Why not unwind with a Mediterranean-flavoured casserole of pork, chorizo and fennel, a very nice combination of flavours ...
Ingredients:
Ingredients:
Serves Four
2 tsp olive oil
1kg/2lbs 2oz pork shoulder, cut into large cubes
200g/7oz chorizo, cut into chunks
1 onion, sliced
1 fennel bulb, finely sliced
250ml/9fl oz. chicken stock
2 lemons, zest and juice
1 x 400g/14oz can chickpeas
100g/3½oz large pitted green olives
1 tbsp. chopped fresh parsley
2 tsp olive oil
1kg/2lbs 2oz pork shoulder, cut into large cubes
200g/7oz chorizo, cut into chunks
1 onion, sliced
1 fennel bulb, finely sliced
250ml/9fl oz. chicken stock
2 lemons, zest and juice
1 x 400g/14oz can chickpeas
100g/3½oz large pitted green olives
1 tbsp. chopped fresh parsley
To serve:
wilted spinach
Method:
1. Heat two tablespoons of oil in a large frying pan and fry the pork shoulder until golden-brown on all sides. Remove the pork from the pan and set aside.
2. Add the chorizo to the pan and fry until crisp around the edges, remove from the pan and set aside.
3. Reduce the heat to medium and fry the onion and fennel for five minutes, or until softened.
1. Heat two tablespoons of oil in a large frying pan and fry the pork shoulder until golden-brown on all sides. Remove the pork from the pan and set aside.
2. Add the chorizo to the pan and fry until crisp around the edges, remove from the pan and set aside.
3. Reduce the heat to medium and fry the onion and fennel for five minutes, or until softened.
4. Return the pork and chorizo to the pan, then pour over the stock, add the lemon juice and zest, cover and cook slowly on a low heat for two hours, or until the pork is very tender.
5. Add the chickpeas and olives and cook for a further 15 minutes.
6. Stir in the parsley and serve with wilted spinach.
5. Add the chickpeas and olives and cook for a further 15 minutes.
6. Stir in the parsley and serve with wilted spinach.
From an original recipe here
Did you know - Chickpeas are a small legume popular in Mediterranean, Middle Eastern and Indian cookery. They are usually sold pre-cooked in cans, or dried; the latter must be soaked before cooking. Chickpea, besan or ‘gram’ flour, made from dried ground chickpeas, is widely used in Indian and Bangladeshi cuisine. If buying dried chickpeas, look for firm examples with a uniform beige colour. Choose canned chickpeas stored in water, rather than brine. Dried chickpeas can be stored in a cool, dark place for up to one year without deterioration. Cooked chickpeas can be frozen.
All the best Jan
17 comments:
Oh how yummy this must be. Hugs, Valerie
I always appreciate your super healthy and delicious and easy recipes Jan! Thanks for sharing, my mouth is already watering!
Happy weekend ahead
Olympia
We do love and enjoy pork in our family and this looks and sounds yummy!!!
Hugs and Thank You Jan~
...chorizo and fennel are two things that I'm not familiar with.
This sounds simply wonderful, my friend. I always appreciate your recipes. Hugs to you!
Hello, this dish looks healthy and delicious! Thanks for sharing.
Enjoy your day!
It looks very appetising. I've never cooked with fennel so this is definitely one to try.
Oh wow...I am a huge fan of fennel!
I have never tried it with pork before...something soon to be rectified after my visit here!
Thank you so much for sharing this great recipe...:))
Have a great weekend!
I haven't tried fennel yet but I plan to.
Pork and fennel really do go so well together. There are lots of dishes that feature this combination here on the island and they are all delicious.
Hope you have a wonderful rest of the week,
Poppy
Looks comforting, I don't use fennel often.
Fennel adds a lovely fresh taste doesn't it? And my vegie self is a big fan of chickpeas.
I did have to look up what chorizo is.
yummy - i love chickpeas, especially on my salad and also made into hummus!!!
Looks good Jan..thanks for sharing..I'll have to try fennel
fennel is something I have been wanting to cook, I like it raw,, this sounds really good,
This looks so good! Thank you Jan! Big Hugs!
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