Quote from: DalPuri on February 17, 2013, 11:30 PM
What are you wearing? ;D very French.
Ha ha! indeed. They are "comfortable trousers" that I wear all the time when at home.
Quote from: Axe on February 17, 2013, 11:37 PM
Not interested in the tartan jammies but very interested in the recipe, please tell us more gagomes.
I thought you would be curious to know Malc!
It's a rather straight-forward recipe, very tasty, flavourful and great for when the guests aren't big into curries (like the inlaws.)
It requires:
1 joint of pork tenderloin (my favorite part, but I reckon you can use any other part or even type of meat. This recipes transfers well to chicken too)
4 chef spoons of sweet pepper paste ("Massa de Pimentao") or to taste
1.5 - 2 lemons
2 heaped tbsp of garlic paste
1 knorr chicken stock cube
4 tbsp of butter
1 bay leaf (I used an asian one, but in portugal they use whatever they can get)
half-glass of white wine (or to taste)
Now, in a pyrex or bowl add the meat and rub the sweet pepper paste and garlic paste on the meat, try to cover as much as possible. Add wine and squeeze a whole lemon on top of the meat and if the wine/lemon rubbed the paste off the meat, rub it again. The idea is that you don't have large spots of the meat non-marinated. Leave on the fridge from one day to the other ( I did this late last night for tonight's dinner with the inlaws, the first one in our new house)
You will likely notice there is no salt in the recipe. There is a reason for it. The Pimentao paste is high on salt. It is the portuguese cuisine equivalent of g&g paste. It is used in a lot of dishes.
So after marinating:
Crunch the stock cube over the pork, add 1 tbsp of butter to each of the corners (or in 4 different places) add the bay leaf and turn on the oven in gas mark 4 (or around 180 centigrades). At every 15-20 minutes, use a chef spoon to bathe the meat with the sauce in the bottom of the pyrex. If after 1 hour the sauce appears thick, squeeze another half-lemon or a lemon. On a 1.5kg of pork tenderloin it takes about 1.5 - 2 hours to cook on a non-fanned oven (sorry I wasn't measuring time.)
For completion sake, I did my own "massa de pimentao" because I can't find a pre-made one in Dublin (or even in UK -- though I didn't really look for it, as I had curries all the time.)
6-7 sweet red bell pepper
olive oil to cover
5-6 tbsp of fine salt
1. Boil the peppers for 40mins, medium flame
2. Add to blender, blend until smooth. The consistency should be that of passata.
3. Add salt and cover with olive oil
I'll post a picture later of the paste on its own.
This is DELICIOUS.
