walking around like lost sheep – oh I should mention the pills I'm on make me drowsy and grumpy – can you tell

Anyway I digress, I wanted something quick, full bodied dish with a punch which I could serve with lots of carbohydrates to give me some energy to help compensate for the pills I am taking. I did a quick scan of my cupboards and fridge a decided to make spaghetti with a spicy bacon and parsley tomato sauce.

I wanted large onion pieces so cut them Asian style again, which is thickly cut along the grain of the onion

I used smoked bacon lardons but normal smoked bacon is fine (just cut them up into pieces). It must be smoked as unsmoked doesn't have the same impact of flavour on the dish. Actually I don't see the point of unsmoked bacon and it's got no real flavour.

I am also using the seeds of the chillies but if you don't like it that spicy, just use one chilli and remove the seeds, but I should stress this does reduce the punch of the dish

  • 180g-200g/7oz smoked bacon lardons
  • 1tbsp olive oil
  • 1 large onion, thickly cut Asian style
  • 1 large clove of garlic
  • 2 red chillies, sliced and with seeds
  • 400g/14oz tinned tomatoes
  • 4tbsp/2oz fresh curly parsley chopped
  • (serves 4 for starter or 2 for main)

Place the bacon lardons in a pan and bring to a high heat to brown the bacon and to start to release the fat.

Once brown remove from the pan, turn down the heat and add the oil and throw in the onions.

Stirring avocationally cook for 5 minutes, they will turn a little brown, from the caramelised bacon on the bottom of the pan, do not worry as it helps with the flavour

Add the garlic and chillies and cook for a few more minutes, making sure the garlic doesn't burn.

Add the tomatoes, cook for 5 minutes and then add all the chopped parsley and cook for another 5 minutes.

Serve with any pasta, I used spaghetti (as that is all I had), but a round pasta like conchiglie would be better as it's captures the tomato sauce.

Wednesday, 20 June 2012

The Food Chain

As I have some time on my hands so I have started doing some voluntary work for a great little charity called The Food Chain. It provides healthy food, groceries and educational courses for people who are HIV+ . It's a small based charity based in London that only has seven full time workers but hundreds of volunteers. People are referred to the organistation and each “client” then receives a personalised nutrition plan designed for their individual needs and then invited to courses on nutrition

HIV is a high profile disease, but most people, like myself have very little understanding of the disease. I know that it attacks the immune system and it's hard for them to fight off infections and other diseases. So food plays a vital part in helping in this fight, by boosting the immune system. Also the retroviral drugs have some nasty side effect which also impacts on the body, so again with the correct foods it can help them fight off the side effects.

I work with the Eating Positively campaign which organises courses for HIV+ people and was amazed at what is covered in these courses. Most of what is covered in the courses is actually what we all should be striving to achieve regarding healthy diet, but it is more important for people with HIV. I was also amazed at the wonderful array of recipes they create, serve and provide. I also didn't think for one minute about the ethnicity of people when it comes to providing food, why would a caribbean person want potatoes when yam is more of a stable part of there diet. Why would an african person want pasta as rice is again more of there diet.

Not only am I volunteering for the Food Chain, but I have also decided to help raise money by doing the British 10K run on the 8th July 2012 and I am shamelessly asking you to help me raise £400 for the charity. Now I don't expect you to do this for nothing, I have been given permission to write up recipes they use for their educational courses. So, not only will you get the pleasure of knowing I am going to suffer doing this run, but you're also get to read and hopefully try some wonderful recipes.

I have done a few charity runs over the years, so 10K is not a particularly hard run for me, but in the last 18 months I was diagnosed with cervical spondlyosis (the vertebrae in my neck are wearing out so discs are moving and trapping nerves causing considerable pain) In the last few months I've also been diagnosed with asthma so doing this run will not be as easy as it once was – see I did say I would be shameless :-)

As a little taster of the kind of recipes that I am going to provide is a humous recipe. I can almost hear you say what is special about that. Houmous is healthy, but it's very high in saturated fat because of the tahini, so this recipe uses brazil nuts, which although has a lot of fat it's high in mono and poly saturated fats which are very benefical to the body. Also the brazil nuts contain selenium which is also very good for the immune system. Other recipes are black bean soup, oven baked salt cod patties, dal kichdi and more.

So if you would like to sponsor me you can do at

If you would like more information about the Food Chain and even better if you would like donate direct or even volunteer please go to

Thank you in advance and I hope you enjoy the recipes to come.

