Pork & Chorizo Casserole

Mobile kitchen…

Having ventured further afield recently on a kayaking trip I was dismayed at the thought that I would have to cook dinner when I got home, already hungry and facing a two hour drive I was delighted when I rang my daughter on her mobile to discover that her scout troop had returned early from their hiking trip, a few scant instructions and two hours later I was greeted at the front door by the pungent aroma of garlic and chorizo cooking, all credit to Ms Pennywise Junior…  JJ

Ingredients & Costing…
Pork Fillet x 450gm	3.52
Chorizo Sausage x 25gm	0.44
Spanish Onion x 1 diced	0.33
Fat Clove of Garlic x 2 crushed	0.10
Carrots x 2 medium diced	0.20
Chopped Tomatoes x 1 tin	0.37
Tomato Puree x 1 heaped tblsp	0.10
Chicken Stock x 250ml	0.15
Crème Fraiche x 1 heaped tblsp	0.24
Paprika x 1 tsp	0.05
Maldon Sea Salt	0.05
Freshly Ground Black Pepper	0.05
Olive Oil to Fry	0.10
4 Hearty Portions	€5.70

It Couldn’t be easier…

æ      Trim the pork fillet & cut into even size medallions. Heating the olive oil over a medium heat in an ovenproof pan seal the medallions on both sides until golden, remove using a slotted spoon & keep warm

æ      Reduce the heat & sauté the onion until translucent, about 10 minutes

æ      Add diced chorizo (skin removed), diced carrot, crushed garlic & paprika, cook for a further 5 minutes until the chorizo begins to release its fragrant oils & pungent smoky aroma, stir well… everything will take on a vibrant russet colour

æ      Return the pork to the pan, along with the stock, chopped tomatoes & tomato puree, bring to a simmer & season well with salt & freshly ground black pepper

æ      Cover the pan with a tight fitting lid & place on the centre shelf of a pre heated oven (gas mark 3) for at least 1 hour 30 minutes allowing the pork to slow cook & the flavour of the chorizo to infuse into the sauce

æ      Remove from the oven and allow to stand for approximately 15 minutes, before serving check the seasoning & stir in the crème fraiche…enjoy

Ours Is Not To Reason Why…

I am not sure why but the result from slow cooking something in the oven as opposed to simply simmering it gently on the hob for a similar length of time is a world apart, for some inexplicable reason in the oven cooked version, each ingredient retains its own unique flavour while at the same time infusing all the flavours giving the sauce an additional depth of flavour… JJ