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!

Baked Sea Bass with Lime and Chilli

Baked fish is so tender and so easy to do, with great results for dinner parties, and for this dish, a good quality fish, with a subtle flavour. Cooking time is also fairly minimal, which is always a plus. Serves 4

Ingredients:

4 Fillets Sea Bass, decent thickness.
1-2 limes, depending on size.
1 medium red chilli
1 glass of dry white wine
1 standard bagh of fresh spinach
6-8 baby courgettes
1 clove of garlic
4 leaves of fresh basil, diced
1 Pinch of chopped parsely

Instructions:

1. Fist prepare the Fish by wrapping each fillet in individual tinfoil parcels. put a quarter glass of wine in the bottom of the pacel, lay fish skin down on top of it and cover fish in finely chopped chilli and 4 slices of lime. Close up parcels.
2. Preheat oven tp abput 180, and place closed up parcels in for 8-9 minutes.
3. Dice courgettes and sauté with roughly chopped garlic clove.
4. Wilt and season spinach.
5. Remove the parcels from the oven while the spinach is wilting, and leave to stand closed for 3 more minutes. The fish will still slow cook in the bag. If you want the fish mroe well done, adjust accordingly, but a meaty fish can be served medium rare for best results.
6. Place a bed of spinach on each plate, and put the sautéd courgettes on top and lay the fish atop of them.
7. Garnish with the chopped basil and parsely.


Alternative results can be achieved by making a white wine and lime sauce, while pan frying the fish with chilli, which will create a crispier skin, but I prefer baking, as it allows for the chilli and lime flavours to infuse more.

Tuck in!