Fruity Pork Chops
Pork loin chops
1/4 cup of orange juice
Juice of 1 lime
1tbs Somerset Hotsauce Original (Use extra for even more spice!)
1. Mix together the juice of 1 lime, 1/4 cup of orange juice and open tablespoon of sauce
2. Pour mixture into a re-sealable plastic bag and add the pork chops. Turn them in the mixture so that all the surfaces are covered. Leave in the fridge to marinate for at least 2 hours.
3. Turn once during the marinating time to ensure even coverage.
4. When you're ready to go, remove the meat from the bag.
5. Barbecue over an indirect heat for approximately 20 mins (10 mins on each side) depending on the thickness of the meat. If you like the fat to be crisp, finish cooking for the last few minutes over a direct heat.
6. Serve with a green salad and new potatoes.
Sunday Roast Leftovers
Left over vegetables from the Sunday roast, any of the following are suitable: potatoes (roast or boiled), carrots, parsnips, sewed, cauliflower, broccoli.
An egg to bind
Pinch of salt and pepper
1/2 tsp cumin
1 teaspoon of Somerset Hotsauce Habanero
1. With a folk or potato masher, crush up all the leftover veg and mix together.
2. Add seasoning and Habanero sauce to taste.
3. Bind the mixture together with the egg
4. Grease a non stick frying pan with some olive oil.
5. Warm the pan and then add all the veg mixture and smooth out to cover the base of the frying pan.
6. Gently fry the mixture for approx 5-10 mins.
7. Remove from the hob when the mixture is slightly browned on the underside. Place under a medium grill to brown the top. Take care that the handle of the pan is not directly under the heat of the grill.
8. When ready, slide onto a plate, or serve from the pan.
Shakshouka or shakshuka is a dish of eggs poached in a sauce of tomatoes, chili peppers, and onions and spices. We were clued in to this recipe by a guy at The Bath Farmers Market, and he didn't see us wrong. This is an amazing dish. Perfect for a family breakfast, lunch or dinner.
1 tbsp olive oil
1/2 medium brown or white onion, peeled and diced
1 clove garlic, minced
1 medium green or red bell pepper, chopped
4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
2 tbsp tomato paste
1 tbsp Original Somerset Hotsauce
1 tsp cumin
1 tsp paprika
Pinch of cayenne pepper (or more to taste spicy!)
Pinch of sugar (options, to taste)
Salt and pepper to taste
1/2 tbsp fresh chopped parsley (optional, for garnish)
A handful of spinach (optional)
1. Heat a deep, large skillet, frying pan or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté until the garlic becomes fragrent.
2. Add the bell pepper, cook for 5-7 minutes over medium until softened. Add tomatoes and tomato paste to pan, stir until blended. Add spices,sugar and Somerset Hotsauce , stir well, and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce. At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste. If you're adding spinach, now is the time. Cook it until it has wilted into the sauce.
3. Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 4-5 eggs around the outer edge and 1 in the center. The eggs will still have a runny yolk on top of the tomato sauce.
4. Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the pan to make sure that the sauce doesn't reduce too much, which can lead to burning.
5. Some people prefer their shakshuka eggs more runny. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top, then cover the pan and cook the eggs to taste. Garnish with the chopped parsley, if desired. shakshuka can be eaten for breakfast, lunch, or dinner.