The Crazy Kitchen: A Taste of Majorca

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Sunday, 23 March 2014

A Taste of Majorca

I absolutely love going abroad on holiday and one of the most relaxing holidays that I can remember (apart from weekend breaks with the girls) is staying in a private villa with a pool. Whilst the kids are playing in the pool it's nice to take a break from the sun and come indoors and prepare lunch or dinner and then all sit outside still in your swimwear and eat.  When I was invited to enter a contest along with 9 other bloggers to recreate a local meal that could be cooked whilst in a holiday villa I knew that it was right up my street so couldn't refuse.


I was given Majorca as my holiday destination, where the local foods include olives, almonds, tomatoes and a chorizo type sausage called Sobrasada, to name a few.


Pork, Vegetable and Sobrasada Bake


When it's hot you don't want to be spending too long in the kitchen slaving over a hot stove so it's good to make something that can be cooked in the oven whilst you're sunbathing, swimming or playing with the kids. I decided to make a dish based on the local side dish 'Tumbet', with the addition of belly pork and Sobrasada to make it into a main, served with 'pa amb oli' - a toasted bread rubbed with garlic, tomato and drizzled with olive oil. I bought my Sobrasada and sweet paprika online from The Tapas Lunch Company who specialise in authentic Spanish food, and also provide next day delivery.


Pork, Vegetable and Sobrasada Bake

Pork, Vegetable and Sobrasada Bake - serves 5


Olive oil
700g Pork Belly slices, cut into 1-1.5 pieces
1 red onion, sliced
3 cloved of garlic, crushed
2 tsp sweet paprika
1 Aubergine, sliced
1 red pepper, deseeded and sliced
1 green pepper, deseeded and sliced
200g Sobrasada, sliced
150g pitted green olives
500g New potatoes, sliced
1 400g tin chopped tomatoes
100ml water

  • Heat some olive oil in a pan and fry the pork belly over a high heat for approx 5 minutes until browned
  • Remove the pork from the pan and set aside
  • Heat a little more oil in the pan and fry the onion, garlic & 1tsp of Paprika over a low heat for 2-3 minutes
  • Remove the pan from the heat
  • Using this pan if it's large enough, or a deep ovenproof casserole dish, start to layer everything up - start with the fried onions & garlic, then aubergine, peppers, pork, Sobrasada, olives, potatoes
  • Mix the tinned tomatoes with the water & 1 tsp of Paprika and pour over everything
  • Place a lid on or cover with tight fitting foil
  • Place in a preheated 140C oven for 2 hours 7 then uncover, turn the oven up to 180C and cook for a further 30-40 minutes


Pa amb oli

Bread
garlic clove, sliced in half
large tomato, sliced in hlaf
Olive oil

  • Lightly toast slices of bread
  • Rub with the cut side of the garlic clove over the bread
  • Rub the cut side of the tomato over the bread, squeezing some of the pulp onto the bread
  • Drizzle with olive oil



Pork, Vegetable and Sobrasada Bake

Total cost came in at just under £10, making this a great value meal.



Pork, Vegetable and Sobrasada Bake Pork, Vegetable and Sobrasada Bake


I was reimbursed for the cost of the ingredients

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