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Receta Cataplana Of Pork And Clams
by Global Cookbook

Cataplana Of Pork And Clams
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Ingredientes

  • 1 tsp paprika (5 ml)
  • 1 tsp grnd cumin (5 ml)
  • 1 x clove of garlic, minced
  • 1 x bay leaf
  • 1 c. dry white wine (250 ml)
  • 1 x splash of extra virgin olive oil
  • 1 x pork tenderloin, cut into 1-inch cubes (1-lb./454 g) Cataplana
  • 1/4 c. extra virgin extra virgin olive oil or possibly to taste (60 ml)
  • 1 x clove of garlic, minced
  • 1 pch grnd cumin
  • 1 c. beef stock (250 ml)
  • 1/4 c. Moroccan olives (60 ml) Handful of little neck clams, scrubbed and rinsed
  • 1 x salt and freshly grnd black pepper
  • 1 dsh Worcestershire sauce
  • 1 Tbsp. Dijon mustard (15 ml)
  • 1 Tbsp. butter (15 ml) Handful fresh coriander, minced Pickled vegetables, garnish, optional
  • 1 lrg Yukon gold potato, cubed, deep-fried

Direcciones

  1. Combine paprika, cumin, garlic, bay leaf, white wine and olive in a bowl. Add in pork tenderloin toss to combine. Cover with plastic wrap and put in the refrigerator. Let marinate overnight.
  2. Cataplana:Add in extra virgin olive oil to Dutch oven or possibly heavy bottomed pot over medium high heat. Strain the pork, reserving white wine marinade to add in later. Saute/fry pork till golden brown, about 2 to 3 min. Add in garlic and cumin, saute/fry till soft, about 1 minute. Transfer pork to a plate and set aside. Add in white wine marinade to the Dutch oven over high heat. Bring to a boil and let reduce for 5 - 10 min.
  3. Add in beef stock. Bring to a boil and then reduce to a simmer, let simmer for 5 min. Add in olives, Dijon, Worcestershire sauce. Season with salt and pepper to taste. Add in clams. Cook covered till clams start to open, about 2 to 3 min. Swirl in butter. Garnish with minced cilantro. Serve with the fried potatoes and pickled vegetables.