SPANISH PORK SKEWERS (Pinchos Marunos)

The Greek and I went to Spain a couple of years ago and fell in love with the spicy pimenton flavours. I bought a few tins of La Chinata pimenton back and once I ran out I asked my daughter who was holidaying in Spain to bring back more!!! I have since sourced the same brand here in Auckland...


1 tsp dulce pimenton (sweet paprika)
1 tsp picante pimenton (smoked paprika)
1 tsp cumin
1 tsp oregano
1 tsp coriander
 2 garlic cloves crushed
1/2 tsp salt
A few grinds of black peppercorns
5 tblspns extra virgin olive oil
1 tspn red wine vinegar

750g cubed pork pieces (I like to use pork fillet)

Mix herbs, seasonings and garlic in a small bowl, stir in the olive oil and vinegar to make a paste.

Rub paste all over the pork cubes, cover and leave to marinate at least an hour - more if you can.
Thread 4 - 6 pieces of pork onto a skewer, so that the pieces just touch.
Pre-heat a pan to medium high and lightly oil it. Lay the skewers down and fry, turning from time to time, until the pork is cooked, about 10 minutes in total. 

Buen provecho!

BRIE'S CHILLI WITH CHOCOLATE & CHORIZO

This is my daughters recipe - it is the best chilli I have ever had (maybe it's the chocolate in it that makes it so fab!) And even better the next day. Don't be put off by the long list of ingredients - it is definitely worth making. Freeze any leftovers (if any!)

500g beef mince
300g pork cut into 1 - 2 cm pieces
100g chorizo cut into 1 cm slices
ILIADA Extra Virgin olive oil
1 x red onion finely chopped
2 cloves garlic crushed
30g dark chocolate (70%)
1 x 400g can diced tomatoes
250ml beef stock or water
2 tspn oregano
1 tspn chilli flakes
1 tspn cumin
1 tspn coriander
dash cayenne
salt and pepper
2 tblspn Messino red wine vinegar
1 x 400g can red kidney beans

Place drained kidney beans in a small pot and cover with cold water. Put to one side.

Heat a good splash of olive oil to medium high in a large heavy based pan and brown mince. Once cooked, tip the mince out into a large bowl and set aside. Heat some more olive oil in the same pan and brown the pork, and once cooked, add to the mince. Add the chorizo to the warm pan and fry until browned. Add to the other meat.

Heat 1 - 2 tblspns more olive oil in the same pan and fry the onion and garlic until soft. Return all the meat to the pan along with all the juices plus the chocolate, diced tomatoes, stock or water, oregano, chilli flakes, cumin, coriander, cayenne, S & P and vinegar.
Stir well, bring to the boil, reduce heat and simmer on low for 1 - 1 1/2 hours stirring occasionally and adding more water if necessary.

While the chilli is cooking, place the pot of beans on medium high heat and simmer for 20 minutes. 15 minutes before the chilli is ready, drain the beans and mash them slightly with a wooden spoon then add to chilli, stirring well.

Serve with tortillas, fresh coriander, thinly sliced red onion, cucumber, avocado, tomato and feta. Or equally good with corn chips, grated cheese and guacamole!

Delicious...

CHICKEN WITH HARISSA served with COUSCOUS, BABY SPINACH & ROAST RED PEPPER SALAD

This is my new favourite at the moment! The Greek guy loves it too - even though he is still trying to stay away from carbs, he is happy to eat a bit of couscous in a salad. Click on 'harissa paste' and go straight to my homemade recipe for it...

• 8 x boneless skinless chicken thighs
• 2 x tblspns ILIADA Extra Virgin Olive Oil
• 2 x tblspns harissa paste
• 1 x tblspn honey
• 4 x tblspns lemon juice
• 1 x tsp ground cumin
• 1 x tsp ground coriander
• 1 x tsp paprika
• S & P

Mix olive oil, harissa, honey, lemon juice, cumin, coriander and paprika. Pour the marinade over the chicken pieces, massage well and leave to marinate for a couple of hours in the fridge. Place marinated chicken pieces in a single layer in a baking dish, season well with salt and ground black pepper, cover with foil and bake in a pre-heated oven @ 200oC for 20 minutes. Remove foil and return to oven to bake for a further 15 - 20 minutes, until chicken has a lovely colour and cooked through. 
Remove from oven and leave to rest 5 - 10 minutes.

COUSCOUS, BABY SPINACH & ROAST RED PEPPER SALAD

• 200g couscous
• 250ml boiling water
• 100 g baby spinach leaves, cut into strips
• 1 x Makedoniki Roast Red Pepper, sliced into strips
• 2 x spring onions, chopped finely
• handful fresh mint leaves, chopped finely
• handful of crumbled Dodoni feta
• handful of sliced almonds

Place couscous in a bowl, pour boiling water over, cover and leave to absorb for 10 - 15 minutes. Fluff with a fork.
Place spinach leaves, roast red pepper, spring onions and mint leaves in a serving bowl. Add cooled couscous and mix everything gently with your fingers. Just before serving, pour over the dressing, toss lightly, crumble the feta and scatter the almonds on top. Best served at room temperature.
This is my absolute favourite salad at the moment!!!   Mmm mmm

Dressing

• 2 x tblspn ILIADA Extra Virgin Olive Oil
• 1 x tblspn lemon juice
• zest of 1/2 lemon
• 1 x clove garlic crushed
• salt & freshly ground black pepper

Place all ingredients in a screw top jar and shake well until thoroughly mixed.