Cubanos

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  • 2.5 kg pork shoulder, scored after excess fat removed
  • 950ml orange juice
  • 150ml spiced rum
  • 120ml rice vinegar
  • 475 ml water
  • 7 cloves garlic, crushed
  • 2 tsp fresh sage, roughly chopped
  • 2 tsp fresh oregano, roughly chopped
  • 2 tsp fresh rosemary, roughly chopped
  • 2 tsp fresh thyme, roughly chopped
  • 4 bay leaves
  • 60g salt
  • 30g brown sugar
  • For the mojo marinade:
  • 60ml olive oil
  • 6 cloves garlic, crushed
  • 3 oranges, juice and zest
  • 6 limes, juiced (keep the rinds)
  • 60g fresh coriander, roughly chopped
  • 30g fresh mint, roughly chopped
  • 2 tsp fresh oregano, roughly chopped
  • 2 tbsp cumin seeds, crushed
  • 1 tbsp salt
  • 1 tbsp pepper
  • For the sandwiches:
  • 4 brioche buns
  • 4 tbsp unsalted butter
  • 8 slices thick ham
  • 12 slices swiss cheese
  • 3 dill pickles, thinly sliced
  • 30g mustard

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In a large bowl or casserole dish, whisk together the orange juice, water, vinegar, rum, garlic, oregano, rosemary, thyme, sage, bay leaves, salt and brown sugar. Add the pork, cover and refrigerate for at least 12 hours.

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In another large bowl, mix together all the ingredients for the mojo marinade.

Once the pork has been in the brine for at least 12 hours, transfer it into the mojo marinade bowl and rub to completely cover the pork. Cover and refrigerate for another 2 hours.

Remove and large pieces or herbs from the pork before placing into a preheated oven (75c) for 2 hours and 30 minutes. Remove from the oven and cover with foil, rest for 30 minutes.

Cut the pork into ¼ inch thick slices for the sandwiches.

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To make the sandwiches, slice the bread and spread butter on the inside. Place butter side down in a frying pan (medium heat) to toast the inside first. Keep the pan on the heat.

Meanwhile, heat a little veg oil in another frying pan and add the sliced pork in batches to sear and heat through. Repeat this with the ham.

Spread bustard on the top half of the bread and layer a few slices of the pork, ham, cheese and a few slices of pickle.

Close the sandwich before spreading butter on the outside of the top and bottom and toast the outside of the sandwich in the first frying pan.

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Serve on its own or with chips.

One pan smoked sausage roast

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Serves: 4 Time: 40 minutes

  • 2 potatoes cut into small pieces
  • 2 bell peppers (preferably different colours), roughly chopped
  • 1 head of broccoli, roughly chopped
  • 1 onion, finely sliced
  • 2 cloves garlic, finely sliced
  • 250g smoked sausage, sliced
  • 300g green beans, ends removed and then halved
  • 1tsp chilli flakes
  • 1 tsp paprika
  • 1tsp garlic powder
  • 1 tbsp dried oregano
  • 1 tbsp dried parsley
  • Salt and pepper to taste
  • Grated parmesan to garnish
  • Fresh parsley to garnish

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Evenly spread the vegetables and sausage on a large baking tray.

Pour the oil and seasoning over the top and toss to coat.

Place in a preheated oven (200c) for 15 mins.

Remove from the oven and stir everything then return to the oven for another 10-15 mins.

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Serve with rice, quinoa or on its own and garnish with some grated parmesan and fresh parsley

Leek and tomatoes with crispy gnocchi

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Serves: 2 Time: 20 minutes

  • 400g gnocchi
  • 1 leek, sliced
  • 250g cherry tomatoes, halved
  • 3 cloves garlic, crushed
  • 50g butter (or vegan alternative)
  • 175ml dry white wine
  • 30g parmesan (or vegan alternative)
  • 1 tbsp fresh sage, roughly chopped
  • 3 tbsp veg oil
  • Salt and pepper to taste

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Heat 2 tbsp veg oil in a large frying pan over a medium-high heat. Add the gnocchi and cook for 8 minutes, stirring occasionally until crispy then set aside on a plate.

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Add the rest of the oil and leek and cook for 3 minutes until soft. Add the tomatoes and cook for another 3 minutes until they begin to go soft. Add the sage, garlic and salt and pepper to taste and cook for 1 or 2 minutes until fragrant.

Place the gnocchi back in the pan until it has heated through.

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Serve with the grated parmesan and some extra sage to garnish.

Sausage and white wine risotto

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Serves: 4 Time: 30 minutes

  • 300g Arborio rice
  • 4 sausages
  • 1 ltr warm chicken stock
  • 30 g butter
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 1 tsp rosemary
  • 1 tsp thyme
  • 150ml white wine
  • 50g parmesan

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Brown the sausages in a large frying pan with some oil. Keep the oil and juices in the pan

Transfer the sausages into a baking tray and place in a preheated oven (200c) for 20 mins

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Keep the stock warm in a saucepan on a low heat

Add half of the butter and the onion to the sausage pan and fry on a medium heat for 3 minutes until lightly browned

Add the garlic, herbs and rice, season with salt and pepper then cook for 1 minute until the rice is glossy

Pour in the wine, bring to the boil and reduce by half

Add a ladleful of warm stock and stir until the liquid has been absorbed. Keep adding the stock one ladle at a time, making sure each one has been fully absorbed, until all the stock has been used

If the rice is not fully cooked keep adding small amounts of water in the same way until it is cooked

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Remove the sausages from the oven and cut into small pieces, stir into the rice with the rest of the butter and the parmesan

Serve and garnish with fresh chopped parsley or basil and more parmesan