Wicklewoods Spanish Pork Recipes

Steps:

• Mix the crushed garlic, 1 tbsp of the oil and 1 tsp smoked paprika together in a shallow dish and turn the pork steaks over in the mix to coat them on both sides. Heat a large non-stick frying pan and fry the pork for about 4 mins on each side to part-cook and brown them, then remove them from the pan.
• Add the rest of the oil to the pan and fry the onions, carrots and sliced garlic, stirring frequently for 10 mins until the veg starts to caramelise a little. Pour in the sherry vinegar, allowing it to sizzle in the heat, then add the peppers, bouillon, rosemary, any juices left in the dish from the pork, the cherry tomatoes, tomato purée, remaining 3 tsp paprika and beans.
• Lay the pork steaks on top, then cover the pan and cook for 20 mins until the pork and vegetables are tender. The pork will be cooked and juicy, but not fall apart. Remove the pork from the pan, stir in the parsley and a squeeze of lemon juice, if using.
• If you're following our Healthy Diet Plan, eat two portions of the pork and beans now and chill the rest for another day. Will keep for up to two days. To serve the second night, just reheat in a pan.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Rub pork shoulder all over with lime.
• Mash garlic into paste in a mortar and pestle or pilon. Transfer to a bowl; mix in salt, 1 tablespoon oil, oregano, black pepper, adobo seasoning, and vinegar.
• Lift skin off the pork to 1-inch from the narrow part of the bone. Make 3/4-inch slits all over the pork with a sharp knife. Stuff seasoned garlic paste into the slits. Pull skin back over to cover the pork.
• Mix remaining 1/2 teaspoon oil and sazon seasoning together in a small bowl. Rub over the skin of the pork.
• Transfer pork to a large roasting pan. Pour in beer. Cover with aluminum foil, sealing well.
• Roast in the preheated oven until slightly pink in the center, about 3 hours.
• Increase oven temperature to 350 degrees F (175 degrees C). Uncover pork and continue roasting until skin is golden brown and crispy, about 2 1/2 hours. Remove from oven and let stand for 10 minutes before carving.

Steps:

• Place the dates in a small bowl with the lemon juice and add enough boiling water to cover, set for aside for 10 mins.
• Preheat oven to 160c.
• Mix the butter, peanut butter, sugar and sweetener together.
• Add the egg and vanilla.
• Drain the dates and add to the peanut butter mixture.
• Blend in the remaining ingredients.
• Roll into large balls, using a wet fork, press down onto a greased baking sheet.
• Bake for 20 minutes.

Steps:

• Preheat the oven to 180c
• Grease and line an 8in loose bottomed cake tin.
• Whisk the eggs, sugar and zest together until it becomes light and fluffy.
• Gently fold in the sieved flour mix and xanthan
• Pour into the prepared baking tin and bake for 25 mins.
• Transfer to a cooling rack
• When the sponge is completely cooled, split it in half horizontally and return the bottom half to the clean cake tin.
• Separate the eggs and whisk the whites until forming soft peaks, set aside,.
• Whisk the yolks, sugar and lemon zest and juice together until pale and creamy.
• Pour the water into a heatproof bowl and sprinkle the gelatine on top, leave until it becomes spongy then stir until completely dissolved.
• Allow to cool then whisk in the yolk mixture.
• Fold in the fromage frais.
• Wait until the mixture begins to set, then fold in the whites
• Pour the mixture over the sponge in the tin, spreading evenly to the edges, sit the second layer of sponge on top and chill until set (approx. 1 hour).
• To make the icing add enough lemon juice to the icing sugar to make a thick pouring consistency.
• Pour over the top of the cake and spread evenly to the edges
• Carefully remove the cake from the baking tin and transfer to a serving dish.
• Decorate with shreds of lemon peel dredged in caster sugar.

Steps:

• In a heavy based saucepan, bring the vinegar, shallot, apple and allspice to a boil.
• Reduce heat, and simmer for 7-8 minutes.
• Add the dates and honey and cook for a further 10 mins, until the dates are soft and any liquid has turned to syrup.
• Remove from the heat and leave to cool slightly before pouring into a sterilised storage jar.

Steps:

• heat 1 tablespoon oil in a large cast iron pan add the pork and cook over a high heat for 3-5 mins on each side, remove and set aside.
• Heat the remaining oil, add the onions and cook over a low heat for 5-8 mins, season.
• Raise the heat and add the sherry, and rice wine vinegar and allow boiling for 5 mins until alcohol evaporates.
• add the orange juice, star anise,ginger,fivespice,stock and soy and stir well.
• return the meat to the pan bring to the boil then cover with the lid and put in the oven to cook for 2 1/2.
• Check occasionally and add a little hot water if looking dry.
• Remove the meat from the pan with a slotted spoon and cut off any excess fat.
• Chop into bite sized pieces and return to the pot.
• Cover with a lid while preparing noodles.
• Add the noodles to a pan of boiling water and cook for 8-10 mins or until soft.
• Drain well and transfer to a shallow serving bowl.

Steps:

• Mix sazon seasoning, olive oil, garlic, salt, pepper, and oregano together in a small bowl.
• Rinse roast and pat dry. Separate the fat from the meat with a sharp knife, starting at the wide end and going to the narrow end; don't cut it off all the way.
• Season the inside of the fat a little bit. Make very deep slits all over the meat and rub seasoning all over, making sure it goes into the slits. Pull the fat back up and over the meat. Wrap roast with plastic wrap and refrigerate for 24 hours.
• When ready to cook, remove roast from refrigerator. Unwrap and place in a deep roasting pan. Let sit for 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C) for 30 minutes. During this 30 minutes the roast will reach room temperature (total of 1 hour out of the refrigerator).
• Place roast in the preheated oven and cook for 1 hour. Reduce heat to 300 degrees F (150 degrees C); cook roast until meat is tender and can be easily pulled apart with a fork, about 6 more hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).