Spicy pork and chili pepper goulash (IMPROVED): Difference between revisions

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|title=New spicy pork and chilli-pepper goulash a Hungarian recipe
|title=New spicy pork and chilli-pepper goulash a Hungarian recipe
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|keywords=Spicy pork and chilli-pepper goulash Hungarian recipes improved
|keywords=#redwine #pork #redwinevinegar #sourcream #fat #garlic #carawayseeds #honey #blackpepper #oliveoil #vacuumsealed
|hashtagrev=032020
|description=Jamie' original recipe was rather bland - this is my much improved version with far more flavour.
|description=Jamie' original recipe was rather bland - this is my much improved version with far more flavour.
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This is my improved version of Jamie Oliver's [[Spicy pork and chilli-pepper goulash]] which I found rather bland.  I've used much less meat and balanced the recipe with [[kidney beans]], added lots more flavours, [[garlic]], [[red wine]], [[honey]] and more [[herbs]].  The result is a really rich stew that goes further as it need lots of vegetables and rice to balance the richness. The result was marvellous.
I'm not sure if it could still be called a ''goulash'', although I guess it's still ok as that just means ''stew'', and you can put anything in a stew - shurely? :-)
A lot of the ingredients were chosen just because they were available from our freezer.  We had some dehydrated cooked [[red kidney beans]] which had been [[vacuum sealed]] and [[frozen]].  Any [[red wine]] that is un-drunk gets frozen in polystyrene coffee cups.  And a while back we got a [[Jamón serrano]] from Morrisons, which was fairly disappointing, especially once it started to dry out.  To rescue it, I cut all of the meat and fat from the ham and blitzed momentarily in a [[food processor]] and [[vacuum sealed]] in 200g portions.  Great for adding to recipes like this, for making [[omelettes]] and [[pasta dishes]]. I digress.
I've not added any extra [[salt]] as the [[Jamón serrano]]  is already quite salty.


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{{recipesummary
{{recipesummary
|TotalCalories = TBA
|TotalCalories = 4630
|PortionCalories = TBA
|PortionCalories = 578
|DatePublished=5th March 2017
|DatePublished=5th March 2017
|Author=Chef
|Author=Chef
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|PrepTime =  30 minutes
|PrepTime =  30 minutes
|CookTime =  3 hours, 50 minutes
|CookTime =  3 hours, 50 minutes
|Image = [[Image:Spicy pork and chilli-pepper goulash recipe.jpg|300px|alt=Electus]]
|Image = [[Image:Spicy pork and chilli-pepper goulash recipe.jpg|thumb|middle|none|alt=Electus]]
 
}}
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[[Image:Spicy pork and chilli-pepper goulash rosti broccoli.jpg|thumb|300px|right|With [[rosti]] and [[broccoli]] and [[sour cream]] on the following day]]
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
[[Image:Spicy pork and chilli-pepper goulash_cooked.jpg|thumb|300px|right|Spicy pork and chilli-pepper goulash after 3.5 hours]]
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
[[Image:Pork shoulder rendered.jpg|thumb|300px|right|Pork shoulder after rendering]]
 
[[Image:Spicy pork and chilli-pepper goulash_ingredients.jpg|thumb|300px|right|Spicy pork and chilli-pepper goulash, the ingredients]]
<span class="review"> <span class="reviewHeader">
</div>
====Best recipe review====
{{Template:AdvancePreparationIcon}}
</span>
This is my improved version of Jamie Oliver's [[Spicy pork and chilli-pepper goulash]] which I found rather bland.  I've used much less meat and balanced the recipe with [[kidney beans]], added lots more flavours, [[garlic]], [[red wine]], [[honey]] and more [[herbs]].  The result is a really rich stew that goes further as it need lots of vegetables and rice to balance the richness. The result was marvellous.
''<span class="reviewTitle">Nicier</span>''


I'm not sure if it could still be called a ''goulash'', although I guess it's still ok as that just means ''stew'', and you can put anything in a stew - shurely? :-)
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span>