Tuesday, 19 June 2012

Moroccan Chicken

Hands up if you've ever heard of onions cut Asian style? It was a new one on me so went to the internet to see if I could find out what it meant and how the onions were cut. After a few seconds I found that It means that you make thick cuts with the grain, where I mainly slice them against the grain. I found it changes the dish significantly because instead of the onions being a small part of the recipe in the background it brings it to the forefront, because you have large pieces of onions with wonderful sweet bite. It does take longer to soften them, but well worth the wait. This is why I love cooking you are always learning something new.

I was using Asian cut onions because I am making a Moroccan dish sent to me by my gorgeous and wonderful friend Donna who lives in Sydney. How great is this world where in one sentence I cover three continents for one recipe. The one thing I love about globalisation is the changes in our eating habits because our want to try new things and the ease of getting a superb variety of foods. When I was a kid I'd never heard of yams, mangoes and cous cous, but am so pleased to be alive in these exciting food times and wonder what other great ingredients I have just to discover.

I have known Donna for many years and although we don't contact each other like we use to, it's always like it was yesterday when we do speak. She has always known my love of food and loves that I'm finally doing something I enjoy. So much so she emailed me asking if I would be interested in trying her aunty's recipe and here it is.

After scanning the ingredients I had an initial worry because it has prunes in it and if you've read my blog you might know that I am not a fan of fruit in savoury dishes, but I am improving. In fact the prunes where wonderful the problem was I used ground almonds and it made the dish very thick. So I tried the recipe again using finely chopped almonds and I preferred this as the almonds didn't soak up all the stock. I've left both version of almonds (this does not include the whole blanched toasted almonds), so that you can try either version.

  • 4-6 chicken thighs, skinned and boned
  • 1 lemon, juiced and grated rind
  • 1tsp salt
  • pinch of saffron
  • 1tsp fresh ginger, grated
  • 1tsp ground cinnamon
  • 1tsp ground chilli
  • black pepper
  • 30g butter
  • 2tbsp olive oil
  • 2 onions, cut Asian style
  • 2 garlic cloves crushed
  • 500ml/1pint/1-2cup chicken stock
  • 150g/1 cup pitted prunes
  • 150g almonds, finely chopped or ground
  • 150g whole blanched almonds toasted
  • salt and pepper for seasoning if required
  • (serves 4)

Place the chicken in a large bowl. Add the lemon rind, juice and salt and rub into the chicken.

Taking a small bowl, mix together the saffron, grated ginger, ground cinnamon, ground chilli and black pepper, then mix in with the chicken.

Place the butter in a flame-proof casserole and heat. Brown the chicken in batches in the butter and place to one side.

Reduce the heat and add the oil and cook the onion and garlic until soft.

Place the browned chicken into the casserole dish and add the stock.

Bring to the boil, cover the pan and boil gently until the chicken is tender, about 20 minutes , adding the prunes after 10 minutes.

Stir in the chopped or ground almonds as well and the whole toasted almonds and add any seasoning if required.

Serve with cous cous with chopped coriander with salted or pickled limes in oil.

Saturday, 16 June 2012

Mushroom Twists

I find it hard to imagine that I use to hate mushrooms as a kid. If my parents put them on my plate we use to play a game of stand off. I was always made to sit at the table until I had eaten them. I can't remember how long I would sit there, because memory changes as you get older, but I like to think I always won, but I know in my heart that wasn't true as my mum could be as stubborn as a mule when she wanted to be :-)

I find it weird how I can remember things from years ago so clearly when other times I can't remember things I did yesterday and I can clearly remember what started to change my mind about mushrooms. I'd just moved to London in 1987 and my partner at the time loved deep fried mushrooms from the freezer section. He made me fry some up and I decided to try them, and thought where pretty tasteless and I didn't mind eating them, so I tried a few more times and then took the next step of trying fresh mushrooms, which I also didn't mind, so gods knows why I was so stubborn when I was younger. When I became a veggie, I heard that mushrooms were good for you and a good substitute for meat due to some mushrooms having a fleshy texture, like portabello mushrooms, so very slowly I introduced them into my diet and as they say “I was hooked”.

