We had that last night with home made onion rings, garlic mushrooms and chips. No deep fat fryer though, so had to have Harry Ramsden's oven chips. They're shit. Top marks to the chef though - he has finally understood the concept of "almost moo'ing", when he asks me how I want my steak.
Porotos a la chilena.
Porotos are beans in Chile and this is authentic and quite nice actually, especially in winter.
Gently fry up leek and onion, adding garlic and pepper as you go. When golden add a little water paprika, tumeric, chili (not too much).
As it simmers and takes hold of the flavour add a bit of grated tomato, - just a bit mind - and more water. Bring to the boil and then simmer for a while.
Then bring back to boil, add pre-cooked kidney beans or similar type plus spaghetti broken into small pieces of about an inch or between 2-3cms. Cook until done, adding more boiling water as necessary. You don't however want a stew, the water should be largely absorbed.
As belly pork was on offer, we had slow roasted belly pork that was cured in thyme, star anise, cloves, salt and sugar. Slow cooked in stock, reserved and set to cool. Portioned, placed in a pan skin side down until crispy then in the oven for 12 mins.Meanwhile, I made a potato, parsnip & parmesan mash with brocolli, carrots. Finished with black pudding crumbled into broad beans and peas with a gravy/jus.