A beautiful combination of flavours, perfect for sharing with friends.
Serves: 4
INGREDIENTS
2 kilograms cockles
400 grams boneless pork loin or fillet, diced (we use Freedom Farms)
2 tablespoons olive oil
1 tablespoon sweet smoked paprika
1 onion, finely chopped
2 cloves garlic, crushed
2 teaspoons finely chopped rosemary
½ teaspoon chilli flakes
2 tablespoons tomato paste
1 bay leaf
½ cup white wine or water
¼ cup chopped flat-leaf parsley
sea salt and freshly ground pepper
METHOD
Soak the cockles in cold water for 10 minutes then drain.
Heat the olive oil in a wok or deep sauté pan, or if you have one, a cataplana. Add the pork and smoked paprika, season and cook for 2 minutes over a high heat until lightly golden and just cooked through. Remove with a slotted spoon and set aside.
Add the onion, garlic, rosemary, chilli flakes, tomato paste and the bay leaf to the pan and cook until the onion is soft, adding a splash of water if the pan is too dry. Add the wine or water and the cockles and turn to coat in the onion mixture. Cover and cook until the cockles have opened. Stir in the pork and parsley, season and tip into a large bowl. Serve with plenty of grilled bread for mopping up the juices.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!