The Romance Reviews

The Romance Reviews

A Spell in Provence

A Spell in Provence

Thursday, 14 July 2016

A tasty dish from Spain with Jenny Twist's Solomillo Mudéjar


Today we are off to Spain with Jenny Twist and her mouth watering Solomillo Mudéjar. Jenny is one of the nine authors (including myself!) of LETTERBOX LOVE STORIES, an anthology of romantic short stories each set in a different European country, and available here LETTERBOX STORIES Amazon for only £0.99!
What if a life-changing letter arrived in today's mail? Now imagine it leads to love and adventure! From the northern British Isles, across the mainland of Europe, and on to Turkey, nine international Award-winning and Multi-published Romance Authors share spellbinding love stories told across time. This collection includes contemporary, historical and futuristic time travel romances touched by magic. And each begins with a letter...

Here is the blurb for THE MINSTREL BOY by Jenny Twist
In 1936 a band of students went off to Spain to fight in the Spanish Civil War. Only one came home.

SOOMILLO MUDEJAR

INGREDIENTS:

·1kg Loin of Pork

·Salt and Pepper

·1 teaspoon Sweet Paprika

·225g medium-thick slices of Jamón Serrano (ham)

·450g Onions peeled

·2 tbsp Olive Oil

·7 tbsp dry (fino) Sherry

·240ml Chicken Stock

PREPARATION:

1.  Preheat the oven to 180ºC, Gas Mark 4. Rinse the pork under cold running water and pat dry with kitchen paper.

2.  Mix some salt and pepper with the paprika and rub over the outside of the pork.

3.  Lay half the ham slices side-by-side to form a long rectangle. Place the pork on top and lay the remaining ham over the meat. Wrap the ham around the meat and secure with kitchen string.

4.  In a roasting pan, heat the oil over high heat until very hot then fry the pork joint until browned on all sides.

5.  Place the onions or shallots around the meat and continue to fry over a high heat until they begin to brown.

6.  Add the sherry and stock then transfer to the oven and roast for about 1 hour, basting the meat from time to time with the pan juices.

7.  Remove the meat from the pan, cut into slices, and arrange with the onions on a warmed serving platter. Pour the juices from the pan over the top and serve immediately.

The term mudéjar is used for Muslims— and for their culture— who converted to Christendom during the Reconquista. The first mudéjares date back to the late eleventh century, when the Castilian king, Alfonso VI, expelled the Muslims from Toledo, allowing only converts to stay. Almost half a millennium later, in 1502, just ten years after the conclusion of the reconquest in Granada by the Catholic Kings, a royal decree ordered that every Muslim in the newly united country must convert or leave.

Thank you very much, Jenny, for this tasty recipe!

1 comment:

  1. I love pork and am always looking for new recipes. This one looks wonderful and very easy to do. Thanks, Jenny, for sharing something that sounds so delicious.

    ReplyDelete