Pork neck steaks, prawns, and squid and chorizo skewers

Matt Tebbutt recipe

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

 

 

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the pork neck steaks

  • 4 pork neck steaks
  • 2 tbsp olive oil
  • 1 onion, sliced
  • 6 garlic cloves, chopped
  • 150ml/5fl oz white wine
  • 1 large orange, juice only
  • 3 red peppers from a jar, puréed
  • 1 tsp piri-piri seasoning
  • 200g tin chopped tomatoes
  • salt and freshly ground black pepper

For the prawns

  • 2 tbsp olive oil
  • 2 banana shallots, peeled and diced
  • 1 bay leaf
  • few peppercorns
  • 500ml/18fl oz chicken stock
  • 2 celery sticks, diced
  • 3 garlic cloves, sliced
  • 50ml/2fl oz white wine
  • 150g/5½oz day-old bread
  • 2 tbsp chopped fresh flatleaf parsley
  • 1 tsp paprika
  • 1 free-range egg yolk

For the squid and chorizo skewers

  • 1 tbsp olive oil
  • 200g/7oz spicy chorizo (or preferably Portuguese sausage), cut into chunks
  • 100g/3½oz unsalted butter
  • 3 garlic cloves, chopped
  • fresh coriander, to serve

For the coriander oil

  • 1 small bunch fresh coriander
  • 3 anchovies
  • ½ lemon, juice only
  • olive oil, plus extra if needed
  • salt
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