A lot of the ingredients were chosen just because they were available from our freezer. We had some dehydrated cooked [[red kidney beans]] which had been [[vacuum sealed]] and [[frozen]]. Any [[red wine]] that is un-drunk gets frozen in polystyrene coffee cups.  And a while back we got a [[Jamón serrano]] from Morrisons, which was fairly disappointing, especially once it started to dry out.  To rescue it, I cut all of the meat and fat from the ham and blitzed momentarily in a [[food processor]] and [[vacuum sealed]] in 200g portions.  Great for adding to recipes like this, for making [[omelettes]] and [[pasta dishes]]. I digress.
<span class="reviewDesc">..and spicier!</span>


I've not added any extra [[salt]] as the [[Jamón serrano]]  is already quite salty.
<span class="reviewAuthor"> [[User:TheJudge|The&nbsp;Judge]] </span></span>
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{{RecipeIngredients
{{RecipeIngredients
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| If the [[Pork]] has rind, slice it off and discard it.
| If the [[Pork]] has rind, slice it off and discard it.
| Score the [[Fat|fat]] side of the [[Pork|pork]] in a criss-cross pattern.
| Score the [[Fat|fat]] side of the [[Pork|pork]] in a criss-cross pattern.
| Over a high heat, add a good glug of [[Olive oil|olive oil]] to an [[Oven-proof casserole dish|oven proof casserole dish]] and add a good grind of [[Black pepper|black pepper]]
| Over a high heat, add a good glug of [[Olive oil|olive oil]] to an [[Ovenproof casserole dish|oven proof casserole dish]] and add a good grind of [[Black pepper|black pepper]]
| Lay the [[Pork|pork]] in the [[Oil|oil]], skin side down and heat for about 12 minutes, moving it about every few minutes.  Be careful, the [[Fat|fat]] can get very hot and it's easy to make it splash and spit.
| Lay the [[Pork|pork]] in the [[Oil|oil]], skin side down and heat for about 12 minutes, moving it about every few minutes.  Be careful, the [[Fat|fat]] can get very hot and it's easy to make it splash and spit.
| Turn the [[Pork|pork]] over and seal the [[Meat|meat]] side for about 3 minutes.
| Turn the [[Pork|pork]] over and seal the [[Meat|meat]] side for about 3 minutes.
| Remove the [[Pork|pork]] from the dish and carefully discard about half (or more) of the [[Rendered|rendered]] [[Fat|fat]].
| Remove the [[Pork|pork]] from the dish and carefully discard about half (or more) of the [[Rendered|rendered]] [[Fat|fat]].
| Add the [[Onions|onions]] and [[Caraway seeds|caraway seeds]] together with another grind of pepper and sauté for about 10 minutes.
| Add the [[Onions|onions]] and [[Caraway seeds|caraway seeds]] together with another grind of pepper and sauté for about 10 minutes.
| [[Deglaze]] the [[Casserole dish|casserole dish]] with the [[Red wine vinegar|red wine vinegar]] and add the [[Peppers|peppers]], [[Chillies|chillies]] and [[Paprika powder|paprika powder]].
| Stir in the crushed [[garlic]] and saute for a few minutes.
| Add the [[Meat|meat]] back to the dish, [[Fat|fat]]-side up and jiggle it about so it settles in the dish.
| [[Deglaze]] the [[Casserole dish|casserole dish]] with the [[Red wine vinegar|red wine vinegar]] and pour in the [[red wine]].
| Add the tin of [[Tomatoes|tomatoes]] and about 200 ml of [[Boiling|boiling]] water which should be just enough to cover the [[Meat|meat]].
| Put the pork back in the pan together with the chopped [[Jamón serrano]] and all of the remaining ingredients.
| Bring to the [[Boil|boil]], cover and cook in the oven for about 3 hours 30 minutes by which time the [[Meat|meat]] should be falling apart, if it's not then cook it for a little longer.
| Add about 200 ml of boiling water so the meat is covered, pop a lid on the pan and cook in the oven for about 3 hours 30 minutes by which time the [[Meat|meat]] should be falling apart.
| Check every hour and add extra boiling water if it looks as though it might dry out.
| Shred the meat with a fork just before you serve.
}}
}}
'''[[Sour cream]]'''
 
