From yikes_edoc@hotmail.com Mon Sep 1 16:49:26 2003 Date: Sat, 30 Aug 2003 14:03:52 +0000 (UTC) From: Edoc Newsgroups: rec.food.recipes Subject: Spanish Braised Pork with Potatoes and Olives Followup-To: rec.food.cooking, rec.food.recipes Spanish Braised Pork with Potatoes and Olives This is a new version of a recipe originally published in 1978 the pork slowly braises in tomatoes and red wine, absorbing the flavour of the olives. Because I now cook potatoes in with it, all it needs is a green vegetable or a salad for a complete meal. I started off stoning the olives, but I now prefer them whole, as they look far nicer. Serves 4-6 2 lb (900 g) shoulder of British pork, trimmed and cut into bite-sized pieces 1 lb (450 g) salad potatoes, halved if large 1 1/2 oz (40 g) black olives 1 1/2 oz (40 g) green olives 1 lb (450 g) ripe red tomatoes 2 tablespoons olive oil 2 medium onions, peeled and sliced into half-moon shapes 1 large red pepper, deseeded and sliced into 11/4 inch (3 cm) strips 2 cloves garlic, peeled and chopped 1 heaped teaspoon chopped fresh thyme, plus a few small sprigs 10 fl oz (275 ml) red wine 2 bay leaves salt and freshly milled black pepper You will also need a lidded flameproof casserole with a capacity of 6 pints (3.5 litres). Pre-heat the oven to gas mark 1, 275 F (140 C). First, skin the tomatoes: pour boiling water over them and leave them for exactly 1 minute before draining and slipping off their skins, then roughly chop them. Now heat 1 tablespoon of the oil in the casserole over a high heat, pat the cubes of pork with kitchen paper and brown them on all sides, about 6 pieces at a time, removing them to a plate as they're browned. Then, keeping the heat high, add the rest of the oil, then the onions and pepper, and brown them a little at the edges about 6 minutes. Now add the garlic, stir that around for about 1 minute, then return the browned meat to the casserole and add all the thyme, tomatoes, red wine, olives and bay leaves. Bring everything up to a gentle simmer, seasoning well, then put the lid on and transfer the casserole to the middle shelf of the oven for 11/4 hours. (For important information about gas mark 1, click here.) After that, add the potatoes, cover the pan again and cook for a further 45 minutes, or until the potatoes are tender. Source: http://www.deliaonline.com/recipes/r_0000000733.asp -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/