Sunday, 9 December 2012

Slow Cooker Pork and Clam Cataplana

I cooked this as part of my secret mission and a cook off for Booths, it was delicious :)

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
1tbsp olive oil
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

For The Marinade
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)!

Yummy :)

Annie x

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