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Type |
Formal Meal |
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Food |
Aubergine Dipping Platter Spanish-Style Pork Stew with Saffron Rice and Salad Italian Chocolate Truffles with Fresh Pineapple |
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Booze |
Medium red
wine, e.g. beaujolais |
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Serves |
Four diners; Arriving 8.30pm |
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Sources |
"Quick & Easy: Practical Cookery", Parragon, Bath, 2002, p77 (for starter), p253 (for dessert) "One-Pot Cooking", Star Fire, London, 2003, p38-9 (for pork) |
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Note |
Uses a microwave, food processor and flameproof casserole: there are alternatives (see variations below). |
Shaded rows only if cooking just pork and rice (lighter shading where only part of ingredient is needed)
Stuff to have or buy:
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Ingredient |
Already have |
To buy |
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Aubergine (one) |
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Onions (one; large for pork dish) & (one; medium) |
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Shallot (one; small) |
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Yellow pepper (one) |
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Red pepper (one) |
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Chilli pepper (one half; small red) [or few drops of Tabasco sauce] |
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Broccoli (115g/4oz) |
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Carrots (two) |
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Baby sweetcorn (115g/4oz) |
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Celery (two stalks) |
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Salad (packet for four; e.g. Italian salad) |
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Lime (one) |
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Lemon (one) |
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Pineapple (one) |
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Garlic cloves (two) |
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Basil (1 tablespoon plus extra leaves; fresh) or (1 teaspoon; dried) |
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Saffron (few strands) |
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Butter (75g/2½oz) (30g for pork only) |
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Pork (900g/2lb; boneless e.g. loin steaks) |
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Salt and black pepper |
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Chicken stock cube (one or two) |
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Tinned tomatoes (two x 400g/14oz; peeled & chopped) |
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Olives mixed with herbs/spices (two pots) |
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Pimiento-stuffed olives (60g/2oz) |
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Olive oil (3 tablespoons) |
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Tahini [sesame seed paste] (2 tablespoons) |
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Salad dressing (2 tablespoons; e.g. red pepper/sun-dried tomato) |
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Flour (1 tablespoon; plain) |
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Sugar (60g/2oz; icing) |
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Rice (450g/1lb; long-grain white) |
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Breadsticks (one packet; mixed types) |
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Ground almonds (45g/1½oz) |
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Petit fours cases [very small cake cases] (24) |
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Chocolate (175g/6oz; plain) |
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Chocolate (60g/2oz; milk) |
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Carbonated water (2l/4pts) |
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Liqueur (2 tablespoons; amaretto or Cointreau or similar) |
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Red wine (to drink plus 175ml/6fl.oz; medium red) |
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When?: Timeline minus c.7 hours (e.g. c.1pm)
How long?: Pre-preparation takes about 45 minutes
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Ö |
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1 |
Measure out 45g (1½oz) of butter; 45g (1½oz) of icing sugar; 45g (1½oz) of ground almonds; 175g (6oz) of plain chocolate; and 60g (2oz) of milk chocolate |
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2 |
Break the plain chocolate into a large glass bowl and carefully microwave until smooth (30s at a time on a medium-power setting, making sure you don't boil/burn the chocolate: should take 2-3 minutes in total) |
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3 |
Stir in the butter until it has melted: another 30s in the microwave will help |
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4 |
Stir in two tablespoons of liqueur |
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5 |
Stir in the icing sugar and ground almonds until thoroughly mixed |
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6 |
Set aside to cool for around 20 minutes; until cool enough to roll into balls |
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7 |
While the mixture cools, finely grate the milk chocolate and spread on a plate |
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8 |
Once cool enough, roll the chocolate mixture between your palms into c.2cm (¾in) diameter balls for truffles |
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9 |
Gently roll each chocolate truffle in the grated milk chocolate to give a light coating; Place each coated truffle in a petit four case; Place all the truffles in a container in the fridge to chill |
When?: Timeline minus c.1 hour (e.g. c.5.00pm)
How long?: Preparation takes about 30 minutes