It's been a while since I'd had a veggie meal and I was drooling over some of the recipes in the Great British Bake Off “How to Bake”, when I came across this recipe. It tweaked my fancy as I loved the idea of the meaty texture of the portabello mushroom combined with the strong flavour of the Gorgonzola. Blue Cheese is another of those foods that I never liked but am slowing changing my stance, one excuse for not enjoying blue cheese is I'm allergic to penicillin and it's always worked in the pass, but not one I can really use any more.
  • 300g/10oz or 12 sheets of filo pastry, thawed if frozen
  • 4 very large open cap portabello mushrooms
  • 2-3tbsp olive oil
  • small bunch of parsley
  • 2 sprigs of rosemary
  • 1 garlic clove, peeled
  • 100g/4oz Gorgonzola piccante
  • 50g/2oz unsalted butter, melted
  • black pepper
  • (serves 4)

Pre-heat the oven to 190c/275g/gas5. Keep the filo pastry wrapped until needed other wise it will dry out.

Clean the mushrooms, remove the stalks and place to one side. Put 2 tbsp of oil into a frying pan, once heated place the mushroom, rounded side down and gently cook for 5 minutes, turn them over and cook for another 5 minutes. Remove the mushrooms and place to one side.

Take the rosemary leaves off the sprigs add the parsley, garlic, mushroom stalks and finely chop them altogether.

Once chopped add the black pepper. Divide the mixture into four portions, then divide the Gorgonzola into four and add them to the chopped mixture

Unwrap the filo and each twist contains 3 layers of pasty squares. Using scissors cut the 12 squares to 30cm/12”, you might have to compromise on the size depending on the filo you purchased. As long as you can create a twist once the mushroom has been place in the centre.

Layer 3 sheets with the centre one at right angles to the other 2. Place the mushroom in the centre, brush the pasty sides with the melted butter. Gather up the edges of the pastry and twist together at the top.
Do this with the other 9 sheets, as quickly as you can, to ensure the filo doesn't dry. Do not panic if the edges start to dry, just brush with the melted butter.

Once all four mushrooms have been made into the twist, brush with any melted better left oven. Bake in the oven for 20 minutes or until golden brown.

If you are having this for lunch, just add some mixed salad leaves. I had them for dinner so I made them with some rosemary roasted new potatoes, pepper salad and a green salad.

Saturday, 9 June 2012

Gnocchi with Tomato and Mushroom Sauce

My otherhalf thinks I'm a food snob, because I don't like having pre-made sauces, like Dolmio, Homepride etc, in our house. Although if I'm pushed I will just allow Lloyd Grossman's, but even then very rarely -  oh my god, I am a food snob. This irritates my other half because he actually likes them as they are quick and easy to use. If I'm out and he's cooking dinner he uses them, but I can always tell when he has. But time and time again I have proved that you can rustle up a sauce so quickly that you don't need these pre-made sauces with all there "extra" ingredients

I am cheating, because I am not making my own gnocchi, but this dish is more about the sauce than the gnocchi and about speed. I won the argument because he did really love this recipe and there wasn't a glass jar in site.

  • 2tbsp extra virgin olive oil
  • 1 large onion, finely chopped
  • 1 clove garlic, finely chopped
  • 300g/11oz mushrooms, sliced
  • 400g/14oz tinned chopped tomatoes
  • 100g/4oz parmesan
  • 1tbsp fresh basil, ripped
  • salt and pepper to season
  • 1 packet of gnocchi
  • (serves 4 for starter or 2 for main)

Heat the oil in a pan and add the onion and garlic and slowly cook until the onions are soft.

Add the sliced mushrooms and stir into the onion and garlic mixture and cook for 5 minutes.

Throw in the tomatoes and basil and mix together and cook for a few minutes.

Add the parmesan and stir again until it has completely melted and then season. Be careful with the salt as the parmesan will already be salty. Cook with the lid off until the liquid has reduced, this will take about 10 minutes.

Follow the instructions on packet of gnocchi, which is normally add to boiling water. Bring back to the boil and cook for about three minutes or until the gnocchi is floating at the top of the pan.

Sieve the gnocchi and put them back into the pan and then add the tomato mixture and gently stir together and serve in bowls. Garnish with some ripped fresh basil

Wednesday, 6 June 2012

Meatballs in Garlic Broth

meatballs in garlic broth with cous cous

If you love garlic, you will love this dish. If you don't like garlic give it a go, because there are other strong flavours in the dish to help keep the garlic under control, like cinnamon and coriander to list a few. Also the garlic flavour is reduced by the boiling of the broth and if you believe the experts it's also very good for you.

