Reminiscent of the classic Chicken Marbella, but using pork, this wonderful recipe requires and overnight marinade, so plan ahead and enjoy.
1 pork shoulder, diced for a stew
1 1/2 cups dry white wine or vermouth
3/4 cup pitted prunes
scant 1/2 cup pitted olives
1 tbs. capers
4 tbs. dried oregano
2 1/2 tsp. sea salt flakes
good grinding of black pepper
1 cup chicken stock
Put the pork in a large freezer bag and add the wine, prunes, olives, capers and their juice, oregano, salt and pepper. Seal the bag and squish everything together well. Chill overnight, then take out of the fridge 1 1/2 hours before cooking.
Heat the oven to 325°F. Tip the pork and marinade into a heavy-based casserole that comes with a lid. Add the stock, cover and cook for 2 hours. Check half way through and if there seems to be too much liquid, remove the cover and continue cooking.
This is a moist and squidgy treat that is definitely grown up gingerbread. Both fresh ginger and ground ginger add just the right amount of warmth and flavor.
1/2 cup vegetable oil
2/3 cup black treacle or molasses
2/3 cup golden syrup
125g dark muscovado sugar
8 pitted prunes, finely chopped
2″ piece fresh ginger, peeled and finely grated
2 tsp. ground cinnamon
2 tsp. ground ginger
1 tsp. ground allspice
1/8 tsp. ground cloves
1/4 tsp. ready-ground black pepper
1/4 tsp. fine sea salt
250ml oat milk
300g all-purpose flour
1 tsp. baking soda
2 tbs. warm water
2 tsp. cider vinegar
Heat the oven to 325°F and line a 9″ square tin with parchment paper allowing it to hang over the sides.
In a large saucepan, measure in the oil, treacle or molasses, golden syrup, sugar, prunes, ginger, spices and seasonings. Whisk gently over a low heat to combine. Remove from the heat and stir in the milk, then stir in the flour in 3-4 batches to make a smooth batter.
In a jug bigger than you think you need, dissolve the baking soda in the warm water then add the vinegar. Stir into the batter and spread it in the prepared tin.
Bake for 50-55 minutes or until the top bounces back when you tap it with your finger. Allow to cool in the tin, then wrap in parchment and foil. Leave for a day before serving.
No overnight fruit soaking needed for this luscious and festive fruitcake.
1 1/2 cups chopped soft prunes
1 cup raisins
2 tbs. currants
125ml Tia Maria or similar favorite
zest and juice of 1 orange
1 tsp. mixed spice
2 tbs. good quality cocoa powder
12 1/2 tbs. softened butter
7/8 cup dark brown sugar
3 eggs, beaten
1 1/4 cups all-purpose flour
1/2 cup plus 1 tbs. ground almonds
1/2 tsp. baking powder
1/2 tsp. baking soda
Tip the fruit into a large saucepan and add the honey, Tia Maria, orange zest and juice, mixed spice, cocoa, butter and sugar. Heat gently, then leave to simmer for 10 minutes. Remove from the heat and leave to cool for 30 minutes.
Heat the oven to 300°F and line the bottom of an 8″ springform tin with parchment paper.
Add the eggs to the cooled fruit mixture, then stir in the flour, ground almonds, baking powder and baking soda. Mix well, then spread into the prepared tin. Bake for 2 hours, or until a tester comes out clean. Cover with foil if the top is becoming too brown.
Leave to cool, then remove from the tin and decorate or sprinkle with confectioner’s sugar.