# Stir the [[Lemon zest|lemon zest]] and chopped [[Parsley|parsley]] into the sour cream and serve in a bowl with the [[Pork|pork]].
===Serving suggestions===
===Serving suggestions===
This goes nicely topped with [[sour cream]] accompanied with plain boiled [[rice]] and [[broccoli]] .
This goes nicely topped with [[sour cream]] accompanied with plain boiled [[rice]] and [[broccoli]] .
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{{RecipeLine}}
[[Category:Recipes]]
[[Category:Recipes]]
[[Category:Hungarian recipes]]
[[Category:Main courses]]
[[Category:Main courses]]
[[Category:Spicy recipes]]
[[Category:Spicy recipes]]
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[[Category:Stews and casseroles]]
[[Category:Stews and casseroles]]
[[Category:Baked or roasted]][[Category:Boiled or simmered]]
[[Category:Baked or roasted]][[Category:Boiled or simmered]]
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/redwine|#redwine]] [[Special:Search/pork|#pork]] [[Special:Search/redwinevinegar|#redwinevinegar]] [[Special:Search/sourcream|#sourcream]] [[Special:Search/fat|#fat]] [[Special:Search/garlic|#garlic]] [[Special:Search/carawayseeds|#carawayseeds]] [[Special:Search/honey|#honey]] [[Special:Search/blackpepper|#blackpepper]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/vacuumsealed|#vacuumsealed]]
</code><!-- /footer hashtags -->

Latest revision as of 18:12, 30 November 2022

This recipe requires preparation in advance!

This is my improved version of Jamie Oliver's Spicy pork and chilli-pepper goulash which I found rather bland. I've used much less meat and balanced the recipe with kidney beans, added lots more flavours, garlic, red wine, honey and more herbs. The result is a really rich stew that goes further as it need lots of vegetables and rice to balance the richness. The result was marvellous.

I'm not sure if it could still be called a goulash, although I guess it's still ok as that just means stew, and you can put anything in a stew - shurely? :-)

A lot of the ingredients were chosen just because they were available from our freezer. We had some dehydrated cooked red kidney beans which had been vacuum sealed and frozen. Any red wine that is un-drunk gets frozen in polystyrene coffee cups. And a while back we got a Jamón serrano from Morrisons, which was fairly disappointing, especially once it started to dry out. To rescue it, I cut all of the meat and fat from the ham and blitzed momentarily in a food processor and vacuum sealed in 200g portions. Great for adding to recipes like this, for making omelettes and pasta dishes. I digress.

I've not added any extra salt as the Jamón serrano is already quite salty.


Spicy pork and chili pepper goulash (IMPROVED)
Electus
Servings:Serves 8
Calories per serving:578
Ready in:4 hours, 20 minutes
Prep. time:30 minutes
Cook time:3 hours, 50 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:5th March 2017

Best recipe review

Nicier

4/5

..and spicier!

The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Sour cream accompaniment

Mise en place

  • Preheat the oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]

Method

  1. If the Pork has rind, slice it off and discard it.
  2. Score the fat side of the pork in a criss-cross pattern.
  3. Over a high heat, add a good glug of olive oil to an oven proof casserole dish and add a good grind of black pepper
  4. Lay the pork in the oil, skin side down and heat for about 12 minutes, moving it about every few minutes. Be careful, the fat can get very hot and it's easy to make it splash and spit.
  5. Turn the pork over and seal the meat side for about 3 minutes.
  6. Remove the pork from the dish and carefully discard about half (or more) of the rendered fat.
  7. Add the onions and caraway seeds together with another grind of pepper and sauté for about 10 minutes.
  8. Stir in the crushed garlic and saute for a few minutes.
  9. Deglaze the casserole dish with the red wine vinegar and pour in the red wine.
  10. Put the pork back in the pan together with the chopped Jamón serrano and all of the remaining ingredients.
  11. Add about 200 ml of boiling water so the meat is covered, pop a lid on the pan and cook in the oven for about 3 hours 30 minutes by which time the meat should be falling apart.
  12. Check every hour and add extra boiling water if it looks as though it might dry out.
  13. Shred the meat with a fork just before you serve.


Serving suggestions

This goes nicely topped with sour cream accompanied with plain boiled rice and broccoli .

See also

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#redwine #pork #redwinevinegar #sourcream #fat #garlic #carawayseeds #honey #blackpepper #oliveoil #vacuumsealed

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