Paprika - Sweet


Paprika - sweet Hungarian - Capiscum annuum - sweet and mild. keep in an air tight jar in fridge.

Uses : Cheese spreads, Combine with flour and coat chicken and meat.  All paprika's are sensitive to heat and should be added to  recipes near the end of preparation.

Pork Medallions with Sweet Paprika sauce


180 gm thin pork medallions, 1 egg plant (aubergine), olive oil, spinach - cooked.

1 Tbsp olive oil, 1 stick celery - finely diced, 1 red onion - finely diced, 1 carrot - finely diced, 1 clove garlic - crushed, 2 sprigs of thyme, 1 bay leaf, 1 tsp tomato paste, 2 tsp sweet paprika, 200 ml dry white wine, 400 ml chicken stock, 200 ml cream.

Trim any fat & silver skin from pork. Heat some oil in pan, add pork trimmings. Fry with vegetables, garlic, thyme & bay leaf for 3-5 min, til golden. Stir in tomato paste & paprika & cook 5 min. Pour in wine & stir.

Boil til reduced to a few Tbsp, then pour in the chicken stock. Boil til reduced to half, then add cream. Reduce by half again, season, strain & set aside.

Slice egg plant into 1.5 cm rings. Preheat grill on high. Place slices on lightly oiled tray & brush with oil. Grill til golden, turn & grill til golden.

If you like you can cook them in the oven - 180C for 10 min.

Heat about 1 Tbsp oil in fry pan. Add pork medallions & fry very quickly for about 3-4 min. each side. Gently reheat the sauce.

Arrange the eggplant, spinach & pork in layers on serving plates, pour sauce over stacks & serve.

Serves 2

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  • Model: 70
  • Shipping Weight: 70g
  • Manufactured by: Peru

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