I originally thought, Chorizo in Red Wine, Lettuce Cups with Seared Beef and Sizzling Spicy Prawns, but at the last minute added a Slow Cooked Pork and Clam Cataplana. As it will only be Chris and I seemed a waste to just add nibbles so going to use the nibbles as a starter (makes sense in my little head)!
And here we go :)
Slow Cooked Pork and Clam Cataplana Serves 2
Although this is a Portugese recipe, it came to mind as this Summer we spent time foraging for Clams from the sea bed in Noirmoutier France.
450g Pork Tenderloin, cut into 1inch cubes
1 medium onion
2 garlic cloves chipped
Half a 400g tin whole tomatoes
Dash of hot sauce (I used Dunn River)
500g Clams scrubbed, discard any that do not close
- when tapped! I kept mine in cold water so they filter
Bunch of parsley, leaves chopped
2 garlic cloves chopped
1 bay leaf
1 tbsp paprika
1 tbsp olive oil
200ml dry white wine
Pinch of freshly ground black pepper
Put all the marinade ingredients in a bowl and mix. Pour over the pork, cover and refrigerate for 2-12 hours, depending on time permitting. Stir occasionally.
Preheat slow cooker, if required (no idea if mine requires it but always turn on as I start to prep)! I digress!
Lift the meat from the marinade with a slotted spoon (reserve the marinade). Heat the oil in a casserole dish over a medium heat, add the pork and brown well on all sides. Transfer to a bowl and set aside.
Reduce the heat and add the onion and garlic to the the casserole. Cover and cook gently until the onion is softening. Add the tomatoes, hot sauce and pork. Pour in the marinade and stir. Transfer everything to the slow cooker, cover with the lid and cook on auto/low for 6-8 hours or on high for 3-4 hours. Add the clams for the last 20 minutes of cooking, or until all the clams are open (discard any that do not open). Transfer to a bowl, remove the bay leaf, sprinkle with the parsley and serve with crusty bread and lemon (if you like lemon, I'm not a fan)!
And now for the actual nibbles........
A simple tapas style dish with few ingredients that will make a big impact....
200g chorizo sausage
200ml red wine
2tbsp of Brandy (optional)
Parsley to garnish
Serve with crusty bread
Using a fork, prick the chorizo in 3 or 4 places. Place in a saucepan with the wine and brandy (if using), bring to the boil, then lower the heat and simmer for 20 minutes. Transfer to a dish, cover and leave to marinate for at least 8 hours.
Remove from the dish, reserving the wine. Remove the outer casing from the chorizo and cut the sausage into slices. Place the slices in a large frying pan or flameproof serving dish, cover with the wine and cook over a high heat until most of the wine has evaporated.
Serve in the wine, piping hot, sprinkled with parsley and crusty bread for the juices.
Lettuce Cups with Seared Beef this quantity serves 4 but I have halved
Thought I'd lighten the menu up a little with some gorgeous and light lettuce wrappers with seared beef. Particularly as the Sirloin Steak was on special at Morrisons and was less then £3 (should have got some more for the freezer doh)!
Sirloin steak around 300g
1tbsp Thai red curry paste (I prefer to use my own but time permitting)
4 small iceberg lettuce leaves
Cucumber relish Combine the following
1/4 cucumber finely diced
3 spring onion thinly sliced
1/2 red chilli deseeded and finely chopped (or to taste)
2 tablespoons white wine vinegar
1 tsp light soy sauce
1 tsp caster sugar
4 tsp finely chopped coriander
Marinate the steak in the Thai red curry paste for at least 30 minutes. Heat the groundnut oil in a frying pan, brush the marinade off the steak and fry to your liking. Thinly slice then toss the beef into the relish. Spoon into the lettuce cups and serve.
500g raw king prawns
1 small fresh red chilli, deseeded and finely chopped
3 tbsp olive oil
2 garlic cloves
Pinch of paprika
Prepare the prawns, removing the dark vein from the back, run under cold water and pat dry.
Heat the olive oil in a heavy based frying pan until quite hot, then add the garlic and fry for 30 seconds. Add the rest of the ingredients and fry for 2-3 minutes stirring constantly until the prawns turn pink and begin to curl.
Serve in a dish still sizzling. Accompany with wooden cocktail sticks and chunks of crusty bread.
What an absolute treat, all served with the Booths Red St Emillion. What another fun #BoothsCheers party it will be, join us at 7pn on twitter :)
Thank you Booths!