Black Bean Shakshuka in sherry and almond
Weeknight-friendly Black Bean Shakshuka with the sherry and almond we come back to again and...
Our tested Grilled Pork Skillet: smoky, generous, and balanced with sherry and almond. Serves 6 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the sherry and almond elements, and pat the pork dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the pork. Grill over a medium-high heat, turning once, until nicely charred and cooked through.
Stir in the sherry vinegar and the rest of the sherry and almond flavours, letting them cook out for a minute until fragrant.
Add the baby potatoes along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped parsley and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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