NORTH OF THE BORDER CARNE ADOVADA
Steps:
- Preheat over to 275 degrees F.
- Mix contents of carne adovada marinade with water into an 8 by 10-inch baking dish. Mix in the pork and cover with foil and bake for 3 hours. If the sauce is too thin remove the foil and leave the carne adovada in the oven for another 1/2 hour. If it is too thick, add a little water. Suggest cooking dish 1 or 2 days before serving. The sauce and meat seem to marry more.
- Serve with beans and tortillas. Sprinkle with longhorn cheese.
SPICED APRICOT CHUTNEY
Flavour tangy chutney with Chinese five-spice powder and paprika for an Asian-influenced condiment to serve with cheese and meat
Provided by Mary Cadogan
Categories Condiment
Time 1h5m
Yield Makes 2kg
Number Of Ingredients 11
Steps:
- Halve and stone the apricots, then chop them into small pieces. Peel and coarsely chop the onions, ginger and apples, and put in a food processor. Roughly chop the chillies and add to the food processor along with the seeds. Blitz until finely chopped, then tip into a large pan and add the spices, salt and vinegar. Bring to the boil, then turn down and simmer for 10 mins, stirring occasionally.
- Add the apricots and return to the boil. Simmer for a further 10 mins until the apricots are starting to soften, then tip in the sugar and stir until dissolved. Increase the heat and boil for 15-20 mins, stirring occasionally, until the mixture is thick and leaves a brief trail when a wooden spoon is dragged across the base of the pan.
- Pot into warm clean jars and label. Store for up to a year in a cool dry place.
Nutrition Facts : Calories 24 calories, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Sodium 0.1 milligram of sodium
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