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
We can read the history of `recipes` far back into the far past, at least as far back into history as pharonic Egypt, and quite possibly further than that. However, mostly, these early cookbooks were just basic hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe found, according to experts are some tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. Later on, in Roman times around 25BC a roman called Apicius created some documents describing recipes prepared by wealthy Romans. In his publication, Apicius tells us how the meals were separated into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the cooks of his times used a good variety of spices and herbs, including some that we all recognise for example basil, mint and asafoetida. For the next few years, the powerful and rich competed with each other to offer the most extravagent banquests, and as a result the best cooks and their collection of recipes became highly prized. Even so, it was during the 1800s the formal cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collecting, testing, and writing down recipes of the day. By the advent of the twentieth century, cookbooks are in great demand, as a result of increased literacy, more leisure time and disposable income. |
We hope you enjoy this Basque Pork Stew recipe.
