Spain, Portugal, Italy and Pork

Mad about Meat, Mad about Football

There are two very good reasons for not cooking today. One, its Friday, it rained like crazy all week and you deserved a break. Two, three football matches! Oh wait, and three more on Saturday and three more on Sunday. (Yes, I too am salivating as I write this and for many reasons as well). So yes, why cook when there’s so much football (and eye candy) on tv? My suggestion is that you stock up on beer or juice if you don’t drink and as many cold cuts are your fridge will allow. For those supporting European teams, here are two particularly delectable possibilities and the ways you can have them.
Chorizo enjoys pride of place in every Spanish and Portuguese kitchen (Spain/Portugal fans are you listening?). Pork meat coloured a deep maroon by the paprika added to it and embedded with fat, Chorizo is dry and chewy bursting with intense sweetness before tapering out into a spicy, salty aftertaste. It works (I am told my trusted beer drinking friends) fabulously with beer.
Or try Parma Ham (the more fancy name is prosciutto) from Italy, which is traditionally thinly sliced (the Deli should do that for you) and served as an accompaniment with drinks. Or try this easy salad recipe that will take one commercial break to whip up.

(Photo Courtesy: www.thea4angel.com)
50g Parma Ham slices
20 Fresh Spinach leaves, washed, cut into bite sized pieces
1 packet of Oak leave lettuce, shred into bite sized pieces with hand
4 Figs, slice each into 6 pieces
Dressing
1tbsp EVOO
1 tbsp any dry white wine in your kitchen
2 crushed sage leaves
In a bowl, place ingredients, pour dressing on top. Add salt to taste and grind dried green peppercorns and toss. Serve with forks .

Beer Flavoured Spicy Pork Slices

Mad About Meat
As you know I can’t stand beer. But I have more than a few friends who would grow gills and live in a sea of beer given the chance. So whenever I make a meat snack, it is not unusual for them to take a bite and comment that a chilled bottle of beer would be the best accompaniment. Sometimes when I’m cooking for my friends and they’re already drinking beer, I steal some to marinate meat or pour some into the pan as I fry the meat. The beer infuses the meat with a subtly nutty flavor. Here’s an easy tried and tested recipe.
For Marinade
1 Cup of Beer
1 tbsp freshly squeezed lime juice
1 tbsp. Worcestershire sauce
2tbsp Sweet and Spicy Tobasco Sauce
1 tsp Salt
Mix ingredients and pour marinade over pork slice. Leave for two hours.
For Pork Slices
1 kg Pork, thin slices (If you’re making it super spicy like I do, choose loin cuts nearer the shoulder, it has more fat and balances well with the chilli. If you want it bland, choose leaner cuts from the center)
4 clove of Garlic, minced
1 tbsp of freshly ground ginger
3 tbsp Dried Red Chilli Flakes
1tbsp Refined oil
2 cups of Beer
1 cup of Bell peppers, cut into squares
Directions
Heat oil in deep non stick pan, add garlic, ginger and chilli flakes and fry on low flame. Add Pork along with marinade sauce. Close lid and cook on high flame for 30 mins or until dry. Add 1 cup of Beer, close lid and cook for another 30 mins on medium flame.
Check to see if pork is cooked, add bell peppers and 1 cup of beer and stir fry on hight heat until peppers are cooked.
Serve hot with beer.