Cooking For Engineers

[Gareth]

My Friend Margaret Mary and myself had a meal at the Local Waffle House in Norwich city centre the other night.

Margaret Mary is a Chemistry professor and is she my friend. Yes, we dated earlier this year, but there was no chemistry. However, we have become good friends. MM is also a Jazz singer, and her new partner hates Jazz. So I end up chauffeuring her about and minding her on performance nights. She always takes me for a meal before the musical onslaught, and few weeks ago we went to the Waffle house where we had Pork Penhaligon. It was that good I asked the chef for the recipe, I have tried it at home a couple of times, once with stewing Steak and once with Diced Chicken. There is a trick to this main course, and that is to crush and not mill the Peri-peri peppercorns. It really does make a noticeable difference!


Peel and crush 12-20 (depending on taste) Peri-Peri peppercorns and stir into your diced raw meat. Allow to stand in the fridge for a few hours.

Sautee a large Red Onion and a couple of chopped Celery stalks in Extra Virgin Olive oil, and then add a very generous tablespoon of crushed Spanish Paprika, Leave on the heat and stir continuously for 2-3 minutes. Salt is not needed because of the Celery.

Add the meat and brown off.

Add an equal weight (to the meat ) of sliced Button Mushrooms, and a diced Red (Bell) Pepper, continue stirring on a high heat until the mushrooms start to sweat. Cover with boiling water, and add an OXO cube. Cover and simmer for 45-60. minutes and then thicken with either cornflower or a Roux.


Serve with your favourite steamed Vegetables.

I have found that this main course is really complimented when served with Roasted, or Jacket Potato's.

[Gareth]

Well,
I just love this Penhaligon base recipe. Tonight I tried it using a couple of wild rabbits, butchered into chunks. It was absolutely delicious !