Quick and Easy Recipes

Recently Saved Recipes

Save This Recipe

I Relish The Thought Of My Spicy Pork

Ingredients:

175 g New potatoes
5 tb Olive oil
6 Smoked eel fillets
85 g Spinach leaves; stalks
-removed and
; rinsed
1 ds Balsamic vinegar
1 Red chilli; halved and
-seeded
1 Leek
115 g Caster sugar
150 ml White wine vinegar
1 ds Sherry
Salt and pepper

1 Cook the potatoes in a pan of boiling salted water for 15 minutes, until
tender and drain.

2 Heat 2 tbsp olive oil in a frying pan, add the eel fillets and cook for a
few minutes on each side until heated through.

3 Place the spinach in a bowl, season, drizzle over 1 tbsp olive oil and a
dash of balsamic vinegar and toss together.

4 Pile the spinach onto a plate, arrange the potatoes around the edge and
top with some of the sauted eel.

5 Thinly slice the chilli and quarter the leek. Place the sugar in a pan
with the white wine vinegar and half the chilli, bring to the boil and
simmer rapidly until thickened and syrupy.

6 Cool slightly and place in a mini food processor and blitz until smooth.
Cut the remaining leek into 5cm lengths and par-boil for three minutes in a
pan of boiling water, and drain well.

7 Heat 1 tbsp olive oil in a griddle pan, add the leeks and cook for a few
minutes on each side, or until browned and tender.

8 Heat 1 tbsp olive oil in a frying pan, add the sliced leek and remaining
chilli and soften for a few minutes.

9 Add a dash of balsamic vinegar and a dash of sherry and pour in the
syrup. Pile the chargrilled leeks onto a plate with the remaining sauted
eels and drizzle over some chilli dressing.