Spanish
Spanish
Smoked Paneer with tomato and olive oil
A saffron take on Paneer Grain Bowl, built on tomato and olive oil and finished the way we like...
Spanish · Snack
Tomato and olive oil Pork Dip
A saffron take on Pork Dip, built on tomato and olive oil and finished the way we like it. Ready in about 1 hr 10 min and easily enough for 4 people.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the tomato and olive oil elements, and pat the pork dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the pork. Cook low with a little smoke until burnished and infused, resting before slicing.
Stir in the sherry vinegar and the rest of the tomato and olive oil flavours, letting them cook out for a minute until fragrant.
Add the spinach along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped bay and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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