Well it often seems like January is one of those non-descript months where all traces of holiday festivities vanish from our minds leaving us missing the fun and all that tasty food we had grown accustomed to for the magic month of December. So I am very excited to report I will be speaking on the John Murray Show on RTE Radio 1 tomorrow morning and promise to bring some food loving fun back into your first month of normality. The John Murray Show are running a fantastic competition all this week in association with Bord Bia and Quality Irish Pork inviting you to share with us the most outrageous ‘porkies’ you have ever told. I really hope to hear some brave confessions about some of the porkies you have told your boss, unsuspecting partner or friends. I am really looking forward to the banter and I hope John is prepared because I intend to quiz him on one or two of his own !
I am also delighted Bord Bia are promoting Quality Irish Pork as I feel that people often forget that pork can be a fantastic everyday meal option. There are so many quick and versatile ways to cook pork; it’s a great and economical meal solution that will appeal to the whole family. I encourage people to visit the Bord Bia website for some excellent pork recipe ideas. I myself will be making a delicious winter dish for John bringing tasty pork to life by cooking ‘ Pork Steak with Roasted Pepper’ and you can find this recipe at the following link to the Bord Bia website http://www.bordbia.ie/consumer/recipes/pork/pages/porksteakroastedwithpeppers.aspx .
Cooking time: 1 hour
- 2 pork steaks/fillets, trimmed
- 2 tablesp. olive oil
- 2 garlic cloves, peeled and chopped
- ½ red chilli, deseeded and diced
- 1 teasp. ground cumin
- 1 teasp. smoked paprika
- 1 teasp. fennel seeds
- Juice of one lemon
- 2 tablesp. olive oil
- 1 large onion, chopped
- 2 red peppers, deseeded and cut into strips
- 2 yellow peppers, deseeded and cut into strips
- ½ red chilli, deseeded and chopped
- 2 cloves garlic, peeled and chopped
- ½ teaspoon smoked paprika
- Salt and black pepper
- ¼ teaspoon sugar
- 4 fresh plum tomatoes skinned, deseeded and chopped or 1 x 400g tin chopped tomatoes
- Sauté potatoes
- Fresh parsley to garnish
Mix all the marinade ingredients together. Place the pork in a freezer bag, add the marinade and leave in the fridge for as long as you can – overnight is perfect.
Preheat the oven to Gas Mark 4, 180˚C (350˚F).
To make the pepper sauce: Heat the olive oil in a large frying pan over a medium heat, add the onion, peppers, chilli, garlic, paprika, a little salt, black pepper and sugar. Cook for 10 minutes, stirring occasionally, until the vegetables are softened. Add the chopped tomatoes then pour the mixture into an oven proof baking dish.
Heat a little more oil in the same frying pan. Remove the pork from the marinade, reserve the marinade. Add the pork to the hot pan and seal on all side. Place the pork on top of the peppers. Deglaze the pan with 2 tablespoons of water, add the reserved marinade and simmer for a minute or two. Then pour this over the pork. Cover with foil and place in the pre heated oven and cook for 45 minutes. Remove from the oven and allow to rest for 10 minutes.
Slice the pork and serve with the peppers and sauteed potatoes. Garnish with a little fresh parsley.
So please do tune to the John Murray Show on RTE Radio 1 to join in the fun and brighten up those January blues.