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Pork Puttanesca

Pork Puttanesca recipe, eat well on universal credit

Well the very unpromising looking Pork Shank actually turned out to be incredibly good. This recipe is certainly well within our self imposed budget and packed with flavour.

Ingredients:-

1 Pork Shank
3 Cloves of Garlic, minced
1 Onion, diced
4 Anchovies
2 Tbsp of Tomato Puree
1 Tin of chopped Tomatoes, plus a tin of water
2 Tbsp of mixed Olives
A Handful of fresh Basil, chopped. Plus some to garnish
2 Tbsp of Red Wine Vinegar
1 Tbsp of Capers
½ Tsp of Cayenne Pepper
½ Tsp of Sugar
Salt & Pepper to season
Grated Italian style Cheese to garnish
Oil to fry

Methods:-

(1) Season the Pork with Salt & Pepper.
(2) In a large pan or Dutch Over heat a little Oil over a high heat and sear the Pork on all sides.
(3) Remove and set aside.
(4) Reduce the heat and fry the Onions until softened.
(5) Add the Garlic and stir in. Cooking for a further minute.
(6) Add the Anchovies and Tomato Puree.
(7) Add the Tinned Tomatoes, Water, Olives, Cayenne Petter and Sugar.
(8) Simmer for 2 minutes.
(9) Return the pork.
(10) Cover and place in a pre-heated oven at 150c for 4 hours until the Pork is tender.
(11) Remove the Pork and shared. Discarding the bones and skin (The Foxes loved the skin!)
(12) Return the Pork and place on the hub to simmer until the sauce has thickened.
(13) Garnish with chopped Basil and Italian style Grated Cheese.

We served ours on a bed of Gluten free Spaghetti, which worked really well.


 

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Cajun Chicken Burger with Spiced Rum Hot Sauce

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Category: Recipes

Cajun Chicken Burger with Spiced Rum Hot Sauce

 

There’s a tale behind this very odd recipe. We were given a bottle of Fairfax handcrafted Chocolate and Walnut Rum. Quite some gift! It was bankrupt stock and the label was damaged, the loss adjusters didn’t want it, but we’re not complaining. However neither of us drink spirits…

We’re not really into sweets as such so Sue cobbled this Cajun Burger gig together and it was really really good. A bit of a treat which we’d certainly not be able to afford without the gifted Rum!

General Ingredients:-

2 Chicken Breasts
Gluten free Bread Crumbs + 2 tea Spoons of Cajun Spice Mix
Gluten free Plain Flour
2 Eggs beaten
2 Gluten free Bread Buns
2 Eggs
Mayonnaise
Bacon
Cheese
Oil to fry

Ingredients for the marinade:-

Cajun Spice Mix
Sweet Paprika
Garlic Powder
Oregano
Salt & White Pepper
Cayenne Pepper
Cumin
Thyme
A hearty slug of Rum

Ingredients for the Hot Sauce:-

The remaining marinade
Hot Sauce
BBQ Sauce
More Rum!
Lime Juice
Caster Sugar

Method:-

(1) Mix all the marinade ingredients and add the Chicken Breasts.
(2) Allow to sit in the fridge covered overnight.
(3) Remove the Breasts from the marinade and pour the remaining marinade into a sauce pan.
(4) Add the remaining Hot Sauce ingredients to the pan.
(5) Dredge the Breasts in Flour, then coat in the whisked Egg then dredge in the Bread Crumbs.
(6) Set your Hot sauce to simmer over a very low heat.
(7) Grill your Bacon until it is crispy and set aside.
(8) Fry the Chicken Breasts gently turning occasionally until cooked through and golden on both sides.
(9) Place the Bacon over the Chicken Breasts and then add a Cheese which will melt.
(10) Place under the grill.
(11) Dress the base of the bun with Mayonnaise and the top with your reduced and cooled Hot Sauce.
(12) Fry the Eggs until the Yoke is still runny.
(13) Build your Burger with the Eggs on top and secure with a skewer.

Served simply with some chips this was outstanding. I’m guessing we’ll never be able to order this in a restaurant and if we could we’d probably have to sell our souls and our Cat to afford it!!!!!
 

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