Preparation time
less than 30 mins
Cooking time
1 to 2 hours
By Matt TebbuttFrom 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
Method
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To make the pork neck steaks, preheat the oven to 190C/170C Fan/Gas 5. Season the steaks with salt and pepper. Cook the steaks in a frying pan until browned all over. Remove from the pan and transfer to a roasting tin. Heat the oil in the pan and sweat the onion and garlic. Add the wine and orange juice, cook until reduced and then add the remaining ingredients. Pour this sauce over the steaks in the roasting tin and cover with kitchen foil. Roast for around 2 hours.
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To make the prawns, peel the prawns from their shells. Sweat the prawn shells with one shallot, the bay leaf and peppercorns in a large saucepan. Pour in the stock and simmer for 25 minutes. Strain and set the stock aside.
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Heat the oil in a frying pan and sweat the remaining shallot and the celery until softened. Add the peeled prawns and garlic and fry for a few minutes. Lift them out and deglaze with the wine. Cook until reduced and then add the bread. Cook with some of the stock to make a thick paste. Return the prawns to the pan and add the parsley and paprika. Add more stock, take off the heat and whisk in the egg yolk.
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To make the squid skewers, thread the chunks of chorizo and squid onto skewers. Heat the butter in a frying pan and cook the skewers in the pan, basting all the time. Turn on all sides and when almost cooked through, add the garlic and cook, basting all the time, until completely cooked through.
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To make the coriander oil, blitz all of the ingredients in a blender or food processor and season with salt. Add more oil if needed, until it is a spoonable consistency.
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Serve the steaks and prawns alongside the skewers with the coriander oil and fresh coriander.
