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!

Mango and Apple Salsa with Bacon and Feta

This dish involces very little prep time, and more importantly, has a lot elements that can be pre-prepared, requiring very little time away from your guests.

Ingredients (for 4 people)
1 Large Mango
1 mid sized apple
1 Red Chilli
8 Rashers of Smoked streaky bacon
Feta Cheese (as desired)

Instructions
1. Cut your Mango into small chunks. roughly 2 cm cubes. Place in a bowl.
2. Finely Dice a medium red chilli (to give a bit of heat, but nothing overwhelming. you want to contrast the sweetness, not hide it) and toss in with the mango
3. Cube a decent handful of feta and keep on a seperate plate.
4. Put bacon under grill and cook until really crispy but not burned. medium heat for best effect. Do not fry as the excess grease will spoil the fruit.
5. While bacon is cooking, slicy the apples into thin sheets and dice lenghtways (imagine matchstick size). Do not do this too early as the flesh could brown if exposed too much to air. Toss the apple with the mango and chilli.
6. Take the Apple, Mango and Bacon and distribute intpo equal bowls.
7. Chop the crispy bacon roughly and toss over the fruit
8. Sprinkle the cubed feta over and serve.

Serve with a garnish of rocket, and enjoy. Simple, cheap and surprisingly well received everytime i've served it.

Alternatives include substituting the apple with shredded beetroot for a less sweet, more robust flavour or for veggies, I suggest replacing the bacon with small amounts of grated carrot and some thinly shredded fennel.

Enjoy.