This meatball dish is very versatile as you can use any minced meat. This time I am using pork, but I've also done this dish, with chicken and turkey meat and see no reason why it won't work with beef or lamb. If you try this recipe with lamb or beef let me know what you think.

The worst part to this recipe is to remove the juices from the onion, be prepared for a sore and runny eyes. You need to grate the onion on a chopping board. Then squeeze the grated onion to remove the onion liquid. You need to squeeze it several times until the liquid is almost gone. If you don't do this, the meatballs will not stick together and will fall apart in the broth.

chopped garlic
  • meatballs
  • 500g/1.3lb mince meat (pork)
  • 1onion, grated and squeezed.
  • 1tbsp ground cumin
  • 1tsp chilli powder or cayenne pepper
  • large handful of fresh coriander finely chopped
  • salt and pepper to season

  • broth
  • 1litre/1.5 pints chicken stock
  • 500ml.0.9 pint water
  • 6-8 cloves of garlic, finely chopped
  • 5tbsp of tomato purée
  • 1 cinnamon stick
  • 2 chopped tomatoes
  • 50g/2oz rice
  • (serves 4)

garlic broth
Put the meatball ingredients into a bowl and mix together, best to use your hands. Then make up 12 meatballs and put to one side.

In a large pan, add the chicken stock, water and bring to the boil. Then add all the other ingredients and cook for about 15 minutes.

Then add the meatballs and cook for another 15 minutes. Serve in bowls with either cous cous, bulgar wheat or rice.

Monday, 4 June 2012

Chicken and Asparagus Pasta

I had some passata left over from making  Pork Ribs and Beans and it was coming to the end of it's shelf live. As I had some chicken in the freezer and some asparagus in the fridge I decided to make a quick and easy chicken and asparagus sauce for pasta, bet you didn't see that coming.... This is very quick and easy to make, which is SO unlike me.

Normally I would use chicken thighs, but I only had chicken breast in the freezer, which actually works well with this recipes because it doesn't have a long cooking time. I also find that chicken breast dries out if you cook it for a long time, even in a sauce.

  • 2tbsp extra virgin olive oil
  • 1 large onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 500g diced chicken
  • 350g passata
  • 200g asparagus, chopped
  • 1tsp tarragon
  • 1tbsp liquid
  • chicken stock
  • salt and pepper to season
  • (serves 4)

Put the oil into a pan and bring to a medium heat. Place in the onion and cook for 3 minutes and then add the garlic. Cook for another 3 minutes until they are soft. Stir occasionally to stop them from burning.

Add in the chicken and stir into the onion mixture and cook for 5 minutes again stirring occasionally.

Pour in the passata, add the asparagus, tarragon and chicken stock and stir together. Season to taste and cook for 25 minutes

Serve with any pasta, although I prefer pasta that is shell shaped as they capture the sauce in the shells.

Friday, 1 June 2012

Pork Chop with Peppers and Cider

Sometimes there is nothing really to say why I do a dish or a recipe, so I'll let the ingredients and the pictures tweak your interest.

You can use any pepper, but I wanted a bit of colour and that is why I used yellow and green. Also you will get more flavour if the chop is on a bone, but not an issue if they are not

  • 3tbsp vegetable oil
  • 2 pork chops
  • 1 onion sliced
  • 1 garlic clove, finely chopped
  • 1tsp smoked paprika
  • 300ml cider
  • 400g tinned tomatoes
  • 1 yellow pepper, sliced
  • 1 green pepper,sliced
  • 2 bay leaves
  • salt and pepper to season
  • (serves 2)

Add 1tbsp of oil into a frying pan and bring to a high heat, place the chops in the pan and brown them off.

Once browned remove from the pan and put to one side. Turn down the heat on the frying pan and add other 2 tbsp of oil and throw in the sliced onions.

Cook the onions for a few minutes, add the garlic and then cook for 5 minutes, stirring to ensure they don't burn.

Stir in the smoked paprika and cook for a few minutes then place the pork chops back into the pan. Turn up the heat and add the cider, bring the cider to a rapid boil and reduce to the cider to half the amount.

Add the tomatoes, peppers, bay leafs and stir all together then season to taste.

Bring to the boil and then reduce heat and cook for a minimum of 40 minutes. I actually cooked it for 1.5 hours so the meat was very moist and tender.

I served it with brown rice, but any rice would be fine, as would cous cous and bulgar wheat