Tag: pepper

Pork stuffed with pineapple and pepper

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A slice of this pretty pork roll is like a slice of sunshine on your plate. Pork and pineapple surprisingly works great together.The fresh, fruity and sweet flavours of the filling make the perfect accompaniment to lean pork, making it a dish with a difference. It would make an impressive main if you have guests over, or want to try your hand at a new recipe, but it’s also best served cold as part of a salad.

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For a more savoury filling, replace the pineapple with chopped finely courgette or green pepper.

Ingredients

500g piece pork fillet, trimmed of fat
1tbsp freshly chopped thyme
Salt and freshly ground black pepper
150g fresh or canned pineapple, finely chopped
1 large red pepper, deseeded and finely chopped
8 rashers smoked streaky bacon
Fresh thyme to garnish

Method

Pre-heat oven to 190°C/375°F/Fan 170°C/Gas Mark 5. Wash and pat dry the pork fillet. Slice the fillet lengthwise to within 1cm of the other side. Place on a board and flatten with a meat mallet or cling film wrapped rolling pin, to a thickness of about 6mm.
Season the pork with salt and pepper and sprinkle over the chopped thyme. Mix the pineapple and pepper together and spread down the centre of the pork and roll up.
Carefully wrap the bacon around the pork, overlapping the slices to help hold the pork together, and then tie with clean pieces of string to secure. Place in a roasting tin and bake for 35-40 mins until tender and cooked through. Leave to cool, then wrap and chill for at least 2hrs.
To serve, discard the string, and cut into chunky slices. Garnish with fresh thyme and serve with salad vegetables.

By Kathryn Hawkins

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Mixed Green Salad with an Italian Vinaigrette

by Pam on September 11, 2012

I wanted to serve a salad with the Italian Chili^[1] and the Parmesan-Corn Bread Muffins^[2] so I went in search of finding a good Italian vinaigrette to toss with a simple green salad. After being inspired by several different recipes I decided to create one myself. It was simple and delicious vinaigrette tossed with the mixed greens, cucumbers, tomatoes, croutons, and shaved Parmesan cheese and it paired perfectly with the chili and corn bread muffins.

Combine the canola oil, olive oil, red wine vinegar, minced garlic, sugar, oregano, basil, dried mustard, onion powder, paprika, and sea salt & freshly cracked pepper, to taste, together in a small bowl. Whisk until well combined. Set aside for flavors to mingle – at least 30 minutes.

Place a mixture of romaine and mixed greens together in a bowl then top with grape tomatoes, diced cucumbers, croutons, and shaved Parmesan cheese. Drizzle the top with the Italian vinaigrette then toss to coat evenly. Serve immediately. Enjoy.

Print^[3]

Mixed Green Salad with an Italian Vinaigrette

Yield: 4

Prep Time: 10 min.

Total Time: 10 min + 30 minutes for the flavors to mingle

Ingredients:

Italian Vinaigrette:

1/4 cup of canola oil
2 tbsp of olive oil
3 tbsp red wine vinegar
2 cloves of garlic, minced
1 1/2 tsp of sugar (more if desired)
1/2 tsp of dried oregano
1/2 tsp of dried basil
1/4 tsp of dried mustard
1/4 tsp of onion powder
1/4 tsp of paprika
Sea salt and freshly cracked pepper, to taste

Mixed Green Salad:

2 cups of romaine lettuce, chopped
2 cups of mixed greens
Handful of grape tomatoes
1 cucumber, peeled, seeded, and diced
1/4 cup of croutons
Shaved Parmesan cheese

Directions:

Combine the canola oil, olive oil, red wine vinegar, minced garlic, sugar, oregano, basil, dried mustard, onion powder, paprika, and sea salt & freshly cracked pepper, to taste, together in a small bowl. Whisk until well combined. Set aside for flavors to mingle – at least 30 minutes.

Place a mixture of romaine and mixed greens together in a bowl then top with grape tomatoes, diced cucumbers, croutons, and shaved Parmesan cheese. Drizzle the top with the Italian vinaigrette then toss to coat evenly. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Italian Chili (www.gordon-ramsay-recipe.com)
^{^} Parmesan-Corn Bread Muffins (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)

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Sausage Stuffed Piquillo Peppers – Not So Rare Spanish Beauty

There’s nothing quite like the piquillo pepper. They’re sweet, fruity, slightly smoky, and just bitter enough. For me, they’re the San Marzano tomatoes of peppers. And while I enjoy them in literally anything, these delicate, triangular beauties are just made for stuffing.

I don’t think I’ve ever filled them the same way twice, and while this most recent exploration was quite amazing, who knows what the future will bring. Having said that, this one may be worth repeating. I loved this Spanish-inspired combination of flavors.

The thing to keep in mind is that since you’re only cooking these for about 20 minutes, you’ll want to stay away from things that take longer than that. Things like raw rice, or larger chunks of vegetables just won’t work well here. Thankfully that leaves like a thousand other possible ingredients, so you have that going for you.

These are surprisingly easy to find, and any high-end grocery store should stock them. Gourmet cheese shops almost always have them, and you can find them all over the Internet. If all else fails, ask any Spanish person living near you, and they will know. I hope you give these beautiful peppers a try soon. Enjoy!

Ingredients for 12 Stuffed Piquillo Peppers:

12 Piquillo Peppers

olive oil, as needed

4 oz chorizo, Merguez sausage, or any spicy sausage meat

1/2 cup diced green onions

salt and pepper to taste

1/2 cup cooked white long grain rice

2 oz goat cheese

2 cloves crushed garlic

2 tbsp parsley, plus more to garnish

cayenne to taste

1 tsp cumin

2 tbsp sliced or chopped almonds

1 tsp blood orange zest

1 tbsp blood orange juice

400 F. for 15-20 minutes