Pork and potatoes feature heavily in most menus in this part of Spain. Here are two Spanish type dishes that we had today, very easy to cook and full of the flavours of Spain!
5 Medium potatoes cut into wedges
1 red onion, cut into wedges
2 small tomatoes cut into wedges
3 Tbs olive oil
2 Tbs Sherry Vinegar, or use wine vinegar or lemon juice
2 Tsp hot paprika (use normal if you prefer)
1 Tsp Salt and some black pepper
1 Tsp Fresh Thyme
2 cloves garlic, roughly chopped
Mix up the vegetables with the rest of the ingredients and roast at 200°C for about an hour.
You could add some chorizo to this to make it more substantial.
Pork Fillet with Shallots, Mushrooms and Sherry
400g thinly sliced pork fillets
4 shallots, peeled and halved
100g Mushrooms, thinly sliced
2 Tbs Olive Oil
1 Tbs Butter
1 tsp Fresh Thyme Leaves
250ml Spanish Manzanilla Sherry (use dry sherry if you dont have the Spanish type)
Salt and pepper
If you want a creamy dish, add about a cup of cream.
Lightly season the pork slices. Heat 1 Tbs of the olive oil and gently fry the pork on both sides for a minute or two. Remove with a slotted spoon and set aside, covered with some foil.
Add the rest of the olive oil and butter to the pan and heat. Add the shallots and thyme and caramelise over a lower heat for about 10 minutes.
Add the mushrooms and cook for another 5 minutes.
Deglaze the pan with the sherry and allow the alcohol to evaporate. Simmer for a few minutes to reduce the sauce (add the cream at this point if you are using).
Return the pork to the pan and heat gently.
Season with salt and black pepper to taste.
These little green peppers you buy here are wonderful; simply fry them up in some olive oil and serve with sea salt.