Paprika pork chops and sausages.
In recent weeks, news of swine flu in Jamaica has filled our newspapers. A few months before , the world over. The frightening reality of what it can do if untreated, has had the negative consequence of deterring people from eating pork. This, in turn, has affected pig farmers and their livelihood.
However, according to Dr Peter Ben Embarek, a World Health Organisation (WHO) senior scientist on food safety, "You don't get this disease (swine flu) by eating pork. As long as pork is cooked the way we normally cook meat, there is no problem and no risk at all to get this disease." Embarek said studies have shown that flu viruses are usually killed during processing and, if not, by the heat applied during cooking. Cured hams are also safe because of the long duration it takes for them to mature. (www.msnbc.msn.com/id/30558534)
The other white meat
Once coined as, 'the other white meat', pork has fallen into the chastised realms that beef did back in the '90s in the United Kingdom. Only this time, there is really no cause for concern, and pork has not been banned! Therefore, I shall continue to eat chops and sausages!
Paprika is a ground spice made from dried sweet peppers (also called bell peppers and capsicum). It is used extensively in Hungarian and Spanish cooking, but, of course, can be sprinkled on so much more. It is one of my favourite spices because it gives 'oomph' without disguising the other flavours in a dish. In fact, paprika is perfect for pairing with pork. Something magical happens when garlic, olive oil, salt and paprika soak into the flesh of a pork chop, or gets charred on to the skin of sausages.
Pork and Paprika
Having 'rediscovered' paprika over the last month, and pork making the headlines, the theme dripped into my hands like fat oozing out of a juicy pork chop into a griddle pan!
Emma's Menu:
Paprika-infused pork chops and sausages
Paprika potatoes
Roasted beet roots and carrots with paprika
Steamed green beans
Paprika-infused Pork Chops and Sausages:
4 pork chops
4 Hamilton pork sausages
2 tsp paprika
2 tbsp olive oil
Salt and black pepper
1 onion, sliced thinly
2 large garlic cloves, sliced thinly
Method
1. Place the pork chops and sausages in a large bowl and season well with the remaining ingredients. Leave to marinade for at least two hours.
2. Heat a griddle pan until very hot, then add the chops, sausages, and seasonings.
3. Cook for five minutes before turning over, then cook for another five.
4. Remove the chops and keep warm in the oven.
5. Remove the sausages from the pan. Slice them diagonally into 11/2 inch pieces, and then return to the pan for another five minutes, turning them over halfway through this time.
6. Keep warm in a very warm oven with the chops until ready to serve with the potatoes and vegetables.
Paprika Potatoes
4 Irish potatoes, cut into wedges
3 sweet potatoes, cut into wedges
Olive oil to cover the bottom of two frying pans well
2 tbs paprika,
1tsp salt
Method
1. Heat the oil in both frying pans until very hot. Add the irish potatoes to one pan and the sweet potatoes to the other.
2. Fry the potatoes for 10 minutes, turning them frequently.
3. Sprinkle with salt and most of the paprika.
4. Fry for another five minutes until cooked through.
5. Remove and place on kitchen towel to absorb the oil.
6. Keep in a very warm oven until ready to serve.
Roasted Beetroots and Carrots with Paprika
2 lbs beetroots, cut into wedges
1lb small carrots, sliced in half lengthways
1tbsp paprika,
3 tbsp olive oil
Salt and black pepper
Method
1. Preheat oven to 325F. Place all the ingredients in a roasting pan, and cook in the oven for one hour.
2. Turn the oven up to 350F and cook for another 1/2 hour.
3. Serve with the pork chops, sausages, potatoes, and steamed green beans.
lifestyle@gleanerjm.com
Left: The initial stage of sautéing the paprika potatoes. Right: Roasted beets and carrots with paprika. - Photos by Emma Sharp