Spanish Night!

Having returned from Spain recently I have been left with a craving for Spanish food. Fortunately, I under-packed and was left room to stuff my case with olives, Jamón ibérico and garlic! And so with Eurovision blaring in the background, we feasted on the following!

White anchovies in vinegar

 Jamón ibérico

Garlic, olives stuffed with pimento, roasted corns, white anchovies, Spanish red

Sweet, odourless garlic to be eaten raw - delicious

Thai Pork and Peanut Curry

I have adapted this recipe from the BBC Good Food website, quite how accurate their label of 'Thai' is, I'm not sure. It has Thai red Curry paste, peanut, and coconut milk all of which are used in Thai cooking, but perhaps 'inspired by Thai flavours' would be more accurate! To the recipe I added aubergine and purple sprouting broccoli. I chose the broccoli for the lovely colour and the aubergine for its melting, creamy texture. Enjoy!

Ingredients

1 tbsp vegetable oil

bunch spring onions, sliced

small bunch coriander, stalks finely chopped, leaves picked

400g pork tenderloin, sliced

Half a large aubergine, chopped into semi circles

Purple sprouting broccoli (for colour mainly, long stem will do)

4 tbsp Thai red curry paste (alter depending on how hot you prefer it)

4 tbsp peanut butter (this is the suggested recipe amount, I would reduce it to 3 tbsp as it’s quite over powering)

1 tbsp soft brown sugar

1 tbsp soy sauce

400ml can light coconut milk

175g pack baby corn

juice 1 lime

steamed jasmine rice , to serve

1.  Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1 min. Add the pork slices and cook for 5 mins until starting to brown.
2.  In a separate pan heat a little oil and place the aubergine slices flesh side down to brown, turn over to colour the other side.
3.  In the main pan, stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water.
4. Add in the aubergine and broccoli.
5.  Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.
6. Remove the lid, add the baby corn and increase the heat. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little.
7. Stir in the lime juice and check the seasoning. Can now be frozen for up to 2 months. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through. Serve scattered with the coriander leaves and rice.

388 kcalories, protein 28g, carbohydrate 12g, fat 25 g, saturated fat 4g, fibre 2g, sugar 9g, salt 1.6 g (not including the aubergine/broccoli)