Spicy Pork and Red Pepper Goulash by Puddledub and Jenny Thomson from Courses for Cooks
Puddledub was established by Tom Mitchell and his sister Camilla in 1999. From supporting the first Farmers Markets and supplying small farm shops and delis, they have steadily built Puddledub into a team of 20, including five family members, and established a reputation as one of Scotland’s finest bacon and pork producers.
Here at Puddledub, our philosophy is simple. Create great tasting pork, with genuine provenance and a short supply chain. We believe happy, healthy pigs produce the tastiest, most succulent pork and bacon and we manage all parts of the Puddledub food chain, from breeding and rearing our pigs sustainably on our local, family farm, to the award-winning products on your plate.
This recipe uses Puddledub leg of pork, a beautiful lean and tender cut of meat. The chilli can be scaled up or down depending on your taste and we use ½ fat crème fraiche to reduce calories but not flavour.
For more information visit www.puddledub.co.uk
Ingredients: Serves 2
300g Puddledub casserole pork, diced leg
1 small red onion, sliced
1 red pepper, diced
2 cloves garlic, crushed
1⁄4 tsp caraway seed
1 tbsp. oil
1 tbsp. sweet paprika & smoked paprika
½ tsp dried chilli flakes (optional)
1 tin chopped tomatoes
1 tbsp. 1⁄2 fat crème fraiche
Method:
- Heat ½ of oil in a heavy based casserole dish on a medium heat. Add the onions and garlic, cook for a few minutes until softened, then add the diced pepper. Increase the heat to lightly brown the vegetables.
- Remove the vegetables to a bowl and deglaze the pan with a little water. Tip into the vegetables.
- Re-heat the pan on a high heat, add the remaining oil and brown the pork for a few minutes. Reduce the heat to medium and add the paprika. Cook for 1 min, stirring continuously, add the vegetables back to the pan. Add the tomatoes, caraway and chilli flakes (if using).
- Stir well, bring to a simmer. Cover and cook slowly for 1 ½ hours or until the meat is tender.
- To thicken the sauce, remove the meat and as many of the vegetables as possible. Boil the sauce until it has reduced by about half. Add the meat back to the casserole, adjust the seasoning if necessary and serve with a spoonful of 1⁄2 fat crème fraiche.
In association with Taste Communications.
www.tastecommunications.co.uk
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