2 lb lean pork shoulder
3 tbsp olive oil
1 salt
1 pepper
2 onions, thickly sliced
1 cup chicken stock
2 tbsp tomato paste
2 sweet red peppers, in strips
1/4 lb prosciutto or ham, coarsely chopped
10 garlic cloves, thin sliced
1 tsp paprika
1 tsp dried thyme
1/4 tsp hot pepper flakes
1 orange
Directions
Cut pork into 1-1/2-inch cubes. In deep skillet or shallow saucepan,
heat 1 tb of the oil over medium-high heat; brown pork in batches,
adding more oil as necessary. Sprinkle with salt and pepper. Transfer
to plate.
[Tip: Brown meat in batches. Adding too much meat to the skillet at
one time will cause meat to steam, not brown nicely.]
Add onions to skillet; cook over medium heat, stirring occasionally,
for 5 minutes. Add stock and tomato paste; bring to boil, deglazing
pan. Return pork to skillet; stir in red peppers, prosciutto, garlic,
paprika, thyme and hot pepper flakes.
Grate rind from orange; add to stew. Peel orange; chop coarsely and
stir into stew. Reduce heat; cover and simmer over low heat, stirring
occasionally, for 1 to 1-1/2 hours or until pork in tender. Taste and
adjust seasoning.
[Can be prepared up to 2 days ahead, covered and refrigerated. May be
frozen for up to 2 months, thaw in refrigerator and bring to room
temperature. Reheat over medium-low heat.]
4 servings for $8.82 CDN [Mar/95]
Per Serving: about 520 calories, 56 g protein, 24 g fat, 19 g
carbohydrate high source fibre, excellent source iron.
Serving suggestion: steam broccoli while stew reheats and serve it
over rice.
Source: Canadian Living magazine, Feb 95 Presented in article by Rose
Murray: "So Good To Come Home To"
[-=PAM=-] PA_Meadows@msn.com Submitted By "PAUL A. MEADOWS"
Servings: 4 servings
Basque Pork Stew Recipe brought to you by Recipe Ideas
Categories: Meat; Pork; Soup; Stew
The History of Recipes
It is possible to follow the history of written recipes far back into the distant past, certainly as far back into history as the Egypt of the Pharoahs, and maybe even further. Interesting though that is, sadly, these old records were just basic hieroglyphic instructions for food preparation.
In fact, the oldest recipe discovered, according to academics is a series of tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. Progressing into The time of the roman empire 25BC a roman called Apicius created a collection of scripts detailing recipes enjoyed by wealthy roman citizens. He recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the Roman cooks used many different aromatic flavours, including a few you will know like basil, fennel and parsley. Later on, there were a couple of recipe books published in the 1300s - a cookery book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these are not about the indian curry that is served today, but rather recipes for the types of food on the tables of the upper classes of that period. Later on in the 1400s, people returning from the crusades brought us a variety of foods and spices from the holy land, including spices such as coriander, basil and rosemary. These new foods and tastes prompted an increase in books on cookery, some of which still exist in private collections. The introduction of the TV gave us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting us all to search through thousands of recipes like those on our site. |
We hope you enjoy this Basque Pork Stew recipe.