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Ö |
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1 |
Set a medium saucepan of water to boil |
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2 |
Peel the aubergine and cut into 2.5cm (1in) cubes; Place cubes into saucepan |
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3 |
Cover the saucepan and cook the cubes in the boiling water for 8 minutes |
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4 |
Drain the aubergine very thoroughly when finished: the drier the better |
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5 |
Place two tablespoons of tahini into a food processor |
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6 |
Add the cooked, diced aubergine to the food processor |
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7 |
Cut the lime in half; Finely grate the rind into the processor bowl; Squeeze the lime juice into the processor bowl |
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8 |
Slice the shallot; Add to the mixture in the processor bowl |
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9 |
Add a dash of salt and pepper to the mixture; amount according to taste |
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10 |
Add one teaspoon of icing sugar to the mixture |
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11 |
Deseed and slice one half of a small red chilli pepper into the mixture [or two-three drops of Tabasco sauce] |
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12 |
Process the entire mixture until fairly smooth; Store in an air-tight container in the fridge |
Note: Keep food fresh in containers; Any dairy/fish/meat in fridge
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Ö |
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1 |
Get cooking implements ready: |
Large flameproof casserole with lid; Large saucepan with a lid for saffron rice; Large plate or dish to temporarily hold browned pork; Chopping board and knife; Garlic press; Stirring spoon |
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2 |
Get serving implements ready: |
Small serving bowl for dip; Serving platter (or breadboard) for vegetables to dip; Small bowls/ramekins for olives; Large serving plate for Italian truffles; Large serving bowl for salad plus salad servers; Large jug for water |
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3 |
Get eating implements ready: |
Four large plates for stew, rice and salad; Four small plates for pineapple; Wine and water glasses; Cutlery |
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4 |
Make sure ingredients are all to hand: |
All prepared items; Wine; Basil; Tin tomatoes; Large and small onion; Garlic; Pork; Oil; Flour; Herb/spice olives; Butter; Rice; Green pepper; Pimiento-stuffed olives; Broccoli; Baby sweetcorn; Carrots; Celery; Baby red cabbage; Salad and dressing; Chicken stock cube; Pineapple; Ice cubes; Carbonated water; Lemon |
Shaded sections only if cooking just pork and rice
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Ö |
Abs |
Rel |
Your |
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6.10 |
0 |
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Measure out 175ml (6fl.oz) of red wine |
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6.11 |
+1 |
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Chop up fresh basil leaves to make one tablespoon (around ten-dozen leaves will do) or use one teaspoon of dried basil |
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6.14 |
+4 |
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Open two tins of 400g (14oz) chopped tomatoes |
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6.15 |
+5 |
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Peel and slice one large onion into pieces |
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6.18 |
+8 |
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Peel two garlic cloves |
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6.20 |
+10 |
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Trim the fat from the pork and then dice into c.2.5cm (1in) pieces |
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6.27 |
+17 |
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Turn oven on to 150oC/300oF/Gas Mark 2 |
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6.28 |
+18 |
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Add two tablespoons of olive oil to a large flameproof casserole; Heat on a cooking ring with a high heat |
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6.31 |
+21 |
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Fry pork in three batches in casserole until just browned on the outside, stirring continuously; Transfer each batch to a plate once browned |
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6.43 |
+33 |
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With all pork removed, add c.one teaspoon of additional oil and then fry onion in casserole over a medium heat until soft |
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6.49 |
+39 |
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Press two garlic cloves into casserole and stir briefly |
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6.50 |
+40 |
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Add all pork back into casserole |
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6.51 |
+41 |
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Add one tablespoon of plain flour to casserole and stir |
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6.52 |
+42 |
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Add tomatoes to casserole |
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6.53 |
+43 |
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Gradually stir wine and basil into casserole |
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6.55 |
+45 |
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Bring casserole mix to simmering point |
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7.00 |
+50 |
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Once mix has simmered, place lid onto casserole and put it into lower part of oven |
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Get ready for dinner |
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7.59 |
+109 |
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Spoon herb/spice olives into bowls and place out |
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8.02 |
+112 |
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Chop the medium onion into small pieces; Set aside for saffron rice |
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8.04 |
+114 |
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Measure out 30g (1oz) butter and 450g (1lb) of rice; Set aside for saffron rice |
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8.06 |
+116 |
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Wash, deseed and slice yellow pepper; Set aside for casserole |
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8.08 |
+118 |
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Slice in half 60g (2oz) of pimiento-stuffed olives (probably around 10-12 olives); Set aside for casserole |
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8.11 |
+121 |
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Wash, deseed and slice half a red pepper into strips; Place on platter |
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8.13 |
+123 |
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Break off a few broccoli florets, wash and place on platter |
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8.15 |
+125 |
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Wash baby sweetcorn; Cut in half lengthways and place on platter |
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8.17 |
+127 |
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Peel, wash and slice carrots into batons; Place on platter |
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8.19 |
+129 |
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Scrub a couple of celery stalks; Cut into batons and place on platter |
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8.21 |
+131 |
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Arrange breadsticks on platter |
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8.23 |
+133 |
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Spoon aubergine dip into serving bowl; Place on platter and place out for arriving guests |
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8.24 |
+134 |
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Boil 2pt (1l) of water in the kettle |
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8.25 |
+135 |
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Add the measured 30g (1oz) of butter plus one tablespoon of olive oil to a large saucepan and heat |
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8.27 |
+137 |
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Add the sliced onion and cook over a medium heat until softened |
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8.29 |
+139 |
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Remove casserole from oven; Add yellow pepper, pimiento-stuffed olives and a grind of black pepper; Stir and return to oven |
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8.31 |
+141 |
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Dissolve one or two (according to taste) chicken stock cubes in the 2pt (1l) of boiling water |
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8.32 |
+142 |
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Add the measured 450g (1lb) of rice to the saucepan; Crush a few strands of saffron into the rice; Stir |
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8.34 |
+144 |
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Immediately add the chicken stock; Bring the mixture to the boil |
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8.39 |
+149 |
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Reduce to a low heat (ensure the water is still simmering); Cover the saucepan |
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8.45 |
+155 |
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Put salad into bowl; Add dressing and set on table |
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8.50 |
+160 |
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Cut a few slices from lemon; Add lemon and ice cubes to jug; Pour in carbonated water and set on table |
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8.55 |
+165 |
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Remove and wash several basil leaves |
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8.57 |
+167 |
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Check all stock has been absorbed by the rice |
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8.59 |
+169 |
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Remove the casserole from the oven |
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9.00 |
+170 |
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Serve pork stew with rice onto plates; Garnish each serving with a few fresh basil leaves |
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When ready for dessert, remove leaves from pineapple; Cut pineapple into quarters lengthways; Slice out pith/core from each quarter; Slice each quarter horizontally through near-ish to skin then cut vertically into small slices (like serving a melon slice) |
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Serve pineapple slices on individual small plates; Serve Italian truffles on single large plate |
Though you're busy with your guests around; it's not frantic. Adding cheese and biscuits at the end would probably be a good idea.
· For the dips, you can use other vegetables dippers like cauliflower florets or cucumber batons.
· Instead of a microwave: you can melt chocolate in a bowl set over a pan of hot water instead; Instead of a food processor: you can maybe grind/mash by hand instead; Instead of a flameproof casserole: you can use a saucepan for the oven-top part of the pork recipe and then an ovenproof casserole for the main cooking
http://www.thinkproof-cooking.com/spanishpork.htm
& http://www.timeline-cooking.com/spanishpork.htm October 2010