Pork Shoulder steak with stuffed sweet pepper

This one is really good and provides that popular mexican feel to an evening. Anyone can cook a steak and stuff a pepper, but this one is all about the way you flavour the meat to make it really pop off the plate!

Ingredients:

2 Pork shoulder steaks, with reasonable fat marbling.
3 Long sweet peppers
Parmesan cheese
Jalepenos
Shallots
Garlic
Tomato Puree
Parmesan cheese

For the Rub and Marinade

1/4 tsp Smoked Paprika
1/4 tsp Nutmeg
1/4 Tsp Cayenne Pepper
1/4 tsp Dried Oregano

1 Lemon
1 Lime
Olive oil

Stuffed Peppers
Chop peppers in half lenghtways, and deseed. Fry up the thinly dived chalottes, jalepenos and crushed garlic in a tiny bit of olive oil and put in a generous helping of tomato puree, until you have a reduced chunky mixture. Spoon mixture into the peppers and cover in Parmesan cheese. Put on a baking tray into the oven for 15 minutes until piping hot and peppers are beginning to slightly wilt.

Pork Shoulder Steak
Marinade Steaks in the juice of a whole lemon, a whole lime and 3 tsp of olive oil for a minimum of 3 hours. I generally do it in the morning before leaving for work.
Take the steaks out of the marinade and drain excess juice. For the rub, mix the herbs and the ground paprika, nutmeg and cayenne pepper together and get messy! Make sure the rub coats the steaks thinly and evenly. Once done put the steaks on the grill pan, searing the outsides quickly and then turning regularly until cooked through.

Serve with a dollop of sour cream and some roughly chopped parsely to dress.

Enjoy this one! I did when I had it about twenty minutes ago!

Prawn & Mushroom Spaghetti

This is a really simple “TV meal” that I often eat on my own, but the depth of flavour is good and the meal very satisfying. I’m doing the recipe for one, so just multiply your ingredients accordingly.

Ingredients

150g Raw King Prawns (fresh, not frozen), peeled

100g Button Mushrooms, washed

1 medium red chilli, finely chopped, seeds removed

1 small clove of garlic, crushed

1 TSP oregano, finely chopped

Butter

100Ml White wine.

Spaghetti

Method:

Heat up a pan with a knob of butter and throw in the prawns to fry off. Fry until they turn pink. At this point you need to put your mushrooms and garlic in. The button mushrooms should be small enough to go in whole, which allows them to become a receptacle for the light sauce and bring in loads of flavour. After the mushrooms are go in, throw in your chopped chilli and sprinkle the oregano. As the mushrooms start to brown lightly (which is when their best flavour will start to come out) slowly start adding your wine, stirring regularly. When all the wine is in, let to reduce and put a handful of good spaghetti or linguini into some salted boiling water.

As spaghetti becomes al dente, the sauce should have reduced sufficiently. Place strained spaghetti and sauce into the one pot, mix around and then put on the plate. Et viola! Simple and really tasty. Serve with a nice Pinot Grigio.