Mexican Pork

Mexican Sauce with Boiled Rice & Chicken, Prawns, Beef, Salmon Or our restaurant favourite “Pork” .

Serves: 4

Ingredients:

250g pork fillet (or Chicken , Beef, Prawns etc)

Sweet paprika

Salt

Ground black pepper.

Olive oil

1 large onion

1 Red Pepper

1 Yellow Pepper

1 Green Pepper

6 cloves of garlic

4 dried chillies

1/2 glass white wine

1 tin chopped tomatoes

2 spoons honey

150ml chicken stock

Seasoning.

250g long grain rice

1 tea spoon wild rice

Salt.

Instructions:

Our Mexican sauce is made “Hot” the trick is to always fry the chillies to draw out the heat,

putting the chillies in stock will not yield the heat and lessen any dish,

feel free to add or lessen the amount of dried chillies you use.

Now shred the onions & peppers crush the garlic add to a sauce pan with the olive oil & chillies and sauté until soft.

Add the white wine, chicken stock and tinned chopped tomatoes and simmer for about 20 minutes,

Finally season to taste.

As for the rice I like to put a little wild rice through my long grain rice for colour . Remember to put a tea spoon of wild rice in boiling salted water 8 minutes before putting the long grain in both should finish cooking at the same time . Rinse the cooked rice in plenty of cold water to remove any starch, the rice can be reheated in a bowl in the microwave to speed up serving when needed.

Choosing the meat you like coat in a little paprika, salt and pepper fry in some hot oil and cover with sauce to serve.