Ray fish with artichokes and potatoes

 

How many times did you see ray fish at the fish market, but didn’t know how to prepare it? Here it is a great easy recipe that will pleasantly surprise your guest.

Find details recipe under Fish & Seafood page.

Hope you will enjoy this recipe as much as we do.

 

 

 

Pork and clams Portuguese style

Want to impress your guests? Try this flavourful combination of pork and clams, and nobody will be disappointed.

Pork and clams Portuguese style

Ingredients 8 pax
1,5kg baby pork leg
300gr pork fillet
01nos medium size red bell pepper, brunoise
01nos medium size yellow bell pepper, brunoise
01nos medium size yellow onion, chopped
03nos minced garlic clove
50ml dry white wine
500gr fresh clams
10ml EVO oil
Salt & pepper to taste
Chopped parsley to garnish
Pork marination:
100gr red pepper sauce (recipe below)
02nos bay leaves
02nos clove garlic, peeled and crushed
50ml dry white wine
Salt and pepper
Combine all ingredients together.
The night before marinate the pork leg and fillet in the marination.
Cooking day.
Purge clams in salty water for 30 minutes. Change water and repeat other 2 times.
Steam clams for 8-10 minutes or till all clams are fully open.
Pass the liquid trough a sieve, to make sure there is no more sand in the liquid.
Keep clams and liquid aside till need it.
In a non stick pan heat evo oil till hot.
Add garlic and onion to the oil and let it sweat for few minutes.
Remove pork from marination, keep liquid aside.
Add  pork to the pan and let it cook till nicely caramelised, 8 to 10 minutes.
Add white wine and let it evaporate.
Add bell peppers and liquid from marination.
Reduce heat to minimum and braised for 2 hour.
Add clams, with their liquid, to pork and braised for another 10-15 minutes.
Garnish with chopped parsley.

Red Pepper Sauce

500gr roasted bell pepper, peel it.
40ml evo oil
1nos glove garlic
1/2 lemon juice
10gr parsley
Salt and pepper to taste.
Blend all ingredients together.
Make extra and use it in salad or sandwiches.
Hope you will enjoy this recipe as much as we do.