This delicious recipe was prepared by Drum Magazine Food Ambassador Lizewe for a Valentines Dinner for two in the Eskort kitchen with the Eskort Chef Pieter Jan in attendance. See the recipe video.
Prep time: 10 min
Cook time: 30 min
Total Time: 40 min
Serves: 4
| Ingredients: |
|
| 200 g | Eskort Pork Fillet, cubed |
| 3 | Eskort Peppadew® & Feta Pork Sausages, cubed |
| 1 | medium onion, diced |
| 2 cloves | garlic, minced |
| ½ | green bell pepper, charred and sliced |
| ½ | yellow bell pepper, charred and sliced |
| ½ | red bell pepper, charred and sliced |
| 5 ml (1 t) | paprika |
| 5 ml (1 t) | cumin |
| 45 ml (3 T) | tomato paste |
| 250 ml (1 C) | Basmati rice |
| 1 (30 g) | vegetable stock cube |
| 375 ml (1 ½ C) | hot water |
|
| olive oil for frying |
|
| salt and pepper to taste |
|
| coriander, chopped |
|
| lemon, to top |
Method:
-
In a large pan over medium heat, heat oil and fry onion until golden brown.
-
Add garlic and sauté fry for 1 minute.
-
Add bell peppers, pork fillet and sausages and fry for about 5 minutes or until meat has browned,
-
Add paprika and cumin and mix to cover the meat and then add tomato paste and cook for 1 minute.
-
Stir in rice, season with salt and pepper then add water and stock cube.
-
Turn the heat to high until it starts to boil then reduce heat, cover and leave to cook for 20 minutes until rice is fluffy and fully cooked. Check rice halfway through cooking and add half a cup of water if the water has dried up.
-
Once cooked, turn off the heat and leave to sit for 5 minutes with the lid on.
Serve
-
Serve warm with chopped coriander and lemon
